Dippy Egg with Matcha Toast Soldiers

Before May slips away from us I want to share one of my favorite spring recipes with you. A drippy, dippy egg is one of the loveliest ways to start any weekend morning. Here, thick matchsticks of Homemade Matcha Honey Wheat Bread are dunked into perfectly cooked 4-minute eggs. Served with a mélange of aromatic cut herbs, this humble yet elegant meal celebrates spring’s freshest flavors.
Instead of regular store-bought toast, I make a Matcha Honey Wheat Bread that has a heartier flavor and texture than regular white bread. To enjoy it with Dippy Eggs, you’ll need to plan on making the bread ahead of time, ideally the day before.

When enjoying this light meal, I typically follow a double dipping process where a toast bread stick first takes a plunge into the eggy pool of liquid sunshine before getting lightly pressed into a mound of fresh herbs. Whichever herbs look the most vibrant and fresh at the market will work great here, just be less generous with adding stronger tasting herbs (like rosemary) so that the flavors stay light and bright. 
My other favorite herbs to use in this recipe are tarragon, thyme, and even basil. Cut the herbs finely with a super sharp knife so that they are easily picked up by the moistened bread sticks. A light sprinkle of smoked French sea salt makes a tasty finish.For those of you not feeling the making bread from scratch bit, you can simply slather store-bought, toasted bread with softened salted butter and then top it with a generous sifting of matcha green tea powder. Cut the bread slices into matchsticks (i.e. soldiers) and you’re all set to start dipping! 
Dippy Eggs with Matcha Toast Soldiers 

Ingredients:

Matcha Honey Wheat Bread (see recipe below)

eggs

chopped herbs (I used a mix of chopped dill, chives, and rosemary)

sea salt to taste (I used Maldon Smoked Sea Salt)

Equipment:

small pot

slotted spoon

egg holder

sharp knife

Directions:

1.)  In a small pot, bring water to a full boil (enough water to completely cover eggs). Cut the Matcha Sandwich Bread into long sticks, about 1″x 5″, to make Matcha Toast Soldiers.

2.)  Boil eggs for 4 minutes. Meanwhile, toast the bread sticks.

3.)  Use a slotted spoon to remove the eggs from the hot water, then carefully place them into the egg holders. Use a sharp knife to slice off the top of the eggs, then sprinkle the eggs with sea salt. Serve immediately with the Matcha Toast Soldiers and chopped herbs on the side.Matcha Honey Wheat Bread

Makes 1 large loaf.

Ingredients:

1 cup + 2 Tbsp lukewarm water

2 1/4 tsp SAF instant yeast

1 cup whole wheat flour

3 cups bread flour

2 Tbsp matcha, sifted

2 Tbsp flax meal

3 Tbsp honey

2 tsp salt

4 Tbsp unsalted butter, softened

1 Tbsp melted butter or non-stick spray, for coating bowl and pan

Equipment:

large stand mixer with dough hook attachment

large bowl

plastic wrap

work surface

pullman loaf pan (13″ or 12 cup capacity)

serrated bread knife (if slicing)

cooking thermometer (optional)

bread slicer (optional)

Directions:

1.)  Make the Dough. Place the yeast, whole wheat and bread flours, matcha, flax meal, honey, salt, and butter in the mixing bowl of a large stand mixer. Turn the mixer on low-speed, then add the water. Increase the speed to low-medium, then continue to mix for 10 minutes.

2.)  First Rise. After 10 minutes you should get a soft and supple ball of dough. Place the dough in a bowl lightly greased with melted butter or nonstick spray. Cover the bowl with plastic wrap, then place it in a warm, draft free place to rise until doubled in volume.

3.)  Shape the Loaf. After doubling in volume, place the dough on a work surface, then give the dough a few light kneadings. Lightly pull/press the dough to make an evenly thick 8″ x 11″ rectangle (like a piece of paper). Fold the left and right sides over lengthwise to meet in the middle (the sides should overlap). Square off the edges, then pinch the seams closed. Tuck, pinch, and seal off the ends under the long loaf.

4.)  Second Rise. Place the cylinder-like loaf seam side down, into a pullman pan greased with melted butter or nonstick spray. Let the dough rest in the pan for about 5 minutes (covered with plastic wrap), then use your fingers to press the dough into the pan as evenly as possible–this will help to assure squared off edges on the loaf when it bakes. Cover the loaf pan with plastic wrap, then place in a warm, draft free place until it rises to 1/2″ under the top edge of the pan.

5.)  Bake, Cool, and Slice! About a half hour before the loaf has finished rising, place an oven rack in the middle of your oven, then heat the oven to 450 degrees F. When the dough has risen (1/2″ under the rim), slide the greased top of the pullman loaf pan on. Bake the loaf for about 40 minutes, until the loaf is golden brown or registers an internal temperature of 190 degrees F on a cooking thermometer. Wait until the bread completely cools before slicing with a serrated knife.

Bird’s Nest Tea Bombs

A few days ago, outside my living room window, I noticed a bird tucking in and out of the crevice between the misaligned wooden fence panels surrounding our house. The bird seemed busy at work–occupied. Amidst its constant activity, it managed to shoot me an occasional glare, so as to say back off lady, or you’ll regret it! It wasn’t until I saw the same bird again two days later that I realized what it was up to. Just in time to mark the beginning of spring, my feathery friend was building a nest.

I get it, birdie. There’s a lot of work that goes into nest-making. As I learned a few days ago making these Bird’s Nest Tea Bombs, making a sturdy nest is a labor of love…an art form, really. My tea nests are made from maple syrup marshmallows covered in tea leaves. Although they look like you’ve just spotted them in a thick woodland forest, they serve an entirely different purpose. They’re designed to be an all-in-one tea brew, sweetener, and treat.
This project for Bird’s Nest Tea Bombs was inspired by 2 things: my sister and some very beautiful tea. On last week’s Tea of the Week post, I featured Bellocq Tea Atelier’s No. 22 National Parks Dept. This nature-inspired blend of Darjeeling and Assam has bright green cedar tips and twiggy kukicha (twig tea) thrown in. It’s so perfectly organic and rustic that I still can’t get over how delicious it is.

As an Easter gift (and because she’s a cool gal with great taste), my sister Melissa sent me some dark chocolate blue robin candy eggs from a fantastically elegant candy shop in Beverly Hills called Sugarfina. These delightful candies and a tin of gorgeous tea married to make this whimsical confectionary DIY. Here, a small blob of marshmallow holds about 2 teaspoons of loose tea together, just the right amount for small teapot brew. Although you can use any marshmallow recipe to make these, I like to use a maple syrup base because it enhances the natural, mild sweetness of my steep. You can even make the marshmallows separately to snack on.

More than anything, these tea marshmallows are ornamental, so don’t expect a lot of sweetness when they dissolve in your brew. Use any twig or flower based tea to make these Bird’s Nest Tea Bombs–a mix with colorful visual interest is ideal. Above all, just remember to enjoy the candy eggs before dropping the nests into the hot water. Happy springtime brewing my friends!Bird’s Nest Tea Bombs

Makes 12 small tea nests. Each nest makes 2 cups of tea.

Ingredients:

2 tsp gelatin

2 Tbsp water

1/2 cup maple syrup

1/8 tsp cream of tartar

12 small egg candies

1/2 cup twiggy loose leaf tea (I used Bellocq’s National Parks Dept.)

Equipment:

large mixing bowl

medium pot

wooden spoon

candy thermometer

hand-held mixer with whisk attachment

lightly oiled rubber spatula

large piping bag with 1/2″ round piping tip (or just cut tip)

mini muffin tin

Directions:

1.)  In a large heat proof mixing bowl, bloom the gelatin in the water. Set aside.

2.)  Place the maple syrup and cream of tartar in a medium pot, mix with the wooden spoon, then place on low-medium heat until the mixture hits 250 degrees F. Use the candy thermometer and be careful to watch the mixture so that the syrup doesn’t boil over.

3.)  Meanwhile, place 1 rounded tsp of loose leaf tea in each of 12 mini muffin pan cavities.

4.)  When the maple syrup comes up to temperature, take it off the heat then gradually pour it into the bloomed gelatin. Use a hand-held mixer to whip the mixture until you get stiff peaks. Use an oiled spatula to transfer the marshmallow fluff to a large piping bag with a 1/2″ open tip for piping.

5.)  Pipe small dollops of marshmallow fluff into each tea-filled mini muffin pan cavity. Attach a candy egg in the middle of each dollop, then top the marshmallows with extra loose leaf tea to create finished nests. Each nest is enough to brew 1 small teapot of tea (2 cup capacity). Simply eat the egg candy, then throw the nest into hot water to brew.

Azuki Bunny Buns

Soft, fluffy, sweet, and classically Asian. There’s no other way to describe red bean buns. Where Americans have chocolate chip cookies, the Chinese, Japanese, and Koreans have their red bean buns. Whether it’s someone’s birthday or time for an afternoon snack, in Asian food culture red bean buns are always a welcome treat.

Maybe it’s the American in me, but I don’t find red bean buns nearly as appealing as chocolate chip cookies. After all, they’re made with–of all things–beans! Everything changed this past week when I did some tweaking on my recipe for savory steamed buns. Inspired by spring, I sought out to make an Easter bunny-themed variation, with the perfect mild sweetness and tender texture. The results are some seriously yummy buns that can easily steal the spotlight from those chocolate chip cookies.

Azuki buns are so popular that you’ll often find them ready-made in the freezer or fridge section in Asian markets. The tell-tale sign of a mediocre (or bad) azuki bun is that it’s chokingly dry and dense. And a good one? Tender and slightly chewy with just the right amount of filling. 
I based this recipe on the dough used for my Steamed BBQ Pork Buns and Chinese Fold-Over Buns, with a few changes. Instead of using Hong Kong flour, which is harder to find, I use regular all-purpose flour here. I also swap out the powdered sugar for superfine sugar, which creates a chewier, slightly heavier dough that steams up with a perfectly thin skin and smooth surface.

Decorated with a pair of bunny ears and a nubby nose made from soft candies, the humble buns are instantly transformed into wagashi-like Easter treats. You can also just scatter some sesame seeds in the center of each rounded bun before steaming. The buns will look elegant and easy, ideal for no-nonsense adults who aren’t in to adorably chubby bunnies. Enjoy these with Japanese green teas like a pale jade gyokuo, a toasty genmaicha, or a delicate sencha like Palais des Thés Tawaramine Shincha. Any tea that’s light, grassy, and fresh on the palette is ideal with the classic Asian flavor and look of these buns. Some may say that these Azuki Bunny Buns are too cute to eat, but as you can see I clearly don’t agree!Azuki Bunny Buns

Makes 10 buns.

Ingredients:

1 3/4 cups all-purpose flour

1/4 cup superfine sugar

1 tsp SAF instant yeast

1 tsp baking powder

1 Tbsp non-fat dry milk powder

1/8 tsp salt

1 Tbsp vegetable or canola oil

6 Tbsp lukewarm water + 1-2 tsp water more (if needed)

1/2 cup + 2 Tbsp sweetened smooth red bean paste (koshian)

black sesame seeds, for bunny eyes

soft, pink chewy candies, for bunny ears and noses (I used Hi-Chews)

non-stick spray or oil, for coating proofing bowl

Equipment:

stand mixer with dough hook attachment

large bowl

plastic wrap

work surface

chef’s knife

Tbsp measure

large bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

parchment paper, cut into 2 1/2″ squares

small cupcake liners (optional)

Japanese bento grass (optional)

Directions:

1.)  Place all dry dough ingredients into the bowl of a large stand mixer. Start the mixer on low, then gradually add the water and oil. About 3 minutes in, the shaggy dough should come together to form a ball. If it does not, add 1-2 tsp of water until the dough comes together. Let the dough continue to mix on low for 10 minutes, until you get a soft and supple ball of dough.

2.)  Lightly spray a large bowl with non-stick spray, coating the top surface of the dough with some of the same oil. Place the dough ball in the large bowl, then cover it with plastic wrap and place it in a draft free place to rise until almost doubled in volume.

3.)  After the first rise, take the dough out onto a work surface. Give the dough a few light kneadings, then portion it out into 10 equal pieces using a chef’s knife. Shape each dough piece into a ball, then flatten each ball into a disk about 3 1/2″ in diameter and fill it with 1 Tbsp of red bean paste. Gather the edges of the flattened dough disk, pinching them together to seal. Flip the filled dough ball over, then roll it into a slightly oval circle. Place this shaped bun on a small square of parchment paper.

4.)  Attach the eyes of the bunnies with the slightly wetted tip of a toothpick. Place the bun into the bamboo steamer. Shape a total of 10 buns, placing them at least 1″ apart in the steamer. Cover the steamer and let the buns rise for about 15 minutes, until just slightly puffy. Meanwhile, boil some water in a wok or stockpot so that the water is at least 2″ deep in the pot. 5.)  Steam the buns for 12 minutes over water at a full boil. After the buns have finished steaming, let them cool before decorating them with soft, pink candies (I used Strawberry Hi-Chews, but you could use any soft pink candy). Cut a candy crosswise, in 1/4″ thick pieces. Shape the pieces (see below) into elongated bunny ears. Use the center pink part of the candies to make tiny balls to make the bunny noses. Attach the candies to the surface of the cooled, steamed buns using light dabs of water. Decorate these buns just before serving as the attached candies get soft and sticky after being adhered to the buns. Place the buns on cupcake liners decorated with bento grass for a festive Easter finish.

Easter Bunny Stroopwafels

Who says chocolate bunnies are only for kids?

Let’s be honest, Easter isn’t Easter without a large chocolate bunny being involved.  These Easter Bunny Stroopwafels are the more enchanted version of those grand hollow Easter bunnies that children enjoy, with a measure of portion control thrown in.  What’s also great about these is that they make good use out of the unique and incredibly delicious Dutch stroopwafel!

Several months back I posted a recipe on tea bark, where fragrant green teas were scattered over thin layers of glossy dark chocolate.  For these Easter Bunny Stroopwafels, I used matcha infused white chocolate to set the stage for some grass-like imagery.  The matcha tea also helps to give the cookies an extra boost in green tea flavor.

When choosing which tea blend to use here, you want a green tea laced with lots of flowers and dried fruits.  Even just plain herbals like lavender and ripped rose buds work well.  Above all, you want to use a tea that is pleasantly fragrant and edible.

Teavana’s Sakura Allure is an ideal tea to use for these Easter Bunny Stroopwafels.  Aesthetically, this is a very beautiful, feminine looking tea, which is exactly why I chose it to use!  This blend is inspired by the cherry blossoms that bloom in Japan every spring.

Tasting Notes:

BREWING TIPS:  2 minutes at 175 degrees F.

THE LEAF:  Long, narrow, dark green tea leaves with chunks of dried cherries, dried mango, candied pineapple, orange peels, hibiscus, rose leaves, and rose buds thrown in.

THE SCENT:  A very strong cherry and floral scent.  I left some in my hot car after my run to Teavana, and the car smelled incredibly fruity by the time I returned!

THE STEEP:  This blend looks and tastes very much like fruit punch.  Since there are many fruits and herbal flowers added in, the caffeine content is lower, so this blend is good for kids or those who are caffeine-sensitive.

*** The thing you need to remember if you use Sakura Allure for this little project is that the dried cherries in the tea are not pitted.  Pit and cut the large dried cherries into little tiny bits before using them to make the tea bark.  The cherries are easy to spot in the blend–they are large, sticky, speckled black clumps.

Easter Bunny Stroopwafels make an easy and elegant after-brunch dessert.  Enjoy them with a hot, fruity cup of brewed Sakura Allure so that your guests can try the tea in two ways–dried and brewed!  These Easter-themed stroopwafels help to capture a lovely image of the season, reminding us that spring is a time for fresh starts and new beginnings.

And with that, I would like to wish all my blog readers out there a very Happy Easter!!

Easter Bunny Stroopwafels

Makes 6 decorated stroopwafels.

Ingredients:

6 stroopwafels

6 small chocolate bunnies (I used Lindt)

6 small pastel-colored chocolate Easter eggs (I used Cadbury Minis)

1/4 cup white chocolate or candy melts

1 tsp matcha green tea powder

2 Tbsp of a floral, fruity, and fragrant loose-leaf green tea (I used Teavana’s Sakura Allure), plus more for brewing

Equipment:

teacups, with diameter same or less than stroopwafels

baker’s twine or thin decorative ribbon, cut into 8″ pieces

scissors

Instructions:

1.)  Melt the white chocolate or candy melts in the microwave or over a double boiler.  Add in the matcha and mix until the chocolate is an even green color.

2.)  Place 2-3 tsp of the green tea melted chocolate in the top middle of each stroopwafel.  Smooth over the chocolate evenly so that you leave a 1/4″ border all around the top circumference of the stroopwafel.

3.)  Lightly scatter the green tea blend atop the setting green tea chocolate.

4.)  Place an unwrapped chocolate bunny in the center of the stroopwafel, and an egg beside the bunny.  Allow a few minutes for the chocolate to set.

5.) Using baker’s twine or thin string, tie a bow around the neck of each chocolate bunny.  Snip off excess ribbon.  When it’s time to serve, place the stroopwafels atop a teacup filled with the same Sakura Allure you used to make the bark.  Enjoy!

Chocolate Surprise Eggs

I’ve been working overtime this week trying to punch out some faux-Kinder Eggs for my niece, Maddy, just in time for Easter Sunday.  A few weeks ago, I went to visit my sister (Maddy’s mom) and she started telling me that Maddy was obsessed with this YouTube video featuring Kinder Eggs.  I didn’t even know what a Kinder Egg was!  A few minutes later my sister pulled up the video and sure enough my niece sat mesmerized, content, and glued to the screen.

Kinder eggs are hollow chocolate eggs filled with a toy of some sort.  When you crack open the eggshell, the inner treasure is revealed.  They aren’t available here in the US, which one of the reasons why Maddy can’t get her hands on any.

My Chocolate Surprise Eggs are a slightly more elegant version of Maddy’s beloved Kinder Eggs, stuffed with edible (and drinkable!) treats instead of juvey plastic toys.  No Mickey Mouse or Peppa Pig figurines here,except if I am making them for my niece!

My mini Marzipan Veggies are ideal for stuffing into these Chocolate Surprise Eggs.  Perfect for a Springtime or Easter themed party, you can place the marzipan piece in the chocolate shell and seal the shells together to create a true Kinder-like egg that rattles inside. Another option is to serve them up like little petit fours, on a half eggshell.

Fill them with honeyed, toasted unsweetened coconut for a no fuss, tasty way to showcase the bright and delicate Marzipan Veggies.  Cover them with another half eggshell so that your guests can take part in revealing what’s inside!

An extra step you can take to make the chocolate eggs super fancy is by propping them up on cookies sifted with a bit of matcha powder to create a mossy-looking base.  You can “glue” the shell to the cookie base with a glob of almost set melted chocolate.  If the melted chocolate you are using is too warm, the eggshell won’t want to sit upright and may actually start to melt.  So, plant your half eggshell onto tacky, almost set chocolate.  The petit fours will sit up at a pretty viewing angle this way.

Tea balls make a beautiful trinket to place into the hollow chocolate eggs.  These tightly wound balls of tea actually become beautiful terrarium looking plants when they bloom in hot water. The tea leaves are hand strung with a cotton thread to form a blooming tea flower, also called a Petit Bouquet.  If you are having an afternoon tea with friends, make lots of these eggs and allow each guest one egg to crack open just in time for tea to start. One tea ball per pot of tea!

Chambre de Sucre makes the most gorgeous variety of molded sugars that would also make whimsical treats to place inside of the eggs.  I just love their Sucre Rond and Hana Flower Sugars.  They elevate any tea drinking experience to the next level of loveliness.

I’ve meant to experiment with edible gold leaf for the longest time.  Instead of dishing out the money for real edible gold leaf, I bought this $5 bottle of gold cake decorating spray to play around with.  I was quite happy with the results, as the spray gave off a light, even mist of gold coloring to my eggs.  Just the right touch of glamor to make the eggs stand out.

Make this Easter unforgettable with some homemade Chocolate Surprise Eggs this year! The best technique for making them is to have a bit of patience, a temperature controlled room, and some clever ideas for trinkets to stuff inside.  Tea, gourmet sugars, marzipan candies…with Surprise Eggs the possibilities are endless!

Chocolate Surprise Eggs

Ingredients:

chocolate candy melts

edible gold food spray (optional)

Equipment:

chocolate egg molds

small flat tip food safe decorating brush

knife and cup of hot water (to smooth edges of eggshell)

flat frying pan (if you want to seal the 2 halves of the egg together to make 1 whole egg)

For the Petit Fours:

chocolate candy melts

1 cup unsweetened desiccated coconut, toasted

6 Tbsp honey

cocoa powder, for dusting inside of eggs (optional)

flat round cookies of your choice (I used Famous Chocolate Wafers)

matcha, for dusting atop cookie (optional)

Marzipan Veggies

Directions:

1.)  Melt the chocolate melts in the microwave or atop a double boiler according to the package directions.  Place about 1 tsp of the melted chocolate in each egg cavity.  Use a decorating brush to evenly distribute the chocolate in the egg molds.

2.)  Let this first layer of chocolate set.  For faster results, you can place them in the fridge to harden.

3.)  When the first layer has completely set, apply a second rounded tsp of the melted chocolate.  Use the brush to apply the 2nd layer of chocolate evenly in the mold.

*** Variation:  For Sealed Chocolate Eggs:   With 2 completely set half eggshells (best to have left them in the fridge for 10 minutes to chill completely), place both shells edge down on a flat pan placed on low, even heat.  Allow edges to melt for a few seconds.  Pick up one eggshell and swiftly place a Marzipan Veggie or other trinket inside this half eggshell.  Pick up the other shell and place both melted edges of each half shell together to seal.  For best results, work fast!

4.  Let the second layer completely harden, then slip the shells out of the molds.  I wanted to dust the inside of the shells with cocoa powder here for my Petit Fours, but this is totally optional.  Use a knife dipped in hot water, then wiped dry to smooth over the edges of the eggshell.

5.)  Mix the toasted coconut with the honey and stuff about 1 1/2 Tbsp of this sweetened coconut into each chocolate shell, then a Marzipan Veggie on top.

6.)  Sift some matcha powder atop each cookie.

7.)  Add a dollop of melted chocolate atop each matcha-dusted cookie and allow for it to almost fully set.

8.)  Place the filled and marzipan-topped half chocolate eggshell on top of the almost set dollop of chocolate.  Hold it in place with the back of a spoon for a few moments to allow for it to set.  Your Chocolate Eggshell Petit Four is complete!

Springtime Carrot Cutlery

It was during the Royal Wedding a few years ago that I found about Party Pieces.  For those of you who don’t know, Party Pieces is a party supply company in the UK, similar to Party City here in the US, except a bit fancier.  What’s more surprising is that it’s owned by Kate Middleton’s parents.

Today’s quick and easy Springtime Carrot Cutlery post is inspired by a glimpse of a photo that I caught on the Party Pieces site.  Nothing too fancy, just a fun little idea for celebrating your upcoming Easter brunch or afternoon tea!

One of the reasons I love afternoon tea is because it isn’t just about the food– it’s about the presentation and feeling of a meal that you are about to share with others.  These cutlery carrots are bright and festive, and help to set the stage for a fresh and bountiful springtime meal.

These utensil sets are very easy to make, and made even more special if you present them in the spirit of springtime harvesting.  You might want to set them atop some multi-colored beans or split peas or even stick them into the beans vertically so that your guests can pluck them out of a garden planter as they start down the Easter buffet.

For a personal place setting, you can also sink the tip of each carrot into a small terra-cotta clay planting pot.  Use your index finger to guide the tip of the carrot into the dried beans.  This will help to firmly plant the cutlery so that it stands upright securely.

Serve up your most delicious Easter meal with these Springtime Carrot Cutlery.  They are sure to make any Easter brunch table that much more cheerful and welcoming!

Springtime Carrot Cutlery

What You’ll Need:

large orange napkins

green plastic spoons, forks, and knives

jute twine or decorative ribbon, cut into 12″ pieces

scissors

Step-By-Step:

1.)  Stack a full set of cutlery with the fork at the top, then the spoon, and finally the knife on the bottom.  Place the stack parallel to the horizontal center line of the napkin, about 1″ below the horizontal center line.  The open side of the napkin should face left.

2.)  Tuck the bottom tip of the napkin over the cutlery stack.

3.)  Roll the stack over (upwards) along with the napkin, making sure the tip of the carrot (the right side of the napkin) rolls up tight and snug.  Roll the left side of the napkin (with the cutlery showing) looser than the right side.

4.)  Continue rolling the napkin up, flipping the cutlery over as needed as you continue to roll.

5.)  Finish rolling until you get a carrot shape with the top tip of the napkin tucked under.

6.)  Rearrange the cutlery to face the front of the carrot as needed.

7.)  Using jute twine, tie a bow snugly against the napkin to hold the carrot cutlery together…done!