Dressing the food
So you’ve picked a menu and
cooked the morsels? Congratulations, your work is … well, half done at
any rate. Remember, appearance is every bit as important as taste, and
if you don’t make the extra little effort to make your creations look
all lovely and inviting, you might as well have just bought everything
ready-made.
Color and contrast and shape, oh my!
Pair simple ingredients together not only for their flavors, but
also for their colors. Top a pale green cucumber
slice with a white cheese spread and a slice of roasted red pepper;
sprinkle marinated mushrooms with fresh green parsley, serve your hummus
with a sprinkle of dark red paprika. Use a cookie cutter to produce
bread pieces in pretty shapes; cut cheese into an array of cubes,
wedges, and slices; use a cake decorating set to pipe spreads and cheese
mixtures onto raw veggies, crackers or toast. The platter is your blank
canvas; the food, your palette.
Garnishes galore!
Now I’m not suggesting you carve a rose out of a radish, or
anything, since I’m assuming you actually have some semblance of a
life, and many ways you’d rather spend your precious time. But simple
low-prep garnishes, such as lemon, lime and orange wheels, sprigs and
sprinklings of fresh herbs (curly parsley is the popular choice, of
course, but dill, mint and basil also work wonderfully), or parmesan
shavings/curls, can do wonders for dressing up a platter or serving
tray.
Topping your creations with sesame seeds, poppy seeds, sunflower
seeds, toasted pine nuts or walnuts can serve both as a flavor accent
and a decorative touch. A sprinkle of dark black fresh ground pepper or
thick white granules of coarse rock salt can also serve to improve both
the look and taste of your dishes.