Lately, the Culinary Architect has been catering many Art Openings.
It is a great opportunity to match creativity with fresh, delicious, organically sourced foods, highlighted in an artistic presentation.
Most recently we catered the opening at The Nassau County Museum of Art for the Graffiti artist, Kenny Scharf and Glamorous Graffiti The challenge….give a bright neon feel to vegetables, cheese and fruit.
Firstly, I chose bright vegetables and poached them, when appropriate, i.e. cauliflower, broccoli, carrots. Poaching the vegetables and shocking them in ice water makes their natural colors POP!
Pair this with bright dips and you have a buffet table that is visually appealing. People eat first with their eyes, then with their mouths.
Secondly, instead of just serving the usual cheeses, I chose a balance of blue veined, Goat Cheese, Gouda, Brie covered with nuts and dried fruits and, finally, homemade Cheese Balls.
The great thing about making Cheese ballas are that they do not have the preservatives and fake coloring of the ones available in the store and they may be made up to a week in advance and still taste fresh and tangy.
All of the recipes can be duplicated for your at home entertaining with ease. Let your delicious foods be your masterpiece!
Menu
Serves 4
Fresh, Poached Crudites and Raw Vegetables*
Herb Dip
Bright Red Pepper Dip
Cheese Ball
*Recipe Not Given
Herb Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 bunch parsley leaves
1 bunch dill fronds
Pepper to taste
1. In a Cuisinart, fitted with a steel blade, puree sour cream, mayonnaise, parsley and dill. Taste. Add pepper to taste.
2. Refrigerate for up to 5 days and serve with crudites and poached vegetables.
Bright Red Pepper Dip
2 cloves garlic, peeled
1 15 oz. can garbanzo beans,
drained
1/3 cup Tahini
1/3 cup lemon juice
1/2 cup roasted red peppers,
drained
1/4 tsp. ground cumin
Salt and Pepper to taste
1. In a Cuisinart, fitted with a steel blade, puree garlic, beans, Tahini and lemon juice until smooth. Add red peppers and pulse until combined. Add cumin and pulse.
2. Taste. Season with salt and pepper.
3. Refrigerate, covered until serving. Will keep up to 5 days.
Cheese Ball
Once you make this you will NEVER buy a store bought Cheese Ball again!
8 oz. cheddar cheese, grated
8 oz. cream cheese
1/2 stick unsalted butter
1/4 cup mango chutney
1/2 cup Almond meal
1. In an electric mixer, whip cheddar cheese, cream cheese, butter and chutney.
2. Shape into a ball, cover wrap tightly in Saran and refrigerate overnight.
3. Just before serving: Place Almond meal on a plate. Roll ball in Almond meal and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook. Visit culinaryarchitect.com for more entertaining ideas
