Recetas de guarnición
Hemos incluido algunas recetas que combinan perfectamente con las guarniciones. Los hemos colocado en cada página para que pueda hacer clic en las recetas que complementan sus nuevas técnicas de guarnición.
En este artículo, le mostraremos cómo añadir emoción a cualquier comida con once secciones de guarniciones creativas. Con instrucciones paso a paso fáciles de seguir y fotografías explicativas claras, pronto pasará de un abanico básico de rábanos a un impresionante chocolate con facilidad.
- Herramientas para decorar
Ya sea que esté construyendo una casa o creando una decoración, necesita las herramientas adecuadas para hacer bien el trabajo. Si bien las técnicas para adornar son bastante fáciles, es mucho trabajo con artículos más pequeños. Así como no usaría un martillo neumático cuando lo haría con un simple martillo, no querrá usar una cuchara para revolver cuando una bola de melón es más aplicable al trabajo. En esta sección, hablaremos sobre qué herramientas debe tener a mano para adornar bien.
- Adornos cítricos
Tome limones y haga limonada, o cree hermosas decoraciones para su mesa. Puede adornar cualquier cosa comestible, desde un simple vaso de agua hasta un plato principal de cerdo glaseado. Los cítricos no solo son coloridos, también huelen bien y son fáciles de trabajar. En esta sección, le enseñaremos cómo crear nudos de cítricos, rodajas de cítricos ranuradas, bucles de cítricos y cáscaras de cítricos confitadas. - Adornos de abanicos, flores y mariposas
Estos adornos son realmente creativos. Transforme un limón o lima normal en una mariposa que revoloteará a lo largo de su plato. Dale a la hermosa mariposa un lugar florido para aterrizar creando flores de cerezo. O sea aún más creativo con flores y frutas azucaradas. Siempre hay abanicos de fresas para refrescar tus shortcakes o bebidas heladas. Aprende a hacer estas divertidas guarniciones frutales en esta sección. - Adornos de chocolate
El chocolate es irresistible. ¿Qué no se podría amar? Sabe muy bien, engaña al cerebro para que libere sustancias químicas que te hacen feliz y es hermoso en el plato. Decorar con chocolate requiere un poco de trabajo, pero vale la pena el esfuerzo. Los rizos de chocolate, los recortes y las frutas y nueces bañadas en chocolate son solo el comienzo. Le mostraremos cómo derretir y canalizar chocolate negro y chocolate blanco, así como también cómo hacer rizos y recortes de chocolate blanco. - Adornos de pimiento morrón
Los pimientos morrones son vegetales deliciosos. Muchos de los pimientos morrones vienen en los colores rojo, amarillo y verde del semáforo. Cuando compre pimientos morrones, elija pimientos que tengan una forma uniforme y sin imperfecciones para obtener los resultados correctos. En esta sección, le enseñaremos cómo hacer aros, canastas, triángulos y tazas de pimiento morrón. - Adornos de zanahoria
Bugs Bunny era famoso por comer zanahorias. Se ha demostrado que las zanahorias son buenas para los ojos. También pueden mejorar lo que ven tus ojos, especialmente con estas excelentes guarniciones de zanahoria. Aprenda a convertir una raíz regular en una variedad de flores populares. También puedes rizar zanahorias y hacer estrellas de zanahoria. Incluso puedes usar un poco de caviar en una de las guarniciones. Descubre cuál en esta sección. - Adornos de pepino y calabacín
Los pepinos y calabacines son versátiles. Sus colores verde intenso añaden mucho estilo a las comidas diarias. Mantenga su cáscara verde exterior en las tiras que pele; esta línea de color se ve muy bien en el plato. La mayoría de las guarniciones de pepino y calabacín se pueden usar indistintamente. Aprende a hacer giros, cintas y flores de pepino y calabacín en esta sección. - Guarniciones de verduras
Mantenga las verduras en un montón atándolas juntas. Las guarniciones no solo son divertidas de ver, también son prácticas. Los lazos de verduras son excelentes para las comidas de buffet para que los invitados puedan recoger fácilmente tantas zanahorias como quieran. En esta sección, le mostraremos cómo hacer diferentes tipos de guarniciones de verduras. Las verduras y las técnicas varían:desde abanicos de rábano hasta zanahorias en juliana y nabos, así que querrás leerlo para saber cómo hacer un poco de todo. - Adornos para cestas de frutas
La mayoría de las personas van directamente al jugoso interior rojo de la sandía e inmediatamente desechan la cáscara. Lo mismo ocurre con la piña. Es bastante común sacar la fruta amarilla picante y tirar la cáscara puntiaguda. Las guarniciones de esta sección reciclan las envolturas de ambas frutas, convirtiéndolas en deliciosas canastas y botes. Aprende a hacer guarniciones de cestas de frutas en esta sección. - Guarniciones lácteas
Las guarniciones lácteas son divertidas y sorprendentes. Sí, todos hemos estado en buenos desayunos de hotel que fueron anfitriones de tortas de mantequilla talladas en formas bonitas. Te enseñaremos cómo hacer formas de mantequilla en esta sección. También aprenderá algunos usos más inesperados de los productos lácteos. La mayoría de la gente come huevos duros, pero le mostraremos cómo convertirlos en encantadores adornos de pollo con huevo. También te enseñaremos a preparar queso crema en esta sección. - Guarniciones de tocino
El desayuno no sería la gran comida del día sin tocino. Los rizos de tocino te dan el poder de adornar incluso la guarnición de desayuno más rápida. Con estas sencillas instrucciones paso a paso, le mostraremos cómo transformar rebanadas de tocino blasé en guarniciones de tocino brillantes.
- Herramientas para adornar
- Guarniciones de cítricos
- Abanicos, flores y adornos de mariposas
- Adornos de chocolate
- Recortes de chocolate y más
- Guarniciones de pimiento morrón
- Guarniciones de zanahoria
- Guarniciones de pepino y calabacín
- Guarniciones de vegetales
- Adornos para cestas de frutas
- Barcos de piña y más
- Guarniciones lácteas
- Guarniciones de tocino
Utensilios para decorar
La comida que tienta a la vista es más probable que tiente a las papilas gustativas. Cuando una comida se presenta con garbo, es más probable que sus invitados la coman y la disfruten. Así como confías en el equipo de tu cocina para preparar una buena comida, también necesitarás algunas herramientas para crear guarniciones espectaculares. Este práctico glosario enumera los utensilios de cocina más comunes que se utilizan para hacer guarniciones.
- Camarones con Maní
- Reuben de cara abierta con holandesas de mostaza y alcaravea
- Cerdo marinado con chile a la parrilla
- Wraps de pavo ahumado
- Paella
- Tacos en conchas de pasta
- Chili de Tres Frijoles
Este aparato con forma de rueda es ideal para cortar verduras, como zanahorias, así como manzanas.
Brochas
Las brochas de repostería estándar funcionan para la mayoría de los adornos, pero para tareas precisas o delicadas, lo mejor es una brocha pequeña para niños.
Rizador de mantequilla, paletas de mantequilla y moldes para caramelos
Cada uno de estos le ayuda a dar forma a la mantequilla. Usa el rizador para formar delicados rizos de mantequilla, las paletas para bolitas de mantequilla y los moldes para diseños especiales. Los moldes para dulces también se conocen como moldes para mantequilla.
Pelador de cítricos
Utilice esta herramienta para cortar una tira fina de cáscara de cítricos u otros productos frescos.
Bolsa de decoración
Utilice estos artículos para diseños de ribetes y otras tareas de decoración de pasteles. La bolsa decorativa también se conoce como cono de pergamino.
Consejos de decoración
Los consejos que usará con más frecuencia son los de escritura, estrellas, rosas y hojas. Comience comprando uno de cada tipo. Luego agregue a su colección cada vez que necesite una punta adicional para una nueva guarnición.
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Fila 1:Tamiz, Cortador de manzanas, rizador de mantequilla
y palas, rallador manual. Fila 2:Tijeras,
Cono de pergamino, Brochetas y palillos de dientes,
Cuchillos. Fila 3:Pelador de Verduras, Consejos
para decorar. Fila 4:Cepillos, Cortadores
de Galletas Pequeños, Cuchillo para Toronjas, Pelador de Melones,
y Pelador de Cítricos.
Los bordes dentados de este cuchillo son útiles para muchas tareas de guarnición.
Rallador manual
Un rallador con al menos una sección para piezas finas y otra sección para tiras más grandes es la más práctica.
Cortadores de galletas pequeños
Estos se venden en la mayoría de las tiendas de utensilios de cocina. Elija las formas que cree que usará con más frecuencia. Los cortadores de galletas pequeños también se conocen como cortadores de hors d'oeuvre.
Cuchillos
Los cuchillos afilados son imprescindibles. Los cuchillos que usará con más frecuencia son un cuchillo de chef para cortar artículos grandes, como sandías; un cuchillo multiusos para alimentos de tamaño mediano, como piñas o melones; y un cuchillo de cocina para cortar todo uso.
Bola de melón
Esta práctica herramienta viene en una variedad de tamaños. El más versátil es el de 1 pulgada de diámetro.
Tijeras
Un par pequeño es ideal para cortar objetos pequeños, como las puntas de las cebollas verdes. Las tijeras de cocina o las tijeras para aves son mejores para trabajos grandes y difíciles.
Brochetas y palillos
Para adornar, tenga a mano palillos de madera, así como brochetas de madera de 6 y 10 pulgadas. Ocasionalmente, es posible que necesite un pincho de metal. Elija uno de aproximadamente 8 pulgadas de largo.
Pelador de vegetales
El tipo de pelador giratorio funciona mejor. Solo asegúrate de que sea nítido.
Colador de alambre
Esta herramienta en forma de cuenco hecha de malla de alambre es excelente para tamizar o espolvorear azúcar en polvo o cacao sobre los alimentos, así como para escurrirlos. Los coladores de alambre también se conocen como tamices.
Pistas para guarniciones brillantes y coloridas
Una vez cortados, algunos alimentos se decoloran rápidamente, p. peras, manzanas, plátanos, aguacates, papas y berenjenas. Para retardar el proceso de decoloración, cepille las superficies cortadas con jugo de limón antes de envolverlas y refrigerarlas.
Para que las guarniciones duren:
Para mantener y realzar el color de las verduras frescas, blanquéelas antes de usarlas para hacer guarniciones. Simplemente sumerja el producto en agua hirviendo durante 1 minuto, escúrralo y sumérjalo en un recipiente grande lleno de agua helada o enjuáguelo rápidamente con agua corriente muy fría. Siempre seque bien los ingredientes antes de usarlos.
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Se agregó esta guarnición de chocolate
al pastel justo antes de servir.
Siempre es mejor hacer las guarniciones justo antes de servir, pero algunas se pueden preparar con anticipación y ensamblar en el plato en el último minuto.
Guarde las guarniciones como lo haría con alimentos similares. Si está hecho con ingredientes que normalmente se refrigeran, envuélvalos en una envoltura de plástico o guárdelos en una bolsa o recipiente hermético y refrigere.
Si los ingredientes están crujientes o secos, o si necesitan reafirmarse, no los refrigere. Almacene en un lugar fresco y seco durante varias horas o toda la noche.
Algunas verduras cortadas o talladas se pueden preparar con anticipación y cubrir con agua helada hasta que esté listo para armar la presentación final. Asegúrese de escurrirlos y secarlos bien antes de colocar los aderezos en el plato.
Agregue los aderezos a la comida justo antes de servirlos.
Aprenda a hacer coloridos aderezos de cítricos en la siguiente sección.
Guarniciones Cítricas
Las guarniciones de frutas de colores brillantes agregan una sensación de frescura y diversión a los alimentos. Son tan naturalmente hermosos que no se necesita mucho esfuerzo para que se vean espectaculares. Busque frutas cítricas que tengan una forma uniforme, sin imperfecciones y en la etapa correcta de madurez.
- Cerdo agridulce
- Ensalada de repollo al limón con curry
Piel de cítricos confitada
Diminutas tiras de cáscara de cítricos confitadas son el aderezo perfecto para todo, desde espresso a pasteles.
A las guarniciones de cáscara de cítricos de caramelo:
- Lave la fruta; seque completamente. Corta tiras de piel de la fruta con un pelador de verduras.
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Corte tiras con una verdura pelador. - Coloca las tiras de cáscara en una tabla para cortar. Si es necesario, raspe el lado cortado de la cáscara con un cuchillo de cocina para quitar la membrana blanca.
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Quite la membrana blanca
raspar el lado cortado de la cáscara. - Cortar la cáscara en tiras muy finas.
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Cortar en tiras finas. - Combina cantidades iguales de azúcar y agua en una cacerola pequeña. Llevar a ebullición a fuego medio, revolviendo constantemente con una cuchara de madera. Hervir 3 minutos. Necesitará aproximadamente 1-1/2 tazas de azúcar granulada y agua por cada pieza de fruta entera.
- Con cuidado, agregue tiras de cáscara a la mezcla hirviendo.
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Añadir tiras de cáscara al punto de ebullición mezcla. - Reduzca el fuego a bajo. Cocine a fuego lento de 10 a 12 minutos o hasta que la cáscara se vuelva completamente translúcida.
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Cocine a fuego lento hasta que esté transparente. - Coloca un colador de alambre o tamiz sobre el tazón. Coloca tiras de cáscara en un colador o colador; escurrir bien.
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Coloque con una cuchara las tiras de cáscara en el tamiz . - Agregue azúcar adicional a una bolsa de plástico con cierre hermético para almacenar alimentos. Agrega tiras de cáscara; bolsa sellada. Agite hasta que las tiras estén cubiertas uniformemente con azúcar. Retire las tiras de la bolsa; colóquelo sobre papel encerado para que se seque completamente.
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Coloque las tiras sobre papel encerado . - Adorne como desee.
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Adorne con cáscaras de cítricos confitadas .
Coloque un nudo de cítricos sobre un pastel de merengue de limón, crema de naranja o lima para dar una idea de lo que hay dentro.
Para atar los adornos de nudos de cítricos:
- Lave los cítricos; seque completamente. Corta tiras de piel de la fruta con un pelador de verduras.
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Corte la cáscara de la fruta. - Coloca las tiras de cáscara en una tabla para cortar. Si es necesario, raspe el lado cortado de la cáscara con un cuchillo de cocina para quitar la membrana blanca.
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Raspar para quitar la membrana . - Corte tiras en trozos de 3-1/2 X 1/8 pulgadas.
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Corte las tiras con cuidado. - Ate cada pieza en un nudo.
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Haz un nudo. - Adorne como desee.
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Adorne con Citrus Knots terminados .
En su próxima cena, adorne el borde de cada vaso de agua con un lazo de cítricos. Esto también funciona bien en el borde de las ensaladas colocadas en hermosos tazones.
Para hacer guarniciones de bucles de cítricos:
- Lave los cítricos; seque completamente. Coloque la fruta en una tabla para cortar; cortar transversalmente en rodajas finas con un cuchillo multiusos.
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Corte los cítricos en rodajas a lo largo . - Corta cada rebanada por la mitad transversalmente.
- Corta con cuidado cada media rebanada entre la cáscara y la fruta con un cuchillo para pelar para separar la cáscara de la fruta, cortando alrededor de tres cuartos alrededor del interior de la cáscara. (La fruta debe permanecer unida a aproximadamente un cuarto de la longitud de la cáscara).
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Deje una parte del cáscara adherida a la fruta. - Sosteniendo el extremo libre de la cáscara, enróllelo con cuidado hacia abajo, metiéndolo contra la parte adherida de la cáscara.
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Cáscara de rizo debajo de sí misma. - Adorne como desee.
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Adorne con Citrus Loops.
Combina rodajas de cítricos picadas con hierbas frescas y decora platos de cerdo o pescado.
Para picar guarniciones de rodajas de cítricos:
- Lave los cítricos; seque completamente. Corta un surco poco profundo en la cáscara con un extractor de cítricos o con la punta de una cuchara de toronja, cortando a lo largo desde el extremo del tallo hasta el otro extremo.
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Corte una ranura poco profunda en pelar. - Continúe cortando ranuras con una separación de aproximadamente 1/4 de pulgada hasta que rodee completamente la fruta.
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Corte ranuras alrededor de todo el fruta. - Coloque la fruta en la tabla de cortar; corte en rodajas finas transversalmente con un cuchillo de cocina.
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Cortar transversalmente. - Adorne como desee.
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Adorne con rebanadas de cítricos picadas .
Abanicos, Flores y Adornos de Mariposas
- Mini Tartas de Fresa
Haga pastel de fresas, uno de los postres favoritos de todos los tiempos en Estados Unidos, extraespecial agregando una cucharada de crema batida y un abanico de fresas.
Para hacer guarniciones de abanicos de fresas:
- Seleccione una fresa de tamaño mediano, de forma uniforme y con cáscara adherida. Lavar y secar bien.
- Coloque la fresa en una tabla para cortar. Corta cuatro o cinco rodajas finas con un cuchillo de cocina a lo largo de la fresa, dejando las rodajas adheridas justo debajo de la cáscara.
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Corte unas rebanadas finas con cuchillo de cocina. - El abanico corta ligeramente, teniendo cuidado de mantener todas las rebanadas unidas al casco. Colóquelo en un plato o comida para asegurarlo en su posición.
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El ventilador se separa. - Adorne como desee.
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Adorne con abanicos de fresa.
Agregue un toque de color a las porciones individuales de arroz con leche recortando con una flor de cerezo y una pequeña ramita de menta.
Para hacer guarniciones de flores de cerezo:
- Coloque una cereza en la tabla de cortar. Córtalo en seis gajos con un cuchillo de cocina afilado, teniendo cuidado de no cortar el tercio inferior de la cereza.
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Corte la cereza en seis gajos . - Use la punta del cuchillo para separar y esparcir suavemente los segmentos de cereza para que parezcan pétalos de flores.
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Tire suavemente de la cereza segmentos
para hacer pétalos. - Si lo desea, coloque un trozo pequeño de fruta confitada o cáscara en el centro de la flor y acentúe con hojas de menta fresca.
- Adorne como desee.
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Adorne con flores de cerezo terminadas .
Adorna una bandeja de plata con elegantes pasteles con delicadas frutas azucaradas.
Para hacer guarniciones de frutas azucaradas:
- Lave la fruta. Seque suavemente con toallas de papel o déjelo secar al aire sobre toallas de papel.
- Bate la clara de huevo en un tazón pequeño con un tenedor hasta que esté espumosa.
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Batir las claras de huevo hasta que estén espumosas. . - Ponga clara de huevo sobre cada pieza de fruta con una brocha o brocha de repostería, cubriendo todos los lados de la fruta de forma fina y uniforme.
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Pintar clara de huevo sobre la fruta . - Coloque la fruta en papel encerado cubierto con azúcar granulada. Espolvorea una capa ligera y uniforme de azúcar sobre la fruta con una cucharadita.
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Espolvoree azúcar sobre la fruta. - Deje reposar la fruta azucarada a temperatura ambiente hasta que la capa esté seca. Recorte con hojas no tóxicas, si lo desea.
- Adorne como desee.
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Adorne tortas, pasteles de frutas o budines al vapor con una cascada de flores azucaradas.
Para hacer guarniciones de flores azucaradas:
- Lave flores frescas, pequeñas y comestibles, como geranios, rosas, capuchinas, violetas y caléndulas. Seque suavemente o deje secar al aire sobre toallas de papel.
- Bate la clara de huevo en un tazón pequeño con un tenedor hasta que esté espumosa, como se muestra en la imagen de arriba.
- Cepille la clara de huevo sobre cada flor con un pincel, cubriendo ambos lados de los pétalos de forma fina y uniforme.
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Cepille las flores con claras de huevo . - Coloque la flor en una hoja grande de papel encerado cubierta con azúcar superfina.
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Coloque la flor en papel encerado
cubierto de azúcar. - Cuchara de azúcar superfina adicional en el colador. Espolvorea una capa ligera y uniforme de azúcar sobre cada flor. Si alguna área no está recubierta, repita las capas de clara de huevo y azúcar.
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Espolvoree azúcar del tamiz sobre flor. - Deje reposar las flores azucaradas a temperatura ambiente hasta que se seque la capa.
- Adorne como desee.
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Adorne con flores azucaradas.
Dale un toque especial al bacalao al horno sirviendo cada porción con una delicada mariposa de limón.
Para hacer guarniciones de mariposas de limón y lima:
- Lave los cítricos; seque completamente. Comenzando en un extremo del limón, corte una tira delgada de cáscara alrededor de la fruta con un pelador de vegetales o un pelador de cítricos.
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Corte una tira delgada de pele todo el camino
alrededor de la fruta. - Repita, comenzando por el otro extremo.
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Repita el pelado desde el otro lado . - Coloque ambas tiras en la tabla de cortar. Con un cuchillo para pelar, corte la cáscara en tiras muy finas, cada una de aproximadamente 1 pulgada de largo.
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Corte la cáscara en láminas muy delgadas tiras. - Coloca el limón parcialmente pelado en una tabla para cortar. Corte los extremos en el lugar donde se ha quitado la cáscara; desechar los extremos.
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Corte el limón restante en rodajas finas en forma de cruz . - Corta el limón restante en rodajas finas en forma de cruz. Corta cada rebanada en tercios.
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Corte cada rebanada en tercios . - Para hacer una mariposa, coloque dos gajos de limón en la comida o plato deseado, con las puntas de los gajos tocándose en el centro.
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Disponga rodajas de limón,
con las puntas de las cuñas tocándose. - Para hacer antenas, coloque con cuidado dos tiras de cáscara donde se tocan las piezas.
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Coloque tiras de cáscara en punto de encuentro. - Adorne como desee.
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Adorne con mariposas cítricas.
Guarniciones de chocolate
No hay nada como un remolino, una llovizna, un rizo o una flor de chocolate colocados de forma creativa para elevar un postre diario al estado gourmet. Es una de las maneras más fáciles de agregar drama y un toque final impresionante. Prueba estos trucos rápidos con chocolate la próxima vez que quieras dar un paso más.
- Chocolate Cannoli
- Double Chocolate Bombe
- Black &White Bars
Create a halo of chocolate curls on top of your favorite sweet treat. Or, top cups of coffee with dollops of whipped cream and chocolate curls. Make brownies extra special by frosting them with vanilla buttercream frosting. Then, top each one of the brownies with a chocolate curl.
To make chocolate curl garnishes:
- Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife.
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Shave chocolate into small pieces. - Place shavings in measuring cup. Add shortening. Use 1 teaspoon of shortening for every 2 ounces of chocolate. Fill a saucepan one-quarter full (about 1 inch deep) with warm, not hot, water.
- Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth. Be careful not to get any water into chocolate.
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Place measuring cup in water
to melt chocolate. - Remove measuring from saucepan. Let chocolate cool slightly.
- Pour melted chocolate onto back of baking pan. Quickly spread chocolate into a thin layer (about 1/4 inch thick) with metal spatula.
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Spread chocolate onto back of baking pan. - Let stand in cool, dry place until chocolate is firm. Do not chill in refrigerator. When chocolate is just firm, use small straight-edge metal spatula to form curls. Holding spatula at a 45-degree angle, push spatula firmly along baking pan, under chocolate, so chocolate curls as it is pushed. If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.
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Scrape chocolate into a curl. - Using small skewer or toothpick, transfer curls to waxed paper. Store curls in a cool, dry place until ready to use.
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Transfer curls to waxed paper. - Garnish as desired.
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Garnish with Chocolate Curls.
Chocolate Cutouts and More
For your child's next birthday party, place a chocolate cutout alongside each serving of cake. Have the child help you by choosing the cookie cutter shapes he or she likes best.To make chocolate cutout garnishes:
- Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.
- Place shavings in measuring cup. Add shortening. Use 1 teaspoon of shortening for every 2 ounces of chocolate. Fill a saucepan one-quarter full (about 1 inch deep) with warm, not hot, water.
- Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth, as pictured above. Be careful not to get any water into chocolate.
- Line inside of baking sheet with waxed paper. Pour melted chocolate into prepared baking sheet; quickly spread chocolate into a thin layer (1/8 to 1/4 inch thick) with metal spatula.
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Spread chocolate inside baking pan. - Let stand in cool, dry place until chocolate is just firm. Do not chill in refrigerator.
- Cut chocolate into shapes with hors d'oeuvre or cookie cutters, placing cutters as close together as possible.
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Cut chocolate into shapes
with cookie cutters. - Carefully remove cutouts with metal spatula. Store the cutouts in a cool, dry place until ready to use.
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Remove cutouts with metal spatula. - Garnish as desired.
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Garnish with Chocolate Cutouts, like this chocolate star.
For the perfect ending to a rich meal, serve cups of steaming hot coffee. Garnish each saucer with a chocolate-dipped fruit or nut.
To make chocolate-dipped fruit and nut garnishes:
- Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.
- Place shavings in measuring cup. As shown above, fill a saucepan one-quarter full (about 1 inch deep) with warm, not hot, water. Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth. Be careful not to get any water into chocolate. Remove measuring cup from saucepan.
- If using fresh fruit, wash and dry well. Dip fruits and nuts, one at a time, into melted chocolate, until chocolate coating comes about two-thirds of the way up the side. Allow excess chocolate to drip off.
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Dip fruits and nuts into chocolate. - Transfer dipped fruits and nuts to waxed paper. Let stand in a cool, dry place until chocolate is firm. Do not chill in refrigerator.
- Garnish as desired.
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Garnish with Chocolate-Dipped
Fruits and Nuts.
For a quick finish to cream puffs or éclairs, drizzle each pastry with chocolate before topping with toasted sliced almonds or pecan pieces.
To melt and pipe chocolate drizzle garnishes:
- Place squares or bars of unsweetened, semisweet, or milk chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.
- Place shavings in measuring cup. Fill a saucepan one-quarter full (about 1 inch deep) with warm, not hot, water. Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth, as pictured above. Be careful not to get any water into chocolate. Remove measuring cup from saucepan. Let chocolate cool slightly.
- Fill plastic bag about half full with melted chocolate. Seal bag securely.
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Fill plastic big with melted chocolate. - Cut off very tiny corner of bag with scissors.
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Use scissors to cut off top corner of bag. - Gently squeeze bag, piping chocolate onto cake, cookie, ice cream, or other dessert using an even, steady flow.
- Garnish as desired.
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Garnish with Chocolate Drizzles,
as shown on these cream puffs.
For a dazzling display, bend chocolate into the shapes that you desire.
To make chocolate shape garnishes:
- Place squares or bars of unsweetened, semisweet, or milk chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.
- Place shavings in measuring cup. Fill a saucepan one-quarter full (about 1 inch deep) with warm, not hot, water. Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth, as pictured above. Be careful not to get any water into chocolate. Remove measuring cup from saucepan. Let chocolate cool slightly.
- Fill plastic bag about half full with melted chocolate, as pictured above. Seal bag securely.
- Cut off very tiny corner of bag with scissors, as pictured above.
- Gently squeeze bag and pipe chocolate in a steady flow onto sheet of waxed paper, making a variety of small shapes. Stop squeezing and then lift bag at end of each shape. Create flowers, hearts, Christmas trees, lattice shapes or any lacy pattern.
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Squeeze chocolate into desired shape. - Let stand in cool, dry place until chocolate is firm. Do not chill in refrigerator. When chocolate is firm, gently peel shapes off waxed paper. Store shapes in cool, dry place until ready to use.
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Gently peel shapes off waxed paper. - Garnish as desired.
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Garnish with Chocolate Shapes.
These drizzles not only look great against a brownies, they also melt in your mouth.
To melt and pipe white chocolate drizzle garnishes:
- Place white chocolate baking bar in small resealable plastic freezer bag.
- Microwave at medium (50% power) 2 minutes. Turn bag over; microwave at medium 2 to 3 minutes or until white chocolate is melted.
- Knead bag until white chocolate is smooth.
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Knead bag to smooth white chocolate. - Cut off very tiny corner of bag with scissors.
- Gently squeeze bag, piping white chocolate onto cake, cookie, ice cream, or other dessert using an even, steady flow.
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Pipe white chocolate onto dessert.
Decorate cannolis and other delicious desserts with these curls.
To make white chocolate curl garnishes:
- Place white chocolate baking bar on cutting board; shave it into small pieces with paring knife.
- Place white chocolate shavings and shortening in measuring cup. Use 1 teaspoon of shortening for every 2 ounces of chocolate.
- Microwave on high (100% power) about 1-1/2 minutes or until melted, stirring after every 30 seconds of cooking.
- Pour melted white chocolate onto back of baking pan. Quickly spread chocolate into a very thin layer (about 1/8 to 1/4 inch thick) with metal spatula. Refrigerate white chocolate about 10 minutes or until firm, but still pliable.
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Spread white chocolate onto pan. - Use small straight-edged metal spatula to form curls. Holding spatula at a 45-degree angle, push spatula firmly along baking pan, under chocolate, so chocolate curls as it is pushed. If chocolate is too firm to curl. Let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.
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Push spatula along pan to make
white chocolate curl. - Using small skewer or toothpick, transfer curl to waxed paper. Store curls in a cool, dry place until ready to use.
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Transfer white chocolate curl to
waxed paper with a toothpick. - Garnish as desired.
These shapes are fun for kids and adults.
To make white chocolate cutout garnishes:
- Melt white chocolate baking bar in small bowl set inside larger bowl half filled with very hot water, stirring occasionally. Do not use shortening.
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Melt white chocolate bars inside two bowls. - Line cookie sheet or baking pan with waxed paper. Pour melted white chocolate onto waxed paper; quickly spread chocolate into a thin layer (1/8 to 1/4 inch thick) with rubber spatula.
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Spread on cookie sheet with rubber spatula. - Refrigerate until white chocolate is just firm, about 15 minutes.
- Cut chocolate into shapes with sharp knife. You can also use cookie cutters, if desired.
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Cut chocolate into shapes. - Immediately lift cutouts carefully from waxed paper with metal spatula or knife. Refrigerate until ready to use.
- Garnish as desired.
Bell Pepper Garnishes
Whenever possible, it's a good idea to make garnishes before you get involved in the final tasks of meal preparation. Especially when you're entertaining, you don't have much time for details at the last minute.
- Christmas Confetti Dip
- Cheddar Cheese Strata
- Broiled Turkey Burgers
Look for vegetables that are evenly shaped, blemish-free, and at the right stage of ripeness to get the best results. In general, the firmer the vegetable, the easier it is to work with and the longer the finished garnish will stay fresh and attractive.
Bell Pepper Rings
Use bell pepper rings to garnish a burger.
To make bell pepper ring garnishes:
- Make circular cut with paring knife around top of pepper.
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Cut top of pepper with a paring knife. - Pull stem from pepper; scoop out seeds and membrane with a spoon.
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Pull stem from pepper. - Rinse pepper under running water to remove any excess seeds; drain well.
- For rings, thinly slice pepper crosswise; remove any excess.
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Slice pepper crosswise. - Garnish as desired.
Use a pepper container in place of a bowl when serving creamy dips or guacamole. Or, use a bell pepper cup to hold celery and carrot sticks as an edible centerpiece.
To make bell pepper cup garnishes:
- Place bell pepper on cutting board. Cut about 1/2 inch around stem with paring knife; discard stem.
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Cut around stem with a paring knife. - Remove and discard membrane and seeds. Wash the pepper under cold running water.
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Remove and discard seeds. - If necessary, cut a thin slice off bottom of pepper to create flat surface. Stand pepper up. Fill as desired.
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Cut a thin slice of pepper bottom
to create a flat surface, if needed. - Garnish.
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Garnish with Bell Pepper Cups.
For an inventive presentation, fill pepper with single servings of tuna, egg, or ham salad. Serve on a bed of red-tipped romaine.
To make bell pepper basket garnishes:
- Place pepper, stem end down, on cutting board. Break off stem if necessary, to get pepper to sit upright.
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Break off stem if needed. - Starting slightly off center, make a vertical cut from top of pepper just down to middle of pepper with paring knife.
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Cut down the middle of the pepper. - Make a second parallel cut 1/2 inch from first cut, creating the basket "handle."
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Make a second parallel cut to create
the basket "handle." - Make a horizontal cut from side of pepper to first cut in pepper.
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Make a horizontal cut. - Remove piece of pepper. Turn pepper around; repeat on other side.
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Remove pepper pieces on both sides. - Carefully remove membrane and seeds from pepper with paring knife; discard.
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Remove seeds and membrane
with paring knife. - Wash pepper basket under cold running water. Fill as desired.
- Garnish.
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Garnish with Bell Pepper Basket.
Float a bell pepper triangle on the top of your favorite creamy soup.
To make bell pepper triangle garnishes:
- Stand bell pepper, stem side up, on cutting board.
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Stand pepper upright. - Cut a slice, about 1/4 inch thick, off each side of pepper with paring knife.
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Cut a slice off each side of the pepper. - Remove membrane and seeds; discard.
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Remove membrane and seeds. - Cut each pepper slice into a rectangle 1-1/4 inches long and 3/4 inch wide.
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Cut each pepper slice according to a ruler. - Starting one-third of the way from one long side of each rectangle, cut down remaining length of rectangle, ending 1/4 inch from other end.
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Cut down remaining length of rectangle. - Turn rectangle around; repeat on other side.
- To make each triangle, hold the two outer corners of a rectangle and bring both corners to center.
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Bring both corners of rectangle to center. - Overlap ends to secure. If desired, place triangles in ice water to crisp. Remove; drain well.
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Overlap ends of triangle to secure. - Garnish as desired.
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Garnish with Bell Pepper Triangles.
Carrot Garnishes
Colorful carrots, crunchy peppers, and rotund radishes are just a few of the versatile vegetables that lend themselves to the art of food presentation. Here are instructions for a garden's worth of garnishes that will make your reputation as a creative cook really grow. We'll talk about the different carrot garnishes.Carrot Curls
Perk up a bowl of rice pilaf by trimming it with several carrot curls.
Turn an ordinary club sandwich into a company combo by spearing it with a small wooden skewer laced with a carrot curl.
One of the best ways to add color to broth-based soups is to float a carrot curl in each serving.
To make carrot curl garnishes:
- Peel carrot with vegetable peeler; place on cutting board. Cut off ends with paring knife; discard tops.
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Cut off ends of carrot with paring knife. - Cut paper-thin lengthwise strips from carrot with vegetable peeler.
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Cut paper-thin strips. - Roll up strips into curls; secure with wooden toothpicks. Place carrot curls in ice water to chill thoroughly. Remove from water; drain well.
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Roll up strips into curls. - Carefully remove toothpicks before using.
- Garnish as desired.
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Garnish with Carrot Curls.
Coax the children into eating their carrots by cutting the carrots into flowers. You can even make their favorite flower, such as black-eyed Susans or daisies.
To make carrot black-eyed Susan flower garnishes:
- Peel carrot with vegetable peeler; place on cutting board. Cut off ends with paring knife; discard ends. Cut carrot in half crosswise.
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Cut carrot in half crosswise. - Cut out a thin, shallow lengthwise wedge from side of carrot. Lift out wedge with tip of knife; discard wedge.
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Lift out carrot wedge with tip of knife. - Give carrot a quarter turn. Cut out another wedge, as directed in step one. Repeat, turning and cutting two more times.
- Cut carrot halves crosswise into 1/4-inch thick slices.
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Cut carrot halves crosswise. - Sprinkle chopped capers or caviar onto center of each carrot flower. Use chives or thin strips of green onion tops for stems and cilantro or parsley sprigs for leaves.
- Garnish as desired.
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Garnish with Black-Eyed Susan Flowers.
- Peel carrot with vegetable peeler; place on cutting board. Cut off ends with paring knife; discard ends, as pictured above. Cut carrot into 1/2-inch-long pieces.
- For each flower, set one carrot piece upright on board. Place the apple cutter/corer directly over the center of the carrot piece. Press down firmly and evenly, stopping about 1/2 inch from bottom.
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Press down firmly and evenly. - Push down on the carrot piece with your thumbs as you remove apple cutter/corer.
- Carefully cut out center core of carrot at the base with tip of paring knife. Fill center of each flower with a black olive.
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Cut out carrot core with a paring knife. - Garnish as desired.
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Garnish with Carrot Daisies.
Create colorful canapes by spreading cracker or party rye bread slices with your favorite cheese spread. Top with carrot stars.
To make carrot star garnishes:
- Peel carrot with vegetable peeler; place on cutting board. Cut the carrot with a paring knife at the spot where carrot begins to have a diameter of less than 1/2 inch. Discard thin end. Cut off stem end of carrot and discard.
- Stand carrot on wide flat end. Cut a thin lengthwise slice from one side of carrot piece.
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Cut a thin slice lengthwise. - Repeat four more times, turning carrot slightly after each cut, to make a pentagon shape with five equal sides.
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Repeat four more times. - Cut a groove in center of each flat side using citrus stripper or tip of vegetable peeler. Cut carrot crosswise into thin slices with paring knife to form stars.
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Cut a groove in the center of carrot. - Garnish as desired.
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Garnish with Carrot Stars.
Cucumber and Zucchini Garnishes
Spice up everything from plain tomatoes to seafood bisque by using cucumber garnishes. Cucumbers make great garnishes.
- Baked Fish with Thai Pesto
- Curried Walnut Grain Burgers
- Molded Crab Mousse
- Fish Rolls with Crab Sauce
Cucumber Twists
Brighten a Thai dish using these easy garnishes. You can also twist a slice of cucumber and slip it onto a platter or pan-fried pork chops.
One popular method of using this type of garnish is to use it as the centerpiece of a platter. Surround with salami or ham, cheese cubes, hard-cooked egg wedges and olives or peppers.
To make cucumber twist garnishes:
- Place a small cucumber on cutting board. Cut off ends of cucumber with utility knife; discard ends. Diagonally cut cucumber into thin slices.
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Diagonally cut cucumbers. - Cut slit through each slice just to center.
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Cut slit through each slice. - Holding each slice with both hands, twist ends in opposite directions. Place on plate or food to secure in position.
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Twist slice in opposite directions. - Garnish as desired.
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Garnish with Cucumber Twists.
Cucumber Ribbons
Even an ordinary dish can become company fare if you dress it up by spiraling a few cucumber ribbons the serving plate.
To make cucumber ribbon garnishes:
- Place cucumber on cutting board. Cut off ends with paring knife; discard ends. Cut thin lengthwise strips from cucumber with vegetable peeler, making sure there is a line of green peel on both sides of each strip. Continue cutting strips until you reach seeds.
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Cut thin strips from cucumber,
leaving a line of green peel. - Turn cucumber, leaving about 1/2 inch of green peel before starting next strip. Repeat cutting of strips. Repeat turning and cutting once more.
- If desired, trim edges of cucumber strips to straighten sides. Place strips in ice water to chill thoroughly. Remove from water; drain well.
- Gently gather cucumber strips with fingers to form decorative ruffle. Place on desired food or plate to secure.
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Gather into a ruffle. - Garnish as desired.
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Garnish with Cucumber Ribbons.
For an elegant plate, accent the center of a fish dish with a zucchini garnish.
To make zucchini flower garnishes:
- Place zucchini on its side on cutting board. Cut off both ends with paring knife; discard ends.
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Cut off ends of zucchini with paring knife. - Cut thin lengthwise slices from zucchini with vegetable peeler, making sure there is green peel on both side of each strip. Continue cutting slices until you reach seeds.
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Peel thin strips, retaining the green lines. - Turn zucchini and continue cutting slices, always making sure there is green peel on both sides of each slice. Turn one more time; repeat.
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Turn zucchini and continue cutting. - Cut ends off slices with paring knife to make an even edge.
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Cut off ends for an even edge. - Make additional cuts about 1/16 inch apart along one edge of each slice, cutting almost to opposite edge.
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Make additional cuts in the zucchini. - Roll up each slice.
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Roll up each slice. - Insert small piece of wooden toothpick through each base to secure rolls.
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Insert a toothpick to secure rolls. - Garnish as desired.
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Garnish with Zucchini Flowers.
There's a whole salad of vegetables left for garnishes. Learn about vegetable garnishes in the next section.
Vegetable Garnishes
Nothing beats a pretty arrangement of fresh garden vegetables. We've already shown you how common salad vegetables can be used as garnishes.
- Chicken Thighs with Peas
- Tuna with Peppercorns on a Bed of Greens
We'll show you what to do with onions. We can chat about celery garnishes. If you're not a fan of radishes, after you learn how to use them for garnishing, you might agree that they're as good as roses. And, if you're still interested in vegetables, learn how to prepare fruits and vegetables with our easy step-by-step instructions.
Green Onion Curls
No Asian meal is complete without a heaping bowl of rice. Dress ip the bowl with a delicate green onion curl.
To make green onion curl garnishes:
- Place green onion on cutting board. Cut off roots with paring knife; discard roots.
- Cut onion crosswise into one 3-inch piece, leaving about 1-1/2 inches of both the white onion and green top portions.
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When cutting green onion, leave both
the white and green top portions. - Make lengthwise cut from white end of onion almost to center of piece; repeat to slice end into thin slivers.
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Cut to center of piece. - Place onion in cold water (not ice water). Let stand 30 seconds or until ends curl slightly. Remove from water; drain well.
- Garnish as desired.
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Garnish with Green Onion Curl,
or Celery Curl, as described below.
To make a chilled pasta dish main dish look elegant, serve it on your prettiest salad plates with a celery curl on the side.
To make celery curl garnishes:
- Trim ends from celery rib; cut into 3-inch pieces. Cut each piece lengthwise in half.
- Make lengthwise cut from end of celery piece almost to center; repeat to slice end into thin slivers.
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Slice celery into thin slivers. - Place in ice water and refrigerate until ends curl. Remove from water and drain well before serving.
- Garnish as desired.
Julienne carrots are cut into very thin four-sided strips, also known as matchsticks.
To make matchstick, or julienne, carrots for garnishing:
- Cut a lengthwise strip from carrot so that it can lie flat on cutting board.
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Cut a strip so carrot can lie flat. - Cut carrot into 2-inch lengths. Place flat side of piece down on cutting board. Cut lengthwise with utility knife into thin slices.
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Cut lengthwise. - Stack a few of the slices. Cut into 1/4-inch-wide strips. Repeat with other slices.
- Garnish as desired.
Turnips are another vegetables that can be made into matchsticks.
To make matchstick, or julienne turnips, for garnishing:
- Cut turnip lengthwise into quarters.
- Place flat side of quarter down on cutting board. Cut lengthwise with utility knife into thin slices.
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Cut turnip lengthwise with utility knife. - Stack a few of the slices. Cut into 1/4-inch-wide strips. Repeat with other slices.
Team a radish fan with some fresh basil leaves; use to trim a chicken main course.
To make radish fan garnishes:
- Place radish on cutting board. Cut off top and bottom tip of radish with paring knife; discard.
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Cut bottom off radish. - Cut parallel 1/8-inch-thick crosswise slices about three-quarters of the way into radish, making sure not to cut all the way through radish.
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Cut parallel slices into the radish.
Don't slice all the way through. - Place radish in ice water. Chill in refrigerator several hours or until radish fans out. Remove; drain well.
- Garnish as desired.
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Garnish with Radish Fan.
Accent a bowl of creamed peas, beans, or asparagus with a radish rose.
To make radish rose garnishes:
- Cut off top and bottom tip of radish with paring knife; descarte.
- Set radish upright on cutting board. Cut a thin vertical slice down one side of radish with knife, cutting about three-fourths of the way into radish.
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Cut a thin slice from the radish. - Make three or four additional slices down sides of radish, spacing slices evenly around radish.
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Cut a vertical slice into the radish.
Don't cut all the way through. - If desired, make a second series of cuts about 1/8 inch inside the first set.
- Place radish in ice water until it opens slightly. Remove; drain well. Trim with celery leaves, if desired.
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Garnish with Radish Roses.
Bundles of vegetables tied with onion or leek strips are ideal for buffet-serving. Guests can place the bundles on their plates quickly and easily.
To make vegetable tie garnishes:
- Bring a large saucepan of water to a boil.
- Place several green onion tops (or leek tops) on cutting board. Cut tops lengthwise into 1/4-inch-wide strips with paring knife.
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Cut tops lengthwise with a paring knife. - Carefully add strips to boiling water in saucepan.
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Add strips to boiling water. - Simmer 30 seconds; drenar. Place strips in ice water to cool. Remove; drain well. Dejar de lado.
- Peel carrots with vegetable peeler; place on cutting board. Cut off ends with utility knife; discard ends. Cut carrots crosswise into 4-inch pieces.
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Cut carrots into 4-inch pieces. - If desired, cut a thin lengthwise slice from carrot to prevent carrot from rolling as you make additional cuts; discard slice. Place the carrot, cut side down, on cutting board. Cut each piece lengthwise 1/4-inch-thick slices.
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Cut carrot lengthwise. - Cut 1/4-inch-thick slices lengthwise to make thin, julienne sticks.
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Cut into julienne sticks. - Carefully add julienne sticks to boiling water in large saucepan. Simmer 1 minute or until crisp-tender; drain well. Add carrot sticks to ice water to cool thoroughly. Remove; drain well.
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Add carrot sticks to boiling water. - Cut green onion strips crosswise into 6-inch lengths.
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Cut lengthwise into six-inch strips. - For each bundle, place green onion strip on cutting board. Place 10 to 15 julienne carrot sticks crosswise on strip. Tie strip securely around sticks.
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Tie strip around vegetable sticks. - Garnish as desired.
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Garnish with Vegetable Ties.
We have all these vegetable garnishes, but no place to put them. We'll solve that problem in the next section as we cover fruit basket garnishes.
Fruit Basket Garnishes
Fruits like watermelons and pineapples are delicious to taste, but awkward to carry. They're hard to open, but the fruit inside is always worth the effort.
- Layered White Bean and Tuna Dip
- Shrimp with Peanuts
- Pineapple Crab Salad
- Chinese Chicken Salad
Watermelon Bowl
A watermelon bowl filled with chicken salad makes an eye-catching centerpiece for an elegant backyard buffet.
To make a watermelon bowl garnish:
- Place watermelon on its side on cutting board. Cut a thin piece off bottom of melon with chef's knife to create flat surface.
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Cut a thin piece of the bottom of watermelon. - Cut off top one-third of watermelon; reserve fruit for snacking.
- Set watermelon upright on its flat surface. Remove pulp from watermelon using long-handled spoon, leaving shell intact.
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Remove pulp with long-handled spoon. - To scallop edge of watermelon bowl, place open end of drinking glass against melon so top edge of glass is aligned with top edge of bowl. Draw a pencil line around glass edge to form scallop shape. Repeat around entire edge of watermelon.
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Draw a pencil line around the
watermelon using a glass edge. - Carefully cut along pencil lines with utility knife to form scalloped edge; fill bowl as desired.
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Cut along pencil lines. - Garnish.
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Garnish watermelon bowl.
Line a watermelon basket with plastic wrap:use to hold muffins or rolls.
To make a watermelon basket garnish:
- Place watermelon on its side on cutting board. Cut a thin piece off bottom of melon with chef's knife to create flat surface. Stand watermelon on the flat surface.
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Cut off a thin piece of melon bottom. - To make basket handle, start slightly off center of middle of melon and draw a pencil line crosswise about one-half of the way down side of watermelon. Draw another line parallel to first to form strip about 2 inches wide.
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Draw a line down the side of the melon. - Turn watermelon around; repeat pencil lines for other half of handle. Draw pencil line horizontally around melon to make guideline for top of basket.
- Cut along pencil lines of handle, being careful to cut only to horizontal pencil line indicating top of basket.
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Carefully cut along pencil lines. - On one side of handle, cut along pencil line for top of basket, being sure to insert knife into watermelon pulp as far as possible. Carefully remove watermelon as piece is loosened.
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Remove watermelon piece. - Set removed fruit aside for snacking or another use. Repeat cutting on other side. Trim away pulp from under handle with utility knife.
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Garnish with Watermelon Basket. - Remove pulp from inside of watermelon with long-handled spoon, leaving shell intact. Fill as desired.
Pineapple Boats and More
Pineapple boats give any table a charming tropical feel.To make pineapple boat garnishes:
- Cut pineapple in half lengthwise through crown.
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Cut pineapple in half. - Remove fruit from shells with curved knife, leaving shells intact.
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Remove fruit from shell. - Remove the core from each pineapple half; discard core.
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Remove core from pineapple. - Coarsely chop pineapple; place chunks in pineapple boats to serve. Add other fruits, if desired.
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Chop pineapple pieces.
Dairy Garnishes
Dairy garnishes encompass a few different kinds of techniques and ingredients. In this section, we'll talk about how to make butter shapes, how to make egg chickens, and how to pipe cream cheese.
- Josephine's Tea Cakes
- Mini Neapolitan Ice Cream Cakes
Top stacks of piping hot pancakes with two or three butter curls.
To make butter shape garnishes:
Ingredients:
Bowl of hot water
Sticks of butter or margarine, chilled
Bowl of ice water
Equipment:
Butter curler (for butter curls)
Butter paddles (for butter balls)
Cutting board
Paring knife
Small bowl
Metal teaspoon
Waxed paper
- For butter curls, place butter curler in hot water. Starting at far end of 1 butter stick, pull curler firmly across the top of the butter. Place finished curl in ice water. Repeat for desired amount of curls, dipping curler into hot water before starting each curl.
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Pull curler across top of butter. - For butter balls, place butter paddles in ice water until cold. Place 1 butter stick on cutting board; cut into 1/2-inch pieces with paring knife.
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Cut butter into 1/2-inch pieces. - Using fingers, shape butter pieces into balls. Chill until firm, if necessary.
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Roll butter pieces into balls. - Roll each ball between scored sides of paddles, moving paddles in small circles in opposite directions.
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Roll each ball between scored paddles. - For molded butter, allow one butter stick to stand at room temperature. Place candy mold in ice water until cold. Press butter firmly and evenly into mold.
- Gently remove molded butter from candy mold using tip of paring knife.
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Remove molded butter with paring knife.
Decorate a platter of baked ham with a family of egg chickens.
To make hard cooked egg chicken garnishes:
Ingredients:
red or yellow bell pepper
ripe olive slice
hard-cooked egg, shell removed
Equipment:
Cutting board
Paring knife
- Place bell pepper on cutting board. Cut lengthwise in half with paring knife. Remove stem, membrane and seeds; descarte. Cut one 2 x 1 ½ inch rectangle from each pepper half.
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Cut a rectangle from the bell pepper. - For tail, trim both long sides of 1 pepper rectangle at an angle. Make zigzag cuts along wide end of same rectangle.
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Trim rectangle at an angle for tail. - Cut remaining pepper rectangle in half lengthwise. For chicken's comb, cut zigzag edge along 1 long side of 1 rectangle half. If desired, trim comb to make proportional to egg.
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For comb, cut zigzag edge. - Cut a small triangle from remaining rectangle half for beak; set aside.
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Cut a small triangle for beak. - For eyes, cut 2 tiny pieces from olive slice; set aside.
- To assemble egg chicken, cut a long thin lengthwise slice from egg with paring knife; descarte. Place egg, cut side down, on cutting board.
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Slice egg with paring knife. - Cut a horizontal slit in wide end of egg. Insert tail, peel side up, into slit. Cut a lengthwise slit in top of narrow end of egg; insert chicken's comb into slit.
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Insert tail peel side up. - Cut a hole in front of narrow end of egg; insert beak. Position an olive piece on either side of beak for eyes.
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Cut a hole in front for beak. - Garnish as desired.
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Garnish with hard cooked egg chicken.
Squiggle cream cheese over thin slices of smoked salmon on crackers or bagel chips for the perfect accent.
To make piped cream cheese garnishes:
Ingredients:
whipped cream cheese
fresh dill (optional)
Equipment:
large zipper-style plastic food storage bag
large spoon
kitchen scissors
- Fill plastic bag about 12 full with cream cheese using spoon. Seal bag securely. Cut small piece off bottom corner of bag with kitchen scissors.
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Cut small piece from bottom corner. - Position sealed end of bag in your writing hand. Position fingers near opening of bag; place other hand under bag.
- For squiggles and lines, hold plastic bag at 45 degree angle about 1/4 inch from surface of food. While gently squeezing bag, guide bag to create desired design. At end of each squiggle or line, stop squeezing bag and lift away from food. Trim with fresh dill weed, if desired.
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Guide bag to create desired design. - For puffs and dollops, hold plastic bag at a 90 degree angle. Position opening just above food and gently squeeze, lifting bag slightly while squeezing. When puff or dollop is desired size, stop squeezing and lift up bag. Trim with fresh dill, if desired.
©2006 Publications International, Ltd.
Gently squeeze bag to create cream cheese puff.
Bacon Garnishes
Dress up wedges of quiche with bacon curls. You can use a cluster of bacon curls to decorate the top of a tossed salad, or even a baked casserole.
- Easy Corn Chowder
- Roast Herbed Sweet Potatoes with Bacon &Onions
- Baked Chicken with Bacon-Tomato Sauce
- Tailgate Potato Salad
- Red Cabbages and Apples
For a quick appetizer of snack, spread crackers, melba rounds or party rye bread slices with your favorite cheese. Top each with a bacon curl.
To make bacon curls:
Ingredients:
Bacon slices, each bacon slice makes 3 bacon curls
Equipment:
Cutting board
Parking knife
6 to 8 inch metal skewers
broiler pan
fork
paper towels
- Place bacon slices on cutting board. Cut each slice crosswise into 3 pieces with a paring knife.
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Cut each slice in three places. - Loosely roll up bacon pieces; thread about 1/2 inch apart on metal skewers.
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Thread rolled-up bacon pieces onto skewers. - Place skewers, 1-1/2 to 2 inches apart, on unheated rack of broiler pan. Position under preheated broiler so rack is apart 5 inches from heat source. Broil 4 o 6 minutes or until bacon is crisp, turning every 2 minutes. Frio. Carefully remove curls from skewers with fork. Drain on paper towels; cool completely.
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Garnish as desired with bacon curls.
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