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by on June 8th, 2009

Citrus flower garnish

Don’t Play with your food…

I’m sure all of us have memories of our mothers saying “don’t play with your food”. I know my twin sister and I did when we were small — we got into everything. I told my own children not to play with their food. Seems like if they didn’t like something, they would move it all over the plate to make it look like they had eaten it. They were picky eaters, but have all grown into wonderful cooks, ready to try anything unusual.

So, playing with food. When I was in a Hospitality Management program yearssssssssss ago I had a semester of Garde Manger. In this class we did plate painting, ice sculptures (my first and last, boy was that cold), we did sushi, all kinds of organ meats, cheeses, everything including my favorite, garnishes. I would go home and PLAY with anything I had in the refrigerator. I love making these citrus flowers. I have used lemons, limes, oranges, lemon and limes together. I use these as garnishes on seafood trays or dessert trays. Sure hope you will try these. I can make one in less than 10 minutes tops.

First you are going to take your lemon (lime, or orange). Using a very sharp knife and being very careful, cut the ends off, cut it in half (lengthwise) and proceed to cut in very thin slices. You want the slices thin because you are going to roll the slices up.


Keep the slices as thin as possible. You will be glad later.

Have your toothpicks ready, you will need quite a few.

Pick out one of the thinner slices and roll it up. Then take another slices and overlap it. Keep doing this. You may find it hard to hold on to but after a few slices and wrapping…

Turn it upside down and proceed to overlap slices, building your flower from the bottom up. When you have used all your slices or have the flower as big as you want…

Start inserting toothpicks in the flower. You can clip the ends but I usually cover up with herbs.
Turn over, and there you have it — a beautiful citrus flower. This one is garnished with basil, parsley, a sprig of rosemary and some salad burnett. Mint is really pretty also as a garnish. Hope you will try these. I have never tried a grapefruit but will one day. I will have to show you how to do a turnip rose. They are beautiful too. — Sherry
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