| PlateArt |

Of Quills and Scales

Text and styling by Esther Ottensoser
Photography by Sina Mizrahi

Light as a (Chocolate) Feather

This chocolate feather is fun to make and will turn any simple dessert into a work of art.

You will need:
  • a few pieces of pareve white chocolate, melted in a quart-size ziplock bag (I used premium white chocolate from Peppermill)
  • parchment paper
  • 1/2-inch paint brush

Cut a hole in the corner of the bag. (You might need to play around with the size of the hole, but always start off small.)

Draw a thick line of chocolate on the parchment paper.

Use the paint brush to spread the chocolate to both sides. Add another layer (or two) of chocolate, if necessary, to achieve proper thickness. (This will depend on what type of chocolate you use and how thick it is.)

Draw a line down the center of the chocolate to represent the middle of the feather.

Allow feather to harden before removing it from the parchment paper.

All the Fish in the Sea

Here’s a cute way to prepare a side of salmon in honor of Rosh Hashanah.

You will need:
  • side of salmon
  • marinade or sauce of your choice
  • black and white sesame seeds or white and golden bread crumbs
  • slice of black olive

Cut the salmon in the shape of a fish. You won’t need to cut too much off to do this.

Marinate salmon and bake.

Decorate with seeds or bread crumbs, then add an olive slice for the eye.


(Originally featured in Family Table, Issue 811)

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