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Old 02-14-2014, 06:52 PM   #21
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Quote:
Originally Posted by Aunt Bea View Post
I would serve it with plain cornbread, polenta, mashed potatoes, couscous or a rice pilau.

I would save the layer cake idea for another time.
Aunt Bea, it's intended to serve as a an edible sort of prop for a movie-themed dinner. Have you seen or read "The Hunger Games"?

Sammy, what did you think of the bacon-onion dip/frosting idea? I thought it was pretty cool
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Old 02-14-2014, 06:56 PM   #22
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Aunt Bea, it's intended to serve as a an edible sort of prop for a movie-themed dinner. Have you seen or read "The Hunger Games"?

Sammy, what did you think of the bacon-onion dip/frosting idea? I thought it was pretty cool
I understand the purpose and I think it is a great idea, I just don't think it fits.

Thanks for your concern.
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Old 02-14-2014, 07:09 PM   #23
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That juicy recipe certainly needs "polenta, mashed potatoes, couscous or a rice pilau" to go with it.
I too would nix the impractical cake idea, but the "cornbread cupcakes" would still fit as an additional side in keeping with the "nothing as it seems" theme.
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Old 02-14-2014, 07:21 PM   #24
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By the way, do you know yet what the other guests are bringing?
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Old 02-14-2014, 07:21 PM   #25
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That juicy recipe certainly needs "polenta, mashed potatoes, couscous or a rice pilau" to go with it.
I too would nix the impractical cake idea, but the "cornbread cupcakes" would still fit as an additional side in keeping with the "nothing as it seems" theme.
I agree, even keeping the cake idea as an additional side or part of the meal seems like a fine idea, I just don't see it as a starch specifically for the lamb dish.

With the cake idea my mind keeps going back to those awful frosted sandwich loaves my Grandmother served at ladies luncheons.

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Old 02-14-2014, 11:41 PM   #26
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What about heavy cream and butter whipped together with honey, garlic, and a little chili powder? Add a little corn starch to stiffen it up as needed.

Or what about butter whipped with lemon or lime and pureed green chilis. Maybe a dash of curry powder or a little curry paste? Or even just some smoked paprica and tumeric for color and a hint of "somwthing else". Cornstarch to stiffen as needed.

Sour cream and butter whipped with cornstarch to thicken. Add shredder orange zest and corriander.

I can't see the lamb recipe on my phone so don't know if I'm in the ballpark at all with these.
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Old 02-14-2014, 11:43 PM   #27
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Here is a recipe for stabelized whip cream http://theitaliandishblog.com/import...ped-cream.html

You could try leaving out the sugar and add savory flavors to it instead.
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Old 02-14-2014, 11:48 PM   #28
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Not sure what the other guests are bringing-- it's a surprise. They are assigned courses but that's all I know.

The butter whipped with green chili is interesting. Will the cornstarch make it more solid? That's kinda along the lines I was thinking if the cornstarch will work to stabilize it. The lamb recipe calls for saffron. Would that work you think?
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Old 02-14-2014, 11:48 PM   #29
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For some reason, I want to add salsa verde to cream cheese...or roasted red peppers...
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Old 02-14-2014, 11:52 PM   #30
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Not sure what the other guests are bringing-- it's a surprise. They are assigned courses but that's all I know.

The butter whipped with green chili is interesting. Will the cornstarch make it more solid? That's kinda along the lines I was thinking if the cornstarch will work to stabilize it. The lamb recipe calls for saffron. Would that work you think?
Well, I know a lot of powdered/confectioners sugars have cornstarch added, and I know I've seen other non-cooked items use corn starch to make them thicker, dips and such, so I think it would work. You could always try fork whipping a teaspoon of butter with a little cornstarch and see what happens.

As for whether it would work with something using saffron, yeah, I think it would. I've made lamb ribs with a rub that had saffron in it and served couscous with green chilis along side it. That was good so I would think it would be good with what you're doing.
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