“The Pineapple Daisy Recipe Book” Includes Trademarked Recipes, Tips and Ideas for Fresh Fruit Design
Inspired by her own Colorado Springs store, the Pineapple Daisy (featured on the Food Network), Orist, along with Abeyta, has perfected the trademark recipes shared in “The Pineapple Daisy Recipe Book” over years of creating unusual and custom fresh fruit designs. Orist and Abeyta coach readers on how to use special techniques and tools combined with simple ingredients such as cantaloupe, pineapple, watermelon and strawberries to inspire edible bouquets of fruit flowers.
“The recipes can be used time and time again for gifts, entertaining or craft projects for children and seniors,” says Orist. “To buy these arrangements in our store can be expensive, but learning how to create them on your own saves money.”
This hands-on instructional manual includes photos and clear, easy-to-follow instructions for all levels of experience, from beginner to advanced. “The Pineapple Daisy Recipe Book” includes instructions on choosing fruits and tools, fruit cutting techniques, nutritional information, chocolate dipping and lacing, basket assembly and other tricks of the trade. Readers will find nine of Pineapple Daisy’s original designs including Apple Indulgence, Caramel Apple Daisy, Melon Bloom, Mug of Berries, the Pineapple Daisy, and Strawberry Sensation. And, when you’re finished making an arrangement, the book gives recipes for leftovers like “Watermelon and Feta Salad”:
1 cup of cold watermelon, cubed
1/4 cup of feta cheese, crumbled
1/4 medium red onion, cut in paper-thin slices
1/4 teaspoon of balsamic vinaigrette
1. Place the watermelon in a bowl, top with most of the onions and then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinaigrette and serve.
About the Authors:
Lindy Orist is the owner and founder of the Pineapple Daisy, the original fruit floral design company in Colorado Springs. Orist learned fruit carving from former White House chef James Parker and her cooking skills from her Native American grandmother – but her creative flare came naturally. She takes classes in holistic nutrition and is also a licensed massage therapist, touch therapist and hospice volunteer. Orist, along with Abeyta, plans to teach classes on fresh fruit arrangements.
Zantia Archuleta Abeyta is co-author of “The Pineapple Daisy Recipe Book.” She grew up helping her family with their catering business, where she realized that she wanted to pursue a career in the industry. Abeyta attended Johnson and Wales University in Denver and received her A.A.S. in culinary arts. She enjoys trying new and different food, and loves experiencing new ideas to apply to her hobbies. Abeyta plans on returning to Johnson and Wales University to receive her B.A. in food service management.
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