How to Make Rosettes From Food
Garnished food is more attractive. Food that appeals to the eye just seems to taste better. A sprig of parsley and an orange slice is better than a bare plate, but don't stop there. Use tomato and cucumber rosettes to decorate a salad platter. Surround a rich roast beef with carrot, beet and potato roses. Use your imagination, a sharp knife and a little patience to make rosettes to garnish your food. Does this Spark an idea?
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Things You'll Need
- Tomato
- Knife
- Vegetable peeler
- Carrot
- Cucumber
- Onion
- Radish
- Mashed potatoes
- Mashed carrots
- Mashed beets
- Rose frosting tip
Instructions
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Peel Rosettes
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1
Select a tomato that is firm rather than one that is at the peak of ripeness. The firmer tomato is easier to cut. Peel the tomato as you would an apple in one continuous strip, but include some of the flesh of the tomato as well as the peel.
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2
Start at one end of the tomato peel, hold the bottom of the peel together and let the tops flare out into a flower shape. Fasten with a toothpick and place on a plate. Do not put it in ice water.
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3
Cut the peel off the cucumber, then continue to peel long strips of cucumber.
Roll the cucumber strip tightly at one end to form the center bud of the rosette. Flare out the edge to resemble petals of the rosette. Fasten the tight end with a toothpick. Wrap another strip around the first one forming an outer layer of petals. Fasten with a toothpick. Continue until the rosette is as full as you would like it.
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4
Place the cucumber rosettes in ice water with the bottoms in the water and the tops above the water. Do not let them float as the rosettes may come apart. The ice water crisps up the peels and firms the petals.
Food Frosting Rosettes
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5
Mash cooked potatoes until they attain the consistency of stiff frosting. Mash cooked carrots and cooked beets. Divide the mashed potatoes into thirds. Leave one-third plain. Add the carrots to one-third and the beets to the remaining one-third.
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6
Place the plain mashed potatoes into a pastry bag fitted with a rose frosting tip. Pipe the potato frosting into a circle which resembles a rose onto a cookie sheet sprayed with cooking spray.
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7
Fill a fresh pastry bag with the carrot-potato mixture and pipe orange rosettes next to the white rosettes. Fill a clean pastry bag with the beet-potato mixture, and pipe pink rosettes on the other side of the white rosettes. Heat in the oven right before serving, and then transfer to the serving platter with a spatula.
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8
Place washed parsley around the groups of three rosettes so they form a bouquet.
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1
Tips & Warnings
Clean raw foods thoroughly before carving and wash your hands as well.
Make a few practice rosettes.
Dull knifes lead to cut fingers. Use freshly sharpened knifes.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
