Holiday Guide: We have a winner!
Congratulations to Annette Sandoval, winner of The Island’s first-ever holiday recipe contest! Sandoval took 51 percent of the votes in the three-way contest for a $100 gift certificate to Asena Restaurant.
We hope she enjoys a nice meal at Asena (we recommend the eggplant and the unbelievable fava bean crostini). Meanwhile, here’s her prize-winning recipe one more time.
Edible Christmas Tree Centerpiece
16″ styrofoam cone (available at most arts & crafts stores)
5 bunches fresh parsley
1/2 lb. med. sized cooked, shelled shrimp
1 dozen cherry tomatoes
Ripe pitted olives
Stuffed green olives
1/2″ cubes of assorted cheese
Colored wooden toothpicks
Heavy duty staples
Wash and dry parsley. Using individual heavy duty staples, secure parsley sprigs to styrofoam cone, working around and down to completely cover cone with parsley. Cone should appear to be covered with parsley leaves. (Stems should not show.) This step may be done the day before the party. Cover the green cone with plastic wrap and store in refrigerator.
An hour before the party, “decorate” the tree by securing shrimp, cherry tomatoes, olives and cheese cubes to the cone with toothpicks. A cherry tomato on top of the tree completes the ornaments. Place decorated tree on a pedestal candle stand to serve as a Christmas tree stand or use any approximate base available. As guest discover that the tree is edible, the hostess should redecorate the centerpiece with more garnishes.