| Table Decoration -- Pineapple Bird of Paradise |
From "All in Good Taste"
episode AGT-119 |
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- Select a pineapple that has a nice top. With a firm grip on it, make two cuts, about an inch apart all the way through the pineapple from the bottom to the top of the pineapple all the way out to the end of the leaves and remove the wedge carefully (figure A).
- On the pineapple itself, slice off the bottom at a slant so that it will stand at an angle (figure B).
- To do the neck, cut a curved shape out of the wedge (figure C). Make one more cut in the end of the wedge piece at an angle to match the pineapple.
- Cut the top off of another pineapple and then split the top down the middle. Lay it down and use a long knife to shave the back (figure D) sides of the leaves off of both pieces of the top.
- The head is attached by using two long skewers (figure E).
- Use whole cloves for the eyes. Use shorter skewers to attach the wings (figure F).
RESOURCES :
Cracking the Coconut: Classic Thai Home Cooking
Model: 0688165427
Author: Su-Mei Yu
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Best of Gourmet: Featuring the Flavors of Thailand
Model: 0375504311
Author: Editors of Gourmet Magazine
Random House Trade Publishing Group
New York, NY 10022
Phone: 212-751-2600
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