does anyone have any ideas for a cool looking garnish for a pecan tart. I'm serving this as the dessert for an outdoor "farm to table" dinner. It is in September and the temp that day could be as high as 90 degrees or higher. So I'm thinking anything chocolate is a no go! Any ideas?
This is a tutorial for all you servers and cook out there that serve a lemon garnish with iced tea.
I have a problem understanding the mind set here.
Most all places serve iced tea with a lemon twist or a lemon sliced into a wheel, hanging on the side of the glass or in a small ramekin.