Text and Styling by Esther Ottensoser
Photography by Sina Mizrahi
Pretty plating doesn’t mean you have to spend eons tweezing micro greens onto each dish. Beautiful Yom Tov food can come out of your kitchen with just a little bit of extra attention to detail.
Puff Pastry Spoons
Serve these cute edible spoons with a starter, soup, or dessert plate. Here they’re shown plated with a pastrami mixture and some mustard.
You will need
- puff pastry, semi-defrosted (don’t let it defrost too much)
- metal spoon
- sharp knife
- baking sheet
Place a metal spoon on the puff pastry. (Use either a teaspoon or tablespoon. Test one before you cut them all out.)
Take a sharp knife and cut around the spoon. Place on a parchment-lined baking sheet.
Bake according to package directions.
Tip: To prepare in advance, cut out spoons, then freeze. Bake immediately before serving.
Tantalizing Tomato Platter
Change up your tomato salad with this colorful and attractive platter.
You will need
- rectangular platter
- beef tomatoes, sliced
- assorted grape and cherry tomatoes, sliced
- sliced hearts of palm
- microgreens (I used Verdini)
tomato salad dressing (I used olive oil, salt, pepper, and frozen parsley cubes)
Arrange larger tomato slices on the platter as shown. Top with sliced grape and cherry tomatoes, hearts of palm slices, and microgreens.
Drizzle with dressing immediately before serving.
(Originally featured in Family Table, Issue 813)
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