Simple Anime(-Japanese) Appetizer Catering Event

I chose a Japanese snack theme because I wasn't exactly sure what to chose, so I ended up deciding on something I was familiar with and that I enjoyed. I chose onigiri, mochi icecream, and sushi rolls because it was cheap, tasty, and filling. All of these dishes are made with a basic ingredient---rice. Onigiri and sushi are both extremely savory appetizers. Sushi isn't that filling, but adding onigiri which is mostly rice with seasonings on it will fill you up. Mochi icecream is hard to make but it is a delicacy because of that. 

I also chose pink and cute tablecloth and center piece. I chose pokemon plates, and if I were to go deeper, pokemon cups and napkins and whatnot. The silverware would be pink or a light blue. This would probably turn out to be some sort of cosplay or lolita event (ha-ha). In all seriousness, the food cost about 133, so I tacked on a strange number (about 277)for labor to equate it all to 400 dollars total.

Invoice: https://docs.google.com/spreadsheets/d/1d083JqYBmEcdyUBQqRplqegJ083Yeny8sXteB9n1zxE/edit?usp=sharing

California Rolls: https://docs.google.com/spreadsheets/d/1saZcSLv71WtmtSojtwapAkPNumDsgrBhZvMo1reBcRU/edit?usp=sharing

Mochi Icecream: https://docs.google.com/spreadsheets/d/1WMfsCpBd47InlUjtHBoeqZJUkztdLXZfW4g9OfdvpP4/edit?usp=sharing

Onigiri: https://docs.google.com/spreadsheets/d/1YOMvWzODTKSXYmtJqOqKXCTOI0_J1Ax-vjGcaFz4oRA/edit?usp=sharing

Food Plating

My dish has dots in a curved line (which would be one of the stronger lines you can use) that attract the eye towards the middle part of the salad, where there is a touch of cheese assembled. I sprinkled a plethora of crushed croutons on the top to create an enhanced texture. The shape of the salad is very natural (even though I did assemble it carefully) and is not messy in any way. The strength of this piece is the simpleness of it. I think the flaw of its originality and has somewhat of an awkward look. I'm not sure how to improve this except for next time to think it over more carefully. 

Peppermint Bark (Winter Break)

Recipe:
*I do not have a recipe for this creation. I just kind of YOLO it, you know? But here are the ingredients and general guidelines I follow (it's pretty easy);
Ingredients:

• Organic white chocolate
• Organic dark semi-sweet chocolate
• Organic peppermint extract
• Rounded peppermint candies or peppermint candy canes

Equipment:

• Mallet
• Sauce Pan
• Parchment paper
• Rectangular cake pan
• Cutting board

Directions (general)

1. Lay out parchment paper to cover the cake pans surface.
2. Turn on stove burner and put on water about 1/4 full. Add bowl but make sure it doesn't touch the water. Bring to a boil.
3. Melt about a fourth of the chocolate in bowl above saucepan, add more chocolate after first parts start to melt to avoid burning.
4. Add a splash of peppermint extract and mix in over flame.
5. When smooth, remove from flame with oven mittens on (bowl will be hot) and pour into parchment paper. Use a spatula to smooth out chocolate carefully.
6. Put in fridge and wait about 20 minutes until set and cold.
7. Repeat steps 2-3 for white chocolate. The white chocolate will take longer to melt and burns a lot more easy. (it still works if burnt though, it's just harder to smooth over surface).
8. Once melted, pour over regular chocolate surface and smooth QUICKLY and GENTLY. The bottom layer will melt very fast, but once white chocolate is on, it will not mix. 
9. Take peppermint candies and unwrap individually and place in a small plastic baggie.
10. Put on cutting board and seal plastic baggie with no air holes. Smash until candies are desired size.
11. Sprinkle peppermint candies on top of melted chocolate. Cut chocolate into squares carefully. After each cut, you may want to wipe knife off so it doesn't drag the surface and mess up the chocolate.
12. Put in fridge and wait until it sets, then lay out on flat surface and break into pieces. Enjoy.

Pictures:

My Food (A Total Failure)

Disclaimer: This did not work out the way I wanted it to. The sushi wouldn't cut. And the mayo tasted kind of gross because it was tofu mayo. I may or may not eat all of it.

Ingredients assembled

Mayo and spicy stuffles togethers

Flour, baking soda and water mixed together

Dip shrimp in batter and cook in oil

Avocados and cucumber

Nori laid out on bamboo roller

I cut it kind of

Not good

Gluten Free Shrimp Tempura Roll

Gluten Free Shrimp Tempura Roll with Spicy Mayonnaise

Makes 4 rolls

Cost per roll $2.50

1 ½ cups Sushi rice (nishiki is a good brand)

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

4 Nori seaweed sheets (cut ¼ off each sheet)

¼ cup Mayo (Kraft is GF)

½-1 Tbsp Sriracha chili sauce (to taste)

1 ½ avocados

½ field cucumber

1 cup all-purpose Gluten Free Flour

¾ Tbsp baking powder

Ice cold water

8 Large shrimp

Cream Cheese (Philadelphia brand is gluten free)

Gluten free soy sauce

Oil for frying

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.

Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.

Make your spicy mayo by adding mayonnaise and sriracha in bowl. Should be pink and slighty sweet. Mix to taste.

Cut your avocados and cucumbers and set aside. Cut ¼ inch thick strips of cream cheese and set aside. Prepare shrimp by rinsing and peeling. (Leave the tail on) Lay shrimp flat and flatten out by pinching with your fingers. This will help the shrimp to stay flat.

Start to heat oil in small saucepan over med-high heat.

Make your tempura by mixing your flour and baking powder. Add in cold water and gently mix. Do not overmix, your tempura should be lumpy. This will help it to stay light.

Once your oil is hot, dip your shrimp (except tail) into batter and fry. This should take a few minutes each. Shrimp will start to turn golden when done. If they are burning or turning to deep brown, reduce your oil heat. Place cooked shrimp on paper towel to cool.

Place your nori shiny side down on bamboo mat. (Cover bamboo first with gallon size ziplock) Wet hands, and spread ¾ cup rice over nori. Sprinkle with toasted sesame seeds.

Turn your nori over rice side down. Assemble your roll by adding cream cheese, fried shrimp (2), cucumber  and avocado to middle of nori. Roll your bamboo mat over half way and then over the rest. (see here for help with rolling sushi)

Cut into 8 pieces with sharp knife. Wet knife between cuts for a cleaner cut.

Drizzle on spicy mayo.  ENJOY!

I am choosing this recipe, not because of the theme of Thanksgiving, but because I want to. I have had only a few experiences with making sushi, one with two of my best friends. Currently, one of my best friends is in a military boarding school. The first time we handcrafted sushi was at the end of our Freshman year in 2013. We had a lot of fun and then made a tradition and a habit of going to sushi whenever we could. She is coming home for Thanksgiving break, and although she won't be spending actual Thanksgiving with us, I am planning to save her some of the meal I create. I am making this a gluten free, and possibly dairy-free (I will figure that out later) so neither my mom or me become sick from eating it. We just found out that I have a form of celiac. But instead of it auto-attacking my gut, it attacks my brain, and probably is the source of my epilepsy.

Here is just a little bit of what we made: ( i am having trouble finding the rest of the pictures )

My Mother, Father, sister, and Grandmother will be at my Thanksgiving dinner.There are no seasonal foods I am cooking this with.