![#CFAtip // Try grouping your snacks by colors to bring some semblance of style and order to the natural chaos of the “beloved” guest snack basket ❤️🧡💛💚💙💜 [full disclosure I am team “death to the snack basket, but when the client prefers one, here is how to make it somewhat decent😉]](https://www.flightess.com/assets/plugins/instagram-feed-pro/img/placeholder.png)
An ‘amuse bouche‘ is an appetizer, or a cocktail snack. It means something to tickle the palate, or literally, to ‘amuse or entertain the mouth’
[AHH-MUSE-BOOSH]
Vegetarian or Vegan Passengers? I’ve got you covered. Isn’t it convenient when every component of your Amuse Bouche is completely edible? No need for a verrine, mini spoons/forks. A simple one-bite palate opener. I was challenged with a guest who loved Mediterranean flavors but was a vegetarian and less than 12 hours to design and source my menu. These ingredients are easily accessible from most supermarkets and are quick to throw together (by throw together I mean delicately arrange with the tenderness used for a newborn baby) .
Ingredients
- Snow Peas
- Couscous Salad -Fresh crunchy cucumbers, tomato, carrots and green onions come alive with a twist of lemon juice, honey mustard, and olive oil [ Pre-made at Whole Foods/Gourmet Grocer]
- Lemon Zest
- Fennel Fond
- Edible Flower (optional)
- (Tomato) Sea Salt
- Cut Snow Pea in half by gliding your pairing knife alongside the seam and gently push open the lips of the pea
- Fill with couscous
- Using precision tongs, place lemon zest within couscous alongside a few salt crystals
- Lastly, garnish with a fennel fond and edible flower
What makes this assembly easy is having precision tongs to place delicate ingredients- find them here!
