I very much enjoyed the film Waitress. It's a little kooky, has a charming and witty script and involves much cooking. I do however think that the Americanness of the cuisine was somewhat of a dissapointment.
Here's how I imagine the pies would have looked if the movie was French:
The 'Weekend in Sardinia' pie:
Amaretti crust filled with creme brulee and topped with blood orange marmalade glaze and honey poached mandarin segments.
The 'Winter evening in Melbourne' pie:
Sweetened shortcrust pastry crust filled with cinnamon poached pears and caramelised pecans. Served with clotted cream.
The 'Broken heart' pie:
Hazelnut meal pastry crust filled with frangipane studded with red currants, wild strawberries and raspberries topped with minted sugar crystals.
The 'Hot and heavy kissing' pie:
Chilli cocoa pastry crust lined with dark coverture chocolate filled with marbled white and dark chocolate mousse topped with chocolate dipped sweet basil leaves.
I would serve these all with either a strong cup of Earl Grey tea with a slice of lemon or, if you preferred, a cup of strong black coffee - halfway between an espresso and a long black.
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