Although 25 centimeters (10 inches) of snow felt on my city this week, summer entertaining will be soon around the corner. I found at Royal VKB two products that will make it easy to invite friends for an informal gathering.
By combining a napkin holder with a cocktail stick holder, it liberates one hand. Plus, your guests won’t have to search where they are when they reach for tapas or finger food. Since the napkin cup is make of plastic, I won’t be afraid to bring it for a picnic. Continue Reading
If you think that serving a soup is boring, you will change your mind after watching this video. What I like about serving a soup at a party is that you can cook a day or two in advance. In summer, there are tons of tasty cold soup recipes that you can choose from.
If you are convinced after you learned how to give panache and to enhance the plain taste of a spanish and lettuce soup with sliced chilis, minced cilantro, pickled daikon and two small scoops of Greek Yogurt, then — as they say — it would be your lost. Personally, I want a bowl.
Video by Randy Risling staring Corey Mintz for The Toronto Star
There is no need to rush or to prepare several types of appetizers when you are having guests over at the cocktail hour or for dinner. Instead go with a crowd-pleaser and put on your coffee table a grazing board. Since you are certain to find all the ingredients that you need at a good delicatessen near you, you can pull it off even at the last minute. You save more time since no individual bite assembly is required. When you shop, assume that one board will feed 4 to 6 persons as appetizers.
Chantelle Grady of the blog Little Things proposed in the Montreal issue of Relish three killer compositions. Relish is her food digital magazine.
The first option is a classic. You can serve pâté de foie with caramelized onions and toasted bread. For a non-fuss version, check out the caramelized onions recipe by Chuck Hughes that he puts in his grilled cheese sandwich.
You can’t go wrong with serving baked Camembert or Brie. It is so good that I suggest that you keep one ready to bake in your freezer all the time. Jamie Oliver bakes his directly on the wooden cheese box. Other chefs line a baking dish with parchment paper. I use a Brie baker because it is easier to serve the warm wheel of Camembert or Brie in a dish. Chantelle served her version with Serrano ham and toasted bread.
The third board displays pork terrine, mustard (you can serve a few), gherkins again on toasted bread. You can go a step further by offering a mustard selection. For the cornichons, I adore the Maille Tarragon & Vinegar gherkins. If you prefer sweet cornichons to the sour ones, try Maille Mini & Crunchy gherkins.
+ Montreal issue of Relish produced and photographed by Chantelle Grady from the blog Little Things
+ Beautiful baked Camembert recipe by Jamie Oliver
+ Baked Camembert and Herb Oil by Roger Mooking
These tableware pieces are produced by a ceramics studio in Jersey City and sold at Canvas. I appreciate their simple lines. I usually lean towards simple dinnerware because they give me more freedom when I design my tabletops. I let the ad-hoc accessories and decorative elements create the punch.
And no one can deny that the styled pictures make the bowls and plates more desirable. Good photography sells whether you are a retailer or a blogger. Canvas is a retailer that specializes in home products created by artisans and craftsmen from the US and abroad.
My favorite pieces are:
+ Hand-Made Earthenware Cooking Utensil Holder in a matte white finish$56 USD
+ Earthenware Colander w/ Saucer that is unfortunately sold out
+ Bistroware Small Pasta Bowls in vintage white finish $18
+ Glass mini Carafe $18