{"id":469,"date":"2014-01-20T12:40:17","date_gmt":"2014-01-20T17:40:17","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=469"},"modified":"2014-01-20T12:41:03","modified_gmt":"2014-01-20T17:41:03","slug":"decorative-thoughts","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/decorative-thoughts\/","title":{"rendered":"Decorative Thoughts"},"content":{"rendered":"

While researching pie decorations this weekend, I have found that pastry is often used to make decorative crusts and pie toppers and designs and the like. The alternative is NOT using pastry to make decoration. I have a few thoughts for both:<\/p>\n

I found a Bon Appetit recipe for Strawberry and White Chocolate Mouse Tart, which looks amazing to me. I really want to eat it, so I think I’m going to make it.<\/p>\n

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I think it would be cool to arrange the strawberries into concentric circles. The strawberries themselves are made to look especially appetizing because they are brushed with a melted-strawberry-jam-and-lemon-juice mixture. I would like to experiment with chocolate drizzle designs to make to little dark chocolate pieces to incorporate into the circular strawberry design. Something along the lines of these little hearts:<\/p>\n

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Or maybe make a chocolate ribbon to place in the middle. Seemingly impossible, but I need to do more research to see whether or not this would be feasible.<\/p>\n

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The other option would be to make a pie and manipulate pastry for decoration. Here are just a few of the really cool things I found while poking around in Pintrest.<\/p>\n

This sunny, yummy looking spinach thing. Wow.<\/p>\n

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This work of art!<\/p>\n

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An interesting take on a lattice-top-esque prebaked thing that is apparently set atop a pie like a lid.<\/p>\n

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And this use of color. I’d never really thought about dying pastry before…<\/p>\n

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Yep, just a few thoughts of mine. I am leaning towards the tart at the moment. I’ve never made one before and would really like to try!<\/p>\n","protected":false},"excerpt":{"rendered":"

While researching pie decorations this weekend, I have found that pastry is often used to make decorative crusts and pie… Continue reading »<\/a><\/p>\n","protected":false},"author":826,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59104,59163,59123],"tags":[],"class_list":["post-469","post","type-post","status-publish","format-standard","hentry","category-sweet-pies","category-tala-abujbara","category-tart"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/826"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=469"}],"version-history":[{"count":2,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/469\/revisions"}],"predecessor-version":[{"id":499,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/469\/revisions\/499"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}