Even More Fashion Fierce Foodie Ideas
Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century. For this reason, they are the perfect garnish to decorate any drink made with chartreuse.
Chrysanthemums are tangy yet slightly bitter buds that in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They add a kind of Asian flavored twist to tomato-based cocktails. They look gorgeous suspended in tomato aspic. Sprinkle the petals in a salad or on the surface of a bowl of tomato soup to add visual interest.
Red clover is an edible flower that really goes well with lamb. This is because it has a bit of a licorice flavor. The flower also makes a nice garnish for a glass of Sambuca or Pernod,
One of the most glamorous garnishes you can use to garnish a glass of champagne or champagne cocktail is a real orange blossom. Although I don’t recommend eating the waxy petal it gives drinks a very elegant touch.
Another great substitute for the maraschino cherry in a cocktail is to make your own brandied cherry. All this requires is soaking your favorite type of cherry in a bottle filled with brandy. These brandied cherries can also be used to garnish desserts.
To add a dash of glamour to a glass of champagne sprinkle a bit of edible gold glitter into the glass. Edible gold glitter flakes also look really great sprinkled on top of a thickly iced chocolate cake.
Soaked cherries are all the rage for garnishing drinks in trendy bars. For garnishing old-fashioned cocktails, manhattans and martinis try using Queen Ann cherries that have been soaked in dry French Vermouth,
To add a peppermint twist to a mug of hot chocolate try garnishing it with a candy cane. You can also grind up a candy cane in your food processor until it is powder and use it a rimming powder for your mugs.
Honeysuckle flowers make a beautiful and unusual garnish for just about any type of food. The petals are slightly sweet tasting and go well in salads. A few blossoms look great with roast beef or roast pork.
To make a really unusual looking garnish for gazpacho, a bowl of tomato soup or a bloody Mary simply drop one whole dandelion blossom into the center of the bowl or the glass. Make sure you buy your dandelion blossoms from a specialty market. Dandelions add a slight peppery taste to dishes.