Garnishes – The Fancy Pants Kitchen

Sugared Cranberries

Francine — Wed, 20 Dec 2023 16:01:08 +0000

For a simple but beautiful holiday garnish, Sugared Cranberries are a must! Maple syrup-cured cranberries are rolled in sugar and left to dry. That’s all, folks!

Simply place the cranberries in a bowl and cover them with maple syrup. Let it sit for 8 hours or overnight on the counter. Leaving them this long in the maple syrup will infuse the cranberries with the flavor of maple, but it won’t change the flavor of the maple syrup (so you can reuse the syrup).

Drain the cranberries and place a few at a time on a cookie sheet that has sugar on it. Roll the sheet gently so that the cranberries are fully covered. Remove them from the pan and place them on a parchment-lined baking sheet to cure. They should sit for at least one hour and up to 24 hours.

They are beautiful as a garnish on cakes, pavlovas (especially Pavlova with Sugared Cranberries), cheesecakes or muffins. Use them anytime you want an extra pop of color and flavor!

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Lastly, if you make Sugared Cranberries, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sugared Cranberries

Makes: 6 servings

Prep Time: 5 minutes

Active Time: 20 minutes

Total Time: 25 minutes plus overnight soak time

Ingredients

3 & 1/2 cups fresh cranberries
2 to 2 & 1/2 cups maple syrup
1/2 cup granulated sugar (you can pulse half on a small food processor for a whiter color and finer texture)

Instructions

Place cranberries in a bowl and cover them with the syrup. The syrup should cover all the cranberries. Soak overnight or up to 8 hours.

Drain cranberries with a strainer. You may pour the syrup back into the bottle. The syrup will not end with a heavy cranberry flavor.

Pour sugar in the baking tray or large flat plate. Use two trays if using two sugars. Roll the cranberries, a few at a time, in the sugar. Shake the tray to let them roll alone and use your hands to cover any uncoated area.

Pick each cranberry from the sides and place it over a baking sheet lined with parchment paper (you can also use small tongs). Repeat with the rest of the cranberries. Let them dry for at least more than an hour, ideally for a whole day.

Store on a roomy flat container where air can rotate. You can poke holes throughout a big plastic bag and to use as storage. Do not place in the fridge.

Depending on how dry they stay and how little they touch each other, they will look pretty for a couple of day. After that they will start to look humid but are safe to eat for a few days more.

Recipe from Dev Amadeo

Golden Crispies Breadcrumbs

Francine — Sat, 16 Jul 2022 19:38:05 +0000

Golden Crispies Breadcrumbs are a delicious topping for soups, salads, mac & cheese, and pasta. I especially love them on Gnocchi with Herbed Ricotta.

It’s hard to believe something so tiny could make such a difference but the flavor added to panko breadcrumbs from sage- and rosemary-infused oil, crunchy fried onions and some herbs and spices really helps to step these crumbs up.

I love to make them and keep them around (yes, I admit to scooping a spoonful into my mouth every now and then!) for the perfect opportunity. You can use them just about anywhere and any time.

Begin by frying sage and rosemary in a neutral oil such as avocado or canola oil. Once lightly crisped, remove the herbs to a paper towel.

In the same skillet, add the panko breadcrumbs to the herbed oil and toast until they are golden brown. Transfer the breadcrumbs to a bowl and add in the crunchy fried onions. These are the onions that you use to top green bean casserole at Thanksgiving…you know which ones I’m talking about, right? If not, go to this link.

Remove the rosemary leaves from the stems and crumble the fried rosemary and sage with your fingers. Add the herbs to the panko/onion mixture along with the parsley, thyme and garlic powder. Give it a stir and enjoy these breadcrumbs on anything that would benefit from a savory crunch.

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Lastly, if you make Golden Crispies Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Golden Crispies Breadcrumbs

Makes: 8 servings

Prep Time: 10 minutes

Bake Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/4 cup oil (use a neutral oil like avocado or canola)
4 sage leaves
3 sprigs of fresh rosemary
2 cups panko breadcrumbs
3/4 cup crunchy fried onions, crushed
1 tbsp chopped fresh Italian parsley
1 tsp chopped fresh thyme
1/2 tsp garlic powder
1/2 tsp Kosher salt

Instructions

Heat the oil in a skillet over medium heat. Add the sage and rosemary sprigs to the oil. The leaves should sizzle once they hit the oil. Fry for 1-2 minutes. Then transfer to a plate lined with paper towel.

Add the breadcrumbs to the same skillet and cook for a few minutes, stirring frequently, until golden brown and toasty. Remove from heat and move the breadcrumbs to a bowl. Stir in the crunchy fried onions.

Remove the rosemary leaves from the stem. Crumble the rosemary and sage with your fingers and add it to the breadcrumb mixture. Add in the parsley, thyme, garlic powder and salt and give everything a stir.

Sprinkle on pasta dishes, salads, soups, or any dish that could use a crispy, crunchy topping.

Recipe from Pinch of Yum

Sugared Lemon Twists

Francine — Wed, 23 Jun 2021 22:06:37 +0000

I love adding decorations to the top of cakes and pies, and these Sugared Lemon Twists are wonderful! They are so whimsical to look at and so very tasty!

My father, of blessed memory, loved candied orange peels (to which I very childishly responded “ewwwww”). I never understood the appeal, considering the sour taste. How could something sweet also be so sour? But, now that I’m grown (sort of), I get it. These twists are very similar to the candied orange peels that he loved and I have to say that I love these!

Sweet, chewy, slightly sour…it all works.

So, if you need to garnish a cake or elevate a cocktail, try making these Sugared Lemon Twists. They look adorable on this No-Bake Lemon Icebox Pie.

Begin by slicing the ends off of a lemon. Then, with a filet knife or other sharp knife, cut through the lemon, without cutting in half (stop when you get the the peel on the other side).

Make small cuts along the lemon so that it can flatten somewhat (I like to cut in between the membrane). Then, with your sharp knife, remove as much of the lemon flesh as you can.

Using your sharp knife, try to get as much of the white bitter pith off of the lemon, without cutting into the thin peel. Then cut peel into thin strips. I use a pizza cutter for this. And, if you want to obsess, you can also use a ruler and cut 1/8-inch strips. I didn’t bother…I’m not that nuts!

Gently simmer the lemon strips in simple syrup. Once softened (about 10 minutes), remove and let them cool down for a few minutes and then twist tightly around plastic straw pieces. Let these cool for a bunch of hours and start to harden. Then remove from the straws and garnish your pie, cake or cocktail!

Share Your Thoughts...

Lastly, if you make Sugared Lemon Twists, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sugared Lemon Twists

Makes: 10 twists

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes plus drying time overnight

Ingredients

1 lemon
1 cup sugar
1 cup water
3-4 plastic drinking straws, cut into 3-inch lengths

Instructions

Cut off the ends of the lemon. Carefully, cut down one side of the lemon, but don’t cut all the way through.

Open up the lemon, and make more cuts through the fruit so that it will lay as flat as possible.

Use your knife to carefully remove the fruit from the peel. Try to remove as much white pith as possible. The peel should lay flat now.

Cut the peel into 1/8-inch wide strips, using a pizza cutter.

Make the simple syrup by bringing sugar and water to a simmer in a small saucepan. Add the lemon strips and gently simmer for 10 minutes.

After 10 minutes, lay the peels on a cooling rack, set inside a sheet pan. let them cool slightly and then wrap each peel around a piece of plastic straw. Make sure the curl is slightly separated so that it doesn’t stick to itself. Let curls dry for 8-12 hours or overnight.

Slide curls off straws and onto parchment paper. They might still be slightly sticky. Use the twists to decorate cakes, cocktails or to snack on. You can use them right away or store in a bag with a little bit of sugar for up to one week.

Brown Sugar Candied Peanuts

Francine — Fri, 07 May 2021 15:09:27 +0000

These Brown Sugar Candied Peanuts are a delicious, gorgeous addition to any cake, especially this Southern Peanut Butter Cake. Dry-roasted peanuts get candied in a brown sugar and cinnamon coating to create a delicious brittle that works beautifully as a garnish on cakes or a snack with cocktails.

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Lastly, if you make Brown Sugar Candied Peanuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Brown Sugar Candied Peanuts

Makes: 2 cups

Prep Time: 5 minutes

Bake Time: 20 minutes

Total Time: 25 minutes plus cooling time

Ingredients

1/2 cup firmly packed dark brown sugar
3 tbsp water
1 tbsp light corn syrup
1/2 tsp Kosher salt
1/2 tsp ground cinnamon
1 cup dry-roasted peanuts

Instructions

Line a rimmed baking sheet with nonstick parchment paper or a nonstick baking mat.

In a tall-sided 10-inch skillet, stir together brown sugar, 3 tablespoons water, corn syrup, salt, and cinnamon until well combined. Bring to a boil, without stirring, over medium heat. Stir in peanuts until well coated. Cook, stirring frequently and moving skillet on and off heat as needed, until mixture is thickened and clings to peanuts and a candy thermometer registers 300°F.

Working quickly, carefully spoon mixture onto prepared pan, separating peanuts as much as possible. Let cool completely. Break into peaces, and store in an airtight container for up to 1 week.

Recipe from Bake from Scratch

Chocolate Curls

Francine — Fri, 30 Apr 2021 17:42:27 +0000

I love to make Chocolate Curls to decorate cakes and tarts. It only takes one ingredient…chocolate. Bam…so easy!

Begin by melting chocolate, either in the microwave or in a double boiler (honestly, the microwave is easiest and produces great results). Once melted, spread it thinly over the underside of a sheet pan, using an offset spatula. Pop the pan into the fridge to harden up the chocolate.

After about 15 minutes, remove from the fridge and pull a zester through the chocolate. This is the only part that you need to finesse…if the chocolate doesn’t curl, it’s either too soft (floppy) or too hard (shaves vs curls). It’s so easy to correct. Just put the pan back into the fridge for a few minutes to firm it up or leave it on the counter a few minutes longer before pulling the zester through if you are getting shards vs curls.

I like to take the curls as I’m making them and keep them in the fridge while I’m working on making more curls as they can soften up and start to wilt.

Share Your Thoughts...

Lastly, if you make Chocolate Curls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chocolate Curls

Makes: enough to cover a 9×13-inch cake

Prep Time: 5 minutes

Total Time: 15 minutes plus cooling time

Ingredients

1/2 cup semi-sweet chocolate (chips or chopped will work)

Instructions

Place chocolate in a microwave safe bowl. Microwave for 30 seconds at a time, stir, and repeat until melted and smooth. It should take about 1 to 1 1/2 minutes.

On the back of a sheet pan, use an offset spatula to spread the melted chocolate thinly. Place the sheet pan in the fridge for 15 minutes.

Remove sheet pan from fridge and, using a zester, pull it through the chocolate to create curls. Continue until you have as many curls as you like.

Chef’s Note:

There is a sweet spot as to how firm the chocolate should be. If you try to pull the zester through the chocolate and it doesn’t make curls, it’s either too soft or too hard. If too soft, place back in fridge for a couple more minutes. If too hard, let sit a few minutes before trying to make the curls.

Sometimes, you have to put the sheet pan back into the fridge as the chocolate will soften while it’s sitting out.