I'm hosting a book club meeting. We try and make the snacks at the meetings go along with the theme of the book - this month it's the Grass Harp. The main character loves pink, so I thought I'd try and make pink food. Caveats: I'm vegetarian and really don't like the idea of using pink food coloring. I like the idea of pink peppercorns and I thought I might try and make a beet root dip of some sort, but beyond that I'm stumped. Any ideas?
The little girl in the family I cook for loves the color pink. I use the juice from a can of red beets. A little bit goes along way,and doesn't have much of a taste. I use it on noodles, rice and eggs. Use it after the food is cooked, not in the cooking water. Hard boiled eggs (peeled) turn a nice shade of pink after soaking in beet juice for a while.Other than that, the only other pink food she likes is ham.
In addition to the great ideas so far, you can also use beet juice to turn tofu pink. Also, pink lemonade.
I recently saw an episode of Private Chefs of Beverly Hills (a guilty pleasure of mine, sorry to say) and one of their clients insisted on an all-pink menu. Here are two of the the recipes:
Mini Strawberry Cheesecake Bites
Guava Reduction (they used it as a sauce over some protein, I can't recall...salmon maybe?
I also thought they used beet juice to dye noodles, but I can't find that recipe.
Also, red cabbage, Chinese "beauty heart radishes" (if you can get them--honestly, I don't know when they are in season), red potato salad (leave skins on), watermelon, pink cauliflower if you can find it.
Old chowhound post. http://chowhound.chow.com/topics/2764...
Maybe somehow utilize strawberry yogurt in a dessert or mini pie shell? Fresh guava is pink on the inside, as is bland watermelon. The juice of fresh strawberries is definitely pinkish too and can help you as a natural dye. Pink grapefruit is a good choice as someone mentioned upthread. I wanted to suggest pink popcorn with white chocolate, but you clearly mentioned no artificial food coloring.
Cocktail with strawberries and pomegranate, with club soda and light rum or vodka (or no ETOH)
Penne alla vodka
Pink beans, cranberry beans, or light red kidney beans (I'm thinking cooked, cooled and drained, lightly tossed with not-too-sweet raspberry vinagrette, fresh tomatoes, carrot shreds)
Borscht with cream
I was searching for Christmas canapes on here yesterday and came across this thread:
and the recipe/directions for beetroot and goats cheese squares. They're layered together, pressed and cut into squares, and it seems the beet dyes the cheese bright pink...
strawberry jam and cream cheese tea sandwiches
small amount of marinara stirred into alfredo sauce
Breyers strawberry ice cream ("all natural")
boil red cabbage in water then cook rice in the water to see if the color it absorbs is your desired hue
cream of potato soup and garnish with radishes or edible flowers
Pink Strawberry Cloud Pie from 1970
2 quarts frozen strawberries, thawed
2 cups of juice drained from frozen strawberries
1/4 cup granulated sugar
4 teaspoons cornstarch
1 (9 oz) pkg Cool Whip Dessert Topping, thawed
1 baked 8-inch pie shell
Thaw strawberries in a collander and allow juice
to drain into a bowl below. Reserve 2 cups
of drained juice and place in a saucepan.
Mix sugar and cornstarch with the
2 cups of juice in saucepan. Slowly
bring to a boil and cook juice until
thickened, stirring constantly.
Allow the strawberries to continue to drain
as the juice in saucepan is cooked.
Cool juice thoroughly, then add all of the
well drained strawberries to the thickened
juice. Mix well.
Fold in all of the Cool Whip and then spoon
the strawberry / Cool Whip mixture into
an 8-inch baked pie shell.
Allow the pie to stand in the refrigerator
for an hour or two before serving.
Source: Gettysburg Times newspaper, Wednesday, Nov 6, 1970.
Penne with pink cream tomato sauce. Just add heavy cream and grated Parmesan to taste when your tomato sauce is finished, and simmer gently for just a few minutes until it gets to a nice pink color. It is a delicious, thicker, creamier sauce that seems appropriate for a festive occasion. This also works well with a vodka sauce variation.
I accidentally discovered that cooked purple cauliflour, marinated in storebought honey Dijon dressing, turns a quite pretty pink. I wonder if any acid would do the trick?
A Greek deli near us makes a beautiful, tasty beet salad/dip. I think the other ingredients are akin to tzaziki.
Beet risotto with goat and parmesan cheese. it is delicious and beautiful. Purple horseradish will tint anything you usually make with horseradish a beautiful pink. I once did an all pink meal but the entrees were poached salmon and ham so that doesn't help you. We had many pink cocktails along with shrimp appetizers.
Blend some yams with yogurt and you'll have yourself a nice pink sauce.
If you're not careful, people will think you are serving them a nasty Pepto Bismo reduction. But color aside, it's a very tasty sauce -- sweet, tangy with a consistency that imparts the sensation of eating gazpacho.