Five ideas for rainbow-themed foods to serve at your Pride party
More than 50,000 people are estimated to attend Pride weekend in St. Petersburg, which runs Friday to Sunday. (June is LGBTQ Pride Month.) Whether you plan to march in the parade or host your own smaller gathering, we've selected five rainbow-themed recipes to help you celebrate. You won't be able to bring the food to the Pride festival, but you can toast to the festivities at home with a radiant cocktail or impress your friends with a multicolor pizza.Posted — Updated
More than 50,000 people are estimated to attend Pride weekend in St. Petersburg, which runs Friday to Sunday. (June is LGBTQ Pride Month.) Whether you plan to march in the parade or host your own smaller gathering, we've selected five rainbow-themed recipes to help you celebrate. You won't be able to bring the food to the Pride festival, but you can toast to the festivities at home with a radiant cocktail or impress your friends with a multicolor pizza.
Emily Young, Times correspondent
Rainbow Fruit Skewers
Looking for an easy, festive snack? These rainbow fruit skewers take mere minutes to make. Just thread the following fruit pieces (all washed) onto each of seven wooden skewers: 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green grape, 1 red grape and 2 blueberries. Arrange the finished skewers in a fan shape to give the appearance of a rainbow. Recipe adapted from BBC Good Food.
Rainbow Chicken Salad
For this salad, presentation is everything. Instead of tossing the ingredients like a traditional salad, you simply line up the meat, vegetables and fruit in colorful stripes until you've got a horizontal rainbow. To begin, line a baking sheet with parchment paper and heat oven to 375 degrees. Next, coat a boneless chicken breast (halved, lengthwise) with 1 tablespoon olive oil, then rub it with ½ teaspoon curry powder. Season with salt and pepper, then place on the baking sheet. Bake for about 20 minutes, or until cooked through. Let it cool, then slice on the bias, or a 45-degree angle, into ½-inch-thick slices. Now it's time to prepare the vegetables. Wash and halve 1 pint cherry tomatoes. Wash and shred 1 cup carrots. Drain 1 cup canned corn kernels. Peel 1 avocado and remove the pit, then cut into thin slices. Wash and thinly slice 1 cup kale leaves. Wash 1 cup blueberries. Wash and thinly slice 1 cup red cabbage. Then, make the salad dressing: Combine ¼ cup white, red or aged sherry vinegar in a medium bowl with 2 to 3 teaspoons Dijon mustard, 1 small, minced garlic clove, 1 ¼ teaspoons kosher salt and a few grinds of pepper. Slowly add ¾ cup extra-virgin olive oil, whisking continuously until well combined. (You can make the dressing in advance and refrigerate in a sealed container. It will keep for up to 3 days.) Set aside. Line the ingredients on a serving platter, according to the colors of the rainbow: cabbage (purple), blueberries (blue), kale (green), avocado (lighter green), corn (yellow), chicken (neutral), carrots (orange) and tomatoes (red). Serve the dressing on the side or drizzle it over the top. Recipe adapted from Food Network.
If the 50,000 Pride-goers knew about this pizza, they'd all be knocking on your door. To save yourself time, purchase 1 pound fresh pizza dough from the supermarket. Place the pizza dough, shaped into a 12-inch circle, on a large rimmed baking sheet coated with olive oil. Bake in an oven, heated to 450 degrees, for 8 to 10 minutes. The crust should be puffed and slightly golden. While you wait for the crust to bake, prepare the following toppings. Cut 6 to 8 ounces fresh mozzarella into very thin slices. Cut ½ pint cherry tomatoes in half, lengthwise. Chop ½ red bell pepper into small squares. Chop ½ orange bell pepper into small squares. Cut ½ pint yellow grape tomatoes in half, lengthwise. Chop ½ yellow bell pepper into small squares. Wash 1 broccoli stalk and break it into small florets. Chop ¼ green bell pepper into small squares. Slice 1 purple potato very thin. Remove the pizza crust from the oven. Spread ¼ cup marina sauce on the crust. Use the mozzarella slices to completely cover the sauce, creating a white base for your rainbow of vegetables. Arrange the cherry tomatoes, cut-side down, around the entire rim of the pizza. Continuing to follow the circular line of the tomatoes, place the following ingredients: a circle of red bell pepper pieces, a circle of orange bell pepper pieces, a circle of yellow grape tomatoes, a circle of yellow bell pepper pieces, a circle of green broccoli florets and a circle of green bell pepper pieces. Place the purple potato slices in the center. Season with salt and pepper. Place the pizza back in the oven and bake for 10 to 12 minutes. You'll know it's ready when the cheese is melted and the edges are crisp. Recipe adapted from Real Simple.
Rainbow Jell-O Shots
With four layers of vodka-infused, rainbow-colored gelatin, this cocktail packs a powerful punch. To begin, purchase four boxes of colored Jell-O mix: blue, green, yellow and red. Boil ¾ cup water in a saucepan, then pour into a mixing bowl. Sprinkle in the blue Jell-O powder and add two ice cubes. Stir to combine, then set aside to cool. Once it reaches room temperature, add ¾ cup vodka and stir. Pour the mixture evenly into clear plastic shot glasses, about a quarter full, using as many cups as you like. Place the shot glasses in the fridge until the first Jell-O layer solidifies. After 30 to 60 minutes, the blue layer should be solid. Repeat the process for the green Jell-O mix, then yellow, then red, allowing each layer to solidify in the fridge before adding the next. By the end, the colors should reflect the rainbow flag, with blue at the bottom and red at the top. Recipe adapted from Bustle.
While just as striking as a layered rainbow cake, these cupcakes are much easier to make. To begin, pour the following ingredients into a medium mixing bowl: 1 ¾ cups cake flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Whisk to combine, then set the flour mixture aside. In a separate, small bowl, stir together ? cup room-temperature whole milk with the juice of ½ lemon and 1 teaspoon vanilla extract. Once combined, set aside (the milk will curdle). Add the following ingredients to the bowl of an electric mixer: 12 tablespoons room temperature unsalted butter, ¾ cup sugar and the finely grated zest of 1 lemon. For about 5 minutes, beat on medium-high speed; you'll know it's done when the mixture is light and fluffy. Reduce the mixer speed to low. Beat in the flour and milk mixtures in alternating batches -- first the flour, then the milk -- until smooth. Pour the batter into a bowl and set aside. Add 3 large, room-temperature egg whites to the electric mixer and beat on high speed until foamy. Gradually beat in ¼ cup sugar until stiff glossy peaks form, which should take about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter. Divide the batter, evenly, among 6 small bowls. For the red layer, add 1 to 3 drops of red gel food coloring and stir. Continue this process until you have a bowl of batter in each of the following colors: red, orange, yellow, green, blue and purple. Pour about 1 ½ teaspoons of the purple batter into each cup of a 12-cup muffin pan. Repeat with the remaining colors. Spread the batter gently between each layer but make sure not to swirl the colors together. Bake for 20 minutes in an oven heated to 325 degrees. Test the cupcakes by pressing them gently on the tops; if they spring back, they're done. Cool 5 minutes in the pan, then transfer to a rack. Serve with frosting of your choice. Recipe adapted from Food Network.
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