FLOWER AND ICE CENTERPIECE
Steps:
- Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall.
- Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.
FROZEN FLOWER SERVING BOWLS
FRESH FROM our staff of kitchen crafters is a "cool" set of dishes you can easily shape for any occasion. What's so special about these servers? To make them, you freeze flower filled water into bowl forms! The results of this fun kind of "sculpting" are intriguingly like crystal-at a cost you can easily afford. And the options are just about limitless for how you can put them to use. For example, try loading the large bowl with a colorful fruit salad, then serving it to guests in the smaller bowls, as we show here. Or fill just the large bowl with your favorite punch. Here's another idea-brighten the dishes with assorted herbs to complement a brilliant vegetable salad. Ice cream, of course, is also a temptingly tasteful option. However you choose to present these frosty dishes, you can be sure they'll bowl folks over at your affair.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 bowls.
Number Of Ingredients 7
Steps:
- Directions: If you are using herbs and edible flowers, wash and pat dry blossoms and leaves. If you are using silk flowers and leaves, wash them gently in warm sudsy water, rinse and let the, foliage air-dry., LARGE BOWL: Fill the 2-1/2-quart bowl half full with water. Arrange herbs and flowers or silk flowers and leaves to completely cover surface of the water. Place the 1-quart bowl on top of flowers so that there is about 1 inch of space between the bowls. Fill the 1-quart bowl with ice cubes and place freezer tape across both bowls to hold them in place (see Fig. 1)., Place the taped bowls in the freezer for 30 minutes or until ice crystals form on top of the water. Using a wooden skewer, place additional herbs or leaves and flowers between the sides of the bowls (see Fig. 2). Return bowls to freezer. Checking periodically on the bowls, continue to add and reposition flowers as the water freezes. Freeze overnight. To release the 1-quart bowl, remove freezer tape and ice cubes. Fill the 1-quart bowl with lukewarm water, then remove it from the ice bowl. To remove the 2-1/2-quart bowl, dip it in warm water and twist to loosen. Return the ice bowl to the freezer until you are ready to use it., SMALL BOWL: Follow the procedure for filling the large bowl with water and flowers, substituting the 10-ounce custard cup for the 2-1/2-quart bowl and 6-ounce custard cup for the 1-quart bowl. Tape and freeze custard cups as directed for large bowl, adding flowers with wooden skewer as the ice forms. Freeze small, bowl for 4-5 hours. Remove custard cups as directed for bowls and place small ice bowl in freezer until you are ready to use it.
Nutrition Facts :
FLOWER ICE BOWLS
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"
Provided by Seebee
Categories Frozen Desserts
Time 16h
Yield 1 bowls
Number Of Ingredients 2
Steps:
- Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
- Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
- Freeze bowls overnight.
- When ready to serve, remove duct tape and the small bowl.
- If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
- Fill with something colorful and yummy and serve!
Nutrition Facts :
CEREAL ICE CREAM BOWL
Fruity Pebbles hit shelves almost 50 years ago, but let's face it, the stuff was made for social media: Bakeries, cafés and ice cream shops have been creating cereal treats that beg to be photographed. We've seen Fruity Pebbles sprinkled on doughnuts, infused in milkshakes and, at Midtown Creamery in Miami, molded into edible bowls like this one.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 small cereal bowls
Number Of Ingredients 0
Steps:
- Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.
HOW TO MAKE AN ICE BOWL
I saw this in a book my mom gave me and after a quick search didn't see it already on here. It looks like a really neat idea so I wanted to post here for safe-keeping and to share of course.
Provided by CulinaryExplorer
Categories < 15 Mins
Time 10m
Yield 1 bowl
Number Of Ingredients 3
Steps:
- Place ice cubes over the bottom of a 2 1/2 or 3 quart bowl.
- Center a 1 1/2 or 1 quart bowl on top of the ice cubes.
- Weigh down the smaller bowl with more ice cubes or a can of frozen juice.
- Place freezer tape across both bowls to hold them in place.
- Using a wooden skewer, tuck herbs, flowers, or citrus (or a mix) between ice cubes.
- Pour cold water between bowls until the water is about 2in. from the bottom and freeze. Add another inch of water and freeze again, and repeat until water is about 1/2in. below the rim.
- Remove tape from sides of bowls, and ice cubes or juice from smaller bowl. Fill smaller bowl with warm, not hot water and let stand for 1-2 minutes.
- Carefully lift smaller bowl out of the larger bowl. Then dip the larger bowl into warm water and remove from the ice bowl.
- Immediately use ice bowl for shrimp, dips, or fresh fruits.
Nutrition Facts :
ICE BOWLS
Categories Leafy Green Kid-Friendly Spring Gourmet Small Plates
Yield Makes 6 bowls
Number Of Ingredients 6
Steps:
- Arrange 6 larger plastic bowls (1 1/2-pint) in a large baking pan and fill each with 1/3 cup springwater. Freeze until solid, about 2 hours.
- Put smaller bowls (1-pint) inside larger bowls, centering them. Tape the 2 bowls together at the top in 3 places to keep the smaller bowl from moving. Arrange 5 to 7 pea sprouts in the space between the bowls, positioning them with a chopstick or skewer, then carefully pour in 1/3 cup springwater, making sure that sprouts are submerged. Freeze until solid, about 2 hours.
- Repeat layering of sprouts (you will need about 3 ounces) and water and freezing until the ice level is 1/4 inch from the top of each bottom bowl. Remove the tape, pour warm water into top bowls and let stand about 1 minute before removing top bowls. Dip bottom bowls in a bowl of warm water about 1 minute and turn out ice bowls. Put ice bowls on 2 1/2-inch squares of paper towel centered on 6 small plates. Freeze bowls on plates about 1 hour.
- Available at specialty produce markets and natural foods stores.
WAFFLE-CONE BOWLS
Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.
- Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.
- Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.
ICE CREAM BOWLS
Once you sample these homemade ice cream waffle bowls from our Test Kitchen, you'll want to serve them time and time again! You can either prepare them with pretty designs in a special pizzelle cookie maker or without designs in the oven. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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