How to Decorate Food Trays

Garnishing food or decorating the platters makes the food look more appetizing. The garnishes take up space on the tray as well, making a small amount of expensive food, such as shellfish, seem more generous. Assemble a tray of shrimp, lobster and crab and decorate it with lemon baskets and edible flowers. The leafy greens set off the bright pinks and reds of the cooked sea food.

Things You'll Need

• 1 bunch kale
• Water
• Knife
• Cutting board
• Paper towels
• Artichoke
• Scissors
• Pot
• Stove
• Glass bowl
• Cocktail sauce
• 1 head white endive
• 6 to 8 lemons
• 1 cup mayonnaise,
• 1 tsp. lemon juice,
• 1 tbsp. minced dill
• Lobster
• Shrimp
• Crab claws
• Edible flowers

Instructions

1. Wash the kale leaves. Cut the stems off. Pat dry with paper towels, removing as much water as possible. Spread the leaves over the tray with the ruffled edges towards the outside of the tray and the stems ends toward the center of the tray. No foil should peek through.

2. Cut the stem off the artichoke. Cut a slice off the bottom, so it stays upright, but don't make the slice too thick. Cut the tips off each artichoke leaf. Rub a lemon slice over each cut to keep it from discoloring. Place in a pot. Cover with water and boil until the artichoke is tender. Pullout the inner leaves and push the leaves away from the center. Place a clear glass bowl in the opening you just made in the center of the artichoke. Fill with cocktail sauce. Put the artichoke in the middle of the tray.

3. Separate the leaves of the white endive. Wash and then cut all the leaves to the same length at the stem end. Dry.

4. Cut one-third of the top off of four lemons. Cut a very thin slice off each of the bigger ends, so it won't wobble when placed on the tray. Make "V" cuts around the lemon into the rind. Scoop out the lemon pulp. Combine 1 teaspoon of lemon juice with a cup of sour cream and a tablespoon of minced fresh dill. Fill each lemon basket with this dipping sauce. Place a lemon basket in each corner of the tray.

5. Slice each lobster tail into six to eight pieces. Put a slice of lobster tail meat in each of the endive leaves and place spoke-wheel fashion around the artichoke. Arrange the shrimp about 2 inches away from the ends of the lobster-filled endive leaves. Arrange the crab claws in a circle 2 inches away from the shrimp. This makes it look like there's more on the tray.

6. Slice several lemons into 1/4 inch rounds and then in half. Place a row of overlapping half lemon slices between each circle of seafood.

7. Put fresh edible flowers on top of the lemon half slices, letting some of the lemon show through. Nasturtiums are a good choice. Their bright colors of orange, yellow and red contrast with the sea food. Miniature roses in yellow and pink would work as well.

Tips & Warnings

• Contrast the color of the garnishes with the color of the food on the tray. For example, red roses on a tray of sliced tomatoes won't show up, while pink roses would.

• Keep the tray on ice while serving.

• Food that must be kept hot, such as say a pasta dish, should be decorated with items that aren't affected by heat.

References

• "Party Food"; Barbara Kafka: 1992