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Cristina Ferrare’s Creative Garnishes

Cristina Ferrare’s Creative Garnishes

Materials for Carrot Flowers:
  • Carrots
  • Scallions
  • Olives
  • Channel Knife
  • Japanese Utility Knife
Materials for Cucumber flowers:
  • Japanese Cucumber
  • Cherry Tomatoes
  • Zester
  • Mandolin slicer
  • Paring knife
Materials for Chocolate Bowl:
  • Wax Paper
  • Chocolate (baking bars or chips) for melting
  • Balloons 
  • Assorted Berries
  • Pins


Instructions for the Carrot flower:


  1. With a channel knife, cut notches out of carrot

  2. Slice the carrots as thin as possible

  3. Shred the scallions with a Japanese Utility knife

  4. Cut olive slices crosswise into circles

  5. Cut hard end of scallions into thin slices

Instructions for the Cucumber flowers:


  1. With a zester, slice along the skin of a Japanese cucumber

  2. Set aside as your stalks

  3. With a mandolin slicer, cut cucumber slices

  4. With a paring knife, cut cucumber slices into halves and thirds

  5. Cut cherry tomatoes in half

  6. Cut cherry tomato skin into tiny slices

To assemble the Cucumber flowers:


  1. Start with cucumber slices that are cut in half

  2. Place on plate in a 5 leaf formation

  3. With the 1/3 slices of cucumber, place those in between bottom leaves

  4. Use sliced skins of cucumber for stalks and interior leaf spines

  5. Garnish center of flower with sliced tomato

  6. Use tiny slices of tomato as accent for small leaves

Instructions for the Chocolate bowl:


  1. Blow up a balloon

  2. Place a dollop of chocolate on wax paper

  3. Put Balloon on the dollop to secure it in place

  4. Pour warmed up (but not too hot) chocolate over it

  5. Refrigerate it til chocolate hardens

  6. Stick pin in balloon, remove scraps

  7. Fill chocolate bowl with fresh berries


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Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at cristinaferrarecooks.com.


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