TIP OF THE DAY: Eat The Decorations
Use small cookie cutters to make tasty platter decorations and plate garnishes from fruits, vegetables and cheeses. Stars, crescents, diamonds and flowers are good all-purpose shapes. Use leaves, snowflakes, hearts and lobsters for seasonal accents. Make garnishes that contrast in color with the foods and plates they’ll decorate: RED beets, watermelon radishes and watermelon; YELLOW pineapple and bell pepper; ORANGE persimmon, cantaloupe and carrots; WHITE cucumber, daikon radishes and zucchini; GREEN kiwi, honeydew and star fruit. Choose firm items that can be sliced flat, eaten raw and won’t turn brown (like apples do). Select easy-to-slice, semi-firm cheeses like Cheddar (yellow or white), Edam and Gouda (yellowy-white) or provolone (white). You’ll find more ideas browsing through your produce and cheese departments.
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