Archive for the ‘Parties’ category

Wine accessories gift guide

December 17th, 2009
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Photos (from left to right): Alessi Sun Dreams corkscrew, Riedel O Series wine glass, Alessi Anna G. corkscrew, Rosehill Wine Cellars lacquer wine arc and Alessi Banana Boys stoppers.

Photos (from left to right): Alessi Sun Dreams corkscrew, Riedel O Series wine glass, Alessi Anna G. corkscrew, Rosehill Wine Cellars lacquer wine arc and Alessi Banana Boys stoppers.

From Toronto.com:

Find everything you need to wine on your dime in Toronto

From once-in-awhile dabblers to daily drinkers, there are a plethora of accessories out there to help make your wine experiences exactly what you want them to be. Chilling a bottle, popping it open, serving it, drinking it and saving any that remains can be done dozens of ways and there’s a smorgasbord of design-savvy accompaniments. Peruse the lists below to find the perfect wine accoutrements for your particular tastes.

“KEEP IT COOL, BOY”

White wine is best enjoyed chilled. From thermometers to magic stickers, here are a few options for nurturing and monitoring the temperature of your wine.

Wine Bottle Thermometer, Crate and Barrel, $11.95
This stainless steel cuff slides onto a 750 ml bottle as easily as wine slides down your throat. It indicates the optimal chill for a variety of blends, from pinot grigio to pinot noir to rosé, so you know when to grab that bottle from the fridge and get the party — or weeknight unwinding — started.

Eisch Wein-Thermometer, William Ashley, $60
Best known for the innovative, breathable glass, German manufacturer Eisch is renowned for cool wine accessories. This decanter thermometer looks like a giant version of the oral ones, with a design-rich and practical semi-circle at the top. It holds the device in place so the wine can continue to breath.

Rapid Wine Chiller, Crate and Barrel, $12.95
This quilted black sleeve is like a cold compress for wine. Keep it in the freezer overnight so it cools and slide it on the bottle. Within five minutes, wine is chilled and good to go.

Time for Wine Instant Wine Serving Indicator, The Wine Boutique, $4.95
This little kit contains a number of wine temperature sticker indicators. Slap one on a bottle of wine and watch it change as the temperature gets closer to where it’s supposed to be. At under $5, this is a small investment in drinking wine the way it was intended.

Frosted Ice Bucket/Wine Cooler, William Ashley, $139.50
This striking ice bucket looks regal sitting in the middle of a dining room table or atop an elegant stand. The base is a reflective metal and the bowl is made from frosted glass, giving it a beautiful, translucent quality.

“OPEN SESAME”

Whether you want a motor to do all the work or you’re a steady-handed purist, there are an abundance of bottle openers at your disposal. Here are a few options:

Basic Metal Corkscrew, LCBO, $6.95
No frills here. This is as basic as a corkscrew gets, unless you’re willing to try your luck on the old-school plastic tube version. The price is right and this simpleton is fairly fool-proof.

Alessi Corkscrews, William Ashley, $59.50 to $120
For the design enthusiast, it doesn’t get much better than Alessi’s playful winged corkscrews. Modeled after humans, these contraptions stand on their own two “feet.” Some wear dresses, others wear suits, but all are brightly coloured (one even boasts a cloud-patterned suit) yet contemporary, and add a dose of cheer to any get together.

Le Creuset Lever Screwpulls, William Ashley, $100 to $225
These are the golden standard of bottle openers for two reasons. First, they are quite handsome and come in elegant display boxes. Second, pulling the toughest cork is now a breeze. Just push down, pull up and voila — your lips will be purple in no time.

OXO Good Grips Steel CorkPull, William Ashley, $29.95
The corkpull is a different kind of beast. Rather than twisting a coil down into the cork and pulling it up and out, the cork electronically slides up the coil of this solid device. It’s a bit bulky but has a great grip, cuts the foil automatically and removes what stands between you and your wine in no time.

Orly Cool Kitchen Electric Wine Opener, William Ashley, $53
This is the lazy person’s dream: it does all the work. If even the screwpull is too much effort, this bad boy seals the deal. Just hold the opener over the top of the wine bottle, press the button and the cork slides out. It’s sleek, streamlined and fits all bottles.

FULL SERVICE

A crimson merlot or a deep, dark pinot noir are beautifully showcased in crystal decanters, but at the very least, all a wino really needs is a receptacle to drink from. Well, I guess a true wino doesn’t, but you know what I mean. Here are some options for decanters and stem — or stemless — wear:

Riedel Amadeo Decanter, Rosehill Wine Cellars, $380
This u-shaped, lead crystal decanter is a stunner. With such an arresting design the carafe is practically a piece of art. Made from hand-blown glass, no two are exactly the same, which makes Amadeo a very special gift. But, don’t worry — it’s no snob. Fill the decanter with any kind of wine, from cheaper blends to uber-expensive brews, and its no-drip technology saves every drop.

Swoon Carafe, Crate and Barrel, $29.95
Sleek, sensuous and made from hand-blown glass (but conspicuously lacking a terrifying price tag), this attractive decanter looks beautiful perched on any table. Bonus: the angled spout provides for an effortlessly clean pour.

Eisch Breathable Stemware Set of 6, Rosehill Wine Cellars, $135-$159
German manufacturers Eisch have revolutionized the way we drink wine with the creation of breathable stemware. These glasses are made from a lead-free, crystal quality raw material mixture that allows them to open up the flavour and aroma of a wine without decanting. In two to four minutes, the reaction of the wine to oxygen is accelerated and the bouquet develops. Tip: you can also use these glasses to improve spirits, fruit juices and mineral water.

Riedel O Stemless Glasses, Williams-Sonoma, $20 each
These chic glasses, sans stem, are situated at the crossroads of wine and design. Though they have become pretty standard, there’s a reason for their widespread use: they look really cool. Plus, they lack the delicate stems that can so easily break after a few glasses.

Riedel Vitis, Rosehill Wine Cellars, $68 (for a set of two)
If stemless ain’t your thing, these quality Riedel glasses are decadent. They’re each made from one piece of glass with a pulled stem. Not the easiest feat. From cabernet and champagne to sauvignon and shiraz, there’s a size to suit the flavours and complexity of every varietal.

GoVino Shatterproof Tumblers, Rosehill Wine Cellars, $15.50 (for a set of four)
These thermoplastic polymer resin tumblers mimic the look of stemless crystal glasses. They’re made to reflect the wine’s aromatics and colours in much the same way, but are completely unbreakable. A thumb indent makes for an extra firm grip. For outdoor entertaining, picnics and more, it doesn’t get much better than this.

Tortoise Shell Lacquer Wine Arc, Rosehill Wine Cellars, $16.95
The Riedel decanters are gorgeous, but they can cost a pretty penny. Though this wine arc doesn’t decant, it can make wine bottles themselves look like art, as they rest suspended semi-horizontally on the shiny, tortoise shell base.

ODDS AND ENDS

These little accessories make the whole process more enjoyable, less wasteful and, in one case, less destructive.

Wine Out Red Wine Stain Remover, The Wine Butler, $7.99-$13.99
This stain remover works on carpets, clothing, upholstery, vinyl and so on, whether as a pre-wash or an instant spot remover. Best of all, it’s odourless, non-toxic and environmentally safe.

Vinturi Wine Aerator, The Wine Butler, $59
Just like humans, wine must breath in order to reach its full potential. Consider this handy little device the yoga instructor of the wine world, allowing wine to take deep breaths and really open up the flavours and aromas that were intended. When decanting is too time consuming — who really wants to wait for their fix — this little contraption speeds up the process.

Winelines, ROLO, $8.95
Ever leave your drink to fend for itself at a party and return to find red lipstick smeared around the rim? What? You weren’t wearing red lipstick? Exactly. These cheeky little tags that wrap around the stem of a wine glass are both humorous conversation pieces and nonchalant body guards for your bevy. Each one is a different colour and contain phrases like “subtle but noseworthy,” “mild yet not bland,” and “nutty with a kick.”

Alessi Banana Boys Stoppers, ROLO, $55
These bottle stoppers, designed by Alessi, fit in the top of an open, unfinished wine bottle to preserve the wine for days. But what makes them so wonderful is that they are part of a design collaboration with the National Place Museum Taiwan so they’re limited edition. The cheeky monkeys are adorable and poignant in their “see no evil,” “hear no evil” and “speak no evil” poses.

Various Wine Stoppers, William Ashley, $2.50 to $24.50 each
Upscale home and kitchen mecca William Ashley carries a smorgasbord of stoppers at a variety of prices. Classic Chef Gourmet stoppers come in translucent colours and, once placed in the bottle, a tab bends to expand the base for an airtight fit ($2.50). Koziol’s Emily stoppers ($11.95) have vibrant, girly flowers at the top and another version ($19.50) has a translucent, coloured animal atop each plug. Ritzenhoff stoppers ($24.50), which match the Ritzenhoff coasters (see below), cap the top of the bottle to add a dash of elegance to an already open bottle.

Ritzenhoff Stainless Steel Coasters, William Ashley, $37.50
If you don’t have a drip stopper (a sleeve that slips on the top of the bottle to prevent drips), a coaster is another option to catch drips at the bottom. Ritzenhoff’s stainless steel coasters boast colourful enamel plates in chic designs, so wine bottles can perch in style.

Decanter Cleaners, William Ashley, $11.95 to $20
These little metal balls are able to reach the bulbous section of a decanter (unlike human hands), so a little shake around the bottle removes hard-to-reach residue. Riedel’s ($11.95) and Eisch’s ($14.50) come in little jars, while Peugot’s Bilbo ($20) encases the balls within a cleaning mechanism.

LCBO Courses are a great way to dip your toe in the waters of wine appreciation. Four-week sessions boast classes like “Discover Wines of the Old World” ($110), “Discover Wines of the New World” ($110) and “Intro to Wine Appreciation” ($80). Refer to the LCBO’s website for a list of classes and locations.

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Top 10 local wine picks

December 17th, 2009
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From Toronto.com:

Wine guru Angela Aiello chooses the top 10 local wines she’d like to find in her stocking this year

Looking for a nice local vino to gift people with this year? Toronto-based wine guru and founder of the iYellow Wine Club Angela Aiello chooses the top 10 local wines she’d like to find in her stocking this year:

Peller Estates Ice Cuvee: It’s one of my absolute favourite sparklings in the entire world.

Wayne Gretzky Shiraz Icewine: Because hockey, ice and wine should always go hand in hand. A great gift, too.

Henry of Pelham Sibling Rivalry White: What else are the holidays for? You might as well drink to it.

Thirty Bench Red: A red I love to decant and savour, but have a hard time sharing.

Creekside Broken Press Shiraz: This one has also been a love of mine for a while. D.e.l.i.c.i.o.u.s.

Niagara College Deans List Chardonnay: Cheers to holiday time off. A warm chard for those cold nights.

Chateau Des Charmes Sauvignon Gris: Canada’s only sauvignon gris. Easy drinking and unique.

Flat Rock Cellars 2008 Pinot Noir: I love, love, love my pinots. My favourite pinot of late.

Vineland Estates Vice: A pre-mixed Vodka Icewine cocktail. Perfect to entertain with and share with good company.

A local wine of the month club: It’s the gift that keeps on giving each and every month.

Many of the wines listed above are available at the iYellowWineStore, at the LCBO or at the wineries.

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Yummy Yuletide Guide

December 1st, 2008

Poinsettia cocktails are easy to make for a crowd, eye-catching and delicious.

Poinsettia cocktails are easy to make for a crowd, eye-catching and delicious.

From holiday sweets and spirits to entertaining tips, find everything you need to host the perfect festive feast or fete in our yummy yuletide guide.

Festive spirits: The simple and pretty poinsettia cocktail should help make spirits bright.

The cranberry, orange liquer and champagne concoction is easy to make in party-sized quantities and goes down smooth.

Sweet treat: These macaroon pies are great for sharing. They take minutes to throw together, though the one-hour setting period may prove too much for little ones looking for instant gratification.

Rethinking the cheese ball: History has not been kind to the cheese ball, but with cheese recently getting gourmet treatment, this is one party food that seems ripe for an update.

Bite-sized treats: To make a big impression at this year’s holiday party, think small. Try bite-sized goodies like Pork sausage spiedini, Sticky dates with lemon feta and walnuts, and Mini Chicken Tikka Burgers with mint chutney.

Personalize your party: Debbie Travis says all the frantic shopping and preparation is really worth all the trouble. She shares six simple ways to personalize, and survive, your holiday party.

How to roast the perfect turkey: Tips from the Turkey Farmers of Ontario on how to roast the perfect turkey.

Ideas for turkey leftovers: Most of us deliberately buy turkeys that are just a little too hefty for our gatherings so we can enjoy the leftovers for days to come. Turkey sandwiches are great, but here are four new ideas.

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How to roast the perfect Turkey

December 1st, 2008

From YourHome.ca:

Tips on how to cook a perfect bird and what to do with all those leftovers

Read our tips on roasting the perfect turkey -- and what to do with the leftovers!

Read our tips on roasting the perfect turkey -- and what to do with the leftovers!

Here are tips from the Turkey Farmers of Ontario on how to roast the perfect turkey:   

Preheat oven to 325F.

Place turkey, breast side up, on rack in shallow roasting pan.
 
Insert meat thermometer in deepest part of inner thigh, without
touching the bone.
 
Roast uncovered or loosely covered with foil.
 
Cook until juices run clear and the thermometer reads 170F (77C) for an unstuffed bird, or 180F (82C) for a stuffed one.

(Remember, the temperature will rise after you take the bird out of the oven, so you can take it out a few degrees early.)
 
Let your turkey stand 15 minutes before carving to let the juices set. 

Don’t forget to remove the bag of giblets from the neck cavity. 

For more detailed roasting info, along with recipe ideas, check out Turkey recipes or Turkey for Dinner.

TURKEY LEFTOVER RECIPES 

Turkey Enchiladas With Pumpkin Sauce

This mild, not-too-sweet pumpkin sauce pairs wonderfully with turkey-stuffed corn tortillas. (Look for the tortillas in Latin grocery stores and some supermarkets.) The tortillas will soften and fall apart somewhat. Adapted from a chicken version in Everyday Food magazine.
 
SAUCE: 

2 cups canned pure pumpkin

4 large cloves garlic, peeled, halved

1 large jalapeno pepper, stemmed, halved

1 tsp ancho chili powder

2-1/2 cups water

1 tsp kosher salt

1/4 tsp freshly ground pepper

ENCHILADAS: 

2 to 2-1/2 cups cooked, shredded turkey

6 green onions, thinly slices

Kosher salt + freshly ground pepper

8, 6-inch corn tortillas

2 cups coarsely shredded old white cheddar cheese (about 6 oz/170 g)

For sauce, in blender or food processor, combine pumpkin, garlic, jalapeno, chili powder, water, salt and pepper. Puree until smooth. 

Pour 1 cup sauce into bottom of 9-inch by 13-inch baking dish.

For enchiladas, in medium bowl, combine turkey and onions.

Generously season with salt and pepper. 

Lay tortillas on work surface. Mound turkey mixture in centre of each tortilla, dividing evenly. Roll up each tortilla into tight log. Place, seam side down, in baking dish.Pour remaining pumpkin sauce over tortillas. Sprinkle with cheese. (You can make ahead to this point. Refrigerate, covered, up to 8 hours.) 

Place dish on baking sheet. Bake in preheated 425F oven 30 minutes or until cheese is golden and sauce is bubbling. Let cool 5 minutes. 

Makes 8.

Curried Turkey Salad With Dried Cranberries & Yogurt Dressing 

Mitchell Davis, a former Torontonian now living in N.Y.C., offers this update on his mother’s retro curried salad from the 1970s. You can use turkey or chicken. He tops everything with 1 to 2 tablespoons toasted, finely chopped cashews, but I don’t think it’s necessary. From Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook (2006).

1/4 cup dried cranberries

1/4 cup red or white wine vinegar

1 tbsp curry powder

2 tbsp cold water

2 tbsp vegetable oil

3/4 cup plain yogurt

3 cups cubed cooked turkey 

1 large carrot, peeled, shredded

1/2 English cucumber, peeled, shredded

Kosher salt + freshly ground pepper

In small, microwavable bowl, combine cranberries and vinegar.

Microwave on high 90 seconds. Set aside to cool.

In small dish, combine curry powder and water. Stir into paste. Set small, non-stick skillet over medium heat. Add oil. When hot, add curry mixture. Cook, stirring, 2 minutes. Add cranberry mixture; stir. Cool to room temperature, about 15 minutes. Stir in yogurt.

In medium bowl, combine turkey, carrots and cucumber. Stir in curry-yogurt mixture. Season well with salt and pepper.  

Refrigerate, covered, to allow flavours to develop, 30 minutes to overnight. 

Makes 6 side servings.

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Simple ways to personalize your party

December 1st, 2008

From YourHome.ca and Debbie Travis:

Collected ornaments, floating candles, holly sprigs and ribbon can add sparkle

Personalize your table with hand decorated votives.

Personalize your table with hand decorated votives.

The holiday season is ramping up, and although you sometimes wonder why you put yourself through all the frantic shopping and preparation, it really is worth the trouble.

This is the most giving time of year and for the most part, it brings out the best in people. Perhaps this is the year that you are going to host the family get-together for the first time. I know that feeling of panic well, the realization that you are in charge. I’ve hosted many a feast day and it does get easier with practice. And there is nothing like the feeling of pride and accomplishment you will experience when you look around your table and see all those happy faces. Here are a few ideas for making this year’s party your own.

Start with a bit of dreaming. Imagine what you’d get a wow out of if you were one of the guests. It doesn’t have to be complicated. Do some homework on decorating the table or mantel. Arrange a few ornaments that you have collected and small-framed photographs of holidays past along with holly sprigs, silver ribbon and glass bowls of floating candles for a centrepiece that sparkles with memories.

Personalize each place setting. Shown here is a simple idea I discovered in a new book, Party Basics for New Nesters, by Maria McBride (Harper Collins), which is sure to become a keepsake.

You can buy votive candle holders by the carton and they are easy to decorate. These are decorated with stickers or seals found at the craft shop, ribbon, grapevine, wallpaper trim and copper leaf.

Custom placemats can be cut from Ultra-suede, a durable synthetic fabric that looks and feels like real suede but is washable. It is easy to cut, no sewing is required, and you can stamp on a design or use a marker to write a name or short message.

Mix and match plates, glasses and stemware. It’s practical to have a set of white plates and if you don’t have enough, you can rent. But then add your own china to dress up the table.

Know your limits. If cooking for a crowd isn’t what you do best, then commandeer help. You can buy pretty much everything from easy-to-serve appetizers to a fully baked turkey and all the trimmings. There’s a lot of pressure to serve the exact same delicacies year after year on special feast days. But you can branch out. Learn to make one great signature dish.

Go for glamour and dazzle. Good lighting is a key ingredient to any party; it sets the mood and enhances your decor. Take advantage of this season of lights and add a few strands of fairy lights, lots of candles in safe containers, and glass and crystal for sparkle. Mirrors double the effect; serve drinks on a mirrored tray.

Make lists and prepare ahead. Most important, when the party starts, plan to be part of the action, not stuck in the kitchen.

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Bite-sized holiday food yields big results

December 1st, 2008

From YourHome.ca:

Mini Tikka Burgers with Mint Chutney are seen in this Oct. 2, 2008 photo. Even the venerable hamburger can get a makeover to become a successful finger food.

Mini Tikka Burgers with Mint Chutney are seen in this Oct. 2, 2008 photo. Even the venerable hamburger can get a makeover to become a successful finger food.

Want to make a big impression at your holiday party this year? Think small.

Offering guests a range of bite-sized food can be both easier for the host and more fun for the guests. No one will have time to get bored if they are presented with a variety of tastes and textures.

Lydia France, author of Party Bites: Easy Recipes for Finger Food and Party Snacks, puts it this way: Imagine going into a bakery with $1 to spend on one treat. Now imagine that $1 will buy you a nibble of eight different sweets.

“The second analogy offers you far more variety, and makes a party more exciting,” she says. “Your guests can enjoy sampling a wider range of flavours, whether that means cooking with everything the season has to offer or with food from Portugal, Australia or Turkey, for example.”

Her book offers menus for everything from a Christmas drinks party to a “girls’ night in” with recipes ranging from miniature drinks (peppered pineapple, coconut and rum shots) to desserts (tiny slices of orange and chocolate cake). Many employ tiny tart shells or shot glasses as serving vessels.

France acknowledges that serving bite-sized party food can be a lot of work unless you keep it structured and uncomplicated.

“Chose your menu well in advance and decide how many bites will be hot and how many cold,” she says. “Make things that freeze well in advance and balance the choice of meat-fish-nuts and vegetables. That way you can please your vegetarian sister, seafood intolerant boss and your friends on the Atkins diet all at the same time.”

London chef Paul Gayler helps hosts take their guests on a tasting journey through the Americas, North Africa, the Middle East and beyond in his book, The World in Bite Size. He says little bites of food give both hosts and guests a chance to experiment, though he recommends staying true to one cuisine so the meal has some coherence.

That’s just what New York chef and restaurant owner Jason Denton does in his latest book, Simple Italian Snacks The recipes are grouped by type of party – from New Year’s Day to a backyard bocce tournament – but all are built on the idea that simple and sophisticated are not mutually exclusive.

“This food is perfect for holiday parties because a lot of it can be done the day before with readily available ingredients,” says Denton.

Mini panini – a Denton favourite featuring apples, pistachios and taleggio cheese – can be prepped ahead, then grilled just before serving. (“It’s like a cheese plate on a sandwich,” he says.) Rice balls can be made with leftover risotto. Tiny meatballs can be made ahead and refrigerated, then threaded onto skewers and grilled the next day.

And though his recipes have been rigorously tested, Denton urges readers to view them as a jumping off point to keep their party preparations low-stress.

“The biggest thing is that recipes are more of a guideline,” he says. “You have to roll with it. Use fruits and vegetables that are in their prime. Try to do things that are seasonal. That’s when you’re going to have to do the least to make it taste the best.”

Pork Sausage Spiedini

These savoury, Italian-style skewers make perfect nibbles for a party. Serve them on a platter, or stand them in tall, heavy glasses. For an extra flourish, sprinkle the finished skewers with grated Parmesan cheese and broil for 15 to 20 seconds.

Start to finish: 30 minutes

Servings: 8

12 ounces bulk sausage meat

3 cloves garlic, minced

3 tablespoons minced fresh basil, plus additional for garnish

1 teaspoon salt

1/2 teaspoon ground black pepper

1 pound bocconcini (small mozzarella balls)

12 ounces cherry tomatoes

Eight 12-inch bamboo skewers

Extra-virgin olive oil, for drizzling

Heat the oven to 400 F. Coat a rimmed baking sheet with cooking spray.

In a medium bowl, use a fork to break up the sausage. Add the garlic, basil, salt and pepper. Mix well. Form the sausage mixture into 16 balls the size of cherry tomatoes.

Place the meatballs on the prepared baking sheet. Bake until they are brown and have rendered their fat, about 12 minutes.

Alternating as you go, thread 2 meatballs, 2 bocconcini and 2 tomatoes onto each skewers. Arrange the skewers on a serving platter, then drizzle with olive oil and sprinkle with minced basil.

Sticky Dates with Lemon Feta and Walnuts

The sweet and salty combination of dates and feta cheese is wonderful in these easy-to-assemble party bites. If you’re not a fan of walnuts, try cashews or pistachios.

Start to finish: 45 minutes (15 minutes active)

Servings: 40

7-ounce block feta cheese

Zest and half the juice of 1 lemon

Salt, to taste

20 Medjool dates, halved and pitted

2/3 cup walnut halves

Ground black pepper, to taste

Fresh mint leaves, to garnish

Cut the feta into 40 small cubes, then place them in a medium bowl. Add the lemon zest and juice. Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.

Place 1 cube of feta inside each date half, then wedge a walnut half next to it. Arrange the stuffed dates on a serving platter, then season with pepper and garnish each with a mint leaf.

Mini Chicken Tikka Burgers with Mint Chutney

If you can’t find tikka paste (an Indian spice paste) in your grocer’s ethnic foods aisle, you can substitute 1/2 tablespoon of curry powder.

Start to finish: 1 hour 30 minutes (30 minutes active)

Servings: 12

For the burgers:

1 tablespoon tikka paste (or 1/2 tablespoon curry powder)

1 tablespoon plain yogurt

1/2 teaspoon cumin

1/2 teaspoon ground cardamom

1 tablespoon chopped fresh cilantro

3/4-inch piece fresh ginger, peeled and grated

1 garlic clove, crushed

14 ounces ground chicken

For the mint chutney:

1 small bunch fresh mint

3/4-inch piece fresh ginger, peeled and grated

1 small green chili, chopped

Juice of half a lime

1/2 teaspoon sugar

1 teaspoon ground coriander

1 small yellow onion, finely chopped

1/3 cup plain yogurt (or water)

Coarse salt and ground black pepper, to taste

To assemble:

Cooking oil

4 small naan breads (Indian flatbreads)

Short bamboo skewers or toothpicks

In a large bowl, combine the tikka paste, yogurt, cumin, cardamom, cilantro, ginger, garlic and chicken. Mix well.

With wet hands, mould the mixture into 12 small patties. Place the patties on a plate and refrigerate for 1 hour.

Meanwhile, make the chutney. In a blender, combine the mint, ginger, chili, lime juice, sugar, coriander, onion and yogurt. Pulse to produce a thick sauce. Season to taste with salt and pepper. Set aside.

Heat a grill or grill pan over medium-high. Brush the burgers with cooking oil, then grill for 5 minutes per side, or until cooked through. Set aside.

Cut each naan bread into 3 wedges and toast or grill until crisp. Top each wedge with a burger, then spear with a skewer. Spoon a bit of the chutney onto each burger.

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Rethinking the cheese ball

December 1st, 2008

From YourHome.ca:

Best Cheese Balls are seen in this Oct. 2, 2008 photo. Most mid-range goat and cheddar cheeses are fine for making cheese balls.

Best Cheese Balls -- most mid-range goat and cheddar cheeses are fine for making cheese balls.

History has not been kind to the cheese ball.

Early on, this classic party food earned an ugly reputation it’s been mostly unable to shake – an orange softball filled with garish industrial cheeses, smacking of an untraceable sweetness, and coated with stale, often soggy, nuts.

Not exactly food to get your guests going – except for going out the door.

“To me it was one of those things you saw at a party, and after a few people had dug into it, it looked like a train wreck,” says Kemp Minifie, executive food editor at Gourmet magazine.

So bad is the cheese ball’s rap, food writer Amanda Hesser several years ago wrote in the New York Times Magazine that “cheese balls tend to be associated with shag rugs and tinsel, symbols of the middle-class middlebrow.”

But surely they can be more.

With cheeses of all kinds getting gourmet treatment in recent years, this is one party food that seems ripe for an update. To make a cheese ball that is a holiday hit instead of a painful irony, here’s what you need to know.

THE CHEESE

Cheese plays two roles in a cheese ball – structure and taste.

For that reason, cheese balls usually contain several varieties of cheese. Mild, soft cheeses provide a firm base to which other flavours are added. Firmer, more flavourful cheeses lend deeper, savoury notes.

We’ll start with the former. Traditional recipes call for a base of cream cheese and butter. The cream cheese has a neutral but rich and creamy taste that readily adopts other flavours and serves as a binder.

Butter lends an added richness while helping to firm up the ball, says Nancy Hopkins, food editor at Better Homes and Gardens, which recently did its own rethinking of the cheese ball using vibrant cheeses and fresh herbs.

Today, home cooks have a wider range of cheeses with similar properties, including goat, blue and neufchatel. We found a blend of neufchatel, butter and goat cheese worked best.

Neufchatel is similar in taste and texture to cream cheese, but has about a third less fat. While cream cheese works nicely, it can produce cheese balls that are a bit too rich and fatty. Neufchatel cheese is a more balanced choice.

Goat cheese adds a pleasantly tart flavour and an appealingly dry texture that meld well with the neufchatel. For a more pungent variation, crumbled blue cheese could be substituted for the goat cheese.

Mixing in a grated harder cheese, such as cheddar, provides a sharper taste. Cheddar works well with an outer coating of crushed nuts and herbs.

When selecting cheeses, there’s no need to reach for the pricey artisanal stuff; you won’t appreciate it in a recipe such as this. But don’t go to the bargain basement, either. Cheap cheeses, as well as pre-grated, lack flavour.

Most mid-range goat and cheddar cheeses sold at large grocers are fine. Buy block cheddar and grate it yourself.

THE FLAVOURINGS

More isn’t necessarily better. Too often cheese balls suffer from being loaded with too many styles of cheeses and a cacophony of nuts, herbs and other contrasting flavours.

Minifie suggests a minimal number of fresh ingredients to enliven the cheese base. Minced garlic and a bit of horseradish provide complex flavour notes without competing with the flavour of the cheese.

While many traditional recipes call for mixing chopped nuts into the cheese mixture, this usually results in soggy nuts that taste stale. Instead, we toast them in a bit of butter, sea salt and cumin, then roll the balls in the crushed nuts for a coating.

Mixing finely chopped parsley into the chopped nuts lends a fresh flavour and festive colour to the cheese balls.

THE METHOD

It doesn’t get much easier than this. Mix and roll. If you like, you can use a food processor to briefly pulse the cheeses and butter together, but it likely will take you longer to set up and wash the processor than to just do it by hand.

Refrigerating the cheese mixture before forming it into balls is key. The cheese and butter need to firm up before being rolled. You also can form the balls early to save time. Roll them in the coating only just before serving.

Wearing latex gloves – or wrapping both hands in plastic wrap – is key when rolling the cheese balls. Otherwise, they tend to become a sticky mess and glue themselves to your hands.

If the mixture becomes too soft to work with as you form the balls, it can be refrigerated again until firm.

THE SIZE

Don’t think big. Large cheese balls have several problems.

First, after a few people dig in, a large cheese balls looks entirely unappealing. Second, because a large cheese ball sits around longer than bite-size versions, there’s more time for the nuts to get soggy by absorbing moisture from the cheese.

So we took Minifie’s advice and made tablespoon-size cheese balls. These are easier to make, easier to eat and lend a touch of elegance to a once much maligned party food.

Best Cheese Balls

250 mL (1 cup) neufchatel cheese, softened

125 mL (1/2 cup) goat cheese, softened

90 mL (6 tbsp) butter, softened, divided

250 mL (1 cup) shredded sharp cheddar cheese

2 cloves garlic, minced

5 mL (1 tsp) minced horseradish or horseradish mayonnaise

175 mL (3/4 cup) walnut halves

5 mL (1 tsp) sea or kosher salt

7 mL (1/2 tbsp) ground cumin

50 mL (1/4 cup) finely chopped fresh parsley

Heat oven to 150 C (300 F). Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine neufchatel and goat cheeses and 60 mL (4 tbsp) of the butter. Use a rubber spatula to mix until well combined. Mix in cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.

While mixture chills, melt remaining 30 mL (2 tbsp) butter. In a small bowl, combine butter and walnut halves, toss to coat evenly. Sprinkle in salt and cumin, then toss again.

Spread walnuts over prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove nuts from oven and transfer to a plate to cool.

When nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.

In a wide, shallow bowl or baking pan, mix together chopped walnuts and parsley.

Once cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 15-ml (1-tbsp) balls. Gently roll balls between your hands to smooth, then roll each through nut and parsley mixture. Arrange on a serving platter.

Makes 20 to 25 cheese balls

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Sweet treat made for sharing

December 1st, 2008

From YourHome.ca:

Macaroon pies are a fun and tasty holiday project

Chocolate-Coconut Macaroon Pies are delicious and take mere minutes to put together.

Chocolate-Coconut Macaroon Pies are delicious and take mere minutes to put together.

Here’s a kid-friendly recipe that also makes a yummy dessert at holiday gatherings. This takes minutes to throw together, though the one-hour setting period may prove too much for little ones looking for instant gratification. You can make the macaroons and ganache filling ahead of time and bring out when ready; makes a good project for grandparents and grandchildren to do together. I found no-stick mini-muffin tins browned the macaroons the best, but the bottoms did stick. The macaroons were easier to extricate from silicone mini-muffin trays, and I had no trouble after I put a squirt of vegetable spray in the bottom.

Allow to cool completely before removing from pan. Serve same day they are made, or store macaroons for two days at room temperature in an airtight container. Ganache can keep five days in the fridge. Rewarm in metal bowl, set over simmering water, whisking until smooth.

Chocolate-Coconut Macaroon Pies

Macaroons:

3/4 cup sugar

3 egg whites (about 1/2 cup)

2-1/2 cups sweetened flaked coconut

Filling:

8 oz semi-sweet chocolate, chopped

1/2 cup heavy cream

Slivered almonds, toasted and chopped, for garnish

Mix sugar, egg whites and coconut in large bowl. Drop heaping teaspoon of mixture into each cup; used rounded back of measuring spoon to make indentation for chocolate. Bake until golden at 350F, about 15 minutes. Let cool completely.

For filling, place chocolate in medium bowl. Heat cream to boiling; pour over chocolate. Let sit 1 minute. Whisk gently until smooth and creamy.

Run plastic knife or spatula around edges of macaroons; lift out. They are pliable, so you can reshape with fingers and make deeper well in middle for chocolate.

Fill with drop of chocolate; finish with small piece of almond. Let set one hour before serving.

Makes 24 macaroons.

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The Poinsettia Cocktail

December 1st, 2008

From YourHome.ca:

Poinsettia cocktails are easy to make for a crowd, eye-catching and delicious.

Poinsettia cocktails are easy to make for a crowd, eye-catching and delicious.

The perfect holiday cocktail is easy to assemble in crowd-pleasing quantities, attractive and goes down smooth. This Poinsettia Cocktail from Valerie Peterson’s entertainingly irreverent Peterson’s Holiday Helper is the perfect fit.

To make simple syrup, simmer 375 mL (1 1/2 cups) sugar and 250 mL (1 cup) of water until the sugar is dissolved, then cool.

Poinsettia Cocktail

175 mL (3/4 cup) cranberry juice

90 mL (3 oz.) simple syrup

175 mL (6 oz.) orange liqueur, such as Cointreau

750-ml bottle Champagne, chilled

18 fresh cranberries

In a cocktail shaker with ice, combine cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain mixture, dividing it among six Champagne flutes.

Add Champagne, dividing it among glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick.

Makes 6 servings.

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Shortcuts to a Romantic Valentine’s Day

February 9th, 2008

Easy ways to spice up your holiday

Make Valentines from Household Supplies
Paint samples, playing cards, sponges, sugar packets, matches…

Original Purpose: Taking up space in your kitchen and desk drawers.
Aha! Use: It’s all there, and now you know why you’ve never gotten around to throwing it out: a private, inexhaustible stock of Valentine-card-making props. Dead AAA batteries ("I get a charge out of you"), old lollipops ("I’m a sucker for you"), stray keys ("the key to my heart"). Sit yourself down and grab a pile of craft supplies — construction paper, scissors, markers, tape, X-Acto blade, large-eyed needle and strong thread (or dental floss!), doilies, ribbon saved from the last party. Don’t worry about getting the edges straight. It’s the message that counts.
Reward: Recycling with heart.

Candy Canes as Valentine’s Day Treats
Original Purpose: Adorning Christmas trees and stuffing stockings.
Aha! Use: Valentine candy. With some minor melting, they can decorate cupcakes and gift boxes, or cards that will be hand delivered.
How to Do It: Remove the cellophane wrapping from the canes and form hearts by placing them hook to hook and tail to tail on a nonstick baking sheet or one lined with parchment paper. Bake at 350º F for 2 to 4 minutes (depending on the canes’ size) or until they stick together when you pinch the ends lightly. Cool thoroughly and remove with a spatula. If you want to make flat hearts with psychedelic stripes, bake for 8 to 10 minutes.
Reward: Leftovers that say "love."

Greeting Cards as Gift Tags
Original Purpose:
Mantelpiece clutter, proof of popularity.
Aha! Use: Gift tags. Last year’s holiday and birthday cards may be too pretty to throw away, but they’re probably not meaningful enough to keep. Cut out hearts, flowers, or any other whimsical illustration from the card’s cover, avoiding handwritten notes on the opposite side, and stash them with your ribbons and wrapping paper.
Reward: It’s not regifting; it’s recycling.

Quick Valentine’s Day Treat
In between dropping the kids off, picking up the dry cleaning, and making your to-do list for the week, you’re supposed to fit in romance? Try this easy trick: Melt a Hershey’s bar in a saucepan over low heat and dip some fresh strawberries in it to make a treat for your sweetheart. Let them cool on wax paper. Candles and canoodling optional.

DVDs for an Instant Holiday-Theme Party
Struck by a mad urge to play Cupid, you’re throwing a Valentine’s party. First head over to Blockbuster and pick up an appropriately themed DVD—preferably a romantic favorite like When Harry Met Sally, Casablanca, or An Affair to Remember. Come party time, pop it in the machine, press Play, then mute the sound so the film can serve as a quiet but not-too-subtle backdrop for the evening. Bonus: If a partygoer gets tired of small talk, he can zone out and tune in to the on-screen romance until he makes his own love connection with bachelorette number three.

Wrap Presents with Newspaper
Original Purpose: Looking up words, getting the news, finding your way.
Aha! Use: One-of-a-kind wrapping paper. Leftover paper of all kinds — wallpaper, old maps, last week’s Sunday comics — begs to be recycled as gift wrap. You’ll see: Almost any mundane printed matter is transformed by a big, shiny ribbon. Use a copying machine’s enlarger function to make much of small things. Choose a dictionary definition to suit the occasion: love for Valentine’s Day, shamrock for Saint Patrick’s Day, ageless for an anxious friend’s birthday. Photocopy the page onto an 11-by-17-inch sheet of paper (if possible) at the highest magnification, repeat as needed to increase the word size, and squeeze in the choice part of the definition. When the boss catches you wasting paper and toner, offer to run off a set for her wedding anniversary.
Reward: Oohs and ahs from the impressed recipient.
Other Use: Lining a birdcage.

Decorate Plates with Ketchup Squeeze Bottle
Original Purpose:
Dressing French fries.
Aha! Use: Decorating dishes like a professional. Run an empty plastic ketchup bottle through the dishwasher (or pick up a fresh one at the Container Store; $1, www.containerstore.com), then fill it with your favorite sauce or condiment. Drizzle some rosemary-scented olive oil across a bowl of white bean soup, a squiggle of fudge or raspberry sauce around the rim of your Valentine’s dessert plate. (If calligraphy is not your strong suit, practice on a paper plate or stick to abstract designs.)
Reward: Five-star-chef presentation in less than five minutes.
Other Use: Fill with a week’s worth of homemade salad dressing and squirt as needed.

Create the Perfect Setting
For a romantic and fragrant centerpiece, float a few small orchids and some tea lights in a glass bowl.