Prep 5 mins
Cook 0 mins
This is from a book I have titled *Garnishing and Decoration* by Rudolph Biller who believes that the food we share should taste good, but also be eye-catching. I shared the photo of this garnish w/Bergy in her May Photo Challenge. Encouraged by her to enter it as a formal recipe, I decided to do so since it is such an easy & inexpensive quick fix that chgs an ordinary platter into something spectacular. Since 1 pic is always worth a thousand words, I posted the pic I shared w/her. *Edited To Add* -- I have now posted a 2nd pic to show just 1 example of potential use for the garnish. :-)
- Do not peel the cucumber. Start by cutting off 1 tapered end of the cucumber & discard it. Cut 3 segments (3/4 in wide) from the cucumber & halve each thru the center. You now have 6 segments.
- Place 4 of the segments (center cut side down & rind side up) on your cutting board & cut ea diagonally so you have 8 segments that will form the petals of the flower.
- Use 1 of the last 2 segments to thinly slice the half-moon pieces that will form the stem of the flower & trim them as shown in the pic.
- Using a vegetable peeler, peel 1 or 2 strips of cucumber rind & cut into several leaf shapes as shown in the pic.
- Using a 1-inch diameter cookie cutter (rd or scallop-edged), cut cheese slices for the pieces that will be the center of your flower. Assemble the garnish on your platter as shown in the pic or as desired. All done!
This is a great garnish! I couldn't wait to try this after FT posted the pictures of it with my Boursin Stuffed Eggs. I used it on a platter with Delicate Cucumber and Strawberry Tea Slices, so I used pieces of chopped strawberry for the center of the flower and for the little buds. thanks for sharing!
Absolutely wonderful Twizzle Stick darlink! SUCH a simple idea and yet SO stunning! I followed your instructions to the letter, and then tweaked and added a tomato skin petal middle and a couple of capers as buds..........see photos! I made this as a special garnish for Boursin Stuffed Eggs, and it looked like a painting. I am ONLY surprised, that given your lovely photos, that this has NEVER been made and reviewed before. I plan to dine out on this garnish many times, thanks to you! Made for PAC Spring 2010, you have been a VERY good baby! LOL! FT:-)