TIP OF THE DAY: Flash-Fried Herbs & Other Christmas Garnishes | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Flash-Fried Herbs & Other Christmas Garnishes | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Flash-Fried Herbs & Other Christmas Garnishes

A bit of red and green garnish turns almost anything into holiday fare.

Since so many of our foods are white or beige, they can use a colorful lift.

While a baked brie topped with cranberry relish and rosemary is a holiday staple in our home, we love garnishing other foods with crisp, flash-fried herbs.

Try it: You’ll discover a colorful, flavorful garnish that can be added to just about everything.

And, it takes less than a minute to cook the cleaned herbs.

Basil, parsley and sage can be flash-fried as a tasty garnish. Combine them with a red garnish for a Christmas effect.

  • 1 bunch fresh herbs
  • 1/4 cup cooking oil
  • Salt

    1. WASH, pat dry and pinch the leaves from the stems.

    2. HEAT the oil in a small skillet over medium-high heat. When hot, fry 6–8 basil or sage leaves, or equivalent parsley, at a time until crisp, 2–3 seconds.

    3. TRANSFER the herbs to a paper-towel-lined plate. Sprinkle with coarse salt and set aside until ready to use.

    You can use the herbs in their raw state, or try these green garnishes:

  • Arugula
  • Baby spinach
  • Bell peppers, diced
  • Green beans, sliced
  • Other herbs: cilantro, dill, mint
  • Pickles, chopped
  • Scallion leaves, sliced or chopped
  • Snow peas or sugar snap peas, sliced
  • Watercress

  • Beets, sliced or diced
  • Bell peppers, diced
  • Cherry or grape tomatoes, halved
  • Cranberry relish
  • Pomegranate arils
  • Red caviar
  • Red condiments, e.g. chile sauce
  • Red grapes, sliced or diced

    Christmas Soup Garnish
    [1] A white soup or any white food—goat cheese, chicken breasts, fish, mashed potatoes, noodles, grains—gets a lift from pomegranate arils and fried herbs. Here, parsley is flash-fried (photo courtesy Chef Adrianne).

    Pita Christmas Trees
    [2] Cut pita rounds into triangle “trees,” and add a wood toothpick for the stem. Top with hummus and garnish with a small dice of red and green bell pepper. For more color, buy green hummus, or blend thawed green peas into regular hummus (photo courtesy Tribe Hummus | Facebook).

    Christmas Scallops Appetizer
    [3] Raw sea scallops are a favorite of ours. Serve them atop a slice of watermelon radish, or plate them as a first course as shown. Garnish with a bead of salmon caviar or an dab of chile sauce, plus a leaf of parsley (photo courtesy HMF | The Breakers).

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