Serves: 0
* Apple garnishes, which can add a very festive touch, look difficult but are easy to make. It is important to use a sharp knife with a sharp point for nice clean cuts. Room temperature apples are best for carving. Select the size and shape of apples according to directions. Red apples have more color contrast between peel and pulp then green or yellow apples. Try alternating red and green apple pieces for variety. To prevent the cut apples from darkening, brush all cut surfaces with lemon juice. Cover carved apples with a damp towel, then wrap in plastic wrap. Refrigerate until ready to serve. Best used within 2 to 3 hours. Use as a garnish for Bird
You will need a small sharp knife, whole clove (optional) and wooden pick (optional).
Select a long, slender apple. Remove stem. Cut a thin lengthwise slice from one side of the apple reserve slice for head. Place apple on cut side (A). To make tail, cut a small V-shape wedge from center top of apple. Cut several V-shape slices from same opening, making each slice the same thickness. To form wings, repeat series of V-shape cuts on each side of apple (B). To form head, carve head and neck shape (C). If desired, insert a whole clove for an eye. To assemble, cut a small hole with tip of knife in front of apple (D). Insert neck and head section, supporting with a wooden pick if needed. Form tail and wings by spreading slices slightly (E). Brush cut edges with lemon juice to prevent darkening. Cover with a damp towel, then wrap in plastic wrap refrigerate until ready to serve.
Feathers
You will need a small sharp knife.
Select a long, slender apple. Depending on diameter of apple, cut apple into 4 to 6 lengthwise wedges. To form feathers, follow above directions for Bird tail or wings. Spread slices apart slightly and brush cut surfaces with lemon juice. Use individually or as a group with frilly green onion brushes
Rose
Follow directions for Tomato Rose If peel is too stiff or brittle when shaping rose, soak peel briefly in Salt Solution Brush cut surfaces with lemon juice. Fill center with shredded lemon peel, if desired, and surround with parsley or watercress.
This Apples recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
