Detail from a Harry Potter cake - Ravenclaw
While Visions of Sugar Plums Danced. . .
Tuesday, August 11, 2009
Harry Potter Griffindor Cake - top
Photo note:
"yellow cake filled with butterscotch pudding and covered with vanilla marshmallow fondant
decorated with fondant pieces
made by Meredith"
IT'S A CAKE: Harry Potter Chess Set
Photo note:
"All edible! Each chess piece was handmade, individually moulded using sugarpaste icing. They are moveable therefore it was possible to play a game of chess. It took about 2 months to make all the pieces.
This cake won third prize in the Royal Adelaide Show.
Check out close up of chess pieces in my photo stream:
http://farm4.static.flickr.com/3133/3137817468_79132076c8_b.jpg
Friday, August 7, 2009
Salmon Poem -- What She Takes From the River
What She Takes from the River
I fry onions, add asparagus, a few
green tips mingling with a touch of pink
flesh left from last night’s dinner. Chinook
spawn downstream, a female and two males—
the same three this past week.
Because this is new to me I retreat
to the river daily, watch the males muscling,
sinuous, next moment
motionless and aligned with the current.
The female fans a redd. Tentative
I shift, watch her drift out,
dart back to nose in under a branch
above the antler I discovered
yesterday, when we spooked each other,
my dark form looming predatory,
her body arrowing over black rock
into deeper water. Now exposed,
I fish for the horn with a twig,
claim it for my own until broken tips
and blood-tinged grooves
come into view. Shimmy it upright,
let it rest. That night I awaken,
the moon a new-cut onion, and myself,
open and raw.
--Ronda Broatch
First appeared in Windfall, Spr. 1007
I fry onions, add asparagus, a few
green tips mingling with a touch of pink
flesh left from last night’s dinner. Chinook
spawn downstream, a female and two males—
the same three this past week.
Because this is new to me I retreat
to the river daily, watch the males muscling,
sinuous, next moment
motionless and aligned with the current.
The female fans a redd. Tentative
I shift, watch her drift out,
dart back to nose in under a branch
above the antler I discovered
yesterday, when we spooked each other,
my dark form looming predatory,
her body arrowing over black rock
into deeper water. Now exposed,
I fish for the horn with a twig,
claim it for my own until broken tips
and blood-tinged grooves
come into view. Shimmy it upright,
let it rest. That night I awaken,
the moon a new-cut onion, and myself,
open and raw.
--Ronda Broatch
First appeared in Windfall, Spr. 1007
Eggs Benedict w Baby Spinach and Smoked Salmon
Mmm hmm!
This photographer says:
"Breakfast #3 - Eggs Benedict with Baby Spinach and Danish Smoked Salmon ($14.90)
Meeting #5 - The Breakfast Club
Time : 7.30am
Date : 14 September 2007
Place : Cafe Espresso. Shop 24, G/F, Strand Arcade, Sydney.
See other photos for this b'fast in "The Breakfast Club" set.
Review surfeitoflampreys.blogspot.com/
www.strandarcade.com.au/IPOH/STRAND/me.get?site.sectionsh...
Today's was the final TBC in its current format for a little while, as I am headed off on a holiday until early November. TBC will contiue during this period, with The Dancing Wombat and Suitman a deux, and me, wherever I may be, having a hopefully exciting non-eggy-non-Hollandaisey breakfast somewhere else...."
Potato pancakes with smoked salmon and scambled eggs
Did I mention I had a little piece of salmon every morning on the cruise boat, along with all the other food on my plate? Now that I'm home, it's back to a bowl of whole grain cereal and rice milk.
= )
However, I wouldn't turn this little gem down!
Photo note:
"A simple breakfast with great flavors."
http://singleguychef.com/2007/08/12/potato-pancakes-with-smoked-salmon-and-scrambled-eggs/
Homemade Gravlax
Photo note:
"Homemade Gravlax
Didn't have any dill or Aquavit so I used fennel and a dash of rosemary infused vodka. Delicious! Served with yogurt cheese and flat bread"
gravlax
Photo note:
"Easy gravlax recipe paired it with roasted veggies and vanilla vinaigrette....delicious....posted about it here:
http://katnsatoshiinjapan.blogspot.com/2008/12/easy-gravlax.html
Salmon and salmon
So beautiful.
Photo note:
"Gravlaks is great here too.
In the old market building of Helsinki Port."
Gravlaks (Gravlox) recipe
On a site called Norway-hie.com, I found this recipe for gravlaks.
Ingredients:
Serves 4
2 fresh salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Preparation:
Place salmon fillet in deep glass-baking dish, skin side down. Cover fillet with chopped fresh dill.
To read more, please visit:
http://www.norway-hei.com/gravlaks.html
Ingredients:
Serves 4
2 fresh salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Preparation:
Place salmon fillet in deep glass-baking dish, skin side down. Cover fillet with chopped fresh dill.
In separate bowl, mix salt, sugar, pepper and lemon juice. Add this evenly over dill covered fillet.
Add second half of salmon fillet - skin side up. Cover fillets with plastic wrap.
Wrap a board (slightly larger than salmon) in plastic and place over fish. Place weight (4 cans about 4 pounds or more) on board to press down.
Refrigerate (immediately) for 3 days - turning fish over every 6 hours; separate fillets - baste both sides each time with sauce from bottom of pan. Replace weights and refrigerate immediately.
After 3 days - remove fish from sauce, scrape away dill and seasoning - pat dry with paper towels.
Place salmon fillets skin side down and cut even thin slices at an angle.
This Norwegian delicacy is now ready to be served along with
Piquant Mustard Sauce. Garnish with sprigs of fresh dill, lemon wedges and thinly sliced red onions.
To read more, please visit:
http://www.norway-hei.com/gravlaks.html
Salmon Bar Ice Sculptures about the Island Princess
Each day there were new ice sculptures at the fish buffets. Here was one I particularly liked.
Sushi and Salmon Days on the Island Princess
About the second or third day of our Alaska cruise we were treated to a sushi bar in the Horizon Court, Deck 14. The assortment was gorgeous, and although it wasn't the best sushi I've ever had, the salmon more than made up for it. Notice I wasn't shy about filling my plate. = )
Fresh tomatoes filled with crab.And the day we visited Glacier Bay, we lined up for a beautiful array of salmon, prepared in several different ways.
One of my favorites was the gravlaks (also, gravlox).
Wednesday, August 5, 2009
Individual Baked Alaska
On our last night on the cruise boat, I had Baked Alaska. About a dozen Princess cooks paraded these with candles (lights off), around the Bordeaux dining room. It was fun, and the dessert was great!
And here is another, better photo I found, and the note:
"Toasted marshmallow exterior, with homemade caramel ice cream, sliced ripe banana, chocolate ganache on a moist cake base. DE-LISH!
Recipe and tutorial at:
http://www.baking911/
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