Caprese Verrine with Heirloom Tomato Gelée, Burrata Cheese, Olive Oil, Basil
Camembert with Edible Flower Wine Gelée
Espresso Gelée with Coffee Liqueur Cream
Entertain with Gelée!
Another dinner party at Lori Lynn’s, but this one starts off differently…my friends join me in the kitchen as we film the first ever video for Taste With The Eyes. On the menu is a gorgeous Camembert Cheese decorated with Edible Flower Wine Gelée to be served with grilled bread as an appetizer. Our Sunken City Supper Club signature amuse bouche, the Caprese Verrine, kicks off the dinner as a vibrant 2 oz. bite. And for dessert, we serve a petite 3 oz. Espresso Gelée topped with Coffee Liqueur Cream.
All three gelée incarnations are perfect for entertaining with their enigmatic texture, the shimmering gelatin captures the essence of the flavor and melts in the mouth. They are easy to prepare, easy on the pocketbook, and feature a unique presentation that is certain to delight. They’re most likely not something your guests are preparing every day at home…
I couldn’t wait to start this project. We had a blast making the video! With my dearest friends encouraging me while we filmed the video, sipping Champagne, they gave their best advice: Fix your bangs! Look at the camera! Don’t look at the camera! Talk slower! Talk faster! Smile! CUT! This was a riot! And the dishes, they speak for themselves.
After the final cut Chip asks, “Can I taste it?”
Camembert Decorated with Edible Flower Wine Gelée, Grilled Baguette
Caprese Verrine – Tomato Gelée, Burrata, Basil
Gail’s Mixed Greens with her Garden Herb Vinaigrette
Vertical Oven-Roasted Chicken
A Medley of Chicken Apple Sausage, Potatoes, Corn, Green Bell Pepper, Onion
Lemon Rosemary Garlic Sauce
Espresso Gelée with Coffee Liqueur Cream
Challenge #7: Video 411
Challenge Prompt: Channel your inner Julia Child and put one of your favorite recipes on film. Pick a new recipe or one from your blog archives and make it come to life on video by showing readers the perfect way to poach an egg or just how passionate you are about seasonal ingredients. Keep your video under 5 minutes for maximum impact. (from foodbuzz here)
How to Make Caprese Verrines
No fancy verrines are required. Use a small juice glass or a shot glass and layer away!
The two-layer tomato gelée verrine is made with red and yellow heirloom tomatoes. Suggest to your guests that they dig down with their little spoon to experience all the flavors in one bite. Serve the verrines cool, but not too cold, to fully enjoy the tomato and burrata flavors.
How to Make Camembert with Edible Flower Wine Gelée
I am sharing this method in still photographs. It is one of those recipes that is super easy yet gets a big applause from guests: Wow! That is so beautiful! How did you do that? Does the gelée taste like wine? Are the flowers edible?
These edible flowers are from my garden: rose, geranium, mint and lavender. They are gently cleaned, patted dry, and arranged on a platter, ready to decorate the cheese. You can cut rose petals with a sharp scissors to make decorative patterns.
Heat 2 cups of white wine over medium-low heat. The wine should be suitable for drinking, and make sure to taste wine before cooking with it. A corked wine will ruin any dish. Meanwhile bloom one packet (1 1/2 t.) of gelatin in a couple tablespoons of the cold wine.
When the wine is warm, add bloomed gelatin and stir gently until it completely dissolves. Place the pot with wine inside a larger pot filled with ice water to cool the liquid. Stir gently until the wine thickens to a runny-jelly consistency.
Place a wheel of ripe camembert cheese on a rack with a drip pan below. We like Ile de France Camembert. From Normandie, it is very creamy and rich, ivory in color, with nutty earthy flavors reminiscent of mushroom. And if the wheel is well-aged, the interior will be runny, making it irresistible to cheese aficionados.
Ladle the wine gelée over the cheese. Then place flower petals in a pretty pattern. Ladle more gelée over the petals. Refrigerate for about 15 minutes until this layer of gelée has set.
Add another layer of petals and gelée to enhance the design and give depth to the gelée. Refrigerate until completely set. Once the gelatin has set, it can sit out at room temperature (it will not melt) so the full flavor of the cheese can be experienced.
Serve with grilled or toasted baguette brushed with olive oil.
The glimmering wine gelée adds a hint of cool refreshment to the rich cheese.
How to Make Espresso Gelée
Espresso Gelée, Café au Lait Gelée, Coffee Liqueur Whipped Cream, Chocolate Covered Almond
Brew two cups of strong espresso. Pour into a heat-proof mixing bowl.
Boil 1/2 c. sugar in 1/4 c. water. Stir until sugar has dissolved. Add simple syrup to coffee.
Sprinkle one packet gelatin in 2 T. cold water. Gelatin will bloom in about 2 minutes.
Add gelatin plus 1/2 t. vanilla to coffee. Stir to combine.
Ladle espresso into verrines. Refrigerate until espresso has set.
Reserve a small amount of the espresso for the café au lait layer. Add milk to the espresso. Stir. Do not refrigerate. When the espresso layer has set, ladle the café au lait on top. Refrigerate again until set.
To make the whipped cream topping, mix 1/4 c. brown sugar with a shot of coffee liqueur. Add 1 c. cold whipping cream and beat with an electric mixer until the cream holds soft peaks.
Top the café au lait layer with a dollop of coffee liqueur cream
and a chocolate covered almond (or espresso bean).
Or top the gelée with a foam of non-fat milk for a lighter heart-healthy dessert.
Thank You Friends!
Chip gives the Caprese Verrine rave reviews.
Thank you to Chip & Pat for their enthusiasm and unending support.
Thank you to my dear friend and Sunken City Supper Club partner, Gail,
for her help in the kitchen and all the fresh herbs from her enviable garden.
To my generous ex-husband Gary for his help and encouragement.
To my dear long-time friend Tam from Boulder, Colorado
who happened to be visiting for the weekend
for her good humor and dexterous help with the lighting.
To Lauren for her artistry and creativity.
To Curt for his incredible talent and dedication to the video project.
To Nigel for his awesome original music.
You are always welcome here my friends!
PROJECT FOOD BLOG
Links to previous challenges:
Challenge #1 Ready Set Blog: What is TaStE WiTh ThE EyEs?
Challenge #2 The Classics: Classic Peruvian – Aji de Gallina
Challenge #3 Luxury Dinner Party: Modern Southwest
Challenge #4 Picture Perfect: quesadillas florales
Challenge #5 Recipe Remix Pizza: Asian Pizzette
Challenge #6 Road Trip: ELEGANT PICNIC BY THE SEA
Votes may be cast for Challenge #7: Video 411
Nov. 15 through Thursday, November 18th, 6 PM Pacific Time.
If you are a fan of Entertain with Gelée!
Come, join the party, cast a vote!
UPDATE: Click HERE to vote now. And thanks again for your support!
P.S. The Vertical Oven-Roasted Chicken with Chicken Apple Sausage recipe will be posted soon!
75 thoughts on “Entertain with Gelée!”
I am of the opinion that you should win, yeah!!!
Oh Nina – you are too cute! Thanks for your support!
All summer long, I started at Charlie Trotter’s “tomato water/gelee” and thought I could never do it. You have made it very accessible and I am thinking for Thanksgiving – although my verrines are always so smudgy. I think I need wide mouthed vessels!
This was concise, mouth-watering and filled with warmth – which I think is important when you demonstrate. And I was enchanted by the last video – food and friendship at the table. Yeah! See you Monday.
Hi claudia – thanks, as always, for your kind words and support. I hope to see that you make the gelée sometime soon!
Your video is so cute 🙂 What a feast you had for your diner guest, everything looks delicious and beautiful. Best of luck and success on the FB challenge.
Hi Nancy – we had a great time making it! Thanks for your good wishes.
Lori Lynn, this is simply elegant and beautiful! I really want to try and make the tomato water verrine…something I would normally feel intimidated about but you made it looks simple and easy. Everything you do is so amazing. I am just floored.
Hi Lauren – you are so sweet, as always! We gave this competition our best effort. I sure enjoyed all your entries too.
Congrats on making it to #7. How fun that your friends did this video with you and what a delicious reward–getting to eat all that wonderful food afterwards.
Thanks Jean! I do have some awesome friends!
your food is always beautiful and uber delicious…I vote for you!
I appreciate your votes MG! Thanks so much!
It is all so lovely!
These are fantastic ideas! I love the tutorial on the edible flower – I’m going to have to use that one.
Hi CC- please let me know when you make the camembert!
I’ve never worked with gelatin but after watching this video and your how-to, I’m definitely getting some and I plan to do your tomato caprese for a brunch I’m making in a couple of weeks. Good luck!
Thanks Joan – and I really appreciated your open letter to foodbuzz. See you at the next Festival!
absolutely love the recipe you feature here. A wonderful idea! and thank you for the great step by step execution! I will be making these verrines soon.
Hi Amelia – and we loved your crepes!!
Congratulations, Lori! You are a natural in front of the camera 🙂 My vote is cast and I will tell all my friends to vote for you too. Hope to see you soon! Hugs!
Hi H – hope to see you soon too. Loved your video at Mt. Whitney! You are a ROCK star!
Miss ya, LL
Love the recipe and you did a great job on camera! Best of luck to you!!
Thanks CN – and I loved your video, continued good luck to you!
Terrific job with the video, Lori Lynn! I’m on my way to vote!
Hi Natasha – thanks for your vote, I sure do appreciate you ongoing support!
Excellent job Lori Lynn! So nice to ‘meet’ you face to face 😉
Hi Mary – and I so enjoyed all your entries too.
Nicely done! What a perfect dinner party. Everything looks and sounds SO tasty! Good luck with the challenge!
Thanks Lisa- it was a fun event!!
Wonderful photos! The presentation is so enticing. I wish I were there to taste it. I love your video demonstration. Wonderful!
Hi Paz- we wish you were here too!
You’re a Master in your kitchen LL! I’m telling you, you’re going to win, I truly feel it!
Marie, Marie, Marie – ’twas not meant to be, but I sure appreciate your support and friendship!
What fabulous dishes!
Bows! Great to see everyting in sction. YOu got my vote!
Hi Penny – thanks for your vote!
Lori, after watching the video I feel confident I could pull that off. You were terrific….sign me up for classes!! Hey, love the bangs by the way!
Hey Tori – we’ll miss you at Thanksgiving this year!
Love, Your Friend, LL
Perfect!!! And love the post, everything is gorgeous 🙂
The video is wonderful…
Thanks once again Magic!
Wow, beautiful, intricate meal! Great video, too!
Thanks Julie – can’t wait to see your pumpkin dessert!
voted voted, your video was wonderful lori,
Hi Bonnie – I appreciate all your support, as always!
Excellent amuse-bouche, Lori Lynn, that the French would LOVE !!! In the video I saw you were as nice as I had imagined !!!! Good luck for you too !!!
Hi Cristina! You are so sweet! Continued good luck to you in the contest! I adore your site!
you are a real Queen of Fine Cuisine!
I voted (I registered in order to be able to do so, only you would make me want to do that!), but did not get confirmation that my vote was counted. Could I have produced a hanging chad, perchance? Do you have any way to check?
Cheers from Vienna,
Hi Merisi – I hope you received the email I sent. Thanks for being a great blog friend for all these years!
Lori Lynn, It was a priviledge to meet you. You are so genuine and a true gem in the art of fine cuisine! Voted!!!
Thanks Diana! And continued good luck to you! You deserve to WIN!
I have never made gelee before and this was SO cool! You have inspired me to give it a try, your dishes are just beautiful. 🙂 Oh, and I also love how the gelee dishes can be made the day ahead, perfect for dinner parties!
Hi Amanda – I hope you give gelée a try! And good luck going forward!
Love the dishes you created here and you are so warm and friendly on camera. Wonderful video.
Hi Cathy – you are too nice. Thank you!
It’s fun to see how you achieve such artistic results . Great job. GREG
Thank Greg – so happy to see that you advanced! Keep going!!
How have I not come across this site before! I opened the page and was assaulted with wonderful gelee goodness and espresso and camembert. Well, anyway, everything looks incredible – very well done!
Hi Rich – where have you been? 🙂
So nice to make your acquaintance!
Your posts are always such a pleasure to read … and your food stunning! Best of luck!
Hi Maria – it make me happy to hear that you enjoy them. Thank you.
That’s a beautiful looking dish! I love caprese salad, and I have a total weakness for burrata.
Hi Jen – so you must give it a try!
Espresso gelee? Oh, how divine!
Hi Susan – ’twas!
Wow I love your video and this dish sounds so delicious- I have never made a gelee before and totally want to try it now!
ps your photos are all so incredibly inspiring, as well 🙂
Hi Winnie – I’m so glad you like the video. Please let me know when you make the gelée!
Wonderful video and very informative! What a beautiful take on the caprese salad! I adore that one verrine with the layered colours. So crisp, fresh and lovely! Good luck to you!
Hi Lindsay – we gave it our bet shot didn’t we?
Aw I am so sorry you didn’t get through. I voted for you and think you deserved to progress. Anywya, I’m glad the competition led me to your blog.
Thank you for your vote Lou. Nice to meet you!
Exquisite indeed! lovely table very elegant!
Thanks Peg! Table setting is my hobby!