Family Bites

DIY: The Easiest Easter Place Settings

I love to come up with simple ways to dress up a dinner or holiday table, and these Easter place settings fit the bill perfectly, I think.  

I wanted something for the upcoming Spring holiday that didn't involve dying eggs, or drawing on them with assorted waxy implements. Instead I was looking for a pretty decoration that would take less than fifteen minutes, and ideally might even be made by the kids,  if they were interested. As a busy mom, I don't always have the time for massive amounts of crafting just before the Easter holiday (oh, how I wish I did!), but I still want the table to look pretty and festive, you know?

To make these you need the following: eggs, egg cups, Easter-shaped cookie cutters, wooden skewers, cardstock, and fillings of your choice: dirt, candies, herbs, faux or real flowers, etc.

Crack the top of the eggs with a spoon and peel away the shell leaving a small opening.  Drain the egg from within and place the shell in a bowl of warm soapy water. Carefully wash the inside and set it out to dry for a minute or two. 

Place the eggs inside the cups and fill them with jellybeans, chocolate eggs, dirt, herbs or flowers. I used a little dirt from my garden, chives, Mini Egg candies, and jelly beans. Once the eggs have been filled, trace a cookie cutter on a colourful piece of paper and cut out your Easter shape.  Tape it to a wooden skewer and write the names of your guests across the image.  

Voila...the easiest Easter place setting you can make!

 

Party Savvy: It's a Jungle Out There

When I was coming up with ideas for the March edition of Party Savvy, I thought about things my boys would have liked between the ages of 3 and 6. I think that's the perfect age for this themed fête, and although it might seem more masculine in nature, I imagine it could easily be tweaked to suit some adventurous, animal-loving girls, too.

The Whipped Banana Monkey Cake is a no-brainer for this celebration; it's a simple one-layer cake, paired up with two cupcakes which are used for the ears. Iced in a rich chocolate frosting, this looks far more difficult to execute then it really is.

The Safari Sandwiches are a cute update on a regular tea sandwich. Crusts are removed, and the middles are embellised with a cut-out of a safari animal in a different type of bread. Use any filling you like, although I think almond butter and banana would be a great option for this.

What could be easier than these Tiger Tail Ice Cream Cups? Pre-portion the ice cream into small glass jars, and store the containers in your freezer until you're ready to serve. Add some festive orange sprinkles, and you'll have an instant party in a cup.

When it comes to table décor, I usually find less is more. In this case, kraft paper replaced table cloths, and I decorated with a yellow, green, and brown colour scheme that included balloons, handmade paper party cups, stripey straws, and plates.  Printed maps, antique globes, house plants, and jungle animals rounded out the décor.

As always, head on over to Savvy Mom for all of the instructions and recipes.

 

Almond Mango Parfaits

I have a new favourite breakfast.  

I whipped these up after seeing something similar in a tattered and well-worn copy of Everyday Food magazine.  The date on the front of the petite monthly tells me I've been storing this particular issue since the spring of 2006, yet somehow it took me six years to try the idea.  This isn't a bad thing, though.  It proves to Rob that I do in fact need shelving to hold my massive Martha magazine collection (we won't talk about how many issues of Living reside with me), because it might take me a very long time before I actually get to make everything tucked within the pages.

Besides, I sent one of these off with him this morning, and if he liked it as much as I did, he just might condone the many periodicals that take up some of our precious real estate.

So, not only are these tasty little things perfect to keep tucked within the fridge for breakfast or a mid-day snack, I'm also thinking they would be so fun for spring entertaining. Like an Easter brunch specifically, for the colours of the parfait mimic those of an egg, and filling a large colourful basket with these would be utterly charming, don't you think?  

Almond Mango Parfaits

Makes 4 - 125ml servings

• 1 cup plain Greek Yogurt
• 1 teaspoon almond extract
• Mango Puree (see recipe below)
• 1/2 cup chopped Almonds

Combine the yogurt and almond extract in a small bowl.

Layer the yogurt mixture and mango puree until you fill the vessel.

Top each serving with 1 tablespoon chopped almonds.

Seal and refrigerate until ready to serve.

Mango Puree

• 2 mangoes
• 3 tablespoons granulated sugar or honey
• 3 tablespoons cold water

Peel the mangoes and separate the flesh from the pit.  

Place the mango flesh in a blender or food processor. and add the sugar and water. 

Puree until smooth.

 

Party Savvy: Hollywood Edition

The timing of the latest edition of Party Savvy couldn't be more serendipitous, wouldn't you agree? After all, it is the weekend to celebrate all that is gold in the movie making business, so why not base an entire birthday party around the same theme? Better yet, use a few of these ideas to throw a smashing Oscar party tomorrow night while you watch the Academy Awards with your family.

The Bag of Popcorn Birthday Cake or Tuxedo Strawberries are easy ways to jazz up your festivities. If you're looking for more savoury fare, I know my boys love the Hollywood Hotdogs and Red Carpet Roll-ups. Served with a classic Shirley Temple mocktail, of course.

As an aside, this was definitely one of my favourite parties to work on to date. Each idea is easy to execute, and something a busy mom could likely put together with just a little time, which is the whole point of these parties. Naturally, if you head on over to Savvy Mom you can get all of the details, recipes, and how-tos.

 

A Valentine's Day Meal

Despite my passion for all things chocolate, it's nice to know that it isn't the only tasty thing cupid can bring to our family table tomorrow. Other than the treats I like to package up for the boys, I try to keep our day simple by staying away from the sweet shops and adding a few heart-inspired items to an otherwise regular weekday meal.

What I like about this kind of idea is that it works just as well for dinner as it does for breakfast. I'd likely add a few strips of baked bacon, some crispy pan-fried potatoes, and a soft baguette if I was serving this later in the day. But for breakfast, it works perfectly well as it is.

I made the frittata in my little heart-shaped bundt pan.  If you don't have one, a muffin tin will work just as well.  Place a paper liner inside each muffin cup and wedge a marble between the liner and the pan.  This will force a heart shape which you can fill with with your egg mixture, or batter if you prefer to serve up something sweet.

 

Blood Orange, Pomegranate and Banana Smoothie

• Juice of 1 blood orange
• 1/4 cup unsweetened pomegranate juice
• 1 banana
• 1/2 cup plain or vanilla yogurt
• 1 teaspoon agave or honey
• 1/3 cup of ice

1. Combine all of the ingredients in a blender and mix until combined.

2. Serve immediately.  Fun straw optional.

Give a Little Love

We're not that big on Valentine's Day. Rob and I try to have a date-night at home every week, and have been doing so for many, many years, which means that February 14th isn't that significant to our relationship.

Having said that, it's often been a day where we've done a few fun things with and for the boys. I always buy them a new book, something sweet if possible, and I like to add a little extra love to their breakfast plate with heart-shaped pancakes or red smoothies. And of course we've made all manner of Valentine's Day cards for the classroom exchanges, which Jackson is boycotting this year, for reasons to0 many to list here, but all of them his own.

Despite our lack of celebration for this holiday (is it really a holiday?), I've never been short on ideas for craft and baking projects. I recently put together a few things for iVillage Canada that I thought you might like to see.

The little bags above are my idea for boy-friendly treat packaging. For a day made up of pink and hearts aplenty, it can be a challenge to create something masculine. The how-to can be found here. 

I also made some bakery-style mini cupcakes and cocoa snap cookie sandwiches perfect for a classroom parties or post-dinner dessert.

Happy Love Day!

 

 

 

New Year Fries with Lemon Aioli

Tomorrow night when the clock strikes midnight, and 2012 is gently ushered in, I will be sitting at home with my three favourite people, accompanied by a few platters of good food.  Despite my party planning ways, I'm not one for going out on New Year's Eve.  It appealed to me fifteen or so years ago, but now I'm a homebody on the most happening night of the year.

Last December, we started a tradition where each of us gets to pick a food to make for our at-home party.  Rob and I tend to gravitate towards assembling a cheese platter or making some sort of gooey dip, and the boys almost always want some sort of French fry concoction.  It might seem strange, but serving fries for a late-night snack has always been popular in the catering world (for the adults it's a greasy treat that helps to absorb some of the, ahem, alcohol that's been consumed) so making them for the kids really isn't all that strange.

I imagine that if you are hosting a party tomorrow night, serving a platter of these homemade taters with assorted dipping sauces like flavoured aiolis and spicy ketchups would make you rather popular with your guests.

I'm excited for January this year.  It will mark two years of blogging here for me and I have some fun things in the store for the coming year (more cookbook features, parties galore and a few series I'm working on). I also turn 36 in a couple of days and it's not bothering me one little bit, although I did tell Rob that I needed to get my hair done before Wednesday as I refuse to turn another year older with those pesky greys roots showing through.

Happy New Year!

 

Homemade Oven Fries with Lemon Aioli

• 6 large russet potatoes
• Olive oil
• Sea Salt
• Fresh ground pepper

1. Slice the potatoes into French fry sticks and place them on a parchment-lined baking sheet.

2. Drizzle a generous amount of olive oil over the potatoes and sprinkle them with sea salt and fresh ground pepper.  Toss well until the pieces are evenly coated

3. Bake for 40 minutes, or until the potatoes are crispy and golden brown.

4. Serve with lemon aioli or spicy ketchup.

Lemon Aioli

• 1 cup mayonnaise
• 2 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1 teaspoon powdered lemon peel*
• 1/2 teaspoon kosher salt
• 10 grinds of fresh ground pepper

1. Combine all of the ingredients in the bowl of a food processor, and pulse until well combined.

2. Store in a lidded container in the fridge until you are ready to serve.

* If you don't have powdered lemon peel, feel free to use lemon zest.

 

Holiday Profiteroles

My love of all things French was fostered during a summer in which I immersed my teenage self in the works of Danille Steele  classic literature. I would lazily read the days away, dreaming of far away places, romantic French locales and knights in shining armour. I knew about French history, art and culture, but at that time I was hardly aware of French food.

That education came a few years later when I was fortunate enough to live abroad. I ate my way across the South of France, and into Italy, for a good chunk of 1997, and by the time I returned home I was obsessed with re-creating the tastes I had experienced. Kids came along soon after, and my new fixation was feeding them well, not believing that I could marry the food for my family with those French flavours I dreamed off.

How silly of me!  While living in Monaco, I worked for a family that ate "French" food, because to them it was just food. It wasn't as common to feed young Canadian kids beef bourguignon and steak frites as it was grilled cheese and hot dogs, but that's okay. I've never been one to conform to the norm, and French cuisine quickly became part of our food culture.

Today, my shelves are stocked with more French books than my young Francophile dreams could have hoped for, and my kids are well-versed in French fare. Profiteroles are a favourite dessert of ours, and after trying many recipes - three in the last week - I feel confident that I have found what I was looking for. Knight in shining armour included.

Profiteroles

Like all good recipes should, this one uses metric measurements.  It's derived from an old recipe I had when I was taking classes at George Brown Chef School.

• 170g water
• 83g butter
• 3g salt
• 12g granulated sugar
• 125g all-purpose flour, sifted
• 3 eggs
• Vanilla bean or candy cane ice cream
• Cranberry coulis or chocolate sauce

Pre-heat the oven to 425 degrees.

In a small saucepan bring the water, butter, salt and sugar to a boil.  Make sure the butter is completely melted. 

Add the sifted flour while the liquid is boiling and stir with a wooden spoon.  It will form a paste.  Cook the paste until it cleans from the sides of the pot and forms a ball, leaving a white film on the bottom of the pot.

Transfer the paste to a mixing bowl and allow it to cool slightly.  Add the eggs, one a time, allowing each to be fully incorporated before adding another.  Scrape down the bowl each time and check the consistency of the paste.  It should be stiff enough to stand, but soft enough to spread.

Scoop large tablespoons of the paste onto a parchment-lined baking sheet.  Using damp fingers, press down any irregularities in the shape and form a small ball.

Bake for 20 minutes.  Turn the pan around, reduce the heat to 375 and cook for another 15 minutes, or until the puffs are golden and crisp.  Turn off the heat and allow them to stand in the closed oven for 15 minutes so the insides can thoroughly dry out.

Allow the pastry to cool to room temperature.  Slice them in half and top one side with a scoop of vanilla bean ice cream (or candy cane).  Place the other half on top and drizzle with cranberry coulis (or chocolate sauce) and chopped chocolate.

Cranberry Coulis

• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup sugar
• Juice of one clementine
• 1/2 cup water

Place the cranberries, sugar, water and juice in a small sauce pan. Set over medium heat, and bring to a boil.

Reduce the heat to a simmer and cook until the cranberry skins have burst and the sauce has thickened.  Pass it through a fine mesh sieve, and discard the solids.  Chill until serving.

 

Ruby Red Christmas Salad

It seems as though forces have been working against me when it comes to updating this space. I put something together last night, and then again this morning, and both times the words froze on the page preventing me from going any farther. Delete, delete, delete.

I can't believe it's been almost a week since I've been here. I could blame it on being busy and working a lot, but hey, we all do that don't we?  Instead I'm going to say that while I've been cooking far more than usual, I've been making the normal holiday fare. Cookies, hot chocolate, marshmallows, tourtiere, chocolate bark etc. You don't need more recipes for those things. There are plenty of very good ones that can be found online and in cookbooks everywhere.

Instead, I wanted to wait until I had something a little different to share. I think this salad is it. I'm not breaking new ground here with this dish.  Seasonal salads are assembled all the time.  But ruby red salads? Maybe not so much.  I wanted to take some of the best flavours of the season and pair them with white and green goods to make a healthy holiday meal. I don't know about you, but I think I've experienced a little sugar overload already.

Here we have garnet beets and rosy-red pear with pomegranate seeds and tart pink grapefruit. The fruits and vegetable are topped with creamy, crumbled feta and crushed leafy-green pistachios. Together they form a cozy blanket for a bed of crisp baby spinach leaves.  Doesn't that sound refreshing?

A simple cranberry vinaigrette rounds out the flavours, and I'm certain this dish would make an excellent addition to your holiday brunch or dinner.  Or maybe even for your own lunch, which is when I'm planning on eating it.  After I snack on a piece of shortbread or two.

Ruby Red Christmas Salad

• 4 cups baby spinach
• 1 red pear, thinly sliced
• 1/2 cup chopped, cooked beets 
• 1/2 cup red grapefruit chunks
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled feta
• 1/2 cup roughtly chopped pistachios
• Cranberry vinaigrette (recipe below)

1. Scatter the spinach on a plate or platter.

2. Layer with the pear, beets, grapefruit, pomegranate seeds, feta and pistachios.

3. Drizzle with cranberry dressing just prior to serving

 

Cranberry Vinaigrette

• 3 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoons Dijon mustard
• 1 tablespoon honey or maple syrup*
• 1/2 teaspoon sea salt
• 1/4 cup fresh cranberries

1. Place all ingredients in blender and puree until smooth.

2. Strain with a fine mesh sieve and store in a glass jar for up to 1 week.

*Feel free to add more sweetener if the dressing is too tart.

 

Candied California Walnut, Pear and Aged Cheddar Cheese Dreams

When I worked in catering one of the most popular items on the cocktail menu was something we referred to as Cheese Dreams; bite-sized quarters of gourmet grilled cheeses stuffed with caramelized onions, bacon and cheddar.  They were a party-goers food fantasy for late-night snacking, especially those who've consumed a few, ahem, beverages over the course of the evening.

The California Walnut Commission has created a holiday blogger challenge, and they are looking for the best recipe using their walnuts. I was asked to participate by the people at Faye Clack and I knew immediately that my holiday fare must include a little cheese dream. The recipes entered should be suitable for holiday gatherings and can include appetizers, side dishes, snacks, mains or desserts.

My mini sandwiches are most definitely appropriate for an hors d'oeuvres, but I know a few boys (namely the three in my house) who would be happy to have these for a side accompaniment to some soup, or even for dinner if necessary.

Candied California Walnut, Pear and Brie Cheese Dreams

• 1 cup California walnuts
• 1/4 cup brown sugar
• 1 tablespoon water
• 8 slices raisin bread
• 3 tablespoons butter
• 2 cups aged-cheddar cheese
• 2 pears, halved, cored and thinly sliced

Combine the sugar and water in a small pot and bring it to a boil over medium high heat.  Allow it to boil for 30 seconds, then add the walnuts and stir to combine ensuring each walnut is well coated with the sugar mixture.

Spread the walnuts out in a single layer on a parchment-lined baking sheet and allow them to cool completely.

Heat a cast iron skillet over medium heat.  While the pan is warming make the sandwiches.

Lay out four slices of bread.  Top each slice with a small handful of cheese, a few nuts, 3-4 slices of pear and a bit more cheese.  Top with a second piece of bread.

Butter the top slices of the bread with a generous amount of butter. Place the sandwiches in the pan, butter side down.  Cook for 2-3 minutes or until golden brown.  

Butter the top slices of bread with a generous amount of butter and flip the sandwich over, cooking until the bottom of the sandwich is also golden brown and the cheese is completely melted.

Remove the sandwiches from the pan and slice them into quarters to serve.

A few notes:

1. Red pears offer a nice colour contrast in this recipe without changing the flavour profile.

2. I like to cut the crusts off my sandwiches for a cleaner and fancier look.