Newspaper article St Louis Post-Dispatch (MO)

Garnishes Dress Up the Table

Newspaper article St Louis Post-Dispatch (MO)

Garnishes Dress Up the Table

Article excerpt

GARNISHES CAN give your holiday spread a touch of style.

Here are a few tips and ideas, thanks to "The Southern Living Cookbook" and Kathleen Royal, an Oxmoor House home economist.

Golden Rule: When trying to decide on a garnish, look at a recipe's ingredient list. Try to choose something from the list to use as a garnish. For example, lemon curls or lemon twists on a lemon meringue pie add a sunny touch.

Herbs: Fresh herbs are easy to come by today in most grocery stores. A less expensive option is to grow a few of your own on a well-lighted windowsill. Try a simple sprig of basil, rosemary, mint, sage or oregano as a nice complement to main dishes.

Frosted grapes or cranberries: Add a splash of color to the turkey serving platter or a table centerpiece. To frost grapes or cranberries, place them on a wire rack (grapes can be frosted individually or in bunches). Beat an egg white until frothy. Paint fruit with egg white, using a pastry brush, then sprinkle with sugar while still wet. Allow to dry in a cool place, but do not refrigerate because the moisture will melt the sugar.

The California Table Grape Commission offers a slightly different alternative to frosting grapes. Combine 1/2 cup sugar and 2 envelopes unflavored gelatin, mixing well. Dip grape clusters in water, then sprinkle the gelatin mixture in a sieve over wet grapes. Place on waxed paper until dry.

Apricot roses: Roll dried apricots flat with a rolling pin. Take one, fold in half and pinch it at the bottom to make the center of the rose. Wrap other flattened apricots around to form petals; place a toothpick in bottom center to hold together. These look especially nice surrounding a turkey.

Fans: Slice celery stalks into 3- or 4-inch lengths. Using a sharp knife, cut several slits at one or both ends of each piece of celery, cutting almost to, but not through, center. …

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