Monthly Archives: March 2012

Subtlety- Spanish Peacock

I am trying to expand beyond “sugar” with subtleties. Too many people do not understand the non-edible versions of the term.  It’s been a while since I’ve done something structural and edible, that was not sugar.

For our Mudthaw event, I created a Spanish Peacock bread subtlety.  The bread is a basic Manchet recipe that has been colored with food coloring. I used toothpicks to attach the wings, neck and head.  The back lifted off and was filled with herbed goat cheese (saffron, parsley, sage, thyme, cardamom and grains of paradise).

The neck was a new to me culinary trick for baking “round shaped” bread. It was rolled into strips and then coiled up a conical frame (made from parchment).  The overall result was interesting, but worked once I had a head on and it pinned to the body.  It was a good technique to try.  Definitely a step up on the complexity scale.


Posted by on March 26, 2012 in Cooking


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