Garnishing Tips

Here's you'll find a few garnishing tips and ideas for serving your foods with a little more style.

Garnishing Tips:

Gather some tools. There are all types of garnishing tools on the market, but just having a few simple tools which you probably already have on hand, will accomplish a lot.

To make punch special, use ice molds. I like using a bundt pan and placing various things in the mold that goes with the occassion. To make an ice mold using a bundt plan, first layer a small layer of water in the pan and freeze. After it has frozen, then place in anything you want to show through the mold. For Christmas I use plastic holly leaves. For different occassions, I use different silk flowers. Almost anything can be used that will hold up to liquid. After you place in your decoration, layer another small layer of water, and freeze, continuing to do so until the mold is filled.

When serving butter, instead of puting out a tub of butter or large slab, cut butter squares or pats or make butter molds.

Fill deviled eggs to give them a distinquished look.
Pipe a layer of mashed potatoes around the inside rim of a bowl of mashed potatoes. Finish with a design in the middle such as a star outline.
Use to fill celery with peanut butter or softened cream cheese.

Use paprika to srinkle things such as the top of a bowel of potato salad or the tops of deviled eggs.

Use a sprig of parsley on individual plates or a few sprigs on the edge of a meat filled platter.

Use a sprig of mint on individual dessert plates or a few sprigs to garnish a dessert tray.

Place green and purple grapes around a meat platter or frosted grapes for desserts or a dessert platter.