Here’s an idea from Empellón Restaurant in New York City, which specializes in modern Mexican cuisine.
Grab that paella pan, serving tray or oversize dish from its hiding place, fill it with crushed ice get ready to present an appetizer or dessert “buffet.”
Top the ice with a variety of small bites and shot glasses of apéritifs or dessert drinks.
It’s an idea you can use indoors or outdoors.
We recently used the concept to serve desserts at an al fresco dinner, topping the ice with:
You can use them for almost anything you want to keep chilled in the ice, but not on the ice.
For example, with appetizers:
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