Creating Yummy Looking Party Tray’s …………………… by Trenda

Are you “insecure” about arranging party trays that look appetizing or do you cringe in apprehension when asked to bring a veggie tray to a Church potluck dinner … a neighborhood block party … or a weekend at your Mother-in-laws?  With these simple tips I am going to share, it’s easy to create a “pièce de résistance” and a yummy looking party tray!

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I love creating party “trays” of all sorts … trays filled with red and green slices of apples served with creamy, caramel dipping sauce … cookie trays stacked with cut-outs, pressed, rolled, and dropped cookies … sweet candy trays for Christmas … and appetizer trays filled with a mixture of fruits, vegetables, cheese, and crackers.   In the first party tray I’m showing you, I used a colorful Fitz & Floyd platter to “build” my arrangement on. I love using items on my trays that add novelty and color and I did this, on my first tray I’m showing you, by using a “bowl” carved from a purple cabbage, which holds my vegetable dip.  I peeled away the outer leaves of the cabbage until it was just the right size and wouldn’t “tower” over my platter.  You can see by the heap of leaves on my cutting board how much of the cabbage I peeled away.

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Then, using a sharp knife, I scored deep grooves into the center of my cabbage, forming a circle.  After making my “perforations” I switched to a table knife (you’ll need to use a knife with a duller blade so you won’t cut yourself, while carving!) to cut out the scored circle, making sure the “hole” was deep and wide enough to hold a substantial amount of dip.  Red, green, or yellow Bell Peppers also make charming dip holders, and hollowed out halves of melons make wonderful containers for my fruit trays.

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After placing the hollowed out cabbage in the center of my platter, I start placing my washed and cut vegetables and fruits around the platter, contrasting and coordinating the colors and placement of each.  Other tips which make my platter look more “attractive” … I tuck the stems of my broccoli where the florets face out … I place the woody stems of grapes underneath, so the grapes show, instead of the wood …  I peel cucumbers in strips and then cut the cucumber into attractive rounds.  For those vegetables that I have more of, like the tomatoes and broccoli, I divide the amount of each into 2 groups and place them on opposite sides of each other, on the platter.

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After the platter is filled, I added the dip for my vegetables to my cabbage “bowl” and tucked in these darling servers with handles covered in grape clusters and fruit.  Miniature silver tongs are just the right size for picking up “cherub” tomatoes.

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The second appetizer tray I am going to show you how to “build” today is arranged in a 13 x 9 casserole dish and placed in a wicker serving tray.  The sides of the casserole dish, make arranging this tray, EASY! (: The first thing I did was to place a sweet little bowl with etchings of berries on it, in my casserole dish.  This “anchors” my appetizer tray and makes a great place for the crackers I want to serve, on my tray. bowl.png

After filling the bowl with crackers (I used Wheat Thins) I took freshly washed “Looseleaf Lettuce” with it’s pretty, ruffled edges and tore off pieces to line the outer edges of the casserole dish.

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Then I  begin adding the vegetables I wanted to serve on my tray.  Since I have a lot of celery sticks, I divided the celery into two different bunches and stacked them at an angle, on either side of the cracker bowl.  Carrots are placed in 2 opposite corners and grapes fill up the other two corners.

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Then comes the fun part … piling cubes of cheese in the remaining spots; Colby Jack on one side, Pepper Jack on the other and filling in any remaining “vacancies” with cucumber rounds turned on their side, acting as partitions.  Where extra color is needed or “gaps” need filling, I “tuck in” more ruffly edged lettuce, between veggies.

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Looks good enough to eat, doesn’t it?! (:  And the woven basket with handles makes it easy to store in the refrigerator and transport to and from the table!  Hope these tips have helped and you’ll feel confident and enjoy creating your next party tray!  Before you know it, I’ll be making those autumn apple trays!

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Our last week in August and oh my, our hearts are heavy as we watch the catastrophic events in our dear Lone Star State, from Hurricane Harvey.  We love the charming seaside town of Rockport and I have been going there since I was “just a little girl” for summer vacations … and Richard and I have been going there since we married, for almost 40 years.  Seeing all the destruction of our beautiful, old, coastal towns, the flooding of Houston and the surrounding areas and the huge number of people suffering and loosing their homes is heartbreaking.  Houston, and it’s suburbs, is the 4th largest city in the United States with a population of over 6 million.   With astonishing realization … even if we were able to use every NFL football stadium in the United States for temporary shelter, there wouldn’t be enough room to “house” all the people that have been displaced by Hurricane Harvey!  I’m praying this scripture for all those affected and God’s watch care over them, as the rain continues and the flood waters rise … “Be merciful to me, O Lord, for I am in distress; my eyes grow weak with sorrow, my soul and my body with grief.”  Psalms 31:9

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From my cottage to yours  ~  Trenda

 

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Thank you for spending some time reading my blog today!  To have all my posts delivered directly to your email address, just click on FOLLOW in the post above … or click on my site: cottagegreenonthelake.com  

This week I will be joining Marie-Helene of Kingsbury Brook Farm