White Porcelain spoons

[Jean Blanchard]

So I bought a set of white spoons so that I could put something "special" in them as an amuse or party appetizers and I'm fast running out of ideas. I need inspiration.

[KennethT]

So I bought a set of white spoons so that I could put something "special" in them as an amuse or party appetizers and I'm fast running out of ideas.  I need inspiration.

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In the past, I've filled porcelain spoons with small bites of ceviche... also, a dessert spoon was a play on the thai dish mango with sticky rice - but I put the sticky rice in the bottom of the spoon and put a mango puree over the top...

[mkayahara]

I've done a "one-bite cheese course" in the past: a bit of crumbled blue cheese, a single toasted almond and a blob of fig jam. I wanted to add port to the mix somehow, but couldn't think of a good way to work it in.

If you're feeling adventurous, you could try Ferran Adria's Spoonful of Pina Colada. Also, you might find the "forks and spoons" chapter of Rick Tramonto's book Amuse-bouche to be inspiring.

[Magictofu]

For desert, you can make small crême brulée, mousse, etc.

Great amuse bouches include:

- Pulled pork with a few sprouts or micro-greens

- Any type of tartare

- Broken savoury jelies (barely set) with a few crunchy bits added

- Caviar (or another toping) on your choice of pureed vegetable

[Alex]

Last year I did a tasting of caviar (from BLiS here in Grand Rapids) atop several different bases. Everyone's favorite was cauliflower (steamed), pureed with just a bit of butter and salt.