We decided on a Mediterranean style meal, with a pan-Middle Eastern style.I think it worked well. We did a good job working together as a team to produce both the menu and the final project.
This hummus was flavored with cilantro and a little jalapeno to give it a kick.
To be healthier, instead of using pita bread, we served it with celery, carrots, and yellow bell pepper. This also gave a lot of color to the plate.
To accompany the meal is a Greek salad with marinated onions and cucumbers, kalamata olives, tomatoes, and julienned carrots.
Also with the dish are spicy Moroccan style vegetables with sweet potato, leek, onion, and zucchini.
To make it more vegan friendly, it was made with agar agar instead of gelatin. It is garnished with a little toasted coconut.
We can't complain. We got an a on the final, and with that and 100% on my written final, I secured a solid A for that class.
My partner and I chose to make an Indian inspired cake. We used the peacock, lotus blossoms, and henna patterns in the design of the cake.
The cake is covered in a light ivory fondant. We wanted a blank canvas for the elaborate decorations we had planned.
The body of the peacock is made of colored fondant.
The tail is piped royal frosting.
The lotus blossoms are made from wafer paper. They were cut out, air brushed, then assembled.
on the other side are some fondant ropes framing piped henna patterns in purple and gold.
I'm really proud of this cake. I think it came out quite nice. We scored a 9.4 out of ten on it.
I managed an A+ in this class, which was a better grade than I thought I would get. I was expecting a B or at best a B+.
This was a relatively unstressful semester, though I did occasionally get stressed out over my lack of piping skills.