These are flat-out adorable. We had fun making them, and the next weekend I took an army of about 30 of them to a party. Made quite the scene.
At CATS, the kids wanted to make the penguins with two heads, and with other interesting configurations. One does what one must.
Here is the recipe we used - you can find these on the web but most instructions are about the same:
Ingredients
- 1 can extra large pitted black olives
- 1 can small pitted black olives
- 1 pkg. Boursin or Rondele cheese, garlic/herb or shallot
- I small jar pimientos, or roasted bell peppers
- 1 large, thick carrot, scrubbed and sliced into ½” coins
- Toothpicks (frilly or regular)
- Camera
Instructions
- Leave the cheese out at room temperature for about half an hour to soften it. Spoon it into a zip-lock bag. Trim off about ¼” of a corner of the bag so you can squeeze the cheese out like frosting.
- Cut a tiny pie-shaped notch into each carrot round, which will be the base of your penguin. It will look a bit like two feet. Save the notch, which will become a beak.
- Open the cans of olives. Starting with one large olive for the penguin body, hold it vertically and slice down twice, taking out a very narrow (1/8”) strip. Fill the olive cavity with some of the cheese so a little bit of white shows between the black edges (like a jacket over a white shirt.)
- Take one small olive for the penguin’s head. Stack it horizontally over the vertical stuffed olive, and press a toothpick through them both. The large hole should face forward.
- Press the assembly onto a carrot “coin” so that it forms feet and holds the two olives.
- Take the little “notch” of carrot and push it into the hole of the olive “head,” pointy side out.
- Cut the pimento or roasted peppers into very thin strips. Wrap like scarves around the penguin necks.
- Take the camera and shoot pictures of your creations with your little chefs.
- If not serving immediately, cover gently with a damp paper towel to keep moist. (The penguins, not the chefs.)
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