Hello! I know it’s been a while. I’ve cooked many delicious things in the last year, but have not felt inspired (or had the time) to document. Inspiration finally came recently when the brilliant and beautiful Syrie Moskowitz asked me to make the tarts and treats for an event that she her fellow Muses were creating.
The Muses create adventures and experiences tailored by women for women. They often gather in stunning far away places, but for recently hosted their first event in NYC. Their Valentine’s event featured a discussion and presentation on the history and art of crafting of love (and hate) letters and sweet nothings, led by the inspiring author Laren Stover. Afterward, attendees visited a room full of exquisite materials and tools to create their own letters and valentines. There was also a delightful performance by songbird Tatiana Eva Marie and guitarist Albanie Falletta.
It was such a pleasure to create something with these beautiful, intelligent and fierce women. If you are interested in this sort of thing, I suggest following @musesescape on instagram. They are, as I write this, gathering in a castle in Scotland for women’s writing retreat, dreaming up the next fabulous gathering.
The amazing photographer Rose Callahan documented the entire event. Seeing Rose’s photos of the food I made has inspired me to get back to sharing my food creations here. So, expect to see more of me in the near future!
Everything that I made was gluten free and vegetarian and there were vegan sweet and savory offerings as well!
Savory Offerings: Cold Raspberry Beet Borscht, Marinated White Beans in Radicchio leaves and a Decadent Cheese Board.
Sweets: Vegan Passionfruit and Raspberry Tarts, Pomagranate Heart Tarts with Pink Peppercorns, Blood Orange Broken Heart Tarts, Pistachio Rosewater Meringues and Chocolate Swirl Meringues.
Below you will find Rose’s beautiful photos of each dish with a link to the recipe as I get around to posting it. The only exception is the blood orange broken heart tart. I photographed that one myself later on because the ones I made for the event were delicious, but not beautiful. Most of them got eaten in the kitchen with sips of whiskey!