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Floral Garnish Without the Flowers (Dedicated to Bergy)

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“This is from a book I have titled *Garnishing and Decoration* by Rudolph Biller who believes that the food we share should taste good, but also be eye-catching. I shared the photo of this garnish w/Bergy in her May Photo Challenge. Encouraged by her to enter it as a formal recipe, I decided to do so since it is such an easy & inexpensive quick fix that chgs an ordinary platter into something spectacular. Since 1 pic is always worth a thousand words, I posted the pic I shared w/her. *Edited To Add* -- I have now posted a 2nd pic to show just 1 example of potential use for the garnish. :-)”
READY IN:
5mins
SERVES:
1
YIELD:
1 Floral Garnish
UNITS:
US

Ingredients Nutrition

Directions

  1. Do not peel the cucumber. Start by cutting 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.
  2. Place 4 of the segments (center cut side down & rind side up) on your cutting board & cut ea diagonally so you have 8 segments that will form the petals of the flower.
  3. Use 1 of the last 2 segments to thinly slice the half-moon pieces that will form the stem of the flower & trim them as shown in the pic.
  4. Using a vegetable peeler, peel 1 or 2 strips of cucumber rind & cut into several leaf shapes as shown in the pic.
  5. Using a 1-inch diameter cookie cutter (rd or scallop-edged), cut cheese slices for the pieces that will be the center of your flower. Assemble the garnish on your platter as shown in the pic or as desired. All done!

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