The everyday gourmet: A colourful Dessert

It’s not widely known that I’m a gourmet chef capable of creating some of the most complex, amazingly tasty, and nutritious foods known to mankind. Believe it or not, food is critical to a person’s life but rather than make it a boring necessity I create complex and intricate meals; It’s ok, I’m a professional.

Following on from a previous food blog in which I shared a tasty dish with steemit I felt it was time to share another; This one being a dessert. Click here to see that post, your taste buds will thank you.

I’d rate this one as advanced to expert level, in terms of complexity. It may seem simple but there are many intricacies to consider. Easy for a professional like me, hard for you. The dish is called; Fairy Bread.

This meal could well be served at fine-dining establishments all around the world from New York and Paris to Water Valley, Mississippi. Instead, it’s usually served at kids birthday parties. However, given the right exposure, you’ll probably see it at the most prolific restaurant in the world someday…McDonalds! I urge you to go to your local McDonalds and make a request for fairy bread…Enough requests and they’ll be forced to put it on the menu.

If you want to tackle this one on your own though just keep reading and you’ll find my step-by-step instructions. Be warned, it’s highly complicated.

Ingredients:

White bread x 2 slices
Butter (not margarine)
100’s & 1000’s

Method:

• Spread the butter on the bread. This sounds simple of course, but a careless effort here and your entire recipe will be ruined. The key is to ensure the butter is spread to the edges of the bread to ensure 100’s & 1000’s dispersion continuity. The temperature of the butter is critical also as you do not want to tear the bread with butter that isn’t viscous enough to spread evenly. You also need to consider that your diners would not like to get butter on their fingers and so don’t be too overzealous with the butter.

• Spread the 100’s & 1000’s. There are many ways to do this but I prefer using my fingers to sprinkle the tiny coloured sugary thingy’s around on the bread. You need to proceed with caution here because again the integrity of your creation can be compromised during this stage. Incorrect or unbalanced dispersion of the topping will turn your diners off. Remember, the overall presentation of fine food is just as important as the taste, texture and smell.
• Variations. This is one for the advanced chef’s amongst you and is not to be undertaken by any novice, or uncommitted individuals. At times, especially with fussy diners, like 4 and 5 year olds, crusts may become an issue. For this reason I have developed this variation to the recipe. I call it, cutting the crusts off. One would take a sharp knife and slice the crusts off on each edge and…That’s pretty-much it.

Plating up the meal:

Presentation is important to create a dining experience for your guest or diners. I like to use a plate to plate up my food. It just makes a lot of sense. If serving for one, and depending on the diner I may cut the bread in halves, always diagonally mind you. If the diner is of a younger age, or a more dainty eater then I always use quarters. I have included some images to demonstrate it to avoid any confusion. Garnish with a chocolate or, sprinkle a few 100’s & 1000’s around the plate and voila, as a French person would say. You will note the above picture is the slightly-less complicated crust-on version and the more complex no-crust option is pictured below. If you look really closely you may note someone has taken a bite out of the dish below. I can only assume it was one of the film crew, or production team...

Now you have read the entire process you can begin. If you are not an expertly trained 3 Michelin Star chef you may want to build up your skills. Try practicing buttering the bread over and over. I would suggest you don’t move on to the next step until you have mastered buttering bread over some 50-100 loaves. Practice makes perfect. Then move on to the sprinkling stage…Mastery of your craft will only come through practice and hard work.

So, that's the end of this gourmet blog. Yes, disappointing I know. If you feel daring enough get yourself to your local gourmet market and grab the ingredients. Be sure you take care to select the freshest produce you can find; It will make a difference to the end result.

Design and create your ideal life, or food. Don't live it by default.
@galenkp