Tag Archive for 'April Fools'

Tricky BBQ Meatball Sub Sandwich – April Foolin’ Food

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One of the things I enjoy most as a parent is pulling a fun prank on my kids. The bar has been set high over the last few years (a meatloaf cake with pink mash potato “frosting”, dessert sushi, fake fish sticks, peas and carrots, impossible to drink juice and meatloaf cup cakes). While I can’t reveal what I anticipate surprising them with this year, since I know they read my blog and look for clues about how I will prank them on April Fools, I am very excited to share how I punked them last year.

We were in the midst of a kitchen remodel and all of our dining, homework, home entertainment was relocated into one common area which was our living room. Given the situation I had them convinced that without an oven and other cooking tools they should be on high alert for the April Fools Day 2013 – post remodel. The ruse was set, they hadn’t a clue. I went about making sure they were all out with friends and then I used the few cooking tools I had and made my epic BBQ Meatball Sub Sandwich.

And once you’ve pranked your brood you may want to share some stories about other famous pranks. We always like to discuss these over dinner.

* 1957: Hoax BBC Panorama reveals spaghetti harvest in Switzerland

* 1976: Patrick Moore tells Radio 2 listeners that at 0947 a planetary event would lessen Earth’s gravity and if people jumped in the air at that moment, they would float

* 1986: Le Parisien newspaper announces that the Eiffel Tower is to be moved to Euro Disney

* 1998: Burger King launches left-handed Whopper

If you are looking for other fun April Foolin’ Food Ideas see a few of my past posts:

Dessert Sushi & Eye Ball Surprise

Crispy Fish Sticks, Sweet Veggies, Raspberry Coolers and Hearty Cup Cakes

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BBQ Meatball Sub Sandwich

Ingredients

4 cups oatmeal

½ cup peanut butter

½ cup butter

4 TBS cocoa powder

1 tsp vanilla

½ cup milk

1 ½ cup sugar

1 pound cake loaf, sliced horizontally

strawberry preserves

1/8 cup white chocolate, grated

butter cream frosting, home made or purchased

yellow food dye

mustard (optional prop)

ketchup (optional prop)

french fries (optional prop)

Directions

Line a cookie sheet with wax paper.

In a large pan, over medium heat, mix the butter, milk, sugar, and cocoa powder together until the mixture comes to a boil. Once the mixture is boiling, allow it too cook for another 1-2 minutes—stirring continuously.

Remove the pan from the heat and stir in peanut butter and oats. Drop by tablespoonfuls onto wax paper. Allow these no-bake cookies to cool and set for 5-10 minutes. If the mixture is too warm then the shape you are molding the cookies will not hold. Once the cookies have cooled, use your hands to shape them into balls. Reshape them as necessary.

Place once piece of the sliced cake on the bottom of a plate (see image) and pace 2-3 ‘meatballs’ inside. Spoon the strawberry jam, thinned out with a little water or fruit juice, over the “meatballs” to look like BBQ sauce. (If you have access to strawberry ice cream topping this also works well.)

Add a small amount of yellow dye into 1/2 cup of the butter cream frosting. Combine well, adding additional yellow as needed until it is the desired color. Place into a plastic bag, twisting at the top to avoid any frosting from spilling out while decorating the sandwiches. Cut 1/8’inch hole at the bottom of one corner of the bag and squeeze out ‘mustard’ onto the meatballs. Grate about 1/8 of a cup of white chocolate with a cheese shredder and sprinkle the shredded white chocolate “cheese” over the “meatballs.” Prop the second piece of bread on the top of the meatballs for full effect. To really confuse your victims I recommend putting catchup and mustard on the table and preparing some french fries to go with the BBQ meatball sub sandwich.

Depending on the size of the “meatballs” you will have between 6-8 sandwiches. Meatballs can be made up to three days in advance and stored in an air tight container. If possible, keep cool without refrigerating.

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April Foolish! Dessert Sushi & Eyeball Surprise

There is no time like now to get your A-game on for the big shenanigans as April Fools draws near. Every year I do my best to make sure it is somehow memorable. I know my family is probably lurking about, trying to determine what I might be up to this year. Well, no dice. I am blogging my success from last year.

Menu

Dehydrated Green Bean Chips (store bought)

Dessert Sushi (with store bought decoys)

Eyeball Surprise (AKA Stuffed Lychee Nuts alla Vano)

Dessert Sushi

Dessert Sushi Ingredients

1 package Soy Wraps

1 cup sushi rice, prepared according to package directions

6-8 pieces of your favorite sushi (to use as decoys)

chocolate sauce (optional)

Fillings (use what you like, these were my favorite combinations)

– pear and feta with honey

– jack fruit (found in Asian Market, canned), strawberries and banana

– kiwi, strawberries and Nutella

Dessert Sushi Directions/Tutorial

To get started on the sushi, it will be easiest if you have a sushi rolling mat. Cover the mat with a square sheet of plastic wrap. Place a soy sheet sheet on the rolling mat, which is now covered with plastic wrap, with the grooves in the soy wrap parallel to the direction you’re facing.

Spread rice onto the soy wrap sheet, leaving a gap on the back edge to seal the roll. Spoon a small amount of filling in a row on the edge of the sheet closest to you, perpendicular to the direction you are facing. Roll the sheet around that row of filling. To make a nice firm roll, press tightly backwards (towards yourself), and slightly down onto the roll. Try not to squish the roll while trying to making it tight. Take the rolling mat out a bit so that you don’t roll it into the sushi, and continue rolling tightly until reaching the end of the soy wrap, where the gap was left to seal the roll closed.

Allow the sushi roll sit a few minutes enabling the wrap to soften from the moisture in the rice. Once it’s ready, cut the roll into slices and you now have created the perfect dessert sushi. If using chocolate sauce, drizzle over sushi after plated. Arrange ‘real’ sushi decoy pieces in place strategically.

Eyeball Surprise (AKA Stuffed Lychee Nuts)

Stuffed Lychees Ingredients

1 (20 oz) can whole Lychee nuts in heavy syrup

1 (6 oz) container cream cheese, softened

1 (6 oz) bag whole macadamia nuts

Stuffed Lychees Directions

Drain lychees for 5 minutes. Gently stuff lychees with cream cheese, almost to the top of the opening. Insert macadamia nut into the cream cheese. Cover and refrigerate until ready to serve.

Memory lane. If you are looking for more foolishly fun food spoof ideas check out my post from last year.

Dinner conversation: To impress the victims you’ve just punked at dinner, I’ve compiled a quick list of other famous pranks that top the charts.

* 1957: Hoax BBC Panorama reveals spaghetti harvest in Switzerland

* 1976: Patrick Moore tells Radio 2 listeners that at 0947 a planetary event would lessen Earth’s gravity and if people jumped in the air at that moment, they would float

* 1986: Le Parisien newspaper announces that the Eiffel Tower is to be moved to Euro Disney

* 1998: Burger King launches left-handed Whopper

Start (April) Foolin’ Around – A teaseable feast

There are just so many days per year that you can play with your food, and April 1st (AKA April Fools) is certainly one of them. Over the years I’ve had my fill of fun with this holiday and I wanted to share a few of these playful foodie creations with you in hopes that it will inspire you to join in fun food foolery.

What is most loved about this meal? It is really dessert first — don’t judge the meal by its looks.

The menu:

– fish sticks

– carrots and peas

– raspberry coolers

– hearty cup cakes with healthy buttermilk frosting

Crispy Fish Sticks

Fish Sticks Ingredients

1 box rectangular shaped shortbread cookies

1 cup corn flake crumbs

1 container white frosting

Fish Stick Directions

Prepare a cookie sheet with foil and set aside. Unwrap shortbread cookies and place on plate. In a small bowl, add corn flakes. Using a knife coat each cookie with frosting on all sides. Roll the cookie in cornflake crumbs and place on the prepared cookies sheet. Repeat until desired quantity is prepared.

Sweet Veggies

Sweet Veggie Ingredients

1 3 lb package of Starburst original fruit candy chews, 1 per every 2 guests

2 boxes of Yogos Bits, in solid light and dark green colors

Sweet Veggie Directions

Take each orange Starburst candy, unwrap an cut into four pieces. Unwrap Yogos Bits and sort green colors into one bowl. The packages only contain a few greens per packet so veggie haters will be pleased with a small amount they ‘think’ they will have to consume.

Raspberry Coolers

Raspberry Cooler Ingredients

1 box of raspberry JELL-O per 8 oz glass

1 straw per person

Raspberry Cooler Directions

Prepare recipe for finger JELL-0 according to box directions. Pour into clear glass with straw inserted. Chill until dinner time.

Hearty Cup Cakes

Cup Cake Ingredients

1 pound ground turkey

1 Italian sausage, casing removed

1 cup zucchini, coarsely grated

3/4 cup yellow onion, finely chopped

1/4 cup Italian seasoned breadcrumbs

1/4 cup oatmeal

1/4 cup fresh parsley, chopped

1 large egg

1 tsp salt

1/2 tsp pepper

12 tsp garlic powder

cup cake foils (DO NOT use paper liners)

Cup Cake Directions

Preheat oven to 350 degrees. In a large bowl combine all ingredients. Coat cup cake pan with non-stick spray and form generous mounds of meat in each one. Bake meat cakes for 35-45 minutes. Length of time will depend on how much meat is used in each portion. To be certain meat is cooked, use a meat thermometer to ensure that the center registers at 165 degrees. Continue to check every 5- 7 minutes until cooked.

While meat cooks, prepare mashed potato ‘frosting’. Once meat is cooked allow to set for 5 minutes once removing from oven. There will be a generous amount of liquid at the bottom of each cup cake. Remove meat from pan and set aside on a plate. Then place each cup cake into a cup cake foil for presentation.

Healthy Buttermilk Frosting

Frosting Ingredients

1 1/2 pounds boiling potatoes

1/4 cup milk

4 TBS unsalted butter

1/2 cup buttermilk

salt

food coloring

Frosting Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water. Water will stop boiling, once it returns to a full boil lower the heat and simmer uncovered for 10 -15 minutes, until the potatoes fall apart easily when fork is inserted.

In a small saucepan, heat the milk and butter on low, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes in a heatproof bowl and using a hand mixer, mash until nearly smooth. Stir in the hot milk mixture until potatoes are smooth. Add enough buttermilk to make the potatoes creamy. Then add 1 teaspoon of salt and food coloring. Mix well, then cover and set aside to keep warm until cup cakes are ready.

For an added decorative touch to the cup cakes, place potatoes in a large zip lock bag and snip off 1/4 of an inch from one corner. Start from the most outer edge of the cup cake and working in a circular motion, decorate until the top of the cup cake is covered.

Set the table and leave the cup cakes plated and off to the side. Watch the looks of surprise as your guests eat their meal.

I hope you will join me in discovering Foodily.com! Check out the menus I’ve created and let me know your favorites. Fine print: It’s true, I am a compensated Foodily Brand Ambassador.