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:
- With a channel knife, cut notches out of carrot
- Slice the carrots as thin as possible
- Shred the scallions with a Japanese Utility knife
- Cut olive slices crosswise into circles
- Cut hard end of scallions into thin slices
Instructions for the Cucumber flowers:
- With a zester, slice along the skin of a Japanese cucumber
- Set aside as your stalks
- With a mandolin slicer, cut cucumber slices
- With a paring knife, cut cucumber slices into halves and thirds
- Cut cherry tomatoes in half
- Cut cherry tomato skin into tiny slices
To assemble the Cucumber flowers:
- Start with cucumber slices that are cut in half
- Place on plate in a 5 leaf formation
- With the 1/3 slices of cucumber, place those in between bottom leaves
- Use sliced skins of cucumber for stalks and interior leaf spines
- Garnish center of flower with sliced tomato
- Use tiny slices of tomato as accent for small leaves
Instructions for the Chocolate bowl:
- Blow up a balloon
- Place a dollop of chocolate on wax paper
- Put Balloon on the dollop to secure it in place
- Pour warmed up (but not too hot) chocolate over it
- Refrigerate it til chocolate hardens
- Stick pin in balloon, remove scraps
- Fill chocolate bowl with fresh berries
Decorative Food Garnishes
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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