Super Bowl Party Food Presentation and Garnishing - Cooking Tips

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Edible Bread Bowl

You will need a round loaf of bread, such as Rye or Sour Dough. Keep in mind that a bread that is too soft will absorb the dip quickly and will become soggy.

Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces. If you will not be using the top, cut that into bite size pieces also.

The bread bowl can be used for dips, chili, soups, spaghetti, etc. If serving a hot food, spread garlic butter on the inside of the bowl and place in the oven for 3-5 minutes before filling.

Stuffed Tomatoes

Slice off the top of the tomato. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the tomato. Fill with prepared stuffing or favorite dip.

Stuffed Mushrooms

Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.

Stuffed Peppers

Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash the pepper in cold running water to remove any remaining seeds. You can now stuff the pepper with prepared stuffing mix or dip.
A bundt pan is not only a great way to present stuffed peppers, it is also a convenient way of transporting them.

Cherry Tomato Flower Garnish

Place tomato stem side up on cutting board.

Slice tomato down the center but do not cut completely through. Resembling a cross, slice the tomato again, careful not to cut completely through. You should now have four sections that resemble the petals of a flower.

With a sharp knife, carefully slice away the membrane and seeds of the tomato. A thin layer of meat should remain on the skin.

Allow the petals to fall open and place a small amount of course mustard on the center point. The tomato flowers can be covered and refrigerated until you are ready to serve.

Marzipan

Marzipan is an edible clay-like substance that can be molded into creative shapes for garnishments. The pliable substance can be purchased at your local grocer or you can make marzipan by following this recipe:

1 cup of almond paste
2 egg whites
2¾ cups of confectioner's sugar
½ teaspoon vanilla

Knead the almond paste until it has softened. Add eggs whites, mix. Knead in Confectioners sugar ¼ cup at a time. Add vanilla and knead.
If storing for later use, wrap in plastic and place in a sealed container in the refrigerator. Before using, allow to stand at room temperature to soften and knead briefly.

The marzipan will harden quickly if not sealed. If the marzipan hardens, add a bit of water to soften.

To flatten marzipan before cutting, place in between two sheets of wax paper before rolling out.

Add food coloring in small amounts until desired color is achieved. Use toothpicks to make "realistic" indentations or add small bits of color.