Flower Cheeses & Garnishes
Cheese 1 | ch ēz| noun
1. a food made from the pressed curds of milk : grated cheese | a slice of cheese | [as adj.] a cheese sandwich.
• a molded mass of such food with its rind, often in a round flat shape : a 50-pound, muslin-wrapped cheese.
• a round flat object resembling a cheese.
ORIGIN Old English cēse, cȳse; related to Dutch kaas and German Käse; from Latin caseus
ORIGIN early 19th cent. (originally in the sense [the right thing or something excellent] ): probably from Urdu, from Persian čīz ‘thing.’ The current sense dates from the 1920s.
Garnish |ˈgärni sh | verb [trans.]
1. decorate or embellish (something, esp. food) : salad garnished with an orange slice.
Garnish (noun) a decoration or embellishment for something, esp. food.
ORIGIN Middle English (in the sense [equip, arm] ): from Old French garnir, probably of Germanic origin and related to warn. Sense 1 dates from the late 17th cent.
Thesaurus: Garnish (verb) - garnish the dish with chopped parsley decorate, adorn, ornament, trim, dress, embellish; enhance, grace, beautify, prettify, add the finishing touch to.
Thesaurus: Garnish (noun) - keep a few sprigs for a garnish decoration, adornment, trim, trimming, ornament, ornamentation, embellishment, enhancement, finishing touch; Cooking chiffonade.
Garnishing Cheeses with Edible Flowers:
Flower cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. (Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes). Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oils, from which the scent and flavor of flowers are best derived.
- Edible flowers or herbs
- 2 cups dry white wine
- 1 envelope unflavored gelatin
- Lay the flowers and herbs flat on top of the cheese in the presentation that you want to display.
- Then remove the flowers and herbs, lay them aside in the pattern you want to display them.
- In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice. Keep stirring as it thickens, NOTE: Stir slowly so you don't create bubbles. (If it gets too thick, you can reheat and repeat.)
- Place the cheese in a dish to catch the drippings from your glaze.
- Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design pattern you planned.
- Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers.
- NOTE: Make as many layers of glaze as necessary to cover your decorations - can be three layers for a thick design. If the glaze thickens up too much, just reheat and replace in ice.
- Serve with crackers.
Edible Fuschia Flower Garnishes
The fuschia ovary is inferior and the fuschia fruit is a small (5–25 mm) dark reddish green, deep red, or deep purple, edible berry, containing numerous very small seeds. Many people describe the fruit as having a subtle grape flavor spiced with black pepper.
Fuchsia blossoms are edible as are the peppery grape-tasting berries which grow on long stems. The flower is a favorite garnish because of its many strong colors which can range from white to dark red, purple-blue, and orange. Their flavor is slightly acidic.