Whiskadoodle
Executive Chef
well, one could sprinkle the muffin tops with green decorating sugar. Personally, I'd go with green muffin papers.
Let the meat age at room temperature long enough, and it will eventually meet the "green" criteria.
In the deli the other day there was what looked like some sort of custard-based tart with a think layer of finely chopped pistachio nuts on top. That was green. I'd suggest you buy your pastry cases.The Luck of the Irish has abandoned me. I've been asked to plan the food for a large gathering with an everything green theme. Green food, green drinks, etc and no food coloring. I have some prep help but there will be about 60 attending and this will be a buffet style service. They will be expecting something special - not your average cabbage rolls and green jello meal.
I dug out a barley risotto recipe that has been nice in the past and a fennel salad but I need so much more and the meat dishes have me totally stumped.
Any ideas?