Here is one of the simple tips that I let the hosts of Twin Cities Live demonstrate and how you can achieve it at home. You mostly likely already have everything you need.
Adding a little drizzle not only adds design to a plate it adds another element of color and flavor making the food more interesting and tasty. Here is what I did with a traditional box brownie mix to make it a decadent treat. Cut the brownies first then drizzle them with melted white chocolate Make a fresh raspberry sauce to decorate the plate and introduce another flavor and color. Finish off the presentation with a fresh mint leaf and raspberry and no one would ever guess it came from a box. Enjoy!
You can add a drizzle to almost anything. Here are a few suggestions and what you will need.
Equipment:
Some items like dessert sauces and thicker salad dressing already come in bottles that you can drizzle from. If you want to create your one or have a little more control you can easily make a piping bag from any plastic food safe baggie. To easily fill the bag fold the edges over an empty cup to hold the bag open while you fill it. Be sure not to use items that are too hot or you will melt the bag. Gather the mixture to be drizzled in one corner or the bag and carefully cut just the tip of the bag. remember the larger the cut the faster and thicker your drizzle will come out.
Craft stores also sell plastic bottles that can be filled and reused.
Items to drizzle
Sweet:
chocolate sauce
carmel sauce
thin down preserves with a bit of water
chocolate, melt 1/2 cup chocolate chips with 1 teaspoon shortening
make your own dessert sauces (see below)
Savory:
Extra virgin olive oil
balsamic vinegar
thick salad dressings
peanut sauce
Asian sauces
pan sauces from roasting meats
Love,
Rachel
Fresh Raspberry Sauce
This sauce is perfect to drizzle over plates, desserts, ice cream add a touch of vinegar and you could even drizzle it over a salad. You can also subsituite out the raspberries for any other berry fruit if you prefer strawberry, blackberry or blueberry.
1/4 cup water
1/4 cup sugar (you can add a little more at the end if the sauce is too tart)
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups fresh or frozen raspberries
In a small saucepan combine with water, sugar and cornstarch mixing well to be sure there are no lumps. Next add the lemon juice and raspberries. Heat the mixture until it comes to a boil. Reduce the heat and allow to simmer for 5-8 minutes until it is thick enough to coat the back of a spoon. Strain the mixture through a fine mesh strainer to remove the seeds. Allow to cool and use to drizzle over your desserts and or decorate your plates.
