Edible Floral Garnish (Dedicated to Bergy)
January 24, 2015
"This bit of artistry is from a book I have titled “Garnishing & Decoration” by Rudolph Biller. He believes that food should taste good, but also be eye-catching. I shared a photo of this garnish w/Bergy in a Photo Challenge at another site nearly 6 years ago & she encouraged me to enter it as a formal recipe. I did & now I get to do it again here at Zazz. Making this “recipe” is a bit like putting an easy puzzle together. There’s no real cost & it transforms an ordinary plate of food into art. How does the saying go, Bergy? “A picture is worth a thousand words.” This garnish speaks volumes about how much a cook cares about her guests & the dining fare they are about to enjoy. :-)"
- Serving Size: 1 (109.1 g)
- Calories 14
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 240.1 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 1 g
- Sugars - 1.4 g
- Protein - 0.8 g
- Calcium - 17.5 mg
- Iron - 0.4 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
NOTE: Before we start the Prep Steps, I need to say that I frankly think it’s easier to eyeball the pic & duplicate it than to follow more-complex directions. That said, directions are part of the process so read through them & decide your own best method.
Do not peel the cucumber. Cut 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 each 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 shaped 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 (Remember I warned you the "eyeball method" would be easier, but you do need to read the 'finishing touch" in Prep Step 7).
The final step invites your creativity. The center of the flower can be made w/a variety of options. You can use cheese, an egg slice, a carrot coin, a halved cherry tomato (or chopped tomato), red or yellow bell pepper or even a slice of cucumber cut from the tapered end you were about to discard.
Tips & Variations
- No special items are required