I first saw this recipe on Hungry Happenings, and I just adored it. All her food is so pretty, so I was understandably jazzed to try it out. It worked great. This year we had a company potluck for spring, and I wrote: Stuffed “Carrots” on the sign up sheet and effectively had our fun committee in a tizzy over what on Earth that could mean.
I changed the recipe a bit from what H.H. had posted, but that’s ok–this is a flexible dish. It’s also an impressive too-lazy-to-impress dish, which are my favorite. I decided to use less food coloring than the first attempt (above) because it was a little intense (albeit pretty). I also decided to use chicken salad because too many eggs is no bueno.
Adapted from Hungry Happenings
Makes: 12 “Carrots”
Special Tools: Cream Horn Cone
Pre-heat oven to 350°
> Puff Pastry Sheet, thawed
Cut puff pastry into strips, roll it a little to make it a rope and wrap around cream horn.
> Food Coloring
> Egg White
Mix egg white with orange food coloring (or yellow + red food coloring), as orange as you prefer. Coat the carrots with the wash.
Using the egg whites requires less food coloring, and makes a lighter orange–you can just use the food coloring too for a more intense orange.
Bake for 15 minutes
Allow to cool
> Filling: Chicken Salad (or egg salad, or anything you might stuff in a sandwich really)
Stuff in your filling and then add a parsley stem to complete the carrot effect.
Santa Hats: red food coloring, a sweet stuffing with a squirt of whip cream at the tip
Thanksgiving Cornucopia: egg wash, and a chopped vegetable salad (or maybe stuffing)
Do you have any ideas for using the cream horn cone?