[Sca-cooks] Food from the red and white ball

[Robyn.Hodgkin at affa.gov.au]

I thought I should post up my photos of the food from the Red and White Ball that I catered on the weekend.

http://www.clubphoto.com/reward.php?id=964254&mid=members12_kiriel629968&pwd=

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Jumbals (gilded with silver)
Date and prune shapes
Gingerbread chess board
Puffe paste made into a pretty forced dish (apple puffs)
carrot salad (sadly I didn't get a photo of this; the carrots were cut into the shapes of lions, lobsters, butterflies and neptune)
Elderflower fritters
Stuffed eggs
Tart of herbes
Sage dish (the original recipe I interpreted as being like a form of scrambled eggs, but because the food needed to be able to be eated by hand, I made a fritata which I then cut into shapes)
macaroons
peas pies
plum tarts (red topped)
strawberry tarts
chicken buns (which got rave reviews)
date tarts (silver)
Hedgehogs (these were really interesting; the recipe didn't have any form of spikes, so I was curious as to why they were called hedgehogs.  But the "Digne Raisins" swelled up in the cooking and popped out so it did kind of look hedgehog-y. Libro di Cucina)
smoked trout pastries
platters of fresh fruit, including iced oranges (which were very popular with the hot dancers!)
mushroom pastries

I was very happy with how it all turned out, although I think it did suffer from the perennial Ball problem of there being a lot of pastry dishes.

On the whole, it looked great, fitted well with the red and white theme, and people at the event assured me that it all tasted great, so I am content.

Kiriel du Papillon