We can alter states (of mind) and books (what an adventure that is!) - why not cuisine. Take a traditional recipe and 'alter' it either in ingredient or presentation or situation.
The carrot cake loaf I bake in an angel food tube pan qualifies, as does the grated lime rind added to the batter.
And: A teaspoon or so of Seville orange marmalade whisked into an oil/vinegar/mustard salad dressing.
Egg salad in a shallow bowl covered with a layer of black caviar (eggs on eggs!) served with bagel chips. (The contrast of yellow and black is startling).
Hamburger patties between crisp potato-patty 'buns'.
Ice wine in stem glasses at an outdoor skating rink; hot cider in a thermos mug poured into earthenware cups at a beach picnic in July.
An omelette made with cheezies, not the puffy kind, the crunchy WT Hawkins, Belleville, Ontario kind (available in Victoria BC!)
Handmade candies as checkers or chess pieces.
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