This is not at all difficult and will make food you purchase or cook look so much better on your table.
To garnish individual hors d'oeuvres or mini desserts, try these:
- Finely chopped chives
- Small basil leaves or dill sprigs or chopped basil
- On quesadilla bites: spoonfuls of sour cream and pieces of green onion, sliced at an angle
- Very finely chopped tomato
- Quartered, pitted black olives
- Pine nuts (best to avoid if your event will have children)
- Creme fraiche (mix 2/3 part sour cream and 1/3 part heavy cream, let sit overnight, covered, on top of the refrigerator--if too thick add a a drop or two of heavy cream) drizzled in a crisscross pattern from a squeeze bottle (costs about a dollar at a party store or restaurant supplier). You can also use the crisscross drizzle pattern with chocolate syrup from a squeeze bottle on mini desserts
- Small strips of lemon zest
- Crumbled feta or blue cheese
- Mini chocolate chips on mini desserts or pomegranate seeds then sprinkled with powdered sugar or cocoa powder
- One chocolate curl (use a vegetable peeler on the side of a chocolate bar) on each mini dessert-we do not use dragées (silver or gold sugar balls) or commercial sprinkles because they contain too many preservatives and look artificial
An easy garnish for your hors d'oeuvre or mini dessert trays, as opposed to garnishing each piece:
Frosted fruit--Prepare an egg wash of one egg white beaten with one teaspoon water and dip bunches of grapes, lemons, limes, satsumas, Sekel pears, or figs in the egg wash, then roll on a plate of sugar--Dazzling! Let dry about 30 minutes, then store in the fridge until near serving time. Before your event begins, pile the sugared fruit (not too high) in the middle of your platters or trays and arrange the hors d'oeuvres or mini desserts around the piles.
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841
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