Vertical Food

You'll need a stacking kit or homemade device such as an empty tin can, with both the top and bottom removed (and thoroughly cleaned, of course). Wrap aluminum foil around the bottom, spray the inside with a light coating of cooking spray, and you're ready to stack. Here are a few recipes to get you started:

Ingredients:

4 medium tomatoes, sliced
2 large balls fresh mozzarella, sliced
2 cups prepared couscous
3 to 4 Tbs. prepared pesto
1 cup shredded herbs
salt and pepper to taste
four 7-oz. cans, both ends removed and cleaned

Preparation:

Season the tomatoes and mozzarella with salt and pepper to taste. Blend the couscous with the pesto and set aside. Coat the inside of the can with a light layer of vegetable spray and place on a foil-lined platter.

Press a tomato slice into the can, then a slice of mozzarella. Spoon the couscous into the can and top with two tablespoons of the shredded herbs. Repeat the layers once more, ending with a slice of tomato and mozzarella. Press to compact the layers and refrigerate for at least and hour before unmolding and serving. You can also refrigerate overnight.

When you're ready to serve, press down on the top layer with your index finger to secure the ingredients and slowly pull the can up.

Ingredients:

18 premade corn cakes (made from a cornmeal-muffin mix)
2 lbs. fresh salmon, prepared and flaked (canned or fresh)
capers to taste
2 bunches watercress or fresh spinach
1/2 cup créme frâiche or sour cream

Preparation:

Keep prepared cakes warm in oven while you build each stack. Start by adding salmon to the cake, the add capers to taste, watercress or spinach and créme frâiche or sour cream. Repeat twice. Finish with a dollop of creme fraiche and a few capers to garnish.

Ingredients:

8 oz. log goat cheese, cut into slices
3 mangoes, diced
1/2 cup dried cranberries
6 cups fresh spinach
1/2 cup toasted almonds

Preparation:

Place two slices of goat cheese on the bottom, then place two tablespoons of mango, 1/2 cup spinach, two teaspoons of almonds, two tablespoons of dried cranberries and finally two more slices of goat cheese. Repeat in the same order and top with dried cranberries and almonds for garnish. Press firmly and refrigerate for an hour. Serve with crackers for a nice appetizer.

Ingredients:

1/2 cup chocolate chips, melted
1 cup whipped cream
2 tsp. coffee
1 box prepared brownies
3 pints raspberries
3/4 cup chocolate sauce

Preparation:

Prepare filling by mixing together cooled chocolate, whipped cream and coffee. Chill for 30 minutes. Using the stack mold, cut brownies into circles. Spray cylinders with vegetable spray, then place one brownie at the bottom of the cylinder and continue by adding one tablespoon of chocolate filling and one layer of raspberries. Repeat.

Place a third brownie on top and gently press. Finish with one more layer of filling and raspberries, then chill. Remove from the refrigerator a half hour before serving, and garnish with chocolate sauce.