Just as with the vegetable garnishes from last week, I got these from someone else. I don't usually do garnishes, but looking at these, it might be time to start! They beautify the plate so easily.

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Lemon Twist

Cut the lemon crosswise into thin slices, 1/8 inch thick (the same thickness as a stick of gum). Place the slices flat on your cutting board and insert the tip of your knife in the center. Pull the knife toward the edge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions to form a fan.

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Orange Citrus Spiral

Peel a long, continuous strip of orange peel around the orange. Start at the stem end of the orange and finish at the blossom (navel) end. Use a channeling tool (Sydney here, I'll be totally honest, I have no clue what a channeling tool is but I have this orange peeler from Pampered Chef that I think would do the trick) to remove the orange part and some of the white part of the orange.

Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use, remove the straw and cut away the area touched by the tape.