M-lancaster Fanning, Saturday, December 1,1984
Food executive
(Continued from Page B 2)
if desired. The heat evaporates uic
alcohol content and leaves only the
flavor.
When baked, each apple goes in
an attractive dessert serving dish,
and then a small scoop of vanilla
ice cream added on top melts with
the dessert’s warmth and forms a
tasty sauce.
Apple slices, deep fried, and kept
warm on a serving dish, with
confectioners sugar dusted over
the top, make a lovely ac
companiment to an entree, says
Tradtman. Apples are cored and
sliced crosswise, dipped in pan
cake batter and deep fried. And,
round apple slices, sauteed in
butter, make an excellent side dish
to pork.
Oranges are popular and
generally plentiful at the holidays.
Orange shells become interesting
dessert cups, created by cutting
the fruits in half crosswise and
carefully scooping out the pulp for
use otherwise. The shell should be
cleaned out well, then stored,
upside down, in the refrigerator
until needed.
When ready to use, Trautman
likes to sit the chilled shell cups in
attractive dessert dishes, then
spoon in sherbet, or even a
selection of contrasting colors of
sherbets. He recommends serving
a small petit-four type cake cube
as an accompaniment, or passing a
plate of small cake cubes from
which guests can help themselves.
Locally grown winter vegetables
are usually available and fairly
inexpensive through the holiday
season, and can add attractive
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color and textures to food
presentations.
Cabbage, red or white, lends
itself to a role as another type of
serving container. Slice the head of
cabbage in half, then remove
part of the inner portion of one of
the halves for use in other recipes.
Into the empty center of the
cabbage half, insert a small dish or
bowl, and fill with condiments or
dips. Radishes, hand-turned into
rose or similar flower shapes, and
skewered on sturdy toothpicks, can
be stuck into the cabbage
“wreath” to add a touch of color to
the green background.
Some gardeners are able to store
tomatoes until Christmas, and
these fresh favorites can be used
as a colorful vegetable addition to
a plate presentation. Split and
covered with parmesan cheese, the
tomato halves are baked in the
oven, until cooked and the cheese
bubbly.
Cherry tomatoes add color to
finger-food trays, and Trautman
likes to scoop out the top of these
miniatures, then stuff with a
favorite cheese. These can be
prepared ahead and held for
several hours in the refrigerator.
Pennsylvania is known for its
mushrooms, and Trautman often
incorporates them in his planning.
A favorite is fresh mushrooms,
stems removed, with the remining
cavity stuffed with a meat or
sausage combination, or perhaps
crab meat, and then baked until
tender.
Even that Pennsylvania Dutch
classic, the pickled egg, gets a new
look with Trautman creativity.
Rather than serving them with just
the usual yoke centers, he stuffs
the halves with ham, chicken or
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Several days before en
tertaining, get out some favorite
“nice things,” suggests the food
specialist, perhaps family
treasures not used for everyday
serving. Sit them out where they
can be studied, and think about
how they might be used in in
teresting ways to serve and
highlight foods.
Finger foods are handy for in
formal parties, and Trautman
leans heavily toward them in his
family’s own personal en
tertaining.
“Convenience foods make en
tertaining so easy,” he believes.
“And many people overlook what’s
available in our modem markets,
especially the fresh produce
sections.”
Again and again, Trautman
stresses the importance of
“presentation,” that eye appeal
that makes food look elegantly
special.
Garnishes often make the dif
ference in that final appearance,
and he suggests “cleaning out” the
refrigerator to find garnish
material, using up the few
remaining odds and ends of
pickles, or olives, to shape into
decorative touches.
Cheery red crabapples, nestled
in a bit of curly, green endive, are
a favorite plate garnish, or slices
of red spiced apples. A red crab
apple also makes a nice finishing
touch, he says, to a fruit cup, with
droplets of the red juice accenting
the fruit mixture.
One food ornament that
Trautman often designs for large
food trays is a work of art, an apple
shaped into a “Bird of Paradise.”
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apple, he slices from one side a
section about a half-inch thick at
the center, which gives the apple a
stablized side cm which to sit.
With the apple on its side, he
begins at the top, cutting out a tiny
“V” shape, just barely slicing
through die skin, then dips it in
lemon juice, and carefully lays it
aside. About five or six additional
“V” cuts are made into the apple,
each cutting deeper, but just a
fraction of an inch think, with a
sliver of colored peel along the
outside. Each “V” is dipped in
lemon juice and carefully laid
aside. This procedure is repeated
on each side of the anile, begin
ning about halfway down each
side.
When all three sides are cut, with
deep cuts in the side and top,
Trautman begins replacing die
“V” shapes, starting with the
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largest but staggering each back
about a quarter inch. When all
have been replaced, they sweep
back and protrude from the back of
the apple, forming a sort of
feathered red wing and tail effect.
Then, from the section originally
first cut from one side, he carves a
slightly curved neck with head at
the top, fastens it to the front of the
top cut, and adds a whole clove on
each side for eyes.
If all exposed cut edges of the
apple have been dipped in lemon
juice, the edges will not brown and
the “bird” can be kept
refrigerated for several Hours. At
the center of an attractively
arranged grouping of cold cuts,
sandwiches, cookies or other
finger foods, the of
paradise” will convince your
guests that you, like Bill Traut
man, are a food artist.
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