In this episode of GoGreenfields, the game of food sculpture is simple - prepare a plate of food like any plate anyone has ever seen.  Shape it, stack it, sculpt it… whatever you do, be sure that you have created something that smells, tastes, and LOOKS amazing!  River and Terran were certainly up to the challenge.

 

Food Sculpture - Terran’s Approach

 

Did you know that food has been used as art for over one thousand years.  Many people credit Filippo Tommaso Marinetti as the first food artist.  His cookbook was (is) really much more than a cookbook, which is obvious pretty quickly when you find recipes such as “ice cream on the moon”.  Terran made it a goal to fool the taste tester with his food sculpture.  You might do a double take when you realize that the “turkey” set before you is much more than a roast bird.

 

Food Sculpture - River’s Approach

 

Over the years, food has found its way into art in many different forms.  There have been restaurants devoted to food art, served food sculptures at parties and galleries, displayed giant butter sculptures at fairs, and even disguised food in highly realistic showpieces.  River was channeling that inspiration as he plated his “corn”. Be prepared, this corn will hit your sweet spot in a way the field grown variety can’t.

 

Corn on the Cob Sculpture 

Ingredients

• 1 stick butter, softened
• 1/2 c. granulated stevia
• 1 tsp. vanilla
• 1 c. almond flour
• Dash kosher salt
• 2 bags candy corn

•  

Directions

1. Beat butter and sugar together, 
2. Add vanilla  
3. Add almond flour and salt and beat until fully combined. 
4. Create four logs from the dough, wrap and refrigerate for two hours. 
5. Pull dough logs from the fridge and push candy corn into it, forming neat rows. 
6. Refrigerate at least 1 hour
7. Serve and enjoy!

Thanksgiving Roll Trick-and-Treat

Ingredients

• 4 cups flour
• 1T yeast
• 1T sugar
• 2 tsp salt
• 1/4 cup avocado oil
• 1¼ cups water
• 10 oz ground beef
• 1 large onion
• 3T olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp thyme
• 1/2 tsp cumin
• 1/4 cup pine nuts
• 1 egg

 

Directions - Dough:

1. In a mixing bowl combine flour, yeast and sugar. 
2. Add salt, water and oil, and continue mixing until the dough ball begins to form.
3. Remove from the bowl and knead the dough for 7 or 8 minutes
4. Transfer the dough to a greased bowl and let rise for 1 hour.

Directions - Filling:

1. Over medium heat, sauté chopped onion until it becomes slightly translucent
2. Add crushed garlic and sauté for an additional two minutes.
3. Add ground beef, salt, pepper, thyme, cumin and pine nuts, and continue to cook for 3-5 minutes, until meat is thoroughly cooked. 
4. Allow to cool.

Directions - Assembling and Sculpting

1. Divide ⅔ of the dough into 10 equal pieces and shape each piece into ball 
2. Roll the balls into four inch circles 
3. Place a small dollop of filling in the center of each
4. Pinch the dough closed and round into a ball
5. Remove small pieces from the remaining dough to be shaped into turkey legs
6. Dampening dough where connecting the turkey leg.  Gently pinch the pieces together, so the “legs” are securely attached
7. Repeat for each roll
8. Place all the “turkeys” in a baking try, cover and let rest 20 minutes
9. Preheat the oven to 355F
10. Brush the “turkeys” with egg wash
11. Bake 20 minutes
12. Serve, laugh, and enjoy!

Show us how your food sculpture turns out!

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Recommended Products

 

• Filippo Tommaso Marinetti CookBook

 

 

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