I've been itching to test a few items for the restaurant.
- Just tested edamame falafels with cucumber salad and sweet chili sauce for an appetizers at my office. It's a thumbs up but I still would like to tweek it a bit. Maybe adding a some cilantro and mint to the falafel. Need to fiddle with it more, kind of to soft to put in the deep fryer. Need to get it a bit firmer but not dried out. I was thinking maybe adding some grain?
- I have an idea for pan like in an pan, with caramelized apples with or without homemade an. For those who don't know what an pan is is a sweet bun with sweeten red bean in it.
- I just saw spring roll with apples tastespotting. Thought I could make it and add some caramel sauce on top? Thais make a banana fritter that way.
- coconut syrup for the shave ice. I was thinking of combining simple syrup and reduce coconut milk
- And that leads into almond float--I tried it before and liked it but want to do it again. Instead of almond I made it with vanilla instead. Maybe I can combine it together with shave ice and the coconut syrup.
- Dango for shave ice. Need to figure out the shelf life of it. If it is too short, not worth it.
- 2 different cupcake flavors: hummingbird and tiramisu. Both of these have beautiful presentation-a pineapple flower on the hummingbird and mascarpone frosting dusted with cocoa on the tiramisu.
And speaking of having no time, yesterday, when I drop off my baked goods to the restaurant, WG and a friend was having lunch and talking. He springs an idea for afternoon tea at the restaurant during a slow times.
