Garnished!

We recently took a European River Cruise - the best of cruising and touring in my opinion. Of course, one of the special things about a cruise is the food. Our 5-star ship did not disappoint! Although on this smaller ship food choices were not as extensive as a large ship where several buffets and different types of restaurants are offered besides the dining room, what was served in the dining room was fantastic.

The presentations of the plated meals that were served for each dinner and many lunches were works of art. Many were enhanced with garnishes. Wikipedia says garnishes are "an item or substance used as a decoration or embellishment and often a flavor to compliment the food or drink". Garnishes make the food more visually appealing and may enhance the color or taste (although many garnishes are not eaten).

Garnishes don't have to be elaborate, or do we need to be a 5-star chef to use them. Many are simple, such as a stream of sauce swirled on the plate under a piece of cake, a sprig of herb atop the vegetable, or mint leaves  tucked into the edge of the food. Citrus strips can be curled or knotted, citrus slices add color and flavor to beverages. Vegetable (carrots, cucumbers or zucchini) strips can be curled, and don't forget radish 'fans'. Bell peppers are colorful additions of red, green or yellow and can be cut into small shapes with tiny cutters or freehanded. Chocolate is always a tasty addition. Make chocolate curls from a chilled bar of chocolate with a vegetable peeler, dip fruits in melted chocolate or add chocolate shapes that are piped or molded.

Here are pictures of some of the lovely garnished foods we were served, and they were delicious too!

Lemon white wine cream with merenque and berries.
Notice the mint leaves, browned meringue and accents of berries. 

Fried Trout on warm German potatoe salad with sauce remoulade.
Interesting how they placed the trout on top of the potato salad, this was done in several presentations-meat of the entree on the vegetable, easy to eat 'European style' (fork in left hand, knife in right  hand). 

Shrimps cocktail with iceberg letture.
Plus a sprig of rosemary(?), cherry tomato, and endive leaf. 

Creme caramel and almond panna cotta with fresh fruits.
The swirl of strawberry sauce under the dessert would be easy to do, it really adds to the presentation on the white plate. 

Melted chocolate cake with almond panna cotta and fresh fruits.
The use of small serving bowls is becoming popular for 'sample' size servings of several foods. Molten chocolate cake is a cruise ship speciality! I've found a good recipe - topic for another blog! Isn't the fork outline with dusted cocoa cute? 

Whole marinated roastbeef, with green beans, stuffed potato and Marsala sauce.
See the meat on top of the vegetables again? I tried the sprig of rosemary in stuffed potatoes with my family this weekend - you don't want to hear the comments!