Bento Boxing

posted June 21, 2005

by Rebecca Michaels

http://cooking.cdkitchen.com/TheSweetLowdown/111.html

I recently went out to dinner at Buddakan, a hipster Asian fusion restaurant in Philadelphia, with some friends. We enjoyed an absolutely fantastic meal, and I could write a series of articles on each dish we enjoyed, but you can read the consistently rave reviews somewhere else. Even though we were stuffed to the gills, we decided that dessert was definitely in order. We went with the Chocolate Bento Box.

Bento boxes have a long history of use in Japan and are still used today. Bento means “takeout” and the bento box refers to a box that has several compartments that contain a single portion takeout meal. Our friend Justin, an American living in Japan for several years, says “bento are very, very common these days. You can buy them at convenience stores and train stations, and regular restaurants will often make bento boxes for sale at lunchtime for people who don't want a sit-down meal.”

Now back to the Chocolate Bento Box. Each compartment had a very small portion of a different chocolate-themed treat: "warm chocolate cake, dark chocolate panna cotta with cocoa-ginger biscotti, white chocolate-espresso pot de creme, milk chocolate mousse cube atop hazelnut crunch, chocolate almonds and bittersweet sorbet." It was perfectly sized for the four of us to have a smidgen of each item.

Incorporating the bento box idea into your meal or party is a fun way for you to sample different things and not have to be confined to a single flavor, texture, or ingredient. You can replicate the idea of little bits of this-and-that at home and make it as simple or fancy and complicated as your heart desires.

The easiest thing you can do is to buy small portions of various sweets that coordinate well together. Chocolate and nuts, for example are a classic combo. Go to your favorite candy shop and buy a few pieces of different chocolate items--perhaps a couple of bon bons. Then head over to the bakery and buy a couple of walnut brownies or a slice or two of cake. Add some Swiss Almonds. Of course, you certainly don't have to stick to chocolate. Seasonal fruits arranged in small portions along with some refreshing sorbet is a lovely end to a heavy meal.

Pick combinations that coordinate aesthetically. Practice your arrangements prior to serving them, especially if your bento includes refrigerated, frozen or fruit-based items. You can create a bento box for each guest or one or two larger ones that people can pick from.

I should make it clear here that one does not need to go and find a traditional Japanese bento box in order to make this idea work. I've seen plates with compartments, reminiscent of the old Hungry Man dinners in plastic and ceramic. A serving dish with dividers, like for veggies and dip, or a cool looking square or sushi plate will work well too.

Don't overcrowd the food, or it will look like an all-you-can-eat buffet plate. Four or five two-bite sized portions of a variety of items will look best on a dessert-sized plate. Any extras that you have can be put in the center of the table if you're serving individual portions or can be left in the kitchen for you to enjoy while you clean up later!

Tanoshimou ne!

Swiss Almonds Recipe
http://www.cdkitchen.com/

Serves/Makes: 4 oz
Ready in: 30-60 minutes

* 1/2 cup sugar
* 3 tablespoons water
* 4 ounces almonds
* 4 ounces milk, semisweet or bittersweet chocolate
* 1/2 confectioner's sugar
* 1 pinch salt
* 1/4 teaspoon lavender or vanilla sugar
* OR
* 1/8 teaspoon cinnamon (optional)

Toast the almonds on baking sheet for 10 minutes in a 250F oven. Let cool.

Put the sugar and water in saucepan. Make sure there are no dry spots of sugar in the pan. Heat on high until all sugar is dissolved and mixture is boiling. Do not stir up to this point.

Add almonds and stir constantly until sugar crystallizes on almonds (sugar mixture will begin to dry and crystallize as you stir).

Quickly toss nuts on baking sheet lined with parchment or silpat. Separate clumps of almonds into single nuts. This is easiest while the mixture is still warm, but be careful - the sugar will be very hot right off the stove!

Melt the chocolate and allow to sit until cool to the touch. Combine the confectioner's sugar, salt and spices, if using, in a bowl. With one hand (using rubber gloves makes this easier), dip your palm in the chocolate and gently toss several almonds in your hand (as if you're about to roll dice) until coated. Toss into sugar. Shake bowl to make sure almonds stay separate.

Using your clean hand, gently toss the sugar/chocolate coated almonds onto a clean baking sheet and let sit until set.