NYE 2024
This year, I decided on a black-and-white theme for New Year’s Eve, almost like a black-tie affair.
I wanted to incorporate black bow accents in an edible way as well, so I made black bow crackers using squid ink.
—————— Recipe ——————
Ingredients
250g all-purpose flour
80ml water (adjust as needed)
40ml olive oil
4g squid ink
1/2 tsp fine sea salt
Instructions
Mix flour and salt. Whisk water, olive oil, and squid ink, then combine with dry ingredients to form a dough. Adjust water as needed.
Knead until smooth (3–5 mins), wrap in plastic, and rest for 30 mins in the fridge.
Roll dough thin (1–2mm) and cut into thin strips using a pasta maker or a rolling pin. Shape into bows.
Bake at 175°C (350°F) for 8–10 mins on a parchment-lined sheet until crisp.
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These bow crackers were added as decorative elements - to the champagne tower, the plates on the table, and the cheese ‘cake’.
For a fun twist, I also made a larger version to wrap around a cheese plate. I shaped the dough to fit the plate (placed on baking paper), transferred it to a baking tray, and then baked it.
——————- Tableware ———————
Plates: Gien, Pont aux choux white
Wedgwood, Patrician (vintage)
Champagne coupe: Degrenne
Bow candle holder: Liberty London
Other brass candle holders: Unknown, sourced from antique markets
Cheese plate: Society Limonta, Buto Dinner Plate (Sable)
I hope you all had a wonderful NYE and wish you all a happy new year!