A Bouquet of flavor

An MLP inspired food blog with real recipes and tasty treats.

[bouquetgarnimlp]

"Merry Christmas Bouquet! I hope you have a fantastic new year and a great 2017!"

Oh my goodness! Thank you so much for this ( Though my messages are not telling me who the original artist is that submitted it?), even though I am terribly late in seeing it! I wish the same to you and to everyone who has followed, liked, and shared my humble recipes. I hope to return and post more before Summer hits this year but I have been on hiatus for some time and I apologize for that. May this year continue to bring all of you health and happiness! - Bouquet Garni

[bouquetgarnimlp]

Bad Bouquet

I’m sorry I have been so inactive! I am still alive, just surprisingly busy with life-events lately. I will try to get some more recipes posted soon! -Bouquet Garni

[bouquetgarnimlp]

Bananarama Boost

Start the day with banans! This is a super quick and filling shake perfect for busy mornings, and you can use whatever kind of milk you prefer or have handy. Cow, almond, soy, it’s all good! I used Chocolate + Walnuts Nutchello for an extra treat. What you’ll need: 2 banans from Banana Pie (or your local grocer) 1 cup milk 1 scoop protein powder 2 tablespoons powdered peanut butter

Directions:

Slice the bananas and place them in a freezer.

Once frozen, add the banana slices and all the other ingredients into a blender.

Blend it all up 1...2...3...And presto!

Pour into a tall glass and enjoy the banana goodness.

Thanks to @askbananapie​ for the inspiration! - Bouquet Garni

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Upcoming recipes

Thought I might share some of the things I’m currently working on whipping up, both for my own benefit and if anyone is curious about upcoming recipes. These won’t be done in any particular order but my current list includes: - Umbrum crumble -PheNOMNOMenons -Themed items for Roseluck (Apple Roses) and Golden Harvest (Pot Pies) -Miniature quiches -Strawberry Cinnamon Cilantro Cupcakes -Themed breakfasts for Luna and Celestia (So far only Luna is somewhat planned. I’m thinking something with blackberries, chocolate, and croissants but the exact combination is still up in the air.) -Carrot dogs

As always if you have a request don’t hesitate to send it to me!

[bouquetgarnimlp]

Savory Sunset Vol-au-vents

”What’s a Vol-au-vent?”

A Vol-au-vent is a small hollow puff pastry round filled with all sorts of treasures! This Vol-au-vent is stuffed with a creamy cheese sauce and sauteed sun ripened tomatoes, shallots, and spices. It’s warm rich and satisfying just like a shimmering sunset! What you’ll need: 6-8 puff pastry shells You can buy puff pastry shells already prepared for convenience or make your own! To make your own roll out puff pastry and cut it into several equal circles using a round biscuit cutter. Using a smaller cutter make a hole in the middle of half the circles to turn them into rings. Set the tiny circles aside if you want to repurpose them then lay one of the rings atop each of the regular circles with some egg wash to help hold in place. For the filling: 2 Tbsp. butter 2 shallots, diced 1  1/2 pints cherry tomatoes, sliced in half 6 Tbsp. creme fraiche 1/4 cup shredded pecorino cheese 1 garlic clove, minced 1 Tbsp fresh marjoram, chopped Salt and pepper

Directions:

Bake the puff pastry shells at 425° F for 18-20 minutes or until golden. Use a paring knife to cut out the top round and hollow out the shell, then let cool as you prepare the filling.

In a large pan sautee the halved tomatoes and shallots in butter over medium heat for about 3 minutes or until soft.

Add the creme fraiche, pecorino, and garlic. Cook, stirring, for another 3 minutes or so until the cheese and creme fraiche get all mixed and bubbly.

Mix in the marjoram and a pinch of salt and pepper to taste.

Spoon generous amounts of hot filling into the baked puff pastry shells and garnish with extra shredded pecorino and marjoram leaves if you like.

Eat immediately and enjoy the savory taste!

- Bouquet Garni

[bouquetgarnimlp]

Creamy Zucchini Fritter Cakes

What pony doesn’t love a good fritter? Though apple is usually the norm zucchini takes the stage this time, cooked golden brown with crispy outsides and soft insides that make these savory little cakes extra enjoyable. This recipe is for about 4 nice sized fritters but you can divide the batter to make even more minis for appetizers or hors d'oeuvres.  What you’ll need: 2 medium sized zucchini  1 small shallot 1/3 cup freshly grated Pecorino or Parmesan cheese 1/4 cup flour 1 egg, beaten Salt and pepper Vegetable oil Sour cream (optional)

Directions:

Wash the zucchinis well then grate them over a colander.

Sprinkle with salt and place the colander over a bowl or sink and allow to sit for 10 or so minutes. This will help draw out some of the zucchini’s natural moisture.

Squeeze out any remaining excess moisture (you can use a paper towel, a clean dish towel, or cheesecloth if you have it) and transfer the zucchini to a large bowl.

Dice up the shallot and add it into the bowl.

Add the grated cheese, the flour, and the beaten egg in with the veggies and combine thoroughly to make a batter. Mix in a few more pinches of salt and add pepper to your liking.

Heat vegetable oil in a skillet over medium heat.

When the oil’s hot, spoon some of the zucchini mixture into the skillet. I used an ice cream scoop to keep my fritters all the same size. 

Flatten and shape the batter into round cakes with a spatula and cook in the hot oil for 2 minutes on each side until they are golden brown.

Place cooked fritters onto clean paper towels to soak up the extra oil, then plate and serve with sour cream or your favorite dip!

- Bouquet Garni

[bouquetgarnimlp]

Bumblesweet Berry Whipped Custard

This flavorful honey whipped custard served alongside colorful fruits and berries makes for a decadent breakfast or dessert. Make sure to thank the bees for all their hard work before you take a bite! What you’ll need: 1 cup heavy cream 4 egg yolks ¼ cup natural honey (I love Hemani pure honey, it has a very unique flavor! But it can be too strong for some and any honey will do so add your favorite or whatever you have on hand.) 1/8 cup white wine 1/8 cup honey liqueur  1 Tbsp. champagne vinegar Mixed fresh fruit and berries like strawberry, blueberry, blackberry, plum, etc Fresh mint (optional)

You’ll also need a double boiler, but if you do not have one you can easily make one using a pot and a large glass bowl. Make sure the bowl fits atop the pot snugly so that the bottom is not touching any of the water in the pot.

Directions:

Beat the heavy cream in a bowl with an electric mixer at medium-high speed until soft peaks form. Cover and set aside in a fridge to chill for later.

Whisk together the egg yolks, honey, wine, liqueur, and vinegar in the top of your double boiler.

Fill the bottom pan with water and bring to a light boil. Place the top on and cook the mixture for 8-10 minutes whisking constantly until it becomes thick and foamy.

Remove from heat.

Fill a large bowl with ice. Place the top of your double boiler into the ice, being careful to not get any moisture in with your custard mixture.

Whisk continuously for 5 minutes as the mixture cools.

Remove from the ice bath and fold in the chilled whipped cream you made in the beginning.

Cover and refrigerate for at least an hour.

When you’re ready to spoon the custard into bowls with lots of fruit and berries. Top with fresh mint leaves if you like, and enjoy!

- Bouquet Garni

[bouquetgarnimlp]

Now unofficially endorsed by one of my favorite most extraordinary homemakers! I am so flattered! I wonder if Brownie Bun has attempted any of my recipes? I know she has a bit of an...well...interesting reputation in the kitchen. I’m also curious as to whether her strange bipedal husband would enjoy them? I certainly hope so but you never know with Humans. - Bouquet Garni

[bouquetgarnimlp]

 Fluttercord Cucumber Sandwiches

Ah, cucumber sandwiches! I adore them so much I have a hard time stopping myself if I see a plate. They’re such wonderful finger foods for tea parties and gatherings and they’re so tempting even the Lord of Chaos can’t resist! You will need:

4 oz. of cream cheese, softened 1/6 cup of mayonnaise 1 medium cucumber Garlic powder Salt Ground white pepper ¼ Tsp. chopped fresh Dill White sandwich bread Butterfly shaped cookie cutter (optional)

Directions:

Wash your cucumber well, peel it, and cut in half. Seed one half and finely chop it. Slice the other half into rounds and set aside.

Combine the cream cheese and mayo together in a food processor and blend until smooth.

Add chopped cucumber and dill to the cream cheese blend.

Sprinkle in a small pinch of garlic powder, salt, and white pepper to taste (I used about 1/8 Tsp. of each) and mix well.

For each sandwich smear a thin layer of the mixture onto two slices of white bread. Lay cucumber rounds flat onto one of the bread slices and then top with the remaining slice. Cut into Butterflies or remove crusts with a knife and divide sandwich into quarters for smaller finger foods.

Enjoy with tea!

Thanks to @nekotigerfire for the suggestion! - Bouquet Garni

[bouquetgarnimlp]

“Hello! I really like your blog and your oc is adorable! So I made you a thing 😄 I hope you like it and can’t wait to see what you bring to my dash!” -Vv I am in LOVE it’s so precious. This is my first official fan art since starting out and I will treasure it. Thank you for following my little blog and for this adorable piece of art! - Bouquet Garni

[bouquetgarnimlp]

Easy Breezie Fruit Freezies

It’s officially Summer and what better way to cool down in the sweltering hot sun than to enjoy a nice cold freezie popsicle? They’re so simple even a lazy little Breezie could do it! Just gather up some fresh fruits and you’re good to go.

You will need:

A popsicle mold (any kind, any size) Your favorite Summer fruits and berries  Fruit juice such as white grape or peach mango

Directions:

Wash your fruit and berries well and make sure to discard of any seeds or stems.

Slice and dice up your fruit into different sized pieces or leave some things whole like blueberries and small grapes. Get creative!

Place your fruit into the popsicle molds, layering different types loosely until they reach the top. 

Pour in your fruit juice and place in popsicle sticks or tops if your mold came with them.

Freeze for up to 24 hours or until frozen solid.

Take a bite and beat the heat!

- Bouquet Garni

[bouquetgarnimlp]

Mailbox Time! I’m a bit late in answering these but the good news is I’ve been whipping up a bunch of recipes to start slowly releasing periodically. I’ll be kicking things off tomorrow with a chilly Summer treat!  Also, @the-smollest-kirin-pony tagged me in a post asking me to say 10 random things about myself so here you are! 10 things about yours truly. Instead of tagging others I’ll instead just invite all of you to share 10 random facts about yourselves if you like. It’s quite fun! - Bouquet Garni

[bouquetgarnimlp]

No new recipes for a bit, just relaxing and enjoying an ice cream sundae. - Bouquet Garni

[bouquetgarnimlp]

Perfect Pony Picnic Sandwich

This sandwich is absolutely bursting with crisp fresh veggies and is sure to please at parties and picnics. The juicy tomatoes and crunchy cucumbers are a truly delicious combination so it’s no wonder Dashie is a big fan! This recipe is very straight forward but feel free to add your own flair and extra condiments or veggies when assembling. What you’ll need: 2 thick slices of white sandwich bread Mayonnaise (optional) 1 large romaine lettuce leaf 1 small cucumber 1 medium tomato on the vine Balsamic glaze Swiss cheese, sliced

Directions:

Wash the veggies well.

Lay down your two slices of bread next to one another.

If using mayonnaise, smear to your liking on each slice of bread.

Determine which slice will be the bottom and place your romaine lettuce leaf on top of it.

Slice the cucumber into several rounds, then lay them evenly on top of the romaine lettuce.

Cut the tomato into hearty slices and place on top of the layer of cucumbers. 

Pour some balsamic glaze on, covering the tomato layer nicely but staying in the middle of the sandwich to avoid getting too messy.

Next, lay 2-3 slices of swiss cheese down over the veggies and balsamic.

Top it all off with your remaining slice of sandwich bread and you’ve got one perfect sandwich ready to be devoured!

Optional step: Assemble another sandwich for a friend and go have yourself a picnic!

- Bouquet Garni

[bouquetgarnimlp]

Mailbox time! 

Thank you to everyone who has contacted me or sent me suggestions and messages so far. I’ll be continuing to answer them as applicable. Stay tuned tomorrow for a new recipe! I’m making a spectacular summer sandwich perfect for pony picnics.  -Bouquet Garni

[bouquetgarnimlp]

“I cook stuff!”

That I do! Just wanted to give a quick shout out to everyone who has started following me recently. I’m not exactly sure what happened (Was my blog posted somewhere?) but it’s just sort of exploded today and jumped from 3 to like 30 and counting! I thought it might have been spam because I was getting a bunch of bots liking all my posts but the majority of accounts actually look legit, so to all of you real people, “Thank you and enjoy all the tasty treats to come!” Artwork by Fish : If this is you let me know so I can link to a gallery or something! Update:

So turns out I was just featured on Equestria Daily earlier today! Holy haystacks! Guess that’s where all you lovely people are coming from. I had no clue but I am honored (and a bit nervous)!

- Bouquet Garni

[bouquetgarnimlp]

Make the Phenomnomenons from Friends Forever Issue #12. They're so phenomnomenal!

What a great idea! It may be a bit before I can come up with a suitably phenomenal recipe for them but I’ll be certain to add those to the list of upcoming treats.-Bouquet Garni