This recipe should be a hit with kids and adults. And the strawberry in those candy coated strawberries will make us less guilty to eat caramel. If you wish to make your own, Steamy Kitchen shared her 15-minute recipe. She saves time by melting Kraft caramels with sea salt. If you host a kid party or a huge casual party (i.e. lots of guests), go for the generic brand.

Save Time and Achieve a Finer Taste

The ultimate taste would be achieved if you order a jar of caramel from a caterer/candy maker like the delightful creamy salty butter caramel at Kreavie. Then, cover the caramel with the almond & hazelnut croquant, also from Kreavie. The recipe will still take about 15 minutes to make.

Jaden of Steamy Kitchen recommends to soak the strawberries briefly in ice water to perk up the green stem and improves the succulent texture of the strawberries. I will definitely try it!

+ recipe: Salted Caramel Covered Strawberries by Steamy Kitchen

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Many parties call for serving sandwiches. Then, the question becomes how can you do it in style. A popular plating technique in casual parties in France is the Surprise bread. You can even buy Surprise breads in many stores in France, especially during the Holidays. You can serve a Surprise bread if you are invite your friends to take the apéro at your place (that is, you invite them for a drink), at a picnic or a casual party.

If you use the round Swedish bread, a cooked unrisen dough bread, making your own is quick and easy. The Swedish bread (called “pain polaire” in France) is characterized by its moistness and slightly sweet taste.

What is a Surprise Bread?

Imagine a tower that stands 4 to 5 sandwich tall and cut in 6 to 8 pieces. The thrill is that you take the piece of sandwich on top, without knowing what is inside. The Swedish bread is ideal for that since it is thin, it is easy to grab without being messy. And it does not dry out as ordinary bread would.

Select complementary recipes for the fillings.  Since the tower cannot be too high, keep the fillings fairly thin for each sandwich.

Step by step instructions:

1. Prepare 4 or 5 sandwiches as usual; each one has a different filling.
2. On a serving platter, put the sandwiches one over the other. Try to create a striking color palette when it is assembled.
3. Once, you assembled the column, you cut the bread in 6 or 8 pieces

Typically fillings included cheese cream and salmon, hummus, guacamole, pesto and prosciutto, brie or goat cheese with sun-dried tomatoes, ham and cheese or egg mimosa and chives. For a family event, you can create a second tower with an assortment of children’s favorite recipes.

Make it Stylish

I spoke this afternoon with Sophie Rayes at Gastronomia to know more about the surprise bread. You do not have to stop there. You can decorate further the surprise bread. For example, create a cylinder to wrap all or part of the surprise bread. You could add ribbons or affix decorative elements for a baby shower, a tea party or a big family picnic.

In Montreal, you can buy round Swedish bread at the warehouse store of Gastronomia. For the rest of my Canadian readers, Gastronomia sells online and ships across Canada. To get the free shipping, you could stock on frozen appetizers and get a pack of Gratin Dauphinois.

SOURCING:
+ Swedish breads at Gastronomia $3.35 CAD for a bag of 5 units
+ photos: Pain surprise recipe at Pain Concept

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I can rarely resist a tasty simple to make lemon chicken recipe.  This is why I share the aromatic roasted chicken recipe by Evan Kleiman of Angeli Caffe in Los Angeles. I spotted his recipe on Saveur.

The recipe is something that you can make after a day at the office, if you do not mind eating later. While it marinates for an hour, you could relax, train with the Wii Fit or pick up fresh vegetables at your local fruit and vegetable store.

The recipe called for a whole chicken cut in 8 pieces. You can easily adjust the recipe to cook the number of pieces you need to feed your family. Or bring the leftovers for lunch at the office the next day. Or use the remaining meat to prepare a homemade chicken soup.

Side Dishes

I would serve the Pollo Arrosto with steamed broccoli, boiled green beans or an arugula salad with a lemon olive oil vinaigrette. I use 2 parts of lemon juice for 5 parts of peppery olive oil and season to taste with freshly ground pepper and fleur de sel. Nothing complicated but it tastes incredible!

+ Pollo Arrosto – Lemon and Rosemary Chicken recipe on Saveur – photos by Andre Baranowski

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I absolutely love the traditional French onion soup. Who can resist the caramelized onion soup topped with croutons and melted cheese? When it is well done, the taste is divine. Ronda of All the Best shared a twist on the classic recipe that I want to try. Her recipe adds Portobello mushrooms and use goat cheese instead of the classic grated Swiss, Gruyere or Emmental cheese.

+ photo: Caramelized Onion Mushroom Soup recipe by All the Best

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Think soft green, yellow pink and even orange for your Easter tabletop. Set the tone with an exquisite tablecloth. The Easter Bunny Jacquard Tablecloth can be used all spring and summer since it references to Easter is subtle. I would simply marry it with elegant white dinnerware.

Then, create a vignette with treats instead or as a component of your centerpieces. The Fudge Brownie Farm Animals illustrate the look I suggest. Kids will love it!

Easter Menu

For a breakfast-style element, the Broiled grapefruits look divine and are simple to make for a crowd. I love how Jamie Oliver platted his Easter lamb. It looks so fresh and tasty. Finish the meal with the chocolate easter egg cups by Donna Hay. The egg cups make all the difference in her design.

SOURCING:
+ Easter Bunny Jacquard Tablecloth $120-$160 USD at Williams-Sonoma
+  Fudge Brownie Farm Animals $29.50 USD
+ Broiled Grapefruit recipe
+ Easter lamb recipe by Jamie Oliver
+ Chocolate easter egg cups by Donna Hay
+ Set of 2 White Porcelain Egg Cups $4.99 USD at Kitchen Kapers

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Today, it feels like Spring in Montreal. I am thinking about summer drinks to serve on a terrace. Here are a few tips to cheer up water and cocktails. Drop berries, herbs, strips of citrus zest and ginger bits before you add water to your ice cube trays. It cannot be simpler than that.

Adding Tonic Water to your Ice Cubes

I like to serve for the aperitif a glass of Portonic. It is a refreshing long drink made with dry white Port, tonic water, ice, garnished with either a slice of lemon or lime. A modern variation is to replace the slice of lemon by a slice of cucumber and 2 green grapes. In this case, you could pour some tonic water before adding the tab water to make your ice cubes. You could make 100% tonic water ice cubes but they will melt at a faster rate.

Flavored waters

Let the ingredients infuse the water on the fridge for at least an hour before serving. Try the mix of sliced ginger, cucumber ribbons, and mint sprigs. Martha also suggested to add lime slices, large strips of orange zest, and gently crushed rosemary sprigs to your water pitcher.

+ photo: Flavored Ice Cubes on Martha Stewart
+ photo: Inviting waters on Martha Stewart

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I cannot believe that I never visited Matt Bites before. It is an exceptionally awesome blog produced by food photographer Matt Armendariz, who is located in Los Angeles. Matt offered a lot of behind the scenes stories on his blog. He also shares tips on food and food photography.

If you like to bake your own candy, you will want to add this to your repertoire. We have to thank one of his food stylist friends, Cindie, for this recipe. She brought the Blood Orange Caramels with Toasted Almonds and Sea Salt at a shooting. I must quote how Matt, who does not have a sweet tooth, described the taste:

Oh my god, these caramels. Soft and chewy, the initial stickiness gives way to buttery and tart citrus flavors before ending with tiny salty fireworks once the crystals have had time to dissolve on your tongue. The whole shebang ends with a crunch of the toasted nuts, and before long you realize these caramels have sent you over the edge with very distinct flavors all working together harmoniously.

I was sold when I saw the pictures. Now, I am craving for some. If you bake those, make sure to use Parchment paper. You are never supposed to put wax paper on the oven since it could burn. But it is even more important when you are making caramels. People who used wax paper for baking reported that the caramel sticked too much, which was caused by the fact that the wax melted on the oven. Leave the wax paper to wrap the caramels, once they have cooled down.

+ photos and recipe: Matt Bites

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After the game console controller cookies, the latest newsletter of Style at Home gives me the occasion to introduce cookie recipes that everyone can bake. I selected two stylish classic cookies that are crowd pleasers. Do not hesitate to serve cookies for dessert at a brunch. If people are less hungry, they will enjoy more one cookie than a piece of cake.

+ Lemon spritz cookie recipe – Photography by Aran Goyoaga
+ Flourless chocolate cookie recipe – Recipe by Francois Payard and Anne E. McBride

SOURCING:
+ Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone by Francois Payard with Anne E. McBride $25.20 CAD on Amazon.ca

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I keep on my fridge a pack of mini blinis. These Russian mini crepes come handy whenever I host an impromptu cocktail.

Sunday Suppers talked about the blini bar. Their concept is even simpler since they suggest that your guests make their own canapés. You can even add a friendly competition on whom made the best canapé. If you keep a jar of caviar on your pantry, you need 15 minutes to go at the grocery to grab the fresh ingredients. Then, add a few more minutes to style your blini bar and your drink bar. Voilà!

Get inspired by these classic recipes:

• Smoked salmon and caviar blinis with horseradish crème fraiche from Marie-Claire UK
• Creme fraiche, caviar and garnishes, like they did on Sunday Suppers
• Cream cheese, smoked salmon and lemon zest
• Smoked Salmon on Corn Blini with Wasabi Cream by Angie MacRae on Food Network Canada

Providing one or two options to your guests is enough. You can serve it with Champagne, a glass of cold Vodka or white wine.

photo credits:
+  Sunday Suppers
+ Marie-Claire UK
+ Food Network Canada

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I wish everyone a day filled with love. If you are looking for something to bake for your loved ones, you could get inspired by desserts from Martha Stewart.

+ Making your own heart ice cream sandwich is not complicated. Simply bake chocolate cookies in the heart shape. And spread a thick layer of your favorite ice cream. Find here her Chocolate-Strawberry Ice Cream Sandwich recipe.

+ If you have more time, nobody will be able to resist your chocolate eclair hearts.

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You will find on Sweet Paul the recipe to bake 30 Valentine lollipops that will please anyone. I love the look of the candy heart center. I know that I want one. I like how he styled them in small glasses.

+ Valentine Lollipops by Sweet Paul – photo by Frances Janisch

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This post was initially about a salad recipe. As I wrote it, the recipes of the dinner I cooked last night became a part of the story. This is a simple menu that you could serve when you have friends over. It is based on taste, lots of good taste. But what I like the most is that you will not pass all night on the kitchen. The ingredients are available at any grocery store. I find everything at the village; we stayed at the ski cottage this weekend. This makes it the ideal menu for stress-free entertaining.

Tropical Fennel Salad recipe

I ate the tropical fennel salad twice this year and twice I was in awe. It will become my signature salad for potlucks. You have to try it. I never meet anyone who did not like it. The recipe is from Élie Benchetrit, the host the cooking segment on On Est Ensemble. This is Web TV show where I host a design segment. Élie’s take on recipes is that they are made to be shared. Therefore, I translate it for you.

Ingredients for the salad:

• 2 fennel bulbs, shaved paper thin with a mandoline (otherwise, sliced it as thin as you can)
• 1 Granny Smith Apple, peeled and sliced
• 1 not too ripe Mango, peeled and sliced
• 10 basil leaves to decorate and add taste

Ingredients for the vinaigrette:

• 1 tablespoon of freshly grated ginger
• Juice of 2 limes
• 1 tablespoon of honey
• 1 French shallot, minced
• 5 tablespoons of olive oil
• 1 teaspoon of sea salt
• Freshly ground pepper

Instructions:

1. Put in a bowl or a large service platter, the sliced fennel, apple and mango.
2. Whisk in a bowl all the ingredients to make the vinaigrette.
3. Pour the vinaigrette over the salad. Mix. Cover with a plastic wrap and let it rest in the fridge for 30 minutes.
4. Before serving, top with the basil leaves.

The salad looks more appetizing with a green herb. I forgot to buy fresh basil. I improvised and minced the thin fennel foliage instead. The taste was incredible, even without the basil.

A Main Course in less than 20 minutes

The resting period of the salad gives you plenty of time to make the rest of your meal. I grilled a rainbow trout fillet that I served with boiled green beans. I add small pieces of butter on top the green beans, a dash of sea salt and pepper when I plate my dishes. You can do that directly on each plate.

I paired the meal with Les Jamelles Sauvignon Blanc, an affordable white wine that goes well with fish, citrus dishes and mixed salads. A good pairing tip is to match the tasting notes of the wine with ingredients from your meal. The Sauvignon Blanc from Les Jamelles displays fresh aromas of fruit passion, limes and blackcurrants.

My Dijon Mustard Grilled Trout recipe

My recipe for the the trout is super simple. I use the same recipe for salmon on the BBQ. Brush olive oil (about 1 tablespoon) on the skinless side of a fish fillet. Then, I spread Dijon mustard. Add a little bit of sea salt and freshly ground pepper. Grill in a pan at medium heat for 3 to 4 minutes. While the fish is cooking, I spread Dijon mustard on the skin side. Return and cook for 1 to 2 minutes. Check it as you do not wish to overcook your fish. The aim is that the fish is not fully cooked at the center. The heat will cook it after you remove it from the pan.

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