We began our process by brainstorming and research as well as collaboration with other classmates for inspiration. Our first attempt at brainstorming was a shared google doc and individual research. We came up with quite a few ideas and many pictures for inspiration:
Gumball machine dinner
http://minneapolis.craigslist.org/dak/clt/4124130654.html $75 Lakeville
(note, NO KEYS are available for this machine.Figure it out or you will have to see a locksmith)
or we can find small ones. These might be heavy but would be SO AWESOME
Some of those look pretty cool!! What if we got two smaller ones or just had one small one and continually refilled it? Do you think that would be too much work?
I was also looking at some containers we could use if we went this route.
-mini edible nature scenes? or we could make the whole table a giant city of food! and then everyone could come eat it haha
-we could get mini trees and they could walk by and pick prepared food off of the tree
-I just thought these were cool pictures! http://3.lushome.com/wp-content/uploads/2010/04/food-design-ideas-art-2.jpg
http://bp.uuuploads.com/food-art/food-art-18.jpg - super cool but looks super hard haha
-we could do a blindfolded tasting?
-we could make savory 'ice cream cones' and put a scoop of mashed potatoes on top and gravy and then have a few jars of toppings like bacon bits, cheese and chives - love this idea! i wonder if we could bake bread into the shape of ice cream cones
- also I think salad would be a pretty easy thing to do! dressings can be many different colors and lots of different options for toppings!
-unique cake pop type things that aren't cake but something savory?
After going over this list of ideas we decided to go in the direction of an edible landscape that also doubled as a board game. I started a very thorough process of researching the different ways this could be achieved:
Mini Corn Bread Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Bake for 7 minutes, until golden.
4 baby beets, preferably Chioggia
1 1/2 cups water
1/2 cup sugar
Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandoline. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat, and simmer until slightly translucent, about 30 minutes.
Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonstick baking mat. Bake until dry and slightly firm, about 1 hour.
Cinnamon Roasted Sweet Potatoes
1/4 cup vegetable oil
2 pounds sweet potatoes, peeled and sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 pinch freshly ground pepper
Preheat the oven to 375 degrees F. Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
Cut sweet potatoes with a mandolin
Soak in water, drain and dry
Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat.
Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown.
Stir potatoes as necessary to allow them to brown evenly.
Remove potatoes to paper towels to drain.
2 bags of frozen corn
3 tablespoons of unsalted butter
1 teaspoon salt
1 pint freshly ground pepper
Place corn on the stove with butter on medium heat. When the butter is melted, add salt and ground pepper. Mix and remove the potatoes to paper towels to drain.
Place corn in a dish and place in oven at 375 degrees until golden brown. Stir as necessary to allow them to cook evenly.