Happy Wednesday, everyone! Time for the Mid-Century Menu, where normally I make something horrible from one of my vintage cookbooks and force my husband to eat it. However, this week I decided to post a cute recipe just sent to me by Sablemable, which I just made for my open house. Egg “penguins”.
Here is a picture of the penguins from a Better Homes and Gardens cookbook that Sable scanned from her collection. I love this photo! In fact, this is the look I was going for with my appetizer table for my housewarming party this weekend. Well, like this except maybe a little more edible looking. 🙂 As it turned out, the only thing I really remembered to put out were the deviled eggs with the penguins. I forgot everything else in the fridge! Oh, if only there would have been three of me at that party. Maybe then everything would have been done.
Anyway, I didn’t have this recipe, provided again by Sable, to help me with my penguins. I just kinda had to throw something together.
I like the carrot “feet” idea, mine didn’t have feet, they just sat on their butts on the plate!
Anyway, sorry I didn’t take any step-by-step pictures this time. I was so busy I forgot. In any case, here is how I made my penguins:
Canned Black Olives
Take a deviled egg, tapered side up, and slice a bit off the bottom so it sits straight. Then hold an olive on the tapered end of the egg and spear it all the way through the egg with a toothpick, so that it looks like a head. (If you want to get really crazy, you can tilt the head to make it look like the penguin is looking at the person standing in front of the tray. Or looking at the other egg penguins!) Take another olive and quarter it the long way, making little “wings”. Take a toothpick and cut it in half, then take a toothpick half and a “wing” quarter. Place the wing quarter where it looks the most natural (or as natural as it can on an egg) and push the pointed end of the toothpick through the wing into the egg. Push it in until the flat, cut end of the toothpick is flush with the wing edge. Repeat on the otherside, making sure the wings are reasonably straight. Take another toothpick and cut off about 1/4 inch of the pointed end. Take the flat side of the cut toothpick bit and push it into the head, about where a beak should be. Make sure enough of the pointed end sticks out so it actually looks like a beak.
Viola! You have yourself an egg penguin!
The verdict: Delicious with lots of salt!
This post has been submitted to the ColoradoLady’s Vintage Thingie Thursdays. Hop on over there to take a look at the rest of the vintage goodness!