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Clockwise
from top: Bell Pepper Flower Cup, Chocolate Dipped Fruit, Apple Feathers,
Citrus Cartwheels, Radish Pompons, Bacon Curls, Green Onion Brushes, Fluted
Mushrooms
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| Entree
& Salad Garnishes |
Apple
Feathers - Select firm, unblemished apples. Using sharp knife,
cut each into 4 wedges, remove core. From each wedge, cut a series of 3
to 5 gradually smaller V-shaped wedges; spread slices slightly so that contrasting
cut surfaces are visible. Brush all cut surfaces with lemon juice. Use for
salads and cheese plates.
Bacon Curls
- Fry or microwave bacon slices until browned but still limp; immediately
roll up. Fasten with toothpick; drain. Use for salads and egg dishes. |
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Apple
Corer
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Bell Pepper Flower Cup
- Select bell pepper of uniform shape, color and glossiness. Cut
thin slice from bottom of pepper to form a flat base. With sharp knife,
mark petal or zigzag design evenly around stem end of pepper; cut along
markings with sharp pointed knife to remove stem end of pepper. Use to hold
salad dressings or dips, individual servings of salad or raw vegetable relishes.
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Carrot
Curls - Using vegetable peeler, cut thin lengthwise strips of
carrot. For curls, roll up; secure with toothpick. Place in cold water and
refrigerate until crisp; drain. If desired, wrap carrot curls around olives,
cucumber or celery sticks.
Citrus Cartwheels
- Thinly slice unblemished lemons, limes or oranges. Cut small V-shaped
notches just into peel all around slice. Overlap or interlock 2 slices,
if desired. Decorate with mint leaves.
Cucumber Twists
- For decorative effect, score cucumber with fork; cut into thin slices.
Make a cut in each slice from edge to center. Twist slice and stand upright.
Fluted Mushrooms - Wash, dry and trim mushrooms. Beginning
at center of mushroom cap, using tip of knife, gently press V-shaped designs
in circular pattern in cap. Refrigerate in plastic bag. If desired, mushrooms
can be marinated or sautéed before using.
Green
Onion Brushes and Curls - Trim root end from onions. For brushes,
remove most of the green top portion. With sharp knife, make 4 or more intersecting
slashes at bulb end to make fringe. For curls, cut green top portions of
onion lengthwise into several slivers without cutting into white portions.
Place in cold water; refrigerate until curled.
Julienned Vegetable Bundles - Select long, straight carrots
and beans. Cut carrots lengthwise into very thin slices; cut each slice
into thin strips or halved if desired. Cut beans into thin strips or halved
if desired.
Cut beans into thin strips or leave whole. Cook or blanch vegetables until
crisp tender; season as desired. Divide into bundles. Tie using blanched
green onion stems or chives as "ribbons" or drape thin slice of
pimiento over the middle of each bundle. If desired, let vegetables cool,
and marinate before serving.
Radish Pompons
- Remove thin slice from each end of radish. Starting at either end, cut
each radish lengthwise into thin slices, cutting to but not through other
end. At right angle to first cuts, make a similar series of parallel cuts
to the same depth. Place in cold water; refrigerate until crisp.
Tomato Roses - Select firm small yellow or red tomatoes. Using
a very sharp knife and starting at bottom end of tomato, cut into thin slices
for a base; do not sever. Beginning from base, cut a continuos narrow strip
in spiral fashion, tapering to the opposite end to remove. (For wavy edges,
use sawing motion when cutting.) Curl the strip onto its base in a rose
shape. Use fresh herbs, celery leaves or green onion stems for leaves, if
desired.
Zucchini Flower - Zucchini, both ends removed and sliced very
thinly on a Mandoline,
(20 slices per person) Put a large pot of water on the stovetop and bring
to a boil. Remove from the heat and put the sliced zucchini into the hot
water for ten seconds; immediately remove the zucchini from the water to
a towel to dry. On a flat surface, overlap each zucchini slice slightly
in one continuous long row. Starting at one end of the long row, roll the
20 overlapped zucchini slices into a tight roll. Place the rolled up zucchini
on a flat plate with the petal ends sitting up (it will look like a flower).
If necessary, gently move the petals to resemble a flower while still maintaining
a tight roll. They can be made ahead of time, placed on their sides, covered
and refrigerated until ready to serve. Place one upright, off to the side
of each dinner plate along with the main entree. |
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Cucumber
Twists
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Green
Onion
Brushes and Curls
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Julienne
Peeler
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Radish
Decorator
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Tomato
Roses
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Zucchini
Flower
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| Dessert
Garnishes |
| Dessert
garnishes may be as simple or as elaborate as you wish. Choose them to complement
and enhance the cake, pie or dessert. |
Apricot Rose - Sprinkle sugar on waxed paper. Place apricot halves
over sugar. Sprinkle with additional sugar. Place second sheet of waxed
paper over apricot halves. With rolling pin, roll out apricot halves until
double in size. Roll one half tightly at a single angle to form center of
rose. Loosely wrap remaining halves around center, overlapping slightly
and shaping edges like rose petals. Press together at base and trim if necessary. |
Chocolate Curls -
Allow bar of chocolate to stand in warm place (80 to 85F) until slightly
softened, about 10 minutes, or soften bar by wrapping in waxed paper and
turning in hands to warm. Using vegetable peeler or cheese server, shave
chocolate in long strands along smooth side of chocolate. For larger curls,
draw blade over wide surface of chocolate; for small curls, pull blade along
narrow side. Transfer curls with toothpick to dessert.
Chocolate Dipped Fruit or Nuts - Melt semisweet chocolate. Partially
dip fruits or nuts such as dried apricot halves, mandarin orange sections,
strawberries, pecan halves or blanched almonds in chocolate; allow excess
to drip off. Place on waxed paper. Refrigerate to set.
Chocolate Leaves - To form chocolate into a leaf shape, melt
unsweetened, semisweet, or sweet cooking chocolate or vanilla flavored candy
coating or almond bark. Brush melted chocolate evenly on underside of washed
and dried nontoxic leaves (ivy, mint, lemon or rose leaves). Wipe of any
chocolate that may have dripped to front side of leaf. Refrigerate leaves
about 10 minutes or until chocolate is set. Apply second layer of chocolate
over first layer. Refrigerate until chocolate is et. Carefully peel leaf
away from chocolate. Store in refrigerator or freezer until ready to use.
Gumdrop Decorations - Between sheets of waxed paper, roll
out large gumdrops. Cut rolled candy into desired shapes using a sharp knife
or small canapé cutters.
Strawberry Fans - Select firm strawberries with stems. Starting
at a tip, cut thin slices almost to stem. Spread slices to form open fans.
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Chocolate
Curls
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Chocolate
Dipped Fruit
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Chocolate
Leaves
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| Tinted
Coconut - In a bowl or covered jar, dilute a few drops of desired
coloring with 1 teaspoon water. Add 1 cup coconut and toss with fork or
shake covered jar until coconut is evenly tinted. |
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| Simple
Garnishes to make Special Designs or Write Out Names |
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Animal crackers or decorative cookies
* Candied fruit
* Candies such as mint wafers, jelly beans, gumdrops, peppermint candies,
licorice strings or pieces
* Chocolate or butterscotch chips
* Coconut, as is or tinted or toasted
* Colored nonpareils or sugars
* Fresh fruit or flowers
* Miniature marshmallows
* Raisins or candied fruit
* Vary cake frosting by using a spatula or back of a spoon to smooth gently
in swirls or spirals, create peaks or trace crisscross or zigzag. |
