Category Archives: Garde Manger

Collaborative Garnish Lab Experience for Family and Consumer Sciences – Home Economics

collaborative garnish lab family consumer sciences home economics

As part of our study of the contrasts to great plate composition students practiced making some simple garnishes.  Continue reading

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How to Make a Radish Mouse Garnish

how-to-make-radish-garnish-mice-mouseThis weekend I helped my mother-in-law put together the food for her witch-themed party. These radish mice were an adorable addition to the salad.

They are simple to make for yourself:

  • Scrub the radishes well.
  • Trim off the tops but leave the root “tail” intact.
  • Decide how the “mouse” will “sit” so that the “tail” is pointing upwards.
  • Very carefully make thin slices of radish off the mouse’s tummy. This will help them sit flat and provide slices for the ears.
  • Cut a very thin wedge about 1/3 of the radish back from the “nose” and about 2/3 of the way through the radish. Be careful not to split the radish.
  • Slip the slices from the tummy into the wedge to create ears.

Enjoy!

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Health Fair Appetizers Garde Manger Unit

I have an amazing coworker who organizes, every other year, a health fair that features local health-related vendors. My school extends first block so that every class can spend at least a half hour at the exhibits, learning more about resources in our area.
She asked my Culinary Essentials students to offer food to the vendors. My first thought was healthy muffins, but because my students have already been through Bakery I squeezed in a Garde Manger mini-unit.
This plate features Italian salad-stuffed shells and cream cheese-dill stuffed cherry tomatoes.
The cucumber cups were very fun. We used a melon baller to cut a bowl for our red pepper lentil “hummus.”
Our green onion curly garnishes were very easy to make. Just cut little ribbons and toss in ice water for ~10 minutes.
The “prosciutto” with melon was very popular. We just alternated cantelope and honeydew melon with ham. It’s an old trick I learned with pepperoni and olives from bartending. 🙂

I missed a picture of my most popular appetizer, the deviled eggs. Everyone asked for the recipe but honestly we were so far behind (senior skip day… grrr!) that I just tossed in ingredients as a student mixed. Not my best moment. It included mayonnaise, mustard, sriracha, salt, and pepper. 

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!