Posted by Diane | Posted in Garnishing Tips | Posted on 11-05-2009
Tags: Garnishing Tips
A garnish is an edible finishing touch that adds a little extra pizzazz to your table setting. Here are some easy garnishing tips to try.
Frosted Grapes
Wash and dry grapes. Dip grape clusters into slightly beaten egg whites, then sprinkle with sugar or fruit-flavored gelatin. Place them on a wire rack to dry, about 50-60 minutes. You can then use this for a centerpiece, finishing touch on a drink or place individual clusters in dessert cups near guests dinner plates.
Strawberry Fan Garnishing Tip
Select strawberries that are firm, ripe and bright red. Slice each strawberry into sections making sure not to cut all the way through at the green stem end so it stays intact when you fan it out. This can then be added to the top of individual salads, desserts or resting on greens or slice of kiwi on a dinner plate.
Garnished Peaches
I prefer to use fresh peaches cut in half with pits removed, or you can drain a large can of cling peach halves and use each half as a garnish by filling the centers with berries, toasted nuts or whipped cream with a cherry on top. If desired, you can thicken the syrup from the peaches by blending it with 1 1/2 teaspoons of corn starch. Stir and cook until thickened. Stir in 1 tsp. lemon juice and a 1/4 tsp. cinnamon. Spoon into individual dessert dishes and place the peach halves onto the thickened syrup.
