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How to Garnish


Dairy Garnishes
Dairy garnishes encompass a few different kinds of techniques and ingredients. In this section, we'll talk about how to make butter shapes, how to make egg chickens, and how to pipe cream cheese.

Try It!
Here are some recipes from our collection to use with garnishes:

Butter Shapes

Top stacks of piping hot pancakes with two or three butter curls.

To make butter shape garnishes:

Ingredients:
Bowl of hot water
Sticks of butter or margarine, chilled
Bowl of ice water

Equipment:
Butter curler (for butter curls)
Butter paddles (for butter balls)
Cutting board
Paring knife
Small bowl
Metal teaspoon
Waxed paper
  1. For butter curls, place butter curler in hot water. Starting at far end of 1 butter stick, pull curler firmly across the top of the butter. Place finished curl in ice water. Repeat for desired amount of curls, dipping curler into hot water before starting each curl.

    Pull curler across top of butter.
    ©2006 Publications International, Ltd.
    Pull curler across top of butter.

  2. For butter balls, place butter paddles in ice water until cold. Place 1 butter stick on cutting board; cut into 1/2-inch pieces with paring knife.

    Cut butter into 1/2-inch pieces.
    ©2006 Publications International, Ltd.
    Cut butter into 1/2-inch pieces.

  3. Using fingers, shape butter pieces into balls. Chill until firm, if necessary.

    Roll butter pieces into balls.
    ©2006 Publications International, Ltd.
    Roll butter pieces into balls.

  4. Roll each ball between scored sides of paddles, moving paddles in small circles in opposite directions.

    Roll each ball between scored paddles when making butter shapes.
    ©2006 Publications International, Ltd.
    Roll each ball between scored paddles.

  5. For molded butter, allow one butter stick to stand at room temperature. Place candy mold in ice water until cold. Press butter firmly and evenly into mold.

  6. Gently remove molded butter from candy mold using tip of paring knife.

    Place finished butter balls in water.
    ©2006 Publications International, Ltd.
    Remove molded butter with paring knife.

Hard Cooked Egg Chicken

Decorate a platter of baked ham with a family of egg chickens.

To make hard cooked egg chicken garnishes:

Ingredients:
red or yellow bell pepper
ripe olive slice
hard-cooked egg, shell removed

Equipment:

Cutting board
Paring knife
  1. Place bell pepper on cutting board. Cut lengthwise in half with paring knife. Remove stem, membrane and seeds; discard. Cut one 2 x 1 ½ inch rectangle from each pepper half.

    Cut a rectangle from the bell pepper.
    ©2006 Publications International, Ltd.
    Cut a rectangle from the bell pepper.

  2. For tail, trim both long sides of 1 pepper rectangle at an angle. Make zigzag cuts along wide end of same rectangle.

    Trim rectangle at an angle for tail when making egg chicken garnishes.
    ©2006 Publications International, Ltd.
    Trim rectangle at an angle for tail.

  3. Cut remaining pepper rectangle in half lengthwise. For chicken's comb, cut zigzag edge along 1 long side of 1 rectangle half. If desired, trim comb to make proportional to egg.

    For comb, cut zigzag edge.
    ©2006 Publications International, Ltd.
    For comb, cut zigzag edge.

  4. Cut a small triangle from remaining rectangle half for beak; set aside.

    Cut a small triangle for beak.
    ©2006 Publications International, Ltd.
    Cut a small triangle for beak.

  5. For eyes, cut 2 tiny pieces from olive slice; set aside.

  6. To assemble egg chicken, cut a long thin lengthwise slice from egg with paring knife; discard. Place egg, cut side down, on cutting board.

    Slice egg with paring knife when assembling an egg chicken garnish.
    ©2006 Publications International, Ltd.
    Slice egg with paring knife.

  7. Cut a horizontal slit in wide end of egg. Insert tail, peel side up, into slit. Cut a lengthwise slit in top of narrow end of egg; insert chicken's comb into slit.

    Insert tail peel side up.
    ©2006 Publications International, Ltd.
    Insert tail peel side up.

  8. Cut a hole in front of narrow end of egg; insert beak. Position an olive piece on either side of beak for eyes.

    Cut a hole in front for beak.
    ©2006 Publications International, Ltd.
    Cut a hole in front for beak.

  9. Garnish as desired.

    Garnish with hard cooked egg chicken.
    ©2006 Publications International, Ltd.
    Garnish with hard cooked egg chicken.

Piped Cream Cheese Garnish

Squiggle cream cheese over thin slices of smoked salmon on crackers or bagel chips for the perfect accent.

To make piped cream cheese garnishes:

Ingredients:
whipped cream cheese
fresh dill (optional)

Equipment:
large zipper-style plastic food storage bag
large spoon
kitchen scissors
  1. Fill plastic bag about 12 full with cream cheese using spoon. Seal bag securely. Cut small piece off bottom corner of bag with kitchen scissors.

    Cut small piece from bottom corner.
    ©2006 Publications International, Ltd.
    Cut small piece from bottom corner.

  2. Position sealed end of bag in your writing hand. Position fingers near opening of bag; place other hand under bag.

  3. For squiggles and lines, hold plastic bag at 45 degree angle about 1/4 inch from surface of food. While gently squeezing bag, guide bag to create desired design. At end of each squiggle or line, stop squeezing bag and lift away from food. Trim with fresh dill weed, if desired.

    Guide bag to create desired design when making cream cheese garnishes.
    ©2006 Publications International, Ltd.
    Guide bag to create desired design.

  4. For puffs and dollops, hold plastic bag at a 90 degree angle. Position opening just above food and gently squeeze, lifting bag slightly while squeezing. When puff or dollop is desired size, stop squeezing and lift up bag. Trim with fresh dill, if desired.

    Gently squeeze bag to create cream cheese puff.
    ©2006 Publications International, Ltd.
    Gently squeeze bag to create cream cheese puff.

In the final section, learn how to make another breakfast favorite, bacon, into beautiful garnishes.

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