The holidays come with food, family, music, and stressful cleanup! Well, using these natural serving dishes can help cut down on your load, and they taste great too!
These bowls can be made or bought in nearly any size! They taste so good on their own, but consider using them to hold soup or dip!
Quick and easy bread bowls (thanks to www.tasteofhome.com)
- 2 tablespoons active dry yeast
- 3 cups warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 6-1/2 to 7-1/2 cups bread flour
- Cornmeal and sesame seeds, optional
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the sugar, salt, yeast mixture and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score the surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
- Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
Pumpkins and gourds make great serving dishes! They are sturdy and add a new level of flavor to the meal!
Roasted mini pumpkin bowls (thanks to www.myrecipes.com)
- 6 mini pumpkins or squash 6 to 8 oz. each
- About 2 tsp. olive oil
- Kosher salt and pepper, to taste
- Preheat oven to 400°. If needed, cut a thin slice from bases of pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper. Bake until tender when pierced, 40 to 45 minutes.
- Cut off lids about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, line it with a piece of foil.
These natural serving bowls are not only tasty but they are visually appealing!
Edible Red Cabbage Bowl (thanks to www.allrecipes.com)
- 1 head red cabbage
- Peel any wilted or dry leaves from the cabbage. Cut the top 1/3 from the cabbage.
- Carefully slice the bottom of the cabbage, just enough so it doesn’t roll around. (If you accidentally cut it crooked don’t worry. It will sit on a slight angle as creative flare.)
- Cut most of the middle of the cabbage by cutting a little chunk at a time until a bowl is formed, leaving a 1/2-inch border for the sides of the bowl.
Using natural and edible serving dishes like the ones listed above is a great way to cut down on the dishes, but they are also beautiful and unique! They are sure to impress your guests as they gather around the table this holiday season!
Happy Thanksgiving from my family to yours!