Week 16
Wedding Buffet Week
January 30th Day 67 AM: Theory
today we learned about dairy products, the different treatments of milk, the different types of milk and fat content. also the different types of creams and fat contents, and lower fat alternatives to cream. we also then had a cheese tasting as well as oil tasting.
Day 67 PM: Cooking
I was so excited to make croissants but was quite DISAPPOINTED in how mine turned out as they needed more time to prove. i will definitely make these again and maybe will add some chocolate in them next time.
Flower Pot bread with onions
Caraway bread
Croissants
Pickled quail
January 31st Day 68 AM: Wedding Buffet Demonstration Day 1
Smoked salmon and dill cheesecake
Polpettone (veal and salami roulade)
Pate de volaille en croute
Whole salmon infused with lime and ginger
Terrrine de ratatouille nicoise
Charlotte au chocolat, marbre Grand Marnier
Chilled cinnamon apple bavarois
Gatea de fraises en surprise
Pistachio meringue with rhubarb and orange
Croquembouche
Delice au cassis
Day 68 PM: Cooking
Caraway bread
Croissants
Flower pot bread with onions
February 1st DAY 69 AM: WEDDING BUFFET DEMONSTRATION DAY 2
Pate de Volaille en Croute
Polpettone (Veal and Salami Roulade)
Chilled Cinnamon Apple Bavarois
Whole Salmon infused with Lime and Ginger
Terrine de Ratatouille Nicoise
Pistachio meringue with Rhubarb and Blood Orange
Gateau de Fraises en Surprise
Croquembouche
Day 69 PM: Cooking
Prep work, time plans, and costing for two day PREPARATION of our wedding buffet
February 2nd Day 70 AM: Cooking
Lots to do and prepare today as we are each doing our own dishes, one savory and one sweet. we each needed to focus on our own dishes but work together in sharing the kitchen and oven space. the time went by so quickly and still lots to do tomorrow.
Spiced pineapple pickle
Peppered beef fillet with white onion salad
Saumon friode Bellevue
Fusilli and sun dried tomato salad with pesto
Fruit tartlets with gooseberry curd
Mortadella stuffed pork loin
Bulghar wheat salad with lemon and sage
Terrine de fruits d'ete
Kumquat and pear chutney
February 3rd Day 71 AM: Cooking
we did it and finished relatively on time. it was a tough 2 days but amazed to see what we all have done and how amazing it all looks.
top left to bottom left: Mortadella Stuffed Pork Loin with Bulghar Wheat Salad with Lemon and Sage, Polpettone, Flower Pot Breads with Onions, Caraway Bread Rolls, Peppered Beef Fillet with White Onion Salad, Fusilli and Sun Dried Tomato Salad with Pesto
My Smoked Salmon and Dill Cheesecake
My Chilled Cinnamon Apple Bavarois
top right: Terrine de Ratatouille Nicoise, Pate de Volaille en Croute, Salmon Infused with Lime and Ginger, Duck Pate with Pistachio Nuts and Kumquats
bottom left to right: Terrine de Fruits d'ete, Gateau de Fraises en Surprise, 'Mad Hater Themed' Croquembouche, Chilled Cinnamon Apple Bavarois, Fruit Tartlets with Gooseberry Curd, Pistachio Meringue with Rhubarb and Blood Orange, Charlotte d'agrume Pralinee, Delice au Cassis, Charlotte au chocolat marbre Grand Marnier