There’s just something about color that engages, inspired and motivates. What we do in the kitchen is just another expression of creativity that allows us to invite people that we love into our homes and share our color stories! There is only a short step between imagination and room!
There is little doubt that Rocky Road is not exactly the breakfast of champions – but fun foods can be the stuff that memories are made of, and with holidays looming just around the corner this seems like a great time to begin caching ideas, and color inspiration…and the colors of the Rocky Road image created an immediate color association…
Artists and Designers from the Netherlands are enjoy prominent visibility in Home and color trends for Fall 2012. The floors of the New York Gift Fair were freckled with fodder for design inspiration from the Netherlands, but the Dutch artist Anne Ten Donkelaar is my latest discovery. I recently ran into her work online, and it reminded me of the rocky road image up top and its eye-candy color.
Anne designs these detailed flower compositions with pressed flowers and paper cutouts, creating 3D gardens as an art piece. As a young girl Anne for the impetus for her color inspiration in the forms of flowers. Obsessed with flowers, Anne recounts “I was fascinated by the many colors and forms they took”.
With the use of pins of different heights Donkelaar constructs floral collages that create dimensionality and depth that imbue her mixed media art compositions of pressed flowers and cut-out pictures distinctive presence and whimsy…
Here are some accents to bring the color home,
and (you may not thank me for this) I translated the recipe for Rocky Road from its metric measurements into a recipe that can easily be whipped up in any US kitchen – I linked to a pan size that would conform to 6″ x 12″, which is not your everyday culinary tool, but if you have another option, by all means…
White Chocolate Rocky Road (adapted from Australian GoodFood)
1 ¾ cup good quality white chocolate
3 1/2 tsp pistachios, lightly toasted
3 1/2 tsp macadamias
¾ cup multi-colored marshmallows
7 Tblsps. fruit flavored, multi colored jelly confectionery (if in doubt search jelly confectionary in Google, and you’ll get the jist…
7 Tblsps. dried cranberries
Line the base and sides of a 6” x 12” pan with parchment paper and set aside.
Roughly chop macadamias, marshmallows and confectionery and place in a glass or stainless steel bowl. Add the toasted pistachios and cranberries and mix gently.
Break the chocolate into small pieces and place in a microwave safe bowl. Microwave for approximately 45 – 50 seconds, and then stir. Microwave for another 30 seconds then stir again. Repeat the process if necessary, until all the chocolate is evenly melted and has reached a relatively thin consistency.
Pour the melted chocolate over the fruit, nut and confectionery mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
Pour into prepared pan and then level with a spatula; a 6 x 12” stolen pan also works really well, and makes a pretty presentation when sliced.
Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes. This will keep very well for at least two weeks, though it will soften slightly at warm room temperature. If you require a longer shelf life for your rocky road, this should be easily achieved by replacing the nuts with different types of dried fruit or confectionery.
Then run for no less than 5 miles!!!!