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Go to Garnish?

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JBloggs

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What is your go to garnish?
Definition:
A garnish is an item or substance used as a decoration or embellishment and often a flavor component on a prepared food dish or drink. In many cases, it may give added or contrastingflavor, some garnishes are selected first to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment which is primarily a prepared sauce product of a specific flavor added to another food item.Parsley is an excellent example of an old fashioned garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish. Typically, few diners eat parsley garnishes.
A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when aMai Tai is topped with any number of tropical fruit pieces. Sushi, the Japanese fish dish, may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish, for example an entrée could be topped with a sauce and then a sprig of parsley would be added as a garnish.
 

Arks

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My favorite garnish is doughnuts.
 

Madeleine

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  1. Powdered sugar
  2. Scallions
  3. Red Peppers
  4. Shredded Cheese
  5. Sauted Tomatoes
 

egoodell

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We use herbs a lot since I can keep them going in the walk out basement with the big window letting sun in. We also have a big wine barrel of rosemary behind the house that keeps going through the winter. And Chris has some big windows that were replaced so I will try and make some winter gardens with them. For sweet we use powdered sugar a lot.
riki
 

Penelope

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Some of those plates don't look garnished to me, they look messy...there is a fine line.
 

Samster

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Edible flowers and herbs from the garden. This time of year is perfect for pansies!
Followed by fruit garnishes, like fanned strawberries with a few blueberries, star fruit, kiwi, mini bananas, and the always available orange.
We can now get the tiny "wine" grapes here, which I do love (even though I'm not a fan of grapes as JB knows...hahaha).
 

Arks

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Some of those plates don't look garnished to me, they look messy...there is a fine line..
Penelope said:
Some of those plates don't look garnished to me, they look messy...there is a fine line.
It's nearing lunch time, I'm starving, and they all look great to me right now! Let me at 'em.
 

JBloggs

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I provided photos as examples, I deleted them. I don't want people to comment on the photos, that is not what this thread was asking. Some people DO have icky plate presentation and some of the best food does not photograph well. I was just providing samples to get the whole "Garnish" idea.
 

YellowSocks

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Mint... grows like a weed next to the water spigot and lasts early spring through late fall.
=)
Kk.
 

gillumhouse

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I use marachino cherries for color, sometimes alone as stemmed in the center of a dish of vanilla yogurt or with mint leaves on each side. I also use sprigs of mint. For my baked pineappple toast I put pineapple with a cherry at each end of the platter. The only thing I serve plated is my manicotti dinner entree. It is served on a plate with a sprig of rosemary topped with a slice of roma tomato and thin slices of green or red pepper (or both) coming from the bottom of the sprig and a half of a black olive tying it all together - a flower. It really looks great.
 

greyswan

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some of these have already been repeated but here are a few of the garnishes we have used:
fresh basil with slice of tomato
mint
powdered sugar
sliced and fanned avocado
sugared grapes (love those mini grapes - can't get the very often here)
sprigs of fresh herbs - thyme, verbena, whatever is available
sliced and twisted orange slice
dusting of cinnamon or nutmeg
 

Mountain Inn

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater
 

JBloggs

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater.
Is a daylilly too big for a plate garnish, how do you use it? I am very interested! Thanx.
 

Madeleine

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater.
Is a daylilly too big for a plate garnish, how do you use it? I am very interested! Thanx.
.
I tried them. I have some gorgeous daylilies. They can be a little overwhelming and, of course, intimidating to the guests. If you use them, explain they are edible and how to eat them!
We had a co worker from China who gave us a bag of candies from China. He nicely explained that the wrappers were rice paper and were edible which was good as there was really no way to get them off in one piece.
 

Mountain Inn

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater.
Is a daylilly too big for a plate garnish, how do you use it? I am very interested! Thanx.
.
The smaller lilies, like Stella Dora (I don't have the name spelled correctly), are often small enough for garnish on their own. And the larger ones can be incorporated into the dish itself. I find it takes a bit of convincing for some folks to be tempted to taste one, tho. (see http://www.frontrangeliving.com/garden/daylilies.htm for some examples0. A word of caution...daylilies are edible, but many lilies are not. More info at http://flower.lifetips.com/cat/57119/edible-flowers/index.html about ones that can be uses. http://www.abouteating.com/edible-flowers.shtml this site lists a good variety of flowers that can be used to garnish and/or serve as ingredients for recipes.
I have lots of our food dishes in photographs, but most are not where I can link them to include. I need to learn how to add just a photo into a message.
 

Madeleine

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater.
Is a daylilly too big for a plate garnish, how do you use it? I am very interested! Thanx.
.
The smaller lilies, like Stella Dora (I don't have the name spelled correctly), are often small enough for garnish on their own. And the larger ones can be incorporated into the dish itself. I find it takes a bit of convincing for some folks to be tempted to taste one, tho. (see http://www.frontrangeliving.com/garden/daylilies.htm for some examples0. A word of caution...daylilies are edible, but many lilies are not. More info at http://flower.lifetips.com/cat/57119/edible-flowers/index.html about ones that can be uses. http://www.abouteating.com/edible-flowers.shtml this site lists a good variety of flowers that can be used to garnish and/or serve as ingredients for recipes.
I have lots of our food dishes in photographs, but most are not where I can link them to include. I need to learn how to add just a photo into a message.
.
Stella D'Oro. I have those, too. And, yes, smaller, more compact flower and an earlier bloomer.
 

JBloggs

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Presentation is what makes breakfast fun for me. Our "Go to" garnishes for savory dishes are usually herbs, as we grow lots of them. Basil (regular sweet basil and lemon basil are our favorites), parsley (curly and flat), chives, rosemary, thyme are favorites.Edible flowers...remember to include daylilies. We have now built a cold frame in an attempt to have our own herbs available longer.
We grow and use several kinds of different mint. Apple, orange, peppermint, spearment. And bushels of lemon balm spring up everywhere if we aren't careful. Mountain mint.
With egg dishes, I find a tiny bit of diced red bell pepper works well for color contrast. As does a rosemary sprig. And a papricka sprinkle adds to savory dishes what a dash of confectioner's sugar does for sweet entrees.
We also use contrasting fruit garnishes even with fruit dishes...3 tiny balls of canteloupe with a sprig of mint, for example.
We also use designer dessert sauces by Lyons (strawberry, chocolate, white chocolate, and kiwi are our faves) to add squiggles here and there. Great for making hearts at Valentines, or anytime. A dollop of strawberry, with a tiny dot of white choc in middle, pulled thru with a sharp toothpick for quick hearts...they look good in little curved row of three.
Fruit example link: https://www.facebook.com/#!/photo.php?fbid=10150332854665476&set=pt.262454050475&type=1&theater With this dish, I give the guest a tiny garnish knife and let them know I have already split the melon under the apple mint on the right.
For desserts and for sweet entrees, the designer sauces add a great little flourish: https://www.facebook.com/media/set/?set=a.312705835475.189194.262454050475&type=1#!/photo.php?fbid=10150091663570476&set=a.312705835475.189194.262454050475&type=3&theater.
Is a daylilly too big for a plate garnish, how do you use it? I am very interested! Thanx.
.
The smaller lilies, like Stella Dora (I don't have the name spelled correctly), are often small enough for garnish on their own. And the larger ones can be incorporated into the dish itself. I find it takes a bit of convincing for some folks to be tempted to taste one, tho. (see http://www.frontrangeliving.com/garden/daylilies.htm for some examples0. A word of caution...daylilies are edible, but many lilies are not. More info at http://flower.lifetips.com/cat/57119/edible-flowers/index.html about ones that can be uses. http://www.abouteating.com/edible-flowers.shtml this site lists a good variety of flowers that can be used to garnish and/or serve as ingredients for recipes.
I have lots of our food dishes in photographs, but most are not where I can link them to include. I need to learn how to add just a photo into a message.
.
speaking of edible vs lethal - - as a mycologist told me last month, I'll help you pick 'em but I expect 50% of the take. We'll pick 'em and then you sautee 'em in some nice butter that night and call me the next day to come by and collect my share.

 
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