Yesterday we celebrated my son's second birthday by inviting a few friends over for some food and fun. It was such a lovely gathering! The food was great, the weather was perfect and the company fantastic. My sister graciously commandeered the face painting station while the children played and we nibbled on delicious snacks. I had a lot of fun getting creative with fruit carvings and making little animal figures out of vegetables. I made a conscious decision to allow myself the pleasure of buying all kinds of organic produce that was not in season or local. It felt very strange buying strawberries in April, but we treat imported goods as occasional luxuries, and it was a treat feasting on bright oranges, juicy kiwis and ruby strawberries.
I forgot to get a picture of the fish sticks and chicken fingers on their own, but if you look closely in the group shot you might spot one in a little one's sticky fingers or on it's way into someone's mouth.
SEVEN LAYER DIP
This dish is served cold, but it can be a baked, hot, cheesey melty dish if you omit the lettuce and guacamole. In which case you would bake it at 350* for about 20 minutes.
1 6 oz pack organic cream cheese
1 can of organic refried beans or homemade boiled, mashed pinto or black beans
1 clove organic garlic, smashed and minced
1 Tbsp organic lime juice or apple cider vinegar
1/4 tsp organic chili powder
1/4 tsp organic chipotle powder
1/2 tsp organic cumin powder
pinch of sea salt
1 avocado, peeled, pitted and mashed with some lemon juice or guacamole
1 ripe organic tomato, diced
1/2 cup Herdes Salsa Verde
1 red or yellow organic pepper, seeded and diced
1/4 of an organic red onion, finely chopped
1/2 cup sliced red or black olives
1/2 organic iceburg lettuce, shredded
1 cup grated organic cheddar cheese
organic fresh cilantro
Lay's Organic Red and Blue Tortilla Chips
Method: Mix the beans with the garlic, lime juice, chili powders, cumin and sea salt in a bowl, adding a bit of water if it is really thick.
Spread the cream cheese in the bottom of a deep dish pie plate. Follow with the beans, guacamole, then the salsa, tomato, pepper, onions, olives, lettuce, and top with the cheese and some chopped cilantro. Serve cold with the tortilla chips.
DINOSAUR DIP
1 large organic acorn squash, split and seeded
4 long, narrow, curved organic zucchini
2 whole organic cloves
sturdy toothpicks
1 container organic sour cream
1 packet of organic onion soup mix
mixed organic vegetables, cut into sticks and slices (cucumber, pepper, carrot, celery)
Method: From two of the zucchini, cut of 2" piecess from the ends giving you 4 legs. Use toothpicks to attach legs to squash.
For neck and head, cut a gash in one of the remaining zucchini for a mouth, using a toothpick to secure in place. Insert cloves for eyes.
Attach neck to one end of squash with toothpicks and the remaining zucchini to the other end for a tail.
Serve on a large platter decorated with large leafy greens and sprouts. Fill center of the squash with your dip of choice. I used a container of sour cream mixed with the packet of onion soup mix.
ORGANIC CHICKEN FINGERS and FISH STICKS with Honey Mustard and Tartar Dipping Sauces
1 1/2 pounds organic and or pasture raised chicken thighs, bone removed and cut into strips
1 1/2 pounds hook and line haddock, cut into strips
1/2 cup organic all purpose unbleached flour
sea salt and pepper
2 large organic egg
2 Tbsp organic milk
1 1/2 cup fresh bread crumbs
1/4 cup freshly grated romano cheese
1 Tbsp Tom's Spice (on my Etsy Shop)
8 Tbsp organic vegetable oil
1/4 cup organic yellow mustard
1/8 cup local honey
1/4 cup organic mayonaise
4 Tbsp cucumber relish
Method: In a small bowl, combine the mustard and honey. In another bowl, combine the mayonaise and relish. Set these aside.
In a shallow dish, combine the flour with a couple pinches of sea salt. In another dish, whisk the eggs with the organic milk and a pinch of salt. In a third dish, stir the bread crumbs together with the romano and Tom's Spice.
Bread the strips of chicken and fish by dredging first in the flour, making sure you shake of excess flour. Then dip in the egg, letting excess drip off. Place the strips in the breadcrumbs, coating all sides.
In a large non stick skillet, heat some of the oil over medium heat. Add some of the strips and cook until golden brown, about 2-3 minutes per side. Remove and keep warm in an oven at 250*. Repeat with remaining chicken and fish. Serve the chicken with the honey mustard and the fish with the tartar sauce.
HEDGEHOG CARROT CUPCAKES
This carrot cake recipe is my favorite and we use it for many special occaions. It was my wedding cake and Faegan's first birthday cake. We try to avoid feeding him refined white sugar, which makes this cake so great because it is made with local maple syrup. The inspiration for the hedgehog cupcake came from Martha Stewart. I was looking for a way to decorate cupcakes that didn't involve sugary icings and artificially coloured icing. It is very hard to find slivered almonds that still have their outer skins on, but luckily at the last minute I found some at Sobey's.
Cake:
1 1/2 cup organic all purpose whole wheat flour
1 cups organic all purpose unbleached white flour
1/2 Tbsp baking soda
2 tsp organic ground cinnamon
1/2 tsp sea salt
3 organic eggs
1/2 cup organic vegetable oil
1 cup organic whole milk
1/2 cup local maple syrup
2 tsp pure vanilla
3/4 cup crushed organic pineapple, drained well
2 cups organic grated carrots
3/4 cup organic coconut
Method: Preheat oven to 350*. Line pan with 16 unbleached cupcake liners. In a bowl, sift together the flours, baking soda, cinnamon and sea salt. In the bowl of your mixer, beat the eggs at medium speed, then add the oil, milk, maple syrup and vanilla, beating together until combined, scraping the sides as needed. Add the flour mixture, beating at low speed until well combined. Add the pineapple, carrots, and coconut, beat at low speed until just combined.
Using an ice cream scoop, divide the batter into the cupcake liners, and bake for 20-25 minutes. Let cool in pans for 10 minutes, then remove and let cool completely before icing.
CREAM CHEESE MAPLE ICING FOR CARROT CAKE
1 pound organic cream cheese, at room temperature
1/4 cup organic butter, at room temperature
1/8-1/4 cup local maple syrup or honey
2 tsp pure vanilla
Method: In the bowl of your mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy. Pour in the maple syrup and vanilla, and mix until well combined.
HEDGEHOG CUPCAKE METHOD
1 pack sliced almonds with skin on
16 organic chocolate covered raisins
32 organic chocolate chips
cream cheese icing
Method: Ice each cupcake lightly with a spatula. Then with a plain round tip, pipe hair onto the cupcakes. Rim the cupcakes with the sliced almonds, and then use the raisins for the mouth and chocolate chips for eyes. Keep cool before serving.
ELEPHANT FRUIT PLATTER
1 organic navel orange
4 orange organic gummi bears
toothpicks
2 organic whole cloves
organic fruit, sliced and cut beatifully
Method: Hold each orange so that the navel is facing down. Make a V-shaped cut on one side of the orange for the tail. On the opposite side, make a Y-shaped cut for the trunk. Make C-shaped cuts for the ears. Gently pull away all cut portions from the orange, so that the tail, trunk and ears stand out. Attach 4 gummi bears with toothpicks to the bottom of the orange for legs/feet. Serve on a plate with fruit.
STRAWBERRY MICE
6 organic strawberry, husked
6 organic chocolate chips
12 organic cloves
12 sliced almonds
1 piece organic strawberry fruit leather
Method: Slice off a bit of one side of each strawberry so they sit flat. Insert the pointy end of the chocolate chips into the tip of each strawberry for the nose. Insert 2 cloves for the eyes into each mouse, and 2 slices of almond for the ears. Make a little hole in the back of each mouse and then cut S-shaped thin pieces of fruit leather for the tail and insert.
