So, my love for cooking and cooking shows on PBS is no secret. When starting this love affiar, I met and fell hard for M. Jacques Pépin. When I was pregnant with James, one of my favorite activities was resting on the couch, watching the all day cooking schedule on Saturdays and dreaming about eating all of the food. Sometimes Doug and I would actually make the food and it was great. Well, during one of these times, I was watching Jacques Pépin's "The Complete Pépin" which is a program that focuses on technique more than anything else and it was cool to learn how to bone a chicken, prepare artichokes, fillet fish, prepare a rib roast, etc. But on one episode, the focus was on fruit and vegetables and how to prepare them and also how to present them artfully. I honestly never thought I would use the information I learned from that program ... but wonders never cease. I had picked up some cherries and while James was eating his snack of cherries and grapes, I had this flash of memory and went to work. Here's the step by step. Merci Jacques :)
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| The cherry |
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Slice a thin section off the cherry so it will lay flat
(this section will also be used for the ears) |
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| Remove the pit but keep the stem (the stem is the mouse tail) |
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| Slice a "v" out of the section to make ears |
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| Slice a slit in the middle of the cherry for the ears |
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| The finished mouse |
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| Et Voila, the cherry mouse :) |
Bon Appetit!
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