The theme for our Foodie Club this month was Amuse Bouche, which means "that which amuses the mouth". Basically they are very small portions(just a few bites) that artfully combine wonderful flavors and beautiful presentation. So each of us made a course and it all turned out absolutely amazing! We should start a restaurant :)
this one, to the left, was coconut rice pudding layered with caramelized bananas and garnished with candied coconut and pineapple.
This was a Chocolate Semi freddo served on bergamont chocolate paint and a stripe of gold syrup(made with real gold flecks) ,with a peppery sugar wafer on top and an orange slice marinated in anise and vanilla.
This is a baked Aaple and white chocolate mousse Millefeuille with an almond sauce on top.
This was tuna tare tare with avacado and sesame seeds in a wonderful asian flavored sauce that I don't know the name of.
This is an eggplant, zucchini, and goat cheese Millefeuille.
This is a duck, watercress, and marscapone pizza roll.
This is stuffed portk tenderloin served on an apple salad.
three different kinds of cooked beets in a beet reduction sauce.
Butternut squash soup, served in a real pumpkin!
No comments:
Post a Comment