There will be no fight at the table for the salt with these awesome egg cups. They are all cleverly made and unique in style.
The first eggcup that caught my eye is shaped like a birdhouse. The melamine base of the Auerhahn Cocook Egg Cup comes in 6 colors. The perch is an easy to fill, stainless steel salt shaker. Continue Reading
photo of Josee Robitaille and Kim Vallee
Yesterday I attended a Proctor & Gamble media event where the star was Josee Robitaille, a consulting chef. I enjoyed so much her recipes that I translated them especially for you. The first recipe is a pineapple marmelade that will become the talk at your next brunch.
It is simple to make. No special skills are required. All you need are 4 ingredients (pineapple, sugar, lime and fresh vanilla), a heavy-bottomed pot, a Microplane grater, and a food processor. I ate some this morning with a warm French croissant. Delicious! You could serve the pineapple marmelade with crepes, French toasts or on a plain yogourt.
What I like about this marmelade recipe is that it is not too sweet. If you decide to serve at a brunch, I suggest that you make a bigger batch. Your guests will be delighted to take home a small jar.
Pineapple Marmelade Recipe by Josee Robitaille
on the left side: see what is look like once it is fully cooked, on the right: get an idea of the cube size
- After you removed the skin, split the pineapple in two lengthwise. Further divide each half lengthways and remove the heart. Then, cut into 1-inch cubes.
- Put the pineapple cubes inside a heavy-bottomed pot.
- Add 125 ml (1/2 cup) of raw sugar and the zest of one lime to the pot.
- Cut the pod of your vanilla bean in halve, lengthwise with a paring knife. With the sharp edge of the paring knife, remove the seeds from the pods. Add the seeds to the pot. Then, cut the pod in half. Add the empty pods to the pot.
- Bring to boiling and cook without a cover at medium temperature for 25 to 30 minutes. It will be ready when the water from the pineapple is almost all evaporated. Mix a few times during cooking.
you aim for a puree with some textures.
- Remove the vanilla pods and put the rest in a food processor.
- Pulse until you obtain a coarse puree.
- Transfer into a glass container and put it in the fridge. You can keep it for 2 weeks in your fridge.
With pineapples and citrus fruits becoming seasonal, I think that I will make my own marmelade more often.
Every party benefits from a conversation piece. And you are sure to get many “Wow” with Doreen Westphal‘s Hold On Egg Cup. The egg cup is made of concrete. The shape was inspired by an egg cut in half. The most striking feature is a strategically placed magnet where to rest the spoon. Awesome!
I have no news on where you can buy it. What I know is that Hold On Egg Cup is presented at Maison & Objet in Paris this week. Hopefully, it will hit a few stores soon.
+ via MoCo Loco
Photos: National Watermelon Promotion Board except for number 4: The Party Dress magazine
I was happy to share my summer entertaining tips for the 2012 awareness campaign of the National Watermelon Promotion Board in Canada. Since the refreshing watermelons are available all summer long, I feel that watermelon is the fruit of summer.
If you are looking for more ways to serve watermelon to your guests this summer, you will find many more recipes at the National Watermelon Promotion Board Website. I compiled my top 5.
- My number 1. Another way to serve the Spiked Melon Balls would be on a lollipop. Serve the lollipops speared into a wheatgrass bed or onto a watermelon.
- My number 2. If you host a brunch on a hot summer day, replace the classic by the more refreshing Watermelon Mimosa. To make watermelon juice, you simply need to blend cubed watermelon and strain it through a sieve. Try it with a light Champagne.
- My number 3. Finish a grown up dinner with this lovely Watermelon Lavender Granita that contains a hint of vodka. Use watermelon or citrus flavoured vodka to enhance the flavour.
- My number 4. I found my fourth choice on The Party Dress magazine. They got me with the stylish food presentation of their watermelon appetizer with feta and basil. The recipe is a mix between a caprese salad and a Mediterranean Watermelon Salad.
My last recipe idea is a twist on the tacos.
- My number 5. For a summer picnic with family and friends, impress the crowd with some delicious Jamaican Rock Lobster Tacos wrapped in parchment paper and tied with twine. I would probably prepare my tacos with seasonal clawed lobsters since they are a local product for me.
Writing this post made me hungry. I will pour myself a glass of my watermelon and mint spa water while I cook dinner.
Note: I wrote this post on my free will; it is a not part of the program that I did for the National Watermelon Promotion Board in Canada.
Shown here: Party Glass $5 USD
Fish Eddy introduced a new line of party glasses that are simply too adorable to ignore. I imagine myself drinking juice or iced tea in any one of the 4 cheerful mod tumblers this summer.
I compiled the things I like for a cozy brunch at home from a metropolitan look to the girl ion the garden. I love the golden yellow of the egg tray holder.
Shown here: Take 5 Dishtowel Pair $14.95 USD | Golden Egg Holder Tray $9.95 USD | Milk Bottle Robin Egg 8 oz $6.95 USD | From the Charley Harper Collection designed by Todd Oldham for Fish Eddy School of Fish Tray $32.95 USD, Sunset Glass $5 USD Charley Harper Orange Fish Coupe Plate $14.95 USD | Take 5 Mug $10.95 USD and plate
Shopping at Fish Eddy is definitively on my to-do list for my next trip to New York City. They are located on Broadway at 19th Street. If you do not live in New York, you can always shop at their online store.
Add a whimsical touch to your breakfast with these fine bona china carriages with birch wheels. Thanks to hidden magnets linking the carriages, the entire train can be wheeled along. Kids and adults can be entertained while waiting for their bread to toast. The eggcup, toast rack and salt and pepper holder are sold separately.
I first spot when Design Milk featured the Breakfast Express last year after it was exhibited at Pulse London. Since then, it is now in production and available on the Web site of her creator, Reiko Kaneko.
You can keep your fresh fruits, a ready-to-serve loaf of bread or French pastries on her Boat basket with natural rope. Reiko Kaneko was inspired by a Viking ship when she designed that tableware piece.
+ Breakfast Express, Eggcup by Reiko Kaneko £19.95
+ Breakfast Express, Toast Rack £19.95
+ Breakfast Express, Salt and Pepper Cellar £19.95
+ Boat Bread Basket by Reiko Kaneko £119.00
I always look for unexpected ways to serve food that are easy to do. I never thought to serve breakfast in a bento box. Since a complete breakfast is made of a few items that you eat separately, a bento box works perfectly. This is an idea to steal from the Hotel Americano in New York City. This is how they bring their morning room service.
+ photo: Remodelista
I wanted to get my own drinking jars ever since I drank a latte served in a drinking jar at Griffintown Cafe. I have been so busy since the start of the year that I did not had the time to shop for them. It just happened that I found them while I passed the kitchen aisles of the Canadian Tire.
I bought a pair to see if they work nicely with our Nespresso machine. As I arrived home, I noticed it is written on the jar that it is not for hot beverages. But they look exactly the same. I guess that means that I am due for a delicious brunch at Griffintown Cafe soon to see if they are exactly the same. This time, I will try one of their eggs Benedict.
I am craving for some viennoiseries looking at this sight. After the sweet tables and the s’mores stations, I presented you a delightful French-inspired breakfast table. It has a rustic flair and everything looks so delicious.
See how you can elevate the look of a jar of jam with a black satin ribbon and a spoon tied to the jar. For the finishing touch, they insert each jar inside a ramekin. Your guests can bring the whole thing to their table and use the ramekin to serve the jam.
The soothing color palette and the materials of the tableware play a major role in making this table feels out of the ordinary. Remarkable wood trays mix with Emily Henry’s Urban Colors Ovenware and Tableware in sand and slate. Les Touilleurs supplied the trays and the Emily Henry ceramic dishes and bowls. This beautiful breakfast table was styled by the Kreavie team with the collaboration of Vanessa of Damask & Dentelle.
They inspired me. I can’t wait to make my own version. It might be a good idea for the Easter brunch.
+ Sweet table : Petit déjeuner à la française from Kreavie
+ photography by Julia C. Vona
My French background means that I prefer crepes to pancakes. It might be for the same reason that I enjoy more the taste of a thin crust pizza. But if you are the pancake type, my tips will work as well. You can revisit my traditional crepe recipe as a start.
First, you need a proper crepe pan. The electrical crepe maker takes too much space and the non-stick crepe pan do not work as well. I believe that nothing beats a blue steel crepe pan or if you can handle the weight and additional cost, an enameled cast-iron crepe pan.
Based on my experience, a pan with low edges works the best. I pour a soup ladle of crepe batter to get the right quantity each time. A few rotations while holding the pan in the air is enough to cover all the pan up to the edges. You know when the crepe is ready to be turned when the edges have rolled up.
Crepes are easy to reheat on the oven. If you plan to serve them at a party, cook them ahead of time. You can keep them inside your freezer but make sure to separate each cooled down crepe with a parchment paper. I recommend letting them rest on a cooking rack before stacking them.
Pancake Warmer and Serving Dish
What put the pancake warmer from Williams-Sonoma on top of my wish list is the ventilated lid that releases steam. The worst thing you want is a soggy crepe. A pancake warmer is handy when you host a brunch or if you have a family. You first heat the base and lid of the stoneware pancake warmer in the oven. Then, you stack the fresh pancakes or crepes inside. I am tempted to buy one. Have you try it?
+ Ceramic Pancake Warmer and Serving Dish $26.95 USD at Williams-Sonoma
+ Steel Cooking Rack $10 USD
+ de Buyer Crêpe Pan $24.95 USD
Breakfast is one of favorite meals. This is why I selected a breakfast in bed as my ultimate Valentine’s Day gift. If you are celebrating Valentine’s Day this weekend, you will have the time to do it. To help you plan a romantic Valentine’s Day, I scoured more recipes online.
+ The talented team at Sunday Suppers made those baked eggs with cream and truffle salt. The side is sauteed kale with olive oil, sea salt and a squeeze of fresh lemon. And what not to love about these adorable heart butter patties. To realize those, you will need a heart-shaped ice tray. Then, you simply added chopped cherries (or any fruit that you like) to soft butter and scoop them inside the ice tray. It is that easy to make. Get the full recipes at Sunday Suppers.
+ My second suggestion are those adorable Blackberry “Cheesecake” Yogurt Pops prepared by Citrus and Candy. The color of those pops looks amazing. And it is more stylish way to eat your daily yogurt. I feel that it is worth to pass mixture through a fine sieve to remove the berry bits. Karen of Citrus and Candy suggests that you push through to extract as much syrup as you can. It is best to start the recipe one day in advance if you wish to serve it in the morning.
+ Valentine’s Day Breakfast from Sunday Suppers – photos by Karen Mordechai
+ Blackberry “Cheesecake” Yogurt Pops from Citrus and Candy