IPL matches offer the easiest excuse to stay at home and catch up with a bunch of friends. Food, beer and a big screen TV are all that one requires to have a good time. While the beer and TV is forever present in the house, it's the food requires a little bit of preparation.
Although i's an easy alternative, I am bored of serving up cheese next to my munchies every time I throw a party. It's time to pep things up. It’s time for a quick change in the menu. Grab a pen and some paper to write this one down, because these penguins are as happy as Pharell Williams’s Happy song!
Prep time: 30 mins
Yield: 25 penguins
1. Black pitted olives - 1 small jar (containing 50-60 olives)
2. Cream Cheese - 1 can (150 gms)
3. Carrots - 3-4 (pick all similar shaped carrots for a uniformed result)
4. Tooth Picks - 1 box (50 toothpicks)
- Peel the carrots, and using a pairing knife slit through the carrot lengthwise. Cut a V-shaped strip of the carrot and save it for the beak of the penguin.
- Cut the carrots into ½ cm thick slices. These will make the feet of the penguins.
- Divide the olives into 2 equal parts.
- Slit open 1 part of the olives length wise, making an oval cut in the centre of the olive. Make sure you do not cut it through.
- Remove the cream cheese in a bowl and whisk it till its fluffy.
- Put this fluffy cream cheese in a piping bag and pipe it in the olives, which are slit from the centre. Finish all the olives and place it on an individual slice of carrot.
- Take the strip of the carrot and cut it into 1 inch each.
- Place these in the olives horizontally forming a beak of the penguin.
- Place these penguin heads on the top of the body and nail it down with a toothpick.
- Store them in the fridge till the party begins.
Place these penguins on a nice crystal platter on the bar along with the other munchies.
Article and Images by - Harsh Dixit
Four Seasons Recommends -
Four Seasons Sauvignon Blanc makes for a perfect aperitif and pairs excellently with black pitted olives, carrots & cream cheese, making it apt for this recipe.Enjoyed best at 8° - 10°.