Update my dinner status, I'm making this tonight.
17 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
Preparation
You will need a VERY sharp small knife. Be extra careful while you are carving. The idea is to cut the vegetables, not yourself nor anyone else. I often use small "hobby" knife (Xacto) with razor sharp disposable blades that I got in a hobby store.
Start with the easiest portion, the "tail". Pick an end to be the back. Make two shallow cuts to form a downward "v" but don't quite close the bottom of the "V". Extend each cut straight downward for a bit to form a narrow straight portion. Carefully cut under the skin and raise the skin and "V" away from the white pith of the orange. This will form a "tail".
The "trunk" is a larger version of the "tail" that starts higher on the head end. If you carefully under cut the bottom end of the trunk to get a very thin bit of rind you can get it to curl inward just like a real trunk.
The "ears" are flaps cut from Back-to-Front and still attached at the front. If you overshoot, just stick them on with toothpicks.
4 small carrot sticks (or celery) make the "legs" and you're ready to go.
After the party these can be squeezed for juice if they haven't set out too long.
This is ONLY a guide to get you started on the idea. Play with this a bit and have fun seeing your own creations magically appear.
