It’s that time of the year again, families come together, presents are unwrapped, and most importantly… we eat. We eat a lot. Who can resist the temptations of chocolate, and traditional home-style food? There literally is nothing better than that. Admittedly, I’ve already eaten way, way, way, wayyy more than I should have, and killed my whole diet these past two weeks… guess I will have to crank up the exercise and diets when I go back to Spain soon!
This year for our Channukah/Christmas feast we decided that we wanted the table setting to look a little bit more festive than we normally do. We polished our best silver, bought new candles, added ribbons and pearls, and the end result was pretty damn beautiful if I may say so! One great little effect we added, were little pearls on strings, which we wrapped around the wine glasses. It added a beautiful new dimension to the decorations, and looked beautiful with the candle light.
Our dinner was a little bit of a mishmosh of different things. Some traditional things such as my Grandmothers amazing and famous poached pears (my absolute favorite!!), greens, potatoes, but also some non-traditional things such as salmon, and my chocolate dome desert. I wish I had made some pictures of what the food looked like.. but in our family.. you either pile up food on your plate, or you go hungry! My cousins have a special talent for eating.. I’m still not to sure where they put all that food!
The chocolate dome desert was a gorgeous addition to the festive meal. For me, it added a little elegance and sophistication to the dinner. Although I didn’t manage to plate it up as I had desired (everybody wanted food, quickly), it was still delicious.
To make the chocolate dome (take two.. I just typed it all out and somehow it got deleted… imagine my frustration) blow up a balloon and place it on top of a small bowl or a mug to keep it in place. Wipe the surface of the balloon clean, and then using a paper towel and a little bit of sunflower oil, grease the surface of the balloon. Melt the chocolate (au bain marie) and pour into a piping bag with a small nossle. Wait for the chocolate to cool down sufficiently before using (otherwise you will either burn your hands off or pop the balloon). Once the chocolate is at a cold enough temperature to work with, simply pipe the chocolate onto the balloon into the desired pattern. When completed, place the balloon and piped chocolate into the fridge for around 15 minutes to hardened. When hardened, make a tiny incision in the balloon, and gently allow the air to escape. If you do this too quickly, the chocolate will crack. If the balloon has been greased sufficiently, the balloon should detach from the chocolate very easily. Personally, I then placed the chocolate domes in the freezer overnight before using them the next day. This will harden them even more and make them easier to work with when plating up. Remember, warm hands will melt the dome!
For this dessert, I used icecream (either Tiramisu or Mango), fresh berries, small pieces of meringue, and a dollop of whipped cream. I then place the chocolate dome over the whole dessert to create the wow-factor of the dish. Although very simple, its a great method to make a simple dessert look more classy and elegant.
Fashion wise.. I wore a simple cut rose-gold glitter dress, which my cousin described as a walking Swarovski Christmas Tree… I had to wear black tights under the dress as I have sprained my ankle, and has to be bandaged (very sexy, I know…) This year I therefore opted out of wearing shoes 😉
I hope you are all having a wonderful festive holiday 🙂
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine & Kath from Garden Eats