Many a
time I have juiced a lemon then discarded it.... not any
more...
I have discovered they make great decorations on most any plate.
you can make them big or
small, it doesn't matter the size,
Just peel the rind with a sharp knife like you would an apple in a continuous
strip,
set on a
dinner plate or make several to decorate a buffet dish or party tray;
they can be made ahead of time, covered and refrigerated until
ready to use... aren't they cute!
Lemon Rose Garnishes
this recipe and
photograph was created by me... Peggy Bucholz, www.finedinings.com
1 small lemon
Using a sharp utility knife, start at the top cutting the yellow
rind only (do not include any white part) approximately 1/2-inch to 3/4-inch
wide in a continuous unbroken strip, making the cuts jagged and wavy as your
knife is cutting.
Coil the strip in a circle, skin side out as tightly as possible. Turn it
over (upside down) and place one off to the side on each dinner plate and serve
with your main entree; or make several
for a buffet or picnic dish.
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