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Serving Food Attractively: Garnish With Breads

[Rules For Garnishing]  [Wonderful Tastie Appetizers]  [Wonderful Tastie Appetizers II]  [Beverages - Serving Food Attractively]  [Garnish With Breads]  [Great Decorative Cakes And Cookies]  [Desserts - Serving Food Attractively]  [Fish - Serving Food Attractively]  [Meat - Serving Food Attractively]  [Meat II - Serving Food Attractively]  [Pies And Pastries]  [Salads - Serving Food Attractively]  [Salads II - Serving Food Attractively]  [Other Salad Garnishes]  [Sandwiches - Serving Food Attractively]  [Soups - Serving Food Attractively]  [Unrestricted Diets]  [Restricted Diets]  [What Proper Nutrition Can Do For You]  [Suggestions For Holidays And Special Occassions] 

BACON: Break grilled bacon into bits or curls. Place on top of unbaked muffins. They will become firmly attached during the baking.

CANDIES: Sprinkle tiny decorative hard candies of various shapes, sizes, and colors over frosted sweet rolls or bread.

Press hard candies into sweet dough that has been shaped into coffeecake or rolls. Be sure to use candy that will not melt during baking.

COCONUT: Scatter long or short shreds of coconut over frosted tea rings or rolls. White or tinted coconut may be used.

CORN MEAL: Place a cardboard stencil over unbaked rolls, sprinkle corn meal over the design, then remove cardboard. Set rolls aside to rise; then bake.

EGGS: Use slightly beaten egg white, egg yolk, or whole egg. Brush over the top of biscuits or rolls just before baking.

FANCY FORMS, Crescents or Butterhorns: Separate dough into 12-ounce pieces. Roll each piece into a circle about 1/4 inch thick. To obtain a perfect circle use a round pie or cake tin as a cutting guide. Brush with melted butter. Cut each round into 12 or 16 wedge-shaped pieces. Roll each wedge, starting at the broad end and rolling toward the point. Bend into crescent shape and place on greased baking sheet with point downward so it will not unroll. Brush with melted butter; let rise; bake.

Fans: Roll Danish pastry or other sweet dough 1/2 inch thick; cut into 1-inch strips and brush with melted butter or shortening. Stack five strips of dough and cut into 1-inch slices. Place the stacks with cut edges up in greased muffin tins. Let rise; bake.

Four-Pointed Star: Roll dough about 1/4 inch thick. Cut 2-inch squares of dough. Then from each corner cut dough almost to the center of the square. Bring every other point to the center and fasten the dough by turning the point under the end of the same section near center of star. Let rise; bake.

Roses: Cut 2-inch strips as for fan; arrange petal fashion in muffin tins. Be sure to overlap each petal like a rose in full bloom. Let rise; bake.

Yeast Cruller: Roll dough a little less than 1/4 inch thick. Cut 1/2 inch wide and long enough (about 8 inches) to wrap around a greased clothespin. Wrap so the edges barely touch. Place on greased baking sheet; let rise; bake. When baked, twist and pull out the clothespin. May be filled with jam or jelly.

FILLINGS FOR KOLACH AND OTHER SWEET DOUGH: Apricots Cottage-cheese custard Custard Dates or dates and nut meats mixed.

Date paste, which is made by cooking 1 cup pitted dates with 1/2 cup sugar mixed with 1 tablespoon flour and a few grains of salt. Add 1/z teaspoon lemon juice just before removing from stove. Cook until mixture is thick and smooth. Prunes

FRANKFURTERS: Arrange frankfurter slices in the form of a design on top of muffins just before baking.

FRUIT, Candied: Scatter chopped or minced candied orange, lemon, or grapefruit peel over quick coffeecake before baking or over frosting of yeast bread after baking.

Cut candied fruit in strips or in petals and arrange in design on frosted breads.

Form design with red or green cherry rings. Use with or without nut meat halves, as desired.

Large candied cherries may be cut to resemble poinsettias. Cut the cherry lengthwise into petals. Arrange petals on sweet bread or coffeecake to resemble a poinsettia. Use citron for leaves and stems.

Dried; Place any one of the following fruits in rows or in any other design on coffeecake after the dough has risen and is just ready for the oven: Apple slices or rings Peaches Apricots Prunes Currants Raisins Dates

Pinwheels; Roll a sweet dough about 1/4 inch thick, brush with melted butter, then spread with a dried-fruit filling. To make the filling, chop apricots or prunes (which have been soaked slightly and drained thoroughly), dates, and nut meats, if desired. Scatter this filling over the sweet dough, roll like a jelly roll, and slice crosswise. Place cut side down on greased baking sheet; let rise; bake. The contrast in color produces a very pleasing effect.

Fresh Fresh fruit may be placed on the bottom of a greased baking dish, sprinkled with a little brown or white sugar, and dotted with butter. The dough is then placed on top and baked. Fresh fruit adapted to these uses are: Apple slices or rings Cherries Berries of all kinds Rhubarb

To serve, turn upside down on plate so that the fruit will be on top. The dough may also be placed in the baking dish first. The fruit is then prepared as above and placed on top of the dough before baking.

GINGER: Crystallized ginger may be cut in strips or chopped and sprinkled over dough before baking or scattered on top of frosted breads after baking. Using either method, the ginger may be arranged in a definite design.

ICING: Make confectioners' icing by combining 1 cup powdered confectioners' sugar with 3 tablespoons butter which has been melted in 3 tablespoons hot milk. Add 1/z teaspoon vanilla. Use the white frosting or tint with fruit or vegetable coloring. Spread over sweet breads or coffeecake.

Sprinkle frosting with chocolate shot, shredded coconut (white or tinted), or chopped or whole nut meats.

Place a cardboard stencil over the frosted bread while frosting is still soft, and sprinkle colored sugar over the pattern. Lift the cardboard and the sugar design will be formed on the frosting.

JAM, JELLY, MARMALADE: Place 1/z teaspoon of jam, jelly, or marmalade on top of each muffin before baking.

Fill indentations on Moravian bread with jam, jelly, or marmalade.

Add 2-4 tablespoons jam, jelly, or marmalade to the frosting before spreading. The amount will vary, depending upon the thickness of ingredients and the consistency of frosting desired.

NUT MEATS: Any one of the following nut meats may be used on rolls, tea ring, or coffeecake:

Almonds: whole, halves, shreds, or chopped. Brazil Nuts: whole, shaved in slices, or chopped.

Cashews: whole or chopped. Filberts: whole or chopped.

Peanuts: whole, halves, or chopped.

Pecans: halves or chopped. Pistachios: whole or chopped. Walnuts: halves or chopped.

Arrange nut meats in a definite design or sprinkle on dough before baking, or on baked goods which have been spread with frosting.

SEEDS: Sprinkle caraway, poppy, or sesame seed over dough which has been formed into desired shapes and brushed with butter.

SPICES: Mix 1/2 cup sugar with 1 teaspoon cinnamon or 1/4 teaspoon allspice, cloves, or mace. Sprinkle over coffeecake or rolls before baking.

SUGAR: Stir superfine sugar into ground nut meats; scatter over buttered unbaked tea ring or coffeecake.

With a sieve or flour sifter sprinkle superfine sugar over gingerbread. Place cardboard stencil over frosted tea ring or rolls immediately after frosting. Sprinkle different-colored sugars through different parts of the design. Plan the arrangement so that you will have an attractive color combination.

For variation, mix together several different colored sugars and sprinkle on white frosting. Cinnamon and sugar. Cinnamon, brown sugar, and raisins. Cinnamon, brown sugar, and coconut. Cinnamon, white or brown sugar, and chopped nut meats. Coconut, honey, and nut meats.

Cooked dried apricots, dates, figs, peaches, or prunes which have been sweetened to taste. Cooked raisins and figs. Rhubarb raisin topping. Combine 3 tablespoons melted fat, 1/ cup sugar, 2 cups fresh rhubarb, 1/2 cup raisins. Mix well and place either in a well-greased pan with dough on top or spread over top of unbaked dough. A prettier effect is obtained if rhubarb mixture is baked under dough and turned upside down after baking.

Streusel topping made by combining 1/4 cup flour, 1/a cup sugar, 1/4 cup butter, and 2 teaspoons cinnamon.