Festive appetizers - Penguins and Snowmen

For the first round of penguins and snowmen, I got really frustrated because none of the olives stood as I wanted, and I swear a couple rolled off the toothpicks straight onto the floor. I started making them in the evening for my daughter's birthday, thinking it would be all fun and easy. An hour later, with my hands covered in cheese, I told myself: that’s it, I’m never making these again. That was until the morning when I saw how everyone devoured the platter. Since then, whenever I want something that makes everyone smile and snap photos at the table, I bring this recipe back out. Plus, kids have fun making them, and adults enjoy eating them. Something like that.

To keep it short: I can whip these up in about an hour if I don’t get caught up in details and if someone helps me chop the carrots (otherwise, it could take double the time, just so you know). From what I say, it makes enough for a large platter serving 8-10 people, if you’re not serving them directly for dinner. It’s not rocket science, but you need a bit of patience when assembling, so you don’t break the penguins’ legs or crumble the snowmen too much. Still, anyone with a little skill and enthusiasm can do it.

Why do I make them often? First of all, because everyone eats them. No exceptions, the platter disappears before I even get it properly on the table. Kids laugh and pick their favorite penguin, while adults always ask, “What’s the nose made of?” or “How did you make the snowman stand?” And, very importantly for me, I always have the ingredients on hand; nothing complicated or expensive. If you want to impress without spending three hours in the kitchen and aren’t in the mood for puff pastries or meat dishes, this is the recipe I go for. It never turns out the same way, but that’s what makes it fun. Some penguins come out with big bellies, others with crooked noses – they’re all edible anyway.

Ingredients (approximately, as no one is measuring to the gram):
For penguins:
- 40 large pitted olives (black, firm ones, not those mushy ones)
- 100-150 g prepared fish roe (maybe even less, depending on the size of the olives and how much you fill them)
- 2-3 thick carrots, so you can cut wide slices for legs and beaks
- Toothpicks (make sure you have enough, some will break)

For snowmen:
- 500 g well-drained cottage cheese (so it doesn’t run when shaping)
- 100 g butter (I usually eyeball it, but some say less – you’ll see how the paste binds)
- 100 g grated cheese (for the inside and a bit for the outside)
- Salt, pepper, a few sprigs of finely chopped dill, and a clove of garlic (I don’t always use garlic, but it adds flavor)
- 1-2 carrots (for noses and hats)
- 1 fabulously firm cucumber (for the snowmen’s hats)
- Peppercorns (for eyes and buttons)
- Finely grated cheese or, if you want it to look more “snowy,” you can try coconut flakes for decoration (it’s a crazy idea, but it works)

Each ingredient's role: the olives make the bodies of the penguins, the carrots are for legs, beaks, and all the details; the roe holds the filled olive and adds contrast (plus that salty taste). For the snowmen, the cheese and butter are the base – they bind everything, the cheese adds flavor and some consistency, while the vegetables and pepper help with decoration. You can use any other firm vegetable for details if you don’t have cucumber or carrots.

Preparation method:
1. I always start with the snowmen because the cheese paste needs to chill for at least an hour to firm up. I mix the cheese well with the softened butter (left at room temperature for a bit so the mixer doesn’t struggle). I don’t beat it with a mixer; I use a fork or a wooden spoon. I add the grated cheese, salt, pepper, dill, and crushed garlic (if using). I mix again, taste, and maybe add more salt. This paste should be thick, not soft. If it’s too soft, you can add more grated cheese or drain the cheese further (I sometimes put the cheese in a cheesecloth to drain overnight). Into the fridge it goes for at least an hour, but if you forget it and leave it overnight, no worries, it’s even better.
2. While the cheese is chilling, I start on the penguins. I choose the roundest olives for the “bellies” and cut a slit along the length with a small knife, making an opening about the size of a pinky finger – this is where the roe goes. If you have pitted olives but the hole is too big, they won’t stand nicely, but don’t panic, just turn them with that side facing down. Using a very small spoon or a small piping bag (I’ve improvised with a plastic bag cut at the corner), I fill each slit olive with roe – not too much, so it doesn’t spill out, but enough to see the “white belly.”
3. The “heads” (the top part of the penguin) should be whole olives; I pick the roundest and smallest ones.
4. Now for the carrots. I wash, peel, and then cut them into fairly thick rounds (about 0.5 cm), so the penguin can stand upright. I cut a “V” shape on one side of the rounds for the legs. From the leftover round, I cut small triangles for the beaks.
5. Assembling the penguin: on a toothpick, first the legs (the carrot round), then the large olive filled with roe, followed by the “head” – the small olive, and in front of it, I stick the carrot triangle (the beak). One done, move on to the next. Tip: don’t press too hard, or you’ll crack the olives. If you’re patient, the penguins turn out cute.
6. For the snowmen: I take the cheese paste out of the fridge, rub a bit of butter or cold water on my hands (otherwise, it sticks everywhere). I shape small balls (heads) and larger balls (bodies). I play a bit with the size; they don’t have to be perfect. Each “man” has a head slightly smaller than the body; I press the balls together gently so they stay stacked.
7. I roll each ball in grated cheese (or coconut flakes if you’re making them for sweets or feel like experimenting), then place them on the platter.
8. Hats: I cut slices of carrot and cucumber about 0.5 cm thick, stacking them like a hat (carrot on top, cucumber underneath), sticking them together with a bit of cheese and placing the hat on the snowman’s head (if it won’t stay, I stick a thin toothpick underneath).
9. Noses from carrot sticks (each snowman gets one), eyes and buttons from peppercorns. You can also use small raisins if you don’t want pepper. A little creativity for each; they don’t have to look the same.
10. I arrange everything on the platter, sprinkling grated cheese or coconut flakes on top – depends on what you want; I sometimes mix them.
11. The photos turn out however they do, as everyone wants to get in them. It’s perfect like that.

Tips, variations, and serving ideas

Useful tips:
- The cheese matters! Don’t use too soft cheese; it’ll turn into a mushy paste that you can’t shape. If you only have fresh cheese from the market, let it drain for 2-3 hours.
- The butter should be at room temperature; otherwise, it will separate, and you’ll struggle.
- Don’t overfill the olives with too much roe, or it will spill on the platter.
- Olives that are too small or too “dry” don’t work well; they crack when you insert the toothpick.
- Don’t make the cheese balls too big, or they won’t stack (or if you want “stilted” snowmen, you can try it and see what happens).

Substitutions and adaptations:
- For a diet version, you can use low-fat cheese and less butter or none at all, binding the mixture with drained Greek yogurt.
- For vegans, use firm hummus and olives filled with plant-based cream (it works, I’ve tried it upon request – just that they don’t hold as well).
- If you want it gluten-free, just don’t use bread for serving.
- The roe can be replaced with cream cheese mixed with parsley if you don’t have or want roe.
- Instead of grated cheese, you can use parmesan or even dry cheese.
- The buttons and eyes can be made with black sesame seeds, small raisins, or mustard seeds, depending on your imagination or what you have on hand.

Variations:
- For the snowmen, if you want a different taste, add a bit of grated horseradish to the mixture – it adds a little “wow.”
- You can use green olives for the penguins, for “imperial penguins” (I’m not joking, I’ve made them, and they look different).
- For kids, I’ve tried using spinach cream cheese for the penguins’ bellies – it doesn’t turn out as white, but it’s healthier.

Serving ideas:
- It works on any festive platter, alongside deviled eggs or simple bruschetta.
- For someone who cares about presentation, place them on a platter with “snow” made of cheese or coconut flakes, with dill sprigs among them (to look like trees).
- A good combo with a chilled prosecco at a buffet with friends.
- Kids can take them in a container for school, if you don’t want to give them sweets.

Frequently asked questions

How long do the snowmen and penguins last in the fridge?
They can stay in the fridge for 1-2 days without problems if you cover them well with cling film to avoid odors. After 2 days, the texture of the cheese isn’t as pleasant; it gets wetter. Ideally, you make them on the day you eat them or at the latest the night before.

Can they be made without roe for small children?
Yes, you can fill the olives with cream cheese, plain fresh cheese, or even boiled egg paste mixed with a bit of butter – to keep it mild in taste.

What do I do if the cheese paste is too soft and won’t shape?
You put it back to drain in a cheesecloth in the fridge for 2-3 hours. If you don’t have time, add a bit of grated cheese or even finely ground nuts to bind. And, as a last resort, some breadcrumbs (but don’t say it’s low-carb).

Can they be frozen?
I don’t recommend it; the texture of the cheese changes weirdly when thawed, the olives get soft, and everything becomes mushy and unappetizing. Better to make just enough to eat.

Can I use any cheese other than cottage cheese?
Yes, goat cheese (if you like a sharper taste) or drained ricotta works very well. If you want it creamier, you can also add a bit of cream cheese.

Nutritional values (approximately, for 1 medium serving, meaning 2-3 penguins and 1 snowman):
Calories: about 180-220 (depends on how much butter you use and how much roe you put in the olives)
Protein: around 8-10g
Fats: 14-16g
Carbohydrates: minimal, under 2g, unless you add more vegetables or breadcrumbs to the cheese.
They’re fine for anyone on a low-carb diet. The only things that can raise the calories are the butter and cheese – if you reduce them, it becomes lighter, but obviously less creamy. Gluten-free, sugar-free, quality fats, and some fiber from the vegetables, so there’s no stress. They’re filling; you can’t eat too many at once.

How to store and reheat

There’s no point in reheating, as they’re eaten cold anyway. To store, place them on a covered platter with cling film or in a plastic container in the fridge for a maximum of 2 days. If the cheese starts to “weep” (meaning it releases water), wipe the platter before putting them on the table. The olives may take on a stronger flavor after a day, but it’s not a problem. If you want to keep them looking nice, don’t decorate them with eyes and pepper buttons until serving, as the pepper can leave marks. If you have too much cheese mixture, it can be kept separately for 3-4 days in the fridge and used for other things (like sandwiches or rolls with ham). Generally, I don’t make too many, as they get eaten quickly and don’t last long.

PENGUINS: We take the olives and pair them in twos; one of them is cut out to create the penguin's belly. The carrot slice is shaped like a 'V' to make the feet, then we proceed to fill the olives with caviar. We hold a whole olive with a carved one and a slice of carrot, and the penguin is ready. SNOWMEN: We mix cheese with room temperature butter, cheese, salt, pepper, dill, and garlic to create a homogeneous and tasty paste. We refrigerate it for about an hour, then we start shaping: we make larger and smaller balls (pairs) that we stack on top of each other to create snowmen. Before pairing them, we roll the cheese balls in finely grated cheese. From slices of carrot and cucumber, we will make the hats: we stick them together with a bit of cheese, then place them on the heads of the little figures. We also add a nose made from a carrot stick, buttons, and eyes from peppercorns. They look sensational and are delicious! To make them shine, we place them on a platter sprinkled with finely grated cheese or coconut flakes - after all, we are at the North Pole and it has to look like snow :)

 Ingredients: PINGUINS: large pitted olives, ready-made caviar, carrot slices for legs and beak, toothpicks. SNOWMEN: sweet drained cottage cheese, butter - about 100g for 500g of cheese, grated cheese - 100g, salt and pepper, optionally some dill and a little garlic to taste, finely grated cheese for the face, carrot and cucumber slices for hats and noses, peppercorns for eyes and buttons.

 Tags:  appetizers