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

Olwen the Odd olwentheodd at hotmail.com
Tue Oct 22 06:31:20 PDT 2002


Oh Kiriel!  Thank you for posting pictures!!  You all know how much I love
them.  And they explain so much and open up so many more questions.  Like,
what were the red bits with the jumbals?  More jumbals?  What flaky crust
did you use for the apple puffs (and the whole recipe, they looked great!)?
Was that molded cheese or butter on the chessboard?  It was all very cute.
Nice display.
Olwen

>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=
>
>MENU
>
>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


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