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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Caramel Candies

Sid Wainer Caramel Candy
 

In honor of National Caramel Day, we are sharing a quick and easy tip for flawless homemade caramel every time. We are also using it in this sweet and salty Caramel Candies recipe.

The sprinkling of black lava salt here, which is  Mediterranean flake salt that has been mixed with activated charcoal, adds color as well as unique flavor and extra flaky texture.

 

Caramel Candies

 

ingredients 


2 C White Sugar

⅓ C Light Corn Syrup

¼ C Water

1 C Heavy Cream

¼ C Unsalted Butter

1 t Kosher Salt

2 T Jansal Valley® Black Lava Salt

2 T Sea Salt

 
sid wainer caramel candy
 

method


To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization, watch our video below to see this tip in action!

Place pot over low heat and mix together sugar, cornstarch, and water and bring to a boil

Meanwhile, in a separate pot heat cream, butter, and Kosher salt to a boil, then reduce to a simmer.

When sugar mixture becomes golden brown in color, or 350° F on a candy thermometer, approx. 10 minutes, remove from heat and let rest 1 minute.

Whisking constantly, slowly pour in cream mixture. It will bubble up, but the slower you pour, the more manageable it will be. Return to low heat, and stir gently until fully combined. Set aside. 

Grease and line a baking dish with greased paper - you will have grease on both sides of the parchment paper. Evenly pour i the caramel and sprinkle with remaining salts.

Refrigerate until set, about 1 hour. Remove from the dish and cut to desired size. 

For a homemade gift, wrap in parchment paper for traditional presentation. Store refrigerated for up to two weeks.

 
 

This tip is also perfect for the sauce to go with our Bread Pudding With Satsuma Custard And Caramel Sauce

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