As we saw in last week’s Jewish Exponent food column, Boni Wolf is a balabusta of the first order. She is also creative and is intrigued by food art.
Wolf enjoys setting a beautiful table: “I play house at my dad’s. He lives in a big beautiful home in the suburbs; I live in a city apartment. So when we do holidays, I got there and I cook and set the table with all the special china and make the table and the food look really festive and pretty. I love it.”
During this High Holiday season, Wolf was stumped by the gefilte fish.
“I’ve been eating it on holidays for my whole life, but I could never find a way to make it pretty. Let’s be honest, It’s not that aesthetically pleasing. It’s always served on individual plates with a lettuce leaf and maybe a few slices of carrot. Sure, it’s better than just the blob on a naked plate, but I wanted to make it look really tempting and attractive.
“I started playing around with ideas, and then I hit upon the flower. It’s seriously like the daisies you used to draw as a little kid with the petals all around and the dot in the middle — it was adorable.”
It ended up being the star of the show, and that’s an unexpected place for gefilte fish.
The picture gives a pretty clear indication of how to assemble this unique presentation, and it can be up- or downsized according to your crowd, but here’s the recipe.
Gefilte Fish Flower
- 10 portions gefilte fish
- 1 or 2 romaine hearts (the interior part of romaine lettuce)
- 1-2 carrots, sliced
- Several sprigs fresh parsley
On a serving platter, place similarly-sized lettuce leaves in a circle, overlapping them a bit.
Place the gefilte fish on the leaves in a circle.
Place the carrots in a heap in the center.
Garnish with parsley.
Prepare to wow your guests.