Janna DeVore - Kabobs for Kids

Kabobs for Kids

Janna DeVore

Photographs by Zac Williams

Kabobs for Kids

Digital Edition 1.0

Text 2012 Janna DeVore

Photographs 2012 Zac Williams

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-1498-2

For Emma, who started helping me cook before she could countI couldnt ask for a sweeter or smarter accomplice in the kitchen

Be sure your kids are comfortable with skewering safely before they go full speed ahead. When I was testing the recipes in this book, even my two-year-old could skewer fruit and cheese on a stick effectively and safely. Bamboo skewers work best and skewer most foods easily. If kabobs require grilling or cooking, soak the bamboo skewers in water for at least 1 hour before preparing. This prevents the wood from scorching or even starting on fire while cooking. If you are not comfortable having your kids skewer with bamboo or metal skewers, try chopsticks. They work well for most recipes and have less pointy tips.

Everything tastes better when served on a stick! And its certainly more fun to eat meals youve skewered and designed by yourself. Before you make that first kabob, youll want to remember to:

Make the French toast and cut it into strips.

Fold over a French toast strip, then thread it onto a skewer. Thread on a peach slice. Repeat until skewer is full. Repeat for remaining kabobs. Sprinkle finished kabobs with powdered sugar and serve with a side of warmed maple syrup and/or whipped cream for dipping.

Makes 6 to 8

Wash and core apples; cut into chunks. Peel oranges and separate into segments.

Thread apple and orange chunks onto skewers in any pattern you would like. Repeat for each kabob. Squeeze lemon wedges over the fruit kabobs before serving to keep apples from turning brown.

Makes 4

Cut each waffle into triangles. Wash and stem the strawberries. Cook the sausage links and cut in half. Cut cantaloupe into chunks or use a melon baller to make balls.

Thread a waffle triangle onto a skewer, followed by a strawberry, a sausage link half, and a piece of cantaloupe. Repeat until skewer is full. Repeat for remaining kabobs.

Makes 6 to 8

Peel kiwi and cut into 1-inch chunks.

Cut pineapple into chunks.

Peel oranges and pull apart into sections.

Thread 2 grapes onto a skewer, followed by 3 blueberries, 1 kiwi chunk, 1 pineapple chunk, 2 clementine sections, and 3 raspberries. Repeat for remaining kabobs. As you make each kabob, thread fruit so it lines up equally on the sticks.

To serve, place skewers side by side on a plate or platter to make a rainbow.

Makes 10 to 12

Make blueberry muffins.

To make muffin flowers, flatten out cupcake papers. Place 2 cupcake papers on top of each other and pierce through with a skewer. Thread 1 muffin onto the top of the skewer, but do not let the skewer go all the way through the muffin. The papers will look like the petals.

Thread blueberries onto skewers below cupcake papers. Place the muffin flowers in a vase and arrange as desired.

Makes 6 muffin flowers

Peel kiwi and cut into 1-inch chunks. Cut pineapple into chunks. Peel mangoes and cut into chunks. Combine yogurt, honey, and cinnamon in a small bowl and stir well.

Thread fruit onto skewer 1 piece at a time. Choose any pattern you would like. Repeat for each kabob. Serve kabobs with cinnamon-honey sauce for dipping.