Trimming a Snack Tree

Here’s a great way to add friendly informality to a holiday party: create a snack tree. Let the tree be your appetizer course for a progressive dinner, or the main attraction at an evening get-together. Friends will gather ’round and help themselves.

We got our idea for the snack tree from Mrs. Richard Coapstick, Clinton County, Indiana. Here’s how you do it: “Buy a styrofoam cone; cover it with green aluminum foil. Insert toothpicks in vegetable cut-outs, cheese cubes and meat roll-ups. Stick other end into cone.” (see details below) Serve dips for dunking these appetizers.

You can re-use your snack tree base year after year for the holidays. Or change the decorative theme to fit another season.

You can fix all these foods well ahead, refrigerate and arrange them just before guests arrive.

How to make a Snack Tree

Select a styrofoam cone, 12” to 18” high, at a variety store or florist shop. Give it a firm base: Force the center part of an 8” or 10” angel food cake pan two inches into the bottom of cone. Anchor pan base to a heavy plate with florist’s clay so the tree is secure.

Cover the cone and the base with green foil. Stick toothpicks into appetizers and “trim the tree.” Snacks are easier to remove if you make holes in covered tree with ice pick or skewer, then insert toothpicks. Use Tomato Roses (instructions follow) and evergreens to decorate the snack tree base.

How to Make Snack Tree Relishes

Meat and cheese dippers: Cut 3 x 1½ inch rectangle of thinly sliced, cooked ham; roll lengthwise and fasten with toothpick. Use small cookie cutters to make salami and bologna cut-outs. Cut small cubes of semi-hard cheeses; insert toothpicks carefully.

Vegetable dippers: Wash and separate cauliflower into small flowerets; chill in ice water. For celery fans, cut celery into 1½” lengths. Slit parallel strips one half the length of each piece; chill in ice water until curled. To make carrot daisies, cut pared carrot crosswise into three pieces. Cut five or six lengthwise notches around the carrot; slice into ½” rounds. Place green pepper square atop carrot slice and insert toothpick. For radish accordions, wash radishes; cut off both ends. Make crosswise parallel notches the length of the radish; crisp in cold water.

How to make Tomato Roses: Select a large, bright red tomato. Make Rose from outer shell of tomato. With stem end up, insert knife ¾” from stem and cut a crosswise slice only two thirds of the way through (slice serves as base of rose). From this cut, continue peeling tomato in a continuous spiral, ¾” wide and 1/8” thick. To form rose: Place stem end on plate, skin side down. Starting at free end, roll up spiral toward stem. Secure with toothpick and arrange at base of snack tree.