Garnishes for Fruits & Veggies Part #2
Rose Mary Mogan
How to Make Garnishes for Fruits & Veggies Part #2
- LEMONS: For the lemon take a julliene tool and run it down from top to bottom to create julienne strips, and then slice the lemons into thin slices to use as a garnish on fish, or as as a garnish on a beverage glass. Take a toothpick & insert it through the center of the lemon slice, and place a cherry on both sides of the tooth pick so that the lemon slice is in the middle, make a slit half way thru the lemon slice so it rests on the glass.
- BABY CHICKS: From hard boiled eggs. For each baby chick, use 2 studs of cloves spice as eyes, and then place a small piece in front for the beak, and middle ways between the eyes, take a half circle of carrot, make a slit at the top of egg, between the eyes, and insert the half circle of carrot for the cone of the chicken, and make another slit in the back of egg going from left to right, and insert the other half circle for the tail of the chicken.
- CUCUMBER GARNISH: With a dinner fork take the tines of the fork and run it down the length of the cucumber about 1/4 inch deep around the entire circumfrence of the cucumber, then slice it into thin slices, to be used on a salad, or ona vegetable platter.
Also with a cucumber, you can slice off long thin strips of the outer rind, in 3 or 4 intervals, and then slice it down to be used as a garnish on a vegetable tray, or as a vegetable on a salad tray.
- STRAWBERRY FAN OR PICKLE FAN Beginning about 3/4 of an inch from the base of the picklemake long thin slices with a sharp knife, but leaving the 3/4 inch base in tact. Then spread the fan out, either on a platter as a garnish or on a food item like a potato salad etc.
For the Strawberry Fan take the sharp tip of the knife, and begin about 3/4 inch from stem of strawberry, making thin slices, being careful not to cut thru the top stem portion, once sliced fan out the slices to garnish food or a fruit or yogurt dip.