Cook, Eat, Share - Now it's my turn!

The Cook, Eat, Share club, which I've mentioned in the past, has assigned each member a meeting to which we are supposed to make and bring whatever we'd like. I initially wanted to make a five course meal out of it, but narrowed it down to three after a rash of non-creativity. I had some potatoes I'd been meaning to use, which I made into Indian Potato Cakes, which are basically hashbrowns with garam masala. As for the proposed amuse bouche, I was drawn toward the idea of candying flower petals.



It came out that I used a pink rose, compliments of a friend from a local flower shop, with a Lemongrass Whipped Cream, and little bits of pineapple sauce. The idea was based loosely off of a sort of desert 'shot' that I found online, which I reworked into the form I wanted. I attempted to whip the cream by hand, but it got to be too tedious after about 10 minutes, and I walked over to a neighbor's house (who happens to be the sous chef of Ravine) and he presented me with a Kitchenaid Stand Mixer to do the job. Which it obviously did wonderfully. But, I left out the sugar and ended up having to overmix it slightly. I don't remember much about the pineapples sauce, other than it containing brown sugar and orange juice. I've still got a bit, which goes good the the mostly failed rose crackies I made a few days later. And I think I just realized my error when looking back over the recipe. But anyway, on to desert... or mignardises.



These little treasures, known as "Chocolate Earth Balls" came my way via a Whole Foods Market Recipe app I got for my iPhone. (Original Recipe Here) However, I changed it up as I first made these balls for a Sesame themed vegetarian potluck, so I use 1/2 cup of PB and 1/2 Cup of Tahini for that little something extra. I've debated about putting habaneros in them and changing the name to Chocolate Thunder, on a friend's suggestion. But, we try to tone down the spiciness for our presented dishes in the group, so now isn't the time. But soon...very soon...