When plating food, rather than putting everything on a plate, try using shallow bowls for entrees, or coffee mugs and wine glasses for desserts. To create a pretty plate for Creamy Almond Chicken. Slice the cooked chicken breast into long strips, spoon the rice into a shallow bowl, then top with the chicken slices and sauce.
Fill a small bowl with the side dish or sauce and set it directly on the plate, to liven-up a flat presentation. When serving chicken and rice, pour the sauce in individual bowls or ramekins and serve directly on each plate so guests can top their chicken with sauce. For stir-frys, serve rice on the side in a small bowl.
Divide dessert into small pieces, with sauce and berries on the side, to provide an elegant presentation that allows guests to customize the dish to their tastes. So instead of making strawberry shortcake with biscuits, whipped cream and berries, serve “fingers” of toasted pound cake with individual bowls of whipped cream and warm strawberries in sauce. Guests can dunk the cake into the berries and cream as they like.
If dinner calls for bread, consider breadsticks served in a glass, pitcher or even a vase. You can also wrap two fresh-from-the-oven breadsticks in a napkin and tuck a sprig of fresh rosemary inside.
Aside from being pretty, the rosemary will infuse the warm bread with delicious flavor.
Use the side dish or vegetable as a “bed” for your meat, placing the entree on top of rice, mashed potatoes, cooked spinach, or even cold salads.
Don’t serve meat the same way every time. Try cutting it into chunks and putting onto skewers, or simply cut thicker slices than usual.
Rice that’s a little sticky is perfect for shaping. Press it into greased cups, rings or molds, then turn out onto serving plates for fun shapes.
Shape rice in small cups for Citrus Chicken and Rice and turn out onto plates.
Pasta will add texture and visual interest to your plate – plus it’s a great side dish substitute.
There’s no rule that says sauce should be the last thing on the plate. Showcase your main dish by creating contrast between the meat and the sauce, when you put the sauce down first. Try the technique for Pork Chops with Mustard Onion Gravy.
Create height on the plate, whenever possible. For meat with mashed potatoes, spoon sauce down first, then top with a mound of potatoes. Lean slices of meat against the potatoes, and add vegetables for a final touch.