Thursday, March 27, 2008

Elegant Easter Entertaining... Desserts!

Our review of elegant Easter entertaining continues, focusing on dessert and after-dinner snacks.
Following plated dessert (detailed below), guests relaxed, enjoyed the beautiful California weather, as the event space was converted to a "martini lounge..." Festive Easter-inspired martinis were served, along with snack foods and miniature cakes (pictured right).
Cakes included hazelnut genoise with Frangelico, and French cashew-praline buttercream. These deliciously light, yet rich, cakes were decorated with caramelized sugar "glass."
Rich chocolate genoise with whipped milk chocolate ganache and fresh raspberries were decorated with hand-modeled bittersweet chocolate roses.

Chocolate carrot cakes, with candied carrot completed the selection of miniature cakes.
Also served was a refreshing selection of grilled vegetables and hummus, fresh cheeses, and freshly baked breads and toasted flatbreads.

Our plated dessert of the evening was a delicious combination of textures and flavors:
warm bittersweet chocolate carrot cake was topped with malt ice cream, and accompanied by
a smooth and creamy vanilla-saffron crème anglaise. Verjus poached white peaches and candied fennel and carrots added textural and acidic components, perfectly complementing the bitterness of the cake and sweetness of the ice cream.

Our guests enjoyed a relaxing evening, from hors d'eouvres to four plated courses, after dinner martinis, sweets, and snacks. All in all, a wonderful, successful event!
But what else did orenji get up to during Easter? The hand-made chocolates, sweets, and bread products will be reviewed in the coming days. Be sure to keep checking back!

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