Fancy Food Styling Carol Duvall Show : Episode CDS-335 -- More Projects »
Spiral Cucumber
Materials:
english or regular cucumber
chopstick or skewer
small, sharp paring knife
Steps: - Cut the ends off the cucumber, then insert the chopstick or skewer into the entire length of the cucumber.
- Using a sharp paring knife, start at the top and cut into the cucumber until you reach the chopstick or skewer.
- Continue cutting in a spiral motion all the way down the cucumber. Be sure the knife point stays against the chopstick or skewer.
- Leave about 1/4" of skin between each spiral.
- Use for a platter garnish. For a plate garnish, use a pickle cucumber.
Fruit Fans
Materials:
strawberries (other fruits may be used)
small, sharp paring knife
Steps: - Be sure the fruit is in good condition with the green stem intact.
- Hold the strawberry with the green cap toward you, then cut parallel lines along the fruit toward the cap.
- Fan strawberry out on a dessert plate or salad plate.
Cornflowers
Materials:
ear of corn
cherry tomatoes - one tomato yields 2 cornflowers
fresh parsley
bowl
knife
Steps: - Remove husks from corn and trim off the pointed tip.
- Place ear into a bowl and pour boiling water over it to cover. Let stand one minute, then drain the corn and run cold water over the ear until it has cooled.
- .Holding the corn firmly, use a sharp knife to cut crosswise through the end opposite the stem. Make each slice about 1/4" thick.
- Select a cherry tomato and neatly cut it in half.
- Place each tomato half, cut side down, in the center of a slice of corn. Sprinkle a pinch of fresh, minced parsley in the center of each flower.
Salad Dressing Cups
Materials:
cucumber or Daikon radish
small, sharp paring knife
Steps: - To create petals, cut into the cucumber or radish at a slant from top toward the center. Petals can overlap. Cut four to five petals.
- Pull out the center. About 1/2" below the petals, cut the bottom off flat. This will seal the cup so that the salad dressing will stay inside.
Plate Painting
Materials:
raspberry sauce (frozen raspberries, sugar, cornstarch)
vanilla sauce (egg yolks, sugar, scalded milk, vanilla, light cream)
plate
toothpick
Raspberry Sauce:
Puree two 12-1/2 oz. packages of thawed frozen raspberries in a blender. Add sugar to taste (approx. 1/2 cup). Place in a saucepan and heat until sugar dissolves. Continue heating and stirring until the mixture is translucent. Add a pinch of cornstarch to thicken, if necessary.
Vanilla Sauce:
Whip 2 egg yolks and 1/4 cup sugar until fluffy. Slowly pour 3/4 cup scalded milk into egg yolk mixture. Wait until it doubles in volume. Pour it back into the milk saucepan and cook slowly, stirring continuously until mixture thickens. Mix 1/2 teaspoon vanilla and 1/2 cup light cream together in a separate bowl. Add to heated mixture. Refrigerate with plastic wrap on the top to prevent a film from forming.
- Note: Vanilla sauce can also be found at local grocery stores and specialty stores under the name Creme Anglaise.
Steps: - Pour raspberry sauce on the plate to cover. Roll the plate around to spread the sauce evenly.
- Place the vanilla sauce in a plastic bottle with an applicator tip and swirl the white vanilla sauce over the raspberry sauce.
- Use a toothpick to draw lines from the center outward to the edge of the plate. For a different look, alternate that stroke and pull the toothpick from the outer edge inward.
- To make hearts, dot the vanilla sauce on the raspberry sauce and draw the toothpick through the center of each dot.
- Add your favorite dessert on top and enjoy!
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