Be sure to try these sprightly garnishes to zip up a sandwich, add color to potato salad or decorate an hors d'oeuvre tray. Circle a roast with fresh sprigs of watercress and spiral mushrooms broiled in butter. Turn a simple platter of sliced ham into a work of art by bordering it with frosted grapes.
Citrus Blossoms
Cut a thin slice from stem end of large lemon or lime. Holding cut end down, make slanted gashes in staggered fashion around side of fruit. Cut one short gash across top.
Thinly slice a smaller lemon or lime crosswise; cut slices in half. Using larger halved slices at the base of the flower and smaller ones at the top, insert peel side out in gashes.
Lemon Or Lime Roses
Cut thin slices from stem end of lemon or lime. Starting just above cut end, cut around lemon in a continuous motion (without removing knife) to form a spiral of peel. Carefully curl the peel spiral to resemble a rose.
Vegetable Daisies
Cut pared small turnip or rutabaga into thin slices, cut out circles with a scalloped or round cutter. Make v-shaped notches around plain circles to form petals. Attach thin carrot shapes to center of each circle with wooden pick or dab of cream cheese.
Spiral Mushrooms
Remove stems and skin from large fresh mushrooms. On the rounded side of each cap, cut curved slits from center to outer edge. Make a second set of cuts parallel to previous cuts. Lift out small wedge of mushroom that remains between each cut.
Pickle Fans
Use small sweet or dill pickles. Cut 4 lengthwise slits from one end of pickle almost to the other end. Spread gently to form an open fan.
Radish Roses
Remove stem and root ends from large radishes. Cut thin petals around radishes; place in bowl of ice and water to open and crispen.
Frosted Grapes
Dip small clusters of grapes into slightly beaten egg whites, then into granulated or colored sugar. Dry on rack.
