How to make edible bowls
Move over, Mikasa: Turns out nature makes the best vessels for your favorite food.
Remember when Mom wouldn't let you leave the table until you cleaned your plate?
Well, what if you ate it?
That's one dish she doesn't have to do, so kudos to you. But that's not the only thing we love about edible bowls. They're also great for entertaining because they're simply adorable.
You can find edible bowl recipes for almost any type of meal, any time of day. A common and fun version is the bread bowl, which can turn a workaday chip-dip platter into a cute appetizer spread. There's also lots of ways to turn vegetables into vessels for soup – and bonus points if the ingredients in the soup and the shell come from the same food!
Now, before we delve once again into all of the Israeli Kitchen's ingenious ideas, let's get one thing clear: We're calling them "edible bowls" because it's easier than saying "bowls made out of hollowed-out food." Some of the examples below are not actually edible; we're not suggesting you eat the thick-as-thieves rind of a watermelon or the tough-as-nails exterior of a squash.
And with that, we bring you ...
Ilana's butternut squash soup in a butternut squash shell
Autumn's bounty gets a major shout-out in our staff writer Ilana Strauss' lovely butternut squash soup recipe. It's cozy, cute and earth-friendly. And it couldn't be easier, either. You just cut off the bottom third of the squash and hollow out the insides till you're left with a 1/2-inch shell. You don't want to scoop out all of the flesh, as the result would be a thin, flimsy shell that wouldn't hold the soup properly. But once you get the insides out, you use all that good stuff – and some other creative ingredients – to whip up your soup. It's puree pleasure!
Sarah's watermelon baby carriage
Well if this isn't cute enough to put a baby in ...
Israeli Kitchen contributor Sarah Berkowitz created this magnificent watermelon baby-carriage fruit salad display for a friend's baby shower, and while it's not as easy as, say, pouring creamed corn over frozen veggies and calling it a casserole, Berkowitz made it digestible with step-by-step instructions and a few suggestions for tools to keep on hand. Yes, it involves sharp objects and precise cutting, but it's not any harder than carving a pumpkin. It just might take a bit more time. Follow her directions here.
Sarah's mini onion soup bread bowls
What do you get when you cross fresh-baked bread and pan-fried onions? Only the best aroma your house has ever enjoyed! This fragrant, flavorful and visually pleasing recipe starts with a simple store-bought dinner-roll dough: Let the dough puff up, bake for 20 minutes, let cool, cut a deep chunk off the top, set aside, like so:
When the soup part is done, simply fill the hollowed-out rolls with soup and desired toppings.
Miriam's sourdough cornmeal bread + Jerry's simple spinach dip
This twofer of a recipe, from Israeli Kitchen contributors Miriam Kresh and Jerry James Stone, actually yields three things: bowl, dip and bread. Make the bread first, let it cool completely, hollow it out (again, don't leave the crust too thin or it won't hold the dip), tear the bread into chunks, make the dip, pour into the bread, arrange the bread chunks around the bowl, place it front of guests, watch in delight as they stuff their faces. It'll look something like this:
Bonus: Kirbie Cravings' pita chip bowls with roasted red pepper hummus
The food blog Kirbie's Cravings turned traditional hummus and pita into one of the most creative appetizers we've seen. Simply cut pita into circles, brush with olive oil, press into a muffin tin and bake. Then, fill with your choice of hummus (or make it yourself, as the author did here).
MORE FROM THE GRAPEVINE:
Related Topics: Recipes