It is not without some large amount of trepidation that I have agreed to provide the canapes for a wedding reception this weekend, although there's nothing quite like the pressure of somebody elses big day to sharpen the mind.
I like the idea of a canape, but all too often one is presented with a selection of rather non-descript round and brown offerings that you have to decipher in your mouth to gain an insight into what they are. It was Thomas Keller of the French Laundry that said something along the lines that the palatte is far more excited by little bursts of flavour so a multi course menu of small dishes will be a far more exhilarating experience than just two or three larger plates.
Imagine you've just put on a great new perfume, at first the senses are exhilarated by the new aromas and the coolness of the alcohol on the skin but shortly these sensations subside and one fails to even notice the scent is even there. One can't repeat the experience by simply adding more perfume, all that would acheive is overkill and possibly asphixiation!
For me the same applies to the creating of canapes. A dish that might become too much or alternatively boring after the first two or three mouthfuls can be pared down in size if not in flavour to create something wonderful. One or two mouthfuls and then move on to the next experience. It is important though to ensure that, as with a regular menu, the selection of mini dishes flow. One doesn't want confusion but harmony between tastes, textures and aromas.
With this in mind I decided upon four or five different canapes to be served with a nice chilled rose on a balmy summer's afternoon. A simple crostini topped with a young creamy goats cheese and a slither of lavender infused lamb, Crisp gem lettuce leaves filled with a refreshing mixture of peppery radish, salty feta cheese and fresh cleansing mint, cool cucumber cups filled with a creamy yet smokey trout mousse and fresh dill leaves and finally a shot of bloody mary sorbet with a parmesan and black pepper tuile...I'm particulary proud of this one, the secret is to ensure that your bloody mary is very highly seasoned then once frozen you get the interesting experience of cold yet spicy.
Recipe to follow.
I like the idea of a canape, but all too often one is presented with a selection of rather non-descript round and brown offerings that you have to decipher in your mouth to gain an insight into what they are. It was Thomas Keller of the French Laundry that said something along the lines that the palatte is far more excited by little bursts of flavour so a multi course menu of small dishes will be a far more exhilarating experience than just two or three larger plates.
Imagine you've just put on a great new perfume, at first the senses are exhilarated by the new aromas and the coolness of the alcohol on the skin but shortly these sensations subside and one fails to even notice the scent is even there. One can't repeat the experience by simply adding more perfume, all that would acheive is overkill and possibly asphixiation!
For me the same applies to the creating of canapes. A dish that might become too much or alternatively boring after the first two or three mouthfuls can be pared down in size if not in flavour to create something wonderful. One or two mouthfuls and then move on to the next experience. It is important though to ensure that, as with a regular menu, the selection of mini dishes flow. One doesn't want confusion but harmony between tastes, textures and aromas.
With this in mind I decided upon four or five different canapes to be served with a nice chilled rose on a balmy summer's afternoon. A simple crostini topped with a young creamy goats cheese and a slither of lavender infused lamb, Crisp gem lettuce leaves filled with a refreshing mixture of peppery radish, salty feta cheese and fresh cleansing mint, cool cucumber cups filled with a creamy yet smokey trout mousse and fresh dill leaves and finally a shot of bloody mary sorbet with a parmesan and black pepper tuile...I'm particulary proud of this one, the secret is to ensure that your bloody mary is very highly seasoned then once frozen you get the interesting experience of cold yet spicy.
Recipe to follow.
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