Food Garnishing Ideas
A garnish can make the difference between a boring plate of food and an edible, appetizing work of art. You can garnish foods with almost any edible ingredient, but you must be sure the garnish complements the food in color, size, texture and taste. The garnish should add interest, extra flavor, and a splash of color to a dish. It should appear fresh and natural and never clash with the food, the serving dish or the table setting.
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Meat
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Most meat dishes are not naturally attractive and their appearance can be improved greatly by the addition of a garnish. Use crinkly kale, mustard green or Swiss chard leaves to the line the platter for a roast and surround the roast with heirloom yellow, orange and red cherry or grape tomatoes. Spread colorful sauces, such as salsas, chutneys, gourmet mustard or seasoned mayonnaise over individual servings of beef, fish or poultry. A sprig of parsley is a traditional garnish, but other herbs can be used just as well. A sprig of rosemary, tarragon or thyme will complement grilled or roasted chicken, pork or beef.
Vegetables
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Vegetables, if not overcooked, are often colorful and attractive on their own, but a garnish can accentuate their colors and add an interesting contrast in texture and flavor. Orange vegetables, such as carrots, winter squash or sweet potatoes can benefit from a green garnish, such as a bit of cress, mint leaves or some snipped dill weed, or a sweet garnish such as dried cranberries, candied ginger shavings or candied nuts. For green vegetables, consider using shaved carrot curls, candied citrus peel, sliced almonds, sesame seeds, grated hard cheese, or thin, rolled slices of prosciutto or ham.
Soups
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Creamed or pureed soups need a garnish to add interest to their bland, uniform texture and color. Swirl heavy cream, plain yogurt or sour cream on top of soup to make an artistic pattern. Use a single ingredient or a combination to garnish soups from the following choices: croutons, fresh herbs, grated cheese, lump crabmeat, shaved ham, baby shrimp or flavored oil.
Desserts
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Some of the most beautiful and dramatic garnishes for desserts are edible flowers. Some flowers are poisonous, so be sure to use only flowers you are sure are nontoxic like pansies, nasturtiums, dandelions and violets. Fruit also makes an attractive garnish for desserts. Use whole or sliced strawberries, blueberries, a small cluster of grapes, thinly sliced citrus or curled citrus peel, or dried fruits, such as raisins, figs or dates. Chocolate can be used as garnish in many forms, such as miniature chocolate chips, drizzled chocolate sauce, dark or milk chocolate shavings and crumbled chocolate fudge. Other types of candy will be a welcome addition to many desserts as well. Use crushed peppermint or toffee, cinnamon candies or gourmet jelly beans to add a bit of fun and flavor to any dessert.
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