What does Appetite + Teaser = ?????
Appetizer…. silly! I just learned that today. But is an Hors d’Oeuvre and an appetizer the same? Not so. The distinction is not about what kind of foods they are, it’s about how and when they are served. Hors d’Oeuvers are usually served as a prelude to a meal, whereas an appetizer is served as a first course to a meal. Usually the size of an Hors d’Oeuver is only one, maybe two bites. An appetizer can be more. Speaking of Hors d’Oeuvers, we had another practical with a mystery basket. We were to create 3 Hors d’Oeuvres on any kind of base, using specific incredients. This is what we came up with.
It was actually a breeze creating these dishes. I made the Blue Cheese Mousse for the first time. Savory mousses are much easier than sweet mousses. You puree the blue cheese with cream cheese then you fold whipped cream into the mixture and you’re done. You can make a mousse with almost anything. Anything that doesn’t need any further cooking, that is.
We spent our class time on Thursday carving our pumpkins for our first annual Maui Culinary Academy Pumpkin Carving Contest. Oh joy! Something that I’m really not into. So I looked online for some inspiration It’sand found something that looked pretty easy to do. So I purchased my $10 pumpkin and began to carve and before you knew it…..
Here’s our class getting into it.
I’m glad to report that yours truly was voted 3rd place and I won the People’s Choice award. 1st place went to the gold studded David Bowie with lightning bolt. Don’t know who got 2nd. I’ll see what I won on Monday.
We started our wedding cake assignment. Our cake drawings were due on Monday.
With that, we started our fondant coloring demo.
Gum paste is used to make flowers and other decorations. It’s quite easy to make. After egg whites are whipped, you add powdered sugar and continue whipping until it’s nice and glossy with medium peaks. Then Tylose powder is added to stiffen the mix up to a kneadable state.
On Friday I started to color my fondant. I’m using a peachy color with champagne gold highlights. It wasn’t easy trying to blend the color but when I was done, it seemed to be what I was after. On Monday we start to roll our fondant and cover our layers. I’m a little frightened.