Serves: 0

* See note below.

* 1. Garnishes should be edible whenever possible and should compliment the food, such as lemons with fish and onions with meat. Keep your menu in mind as you plan your garnishes. If wooden picks are used to fasten leaves or petals, caution your guests as you serve. 2. Garnishes should enhance the food with color, not overpower it. Consider the color of your serving dishes and table decorations in creating a total picture. White garnishes can be tinted with liquid food colors for a pastel accent. First add food color to water, then soak the garnish until you have achieved the depth of color you wish. If you prefer, natural dyes such as beet juice, grape juice and carrot juice can be used. 3. Keep garnishes simple, natural and fresh. Do not over-garnish. Combine garnishes only if their colors, proportions and shapes are compatible.

4. Always use fresh, high quality ingredients. Dried, withered or mealy foods will not produce attractive garnishes.

5. Garnishes can add height and shape to a platter of food.

6. An arrangement of garnishes can make an attractive centerpiece.

7. Thinner slices and deeper cuts will make vegetable garnishes "bloom" more in ice water. For flowers and curls, allow garnishes to stand in ice water for at least 30 minutes. Longer soaking will cause more blooming. The ice water also crisps and freshens the vegetables.

8. Some firm vegetables, such as turnips, become too brittle in ice water and may crack. If you have wrapped or curled slices of brittle vegetables to make flowers, do not soak them in ice water.

9. To make brittle vegetable slices more pliable, soak them in a Salt Solution of 2 teaspoons salt in 1 cup of room temperature water for 10 to 20 minutes. Rinse well before using.

10. To transport garnishes, arrange in a single layer on a tray. Dip lightweight towels in ice water, wring them out and place lightly over the garnishes. Cover the tray with foil, sealing the edges.

11. For best results, keep your garnishing tools in good condition. Wash them by hand and dry thoroughly. Store them where the edges won't become blunt or dented. Reserve your garnishing knife for delicate jobs only.

More Recipes from the All-Occasion Appetizers Cookbook:
Garnishing Tools From Your Kitchen
Guidelines For Garnishing
Serving from a Chafing Dish