Garnish and Serve

You've asked, and we're here to answer: what's that garnish?

All of these are super, super simple to use. Nearly all of them require little-to-no effort aside from taking the product out of its package. They provide easy, eye-catching, impressive finishes to so many dishes that we make in the test kitchen.  

See below for our favorite and most often used garnishes that you may have spotted in our recent posts.

 
 

 Pickle Skewers- pickled garden vegetables, spicy cocktail onions, cornichons, jalepeno stuffed spanish olives. perfect for a bloody mary, or a new take on for a dirty martini. more color, texture, and bite than the traditional olive.
Mango Pearls- a fun, easy introduction to gastronomy. Unique and easy to use. Brightness in color & flavor are matched with an exciting, caviar-like pop. Perfect to garnish summery, tropical drinks or to watch dance in a champagne flute
Chocolate Mint- the refreshing qualities of mint combined with the richness and depth of chocolate, all packed into fresh leaves are ready to be muddled into a Mojito or blended into a Mudslide.

 

 
appetizer garnish
 

Black Lava Salt- the stark black, slightly shiny finish to this charcoal-infused sea salt is a perfect finishing salt for any dish featuring bright colors. Crunchy & savory with a hint of earthy black lava, this salt provides contrast in many ways.
Edible Herb Flowers-beautiful in flavor & looks, edible herb flowers like chive blossoms, African flowering basil, and fennel flowers offer delicate versions of their full-grown relatives’ flavors. Pluck off the petals and sprinkle them over a dish as a bright garnish, or leave them whole in the body of a summer salad or as a pop of color on a cheese board. 
Citrus Dust- all natural dried citrus fruit is ground in a blender to a super-fine dust and used as an easy, but elegant, unexpected, and bright garnish. Sprinkle it over the rim of a dish as a fragrant frame, or finish a dish with it as you would salt & pepper. It’s bright yellow-orange color pairs perfectly with seafood, poultry or grilled vegetables. 

 

 
dinner garnish
 

Spicy Radish Sprouts- the familiar bite of radishes combined with the light crunch of sprouts,  the bright whites, purples, yellows, and greens and a unique, wild shape are a natural way to enhance any salad, chilled noodle dish, or sandwich. We love them as a spicy addition to a cheese board.
Lavender Salt- French Atlantic grey sea salt with blue lavender flowers provide lightness & floral notes to any Spring or Summer dish. Beautiful to sprinkle over a soft cheese or fresh fruit. Perfect for rimming a glass of fruity, white sangria.  
Fresh Farmer's Cheese- versatile, creamy, and tender- this multi-purpose cheese can be crumbled, grated, shredded, or melted to finish a dish. It’s bright, white color and interesting texture add visual appeal to the dish as well. 

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Bread Pudding with Satsuma Custard and Caramel Sauce

There's nothing like a bit of citrus to get you through the cold, winter season – which is why you'll always find us working it into dishes (and that's when we're not enjoying one straight out of hand). They're abundant this time of year and the bold, bright flavors easily work into almost any dish you make. 

Need a little inspiration? Check out this video from Chef Eddie over at the Wainer Family Farm. 

 
 

Now, just because we went and created a video does not mean we're going to skip out on a blog post – you'll find the recipe below just in time for weekend brunch preparation. Cheers! 

 
Sid Wainer Bread Pudding with Satsuma Custard and Caramel Sauce
 

Bread Pudding with Satsuma Custard and Caramel Sauce

 

ingredients


For Caramel Sauce:

1½ C Turbinado Sugar

1¼ C Cream

11/3 C Water

For Bread Pudding:

Butter, flour & sugar / for greasing pan

1 loaf Day Old Bread

3 Egg Yolks

2 C Heavy Cream

2 Satsuma Mandarins / zested / juiced

1 Vanilla Bean

 

method


Preheat oven to 350°F.

To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization. Place pot over low heat and mix together water and sugar for 5-10 minutes, or until sugar is fully dissolved. When sugar becomes golden brown in color, or 350° F on a candy thermometer, remove from heat and let rest 1 minute. Pour in cream, return to low heat, and stir gently until fully combined. Set aside.

To prepare bread pudding, begin by lightly coating an 11 x 13 baking dish with butter, flour & sugar. Roughly dice bread into ½” cubes, and place in a large bowl. In a separate bowl, combine eggs, yolks, heavy cream, Satsuma zest, Satsuma juice, and scraped out vanilla bean seeds. Pour mixture over the bread and bake for 25-30 minutes, or until done. Pour caramel sauce over finished product and enjoy. 

 
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