Versatile cherry sauce

So, we survived another Christmas!  A huge ham dinner for Christmas Eve with vanilla creme brulee (made with my daughter), the traditional mimosas with ham on toast for breakfast and a full turkey dinner for Christmas evening.  Another 363 days to recuperate and get ready to repeat again!

Over the holidays as well as in the midst of summer, I love using cherries in my cooking and baking.  I mix up the traditional thumbprint cookie by using a cherry jam from the farmer's market while the summer brings cherry crumbles. But anytime of year is a great time to try this cherry sauce that works wonders over a vanilla gelato, a warm sponge or  lemon pound cake, or paired with a chocolate molten cake and late harvest wine.

All-Purpose Cherry Sauce

Ingredients
2 cups of cherries, pitted
1/3 to 1/2 cup sugar, pending the sweetest of the cherries
1/2 tsp. cinnamon
3 - 4 Tbsp brandy, depending on your preference
1.5 Tbsp cornstarch
3 Tbsp cold water

Directions
-Simmer the cherries, 1/3 cup of sugar and cinnamon in a saucepan over low heat for about 25 minutes.  Check the sweetness of the mixture and add more sugar if needed, up to 1/2 cup in total.
-Stir in the brandy .
-In a small bowl, whisk the cornstarch with the water, then add it into the cherry mixture.  This will help the cherry mixture to thicken while simmering, and in a few minutes, it should resemble a sauce consistency.
-Remove from heat.
-Serve warm or cold.

Note  Try your cherry sauce with:

• duck, venison or other game meat
• chocolate desserts such as molten cake, cheesecake, brownies or a dark chocolate gelato
• a variety of cakes from vanilla sponge or pound cake, lemon cakes, apple cakes, etc.
• with crepes
• over a white chocolate mousse 
• with tiramisu or panna cotta
• serve with pavlova
• over waffles with fresh whipped cream

Merry Christmas

Merry Christmas to all the readers of THE GOODS, and we wish you a happy and healthy 2011!  I hope today you find yourself surrounded by close friends and loved ones, sharing a meal, a drink or just a moment together.  Whether in a huge gathering or intimate setting with your significant other, it is a great time to forget about the daily routine, the commute and work by simply focusing on what is really important - each other!

Peppermint Chocolate Sandwich Cookies

Our test kitchen for new cookie recipes has gone exceptionally smooth this year, with great results after every new recipe!  One of our last cookies was something special for the man in my life, who loves mint chocolate and my special little girl, who is not so little anymore, but still loves candy canes!  Although against my grain to purchase premade anything, this recipe was a hit, albeit a bit labour intense - or should I say, many pots/bowls for simple layers!  It is a great recipe to get kids involved, though note to file: start the chocolate mixes first, put them in the fridge to set while the cookies are in the oven.  This removes the hour in between the cookies cooling and the chocolate setting!  Otherwise, a great flavour and texture combination as well as a whole lotta fun!

Thanks to Food Network who again, put a fantastic mix of new recipes on line for us this year!

Peppermint Chocolate Sandwich Cookies

Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough

1/4 cup all-purpose flour plus extra for dusting

2 cups semisweet chocolate chips, divided

1/4 cup heavy cream

1 teaspoon pure peppermint extract

1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Enjoy!

Great deals: New Year, New You, New Style

I am putting on my stylist hat once again, because I couldn't keep such great deals to myself!!

First off, until December 31st, get a little something for yourself (or someone on your list) and receive 20% off ANY one jewelry piece with your first online order at Stella and Dot!  Simply click on the STELLA! tab in the navigation bar under THE GOODS title and shop away!  Use the promo code SHARE10 at the checkout!

Secondly, Hostess Bonus Days are almost here! Receive an additional $75 in free jewelry when you Host a Trunk Show between December 23rd – January 31st…that means the average Hostess gets $325 in free jewelry! To get you even more excited, here’s a SNEAK PEEK video of the amazing new Spring line. In love? Host a show and get the look you love for free! Click here: http://bit.ly/erUQff

http://home.stelladot.com/luxejewels/pdf/HostessBonusDays.pdf

AND, lets make this offer too good to pass up, because hey, it is Christmas!  Hold a trunk show between December 26th - January 9th and receive another perk from me: I will supply the bubbly for your gathering!  This makes it even simpler to host that show you have been putting off - just invite your friends and family, put out some cheese and crackers and I bring the bubbly and baubles!  Lets just call it the "get what you really wanted" event!

Not sure if you want to open your home to a show?  No problem - you can have it at your favorite wine bar, Chapters or restaurant!  OR, you can choose to have an office party - where you simply take a tote with some beautiful Stella and Dot samples, fabulous Look Books and order forms, place it in your office for a few days and let your colleagues shop over lunch or coffee!  Not in an office?  How about an e-show, a tote to your club, mom and tot group or friends house!  There are so many ways to have your own show either at home or on the go, but the best part, is all that free jewelry you earn!

Now is a great time to think about the New Year and a new style!  If you are interested in hostessing, please let me know as I am taking bookings now, and if you'd like to sign up to be one of the first to host the new spring line, send me an email!

I am so forgetful

Back in June I started to write a blog on Meatless Mondays, thinking I had posted the information AND a few recipes but, turns out it is still in draft form and today, Mario Batali posted an email on going meatless (yeah, Mario has incorporated it into all 14 restaurants across the USA) and it prompted me to  finally finish off my blog and post it!

Thanks to The Johns Hopkins School of Public Health and icons like Sir Paul McCartney, a variety of other celebrities and chefs, this is a fantastic mix of marketing, "greener" thinking (consider the environmental impact of raising livestock) and healthier living comes bundled up in one great package called Meatless Mondays.  This movement is basically a public health initiative to help us reduce our meat consumption by 15% .  One day a week, cut out the meat.  In fact, starting with one meal a week is a great start!

Wikipeadia states the philosophy as "Meatless Monday focuses its initiative on Mondays for multiple reasons. Monday is typically the beginning of the work week, the day when individuals settle back into their weekly routine. Unhealthy habits that prevailed over the weekend can be forgotten and replaced by positive choices.  A weekly reminder to restart healthy habits also encourages success. A 2009 trial published in the American Journal of Preventative Medicine provided individuals with weekly health prompts and encouragement. Approximately two thirds of participants responded with improvements in their overall health, eating habits and physical activity levels."

So, why not try it to kick off 2011 with a healthier start!  I have been using this guideline for many years in our family, but it is not restricted to Monday eating - basically, two or more meals per week are meat-free.  I am not sure if my family even recognizes this habit, though I guess the cat is out of the bag now, especially to my carnivore-loving husband!

If you don't care for the traditional "replace meat with mushrooms in your recipe" guide and your family are a bit fickle, I find a simple salad and pizza works quite well and no one even notices!  Salads can be quite substantial: add several fruits or vegetables, nuts and some goat cheese and the accompanying plate is rarely in question.  My daughter and husband both love a salad with a margarita-style pizza, and one of my favorite new recipes is eggplant parmigiana or a vegetable and cheese pressed panini.

Here is a recipe courtesy of OTTO Restaurant from Mario Batali that is sure to please the entire family!

Butternut Squash and Smoked Mozzarella Pizza

Ingredients

2 cups butternut squash, medium diced and roasted

1 ½ tablespoons extra virgin olive oil

Pizza Crust* (make your own - recipe follows)

¼ cup Pomi strained tomatoes (Pomi is a brand, available at the Italian Centre Shop in Edmonton)

3 ounces fresh smoked mozzarella, cut into 6 slices

Maldon salt or other flaky sea salt and coarsely ground black pepper

1 ounce smoked ricotta, grated

1 tablespoon Aceto Manadori or other good quality balsamic vinegar


Directions
Toss the butternut squash with 1 ½ teaspoons of olive oil and salt and pepper to taste.

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ - inch border. Arrange the mozzarella on the pizza. Arrange the roasted squash on top of the mozzarella. After it is cooked for 10 minutes, grate the smoked ricotta on the pizza and finish with a drizzle of balsamic. Cut into 6 slices and serve immediately.

*Pizza Dough

While this is not the recipe we use at OTTO, this is an easy and versatile dough that I like to use at home because it's quick and easy. I use the same basic dough for many flatbreads, including the Sage Flatbreads, as well as pizza.

Ingredients
3¼ cups all-purpose flour, plus extra for dusting

2 teaspoons instant or rapid-rise yeast

1 tablespoon salt

1 tablespoon sugar

1 cup warm water

¼ cup dry white wine, at room temperature

2 tablespoons plus 1 teaspoon extra-virgin olive oil


Directions
Makes about 1¾ pounds

In a large bowl, combine the flour, yeast, salt, and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.

Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.

Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.

Punch down the dough, and it is ready to use.


Take a look at the American website for more information and tons of recipes:

http://www.meatlessmondays.com/

Or Paul McCartney's site at

http://www.supportmfm.org/

More meatless recipes to come in the new year!

Dreaming of Merida, Part 1

A charter flight to Cancun and first class bus ride to Merida, or choose to fly to Houston and directly into Merida, capital of the Yucatan

(El Centro, Merida Mexico - a perfect blend of old and new)

If you haven't already noticed, my family is partial to visiting Mexico.  We are not the all-inclusive holiday family, although we have tried, as we enjoy getting out and experiencing the culture of our surroundings.  My husband and I still have many places to see in Mexico, and as his dream is to own a snowbird's escape in this country, we want to turn over many leaves before settling on "the" place.

One area of great interest is Merida.  The capital of Yucatan, but a world's distance from Cancun on every level.  Firstly, it is on the other side of the State from the Mayan Riviera and a good three hour highway drive.  It is also a Colonial town oozing with character, history (building dating back to 1500), art and culture that has been drained out of the Cancun coastal area many years ago.  Considered exceptionally safe, inland, though only 20 minutes from the Coast, Merida boasts everything you would need for a long term stay, including the familiar Coscto and Walmart while the vibrant farmers markets, museums, art galleries, shops, wildlife reserves, ruins, bistros and bars keep a tourist busy for weeks.


And for those interested in climate, it is in the tropical zone with cool winds that blow from the nearby coast.  Temperatures range from 28 - 35 throughout most of the year.

From Travel Yucatan:

Founded upon the ruins of the Mayan city T’ho, which was constructed with white limestone and means "Face of Infinity," Merida is known today as "The White City". It has beautiful and solidly built colonial buildings that house the city’s history, art, traditions and culture. In the downtown Historic Center, you can visit the city cathedral, an impressive 16^th century construction. Or you can go to interesting museums, such as the Yucatan Museum of Archaeology, which you’ll find in Palacio Canton, an elegant building dating back to the Porfirian era. You can also take a ride in a horse-drawn carriage down the city’s main avenue, Paseo Montejo, which is lined with 19^th century mansions and well-known hotels.

You can use Merida as a base to visit old henequen haciendas just several kilometers outside of the city. Many of them have been converted into luxurious hotels. As part of the exciting tour of Merida’s environments, you can check out some amazing cenotes (sinkholes) in underground river systems and you can take in beautiful natural scenery at the Reserva de la Biosfera Ria Celestun, a biosphere reserve and habitat of hundreds of pink flamingos. Also near the White City are many spectacular archaeological zones where you can discover the grandeur of the ancient Mayan culture at sites such as Uxmal, Dibilchaltun and Chichen Itza.

Celesun Biosphere Reserve

Very important for me, some information about the local food:

Merida's cuisine is distinctly different from the rest of the country for several reasons. It is a delicious blend of Mayan cooking with Spanish influence from the colonial period that lasted more than 300 years. European and Arab influences brought here by immigrants, who have been here for decades and are now part of the culture of Merida, can also be seen.


Meridian cuisine is characterized by the use of some special ingredients and condiments, which are found in several typical dishes. Some such examples are the hot but tasty habanero chili peppers, purple onions and green orange juice mixed with annatto seed paste and spices commonly used to marinate vegetables and meats. These special flavors add a spicy and tangy flavor, as well as an appealing color to famous Meridian specialties.

La Habichuela Restaurant, one of many in the city

While in Merida, you can try many of the exquisite dishes characteristic of Yucatecan cuisine. Papadzules and panuchos are made with stuffed corn tortillas and bathed in hot sauce. The traditional cochinita pibil is pork marinated in orange juice and served with beans and red onion.

Coming up in later blogs: hotels, sites and the sea in Merida.

A note from back home

I received an interesting joke from my dear mother, who lives in Newfoundland, today.  Something urged me to share it with everyone...


Subject: Fw: SORRY

To:



There were probably many, many times this year when

I may have.....

Disturbed You,

Troubled You,

Pestered You,

Irritated You,

Bugged You,

or got on your Nerves!!

So today, I just wanted to tell you....




Suck it up Cupcake!!

Cause there

AIN'T NO CHANGES

Planned for 2011!!




Yup.  It all makes more sense now :-)

A cookie for Jenna

OK, on a good note, my cooking obsession on THE GOODS will soon dissipate with the passing of Christmas.  But until then, here is a new recipe I picked out from the Food Network for my daughter - it has nuts, brown sugar, chocolate and graham crackers - an easy "turtle" treat that I knew she'd love!  The addition of the graham cracker makes this cookie UNBELIEVABLY easy and a great recipe to make with older kids.  The hardest thing is waiting for the chocolate to set, but that is why we invented freezers :-)

Jenna and I made this new recipe last night, and I cannot lie, it was the first thing we ate this morning!

This was the final product after we broke it up, chocolate bark style.  We omitted the salt and switched the dark chocolate for milk chocolate, because it was for an 11 year old audience.  Also, I wasn't quite sure if it was going to turn out, as when you place all the crackers together, add the butter/sugar combo and place it in the oven, some form of witchcraft happens and separates the crackers, driving them to all ends of the cookie sheet.  Now we know, it was just magic...

Turtle Graham Bars
Courtesy of Claire Robinson and The Food Network

Ingredients


Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")

1 cup (2 sticks) unsalted butter

1 cup packed dark brown sugar

1 cup chopped pecans

Kosher salt, to taste

12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

Enjoy this creative and simple recipe - not only was my daughter pleased, the rest of the family kept coming back for more!  If you like Turtles, caramel and nuts and crispy cookies, these will be a hit!

Cookie Update: lemon ricotta cookies

Well, they were a hit!  All family members thoroughly enjoyed these soft, cake-like cookies with a sweet citrus glaze.  They would go perfectly with tea, coffee or Prosecco!

The recipe calls for each cookie to be around 2 Tbsp large, which I found quite daunting - I make one batch around 1.5 Tbsp and the others were heaping teaspoons.  Both turned out equally light and fluffy!  Using a heaping teaspoon amount will yield you about 4 dozen cookies!

I have a confession

I am addicted to recipes - on line, in magazine and from friends.   And cookbooks... don't get me started!  Though my husband likes to poke fun at my ever increasing collection of books and the fact that I am always wanting another, truth be told I am no hoarder, and religiously, every year I cull my collection.  Not that it ever improves the square footage of our home....

I am also a gluten for punishment, as very rarely when sharing a meal with family or friends will I cook a tested and trusted meal - I always seem to dive off the deep end and have at least 2/3 courses from new sources of food ideas.  But you know, that is a part of learning, becoming more skilled and just my safe way of showing I have an adventurous (if not insane) side!

So, a few years ago I came across a great recipe for Turkey a la Bobby Flay - you got it - Mexican/Southwestern Christmas dinner.  How cool would that be?  Obviously not for everyone, because my husband gave an instant two thumbs down - something about a Christmas meal being traditional and why not try it in the summer.  OKayyy.  Tell me what you really think.  No, I appreciate his straight-forwardness and honesty.  So, I went back to my Internet mining for more traditional ideas.

Now, I know it sounds like I have been in the confessional booth for about three paragraphs now, but trust me, it is still to come.  One fine Saturday morning during our ritual: read the paper, consume morning coffee and have the food network in the background, the TV caught our eye with an early Christmas program by a certain eccentric UK "TV" chef.  My husband watched the preparation and simply said - see, tradition is good sometimes.  From that note, I quickly made my way to the computer, printed off the recipe and scoured the city for the exact ham (just about impossible in Canada) and prepared this meat for Christmas Eve dinner.  It was a success.  My husband, daughter and stepson couldn't get enough of it!  In fact, stepson and husband were going back to the trough throughout the evening, and it came in handy on Christmas morning for my husband's request of ham on toast with Mimosas for breakfast.

Aromatic Ham - now a new tradition for our family on Christmas Eve.  What changes from year to year is the side dishes and desserts, but this recipe is a classic.  For those readers in the UK- you will have no trouble finding the right ham, for those in Canada, I found it impossible to get this ham in Edmonton, so I went to Sunterra and they directed me to the closest substitute.  If you are looking to change up a holiday standard, or have some guests over during this festive season, this is the recipe for you - very little up time involved, cover the lid and let the stove do all the work.  Though note to file, probably not best to go to the pub while it's cooking!

Yes, my confession... One of my traditional recipes for our family Christmas is adapted from Nigella Lawson.

Aromatic Spiced Ham
Ingredients for the ham:

1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon

8 3/4 fluid ounces (250ml) red wine

5 pints 5 1/2 fluid ounces (3 liters) water (approximately)

1 large onion, halved

2 garlic cloves, unpeeled

1 head fennel, halved

2 star anise

1 tablespoon coriander seed

1 tablespoon fennel seed

1 tablespoon mixed peppercorns

Ingredients for the glaze:

Approximately 16 whole cloves

4 tablespoons red currant jelly

1/2 teaspoon ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon red wine vinegar

Directions

Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.

When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).

Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.

Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

For the more visually inclined:


http://www.lifestylefood.com.au/shows/nigellas-christmas-kitchen/

Friends don't keep secrets.....

FYI to all THE GOODS readers, Restoration Hardware is giving us one more chance before the Christmas deadline to take advantage of their Friends and Family Event!  That is right - 20% off your purchases both in stores and online!

From Thursday, December 9th - Monday, December 13th, shop to your heart's delight (or your credit card's limit), just remember to give them the PROMO CODE #FF2P010 before you check out!

Want to get your thoughts organized before you step foot in the new "gallery style" store?  Take a peep at the website:

http://www.restorationhardware.com/

Happy Shopping!

For my Husband

About this time every year, my dear husband makes a statement that goes something like this: "Easy on the cookies and sweets this year, because my waistline is not as forgiving as it used to be!"  I really struggle with the pure enjoyment of trying out new recipes, especially around the holiday season, and the practicality of keeping our weight in check.  And I don't know about you, but we haven't been that successful over the past few years!

Regardless, I typically give into temptation and make about three to four new cookie recipes, keep a portion of the results at home and quickly ship the rest off to my daughter's school or unsuspecting colleagues - it's the french way - all is moderation, right?

Well, this year I have decided on two cookies to devote to my beloved - it is a way to thank him for being so good to me (I know he loves it) and for being a great partner in this marriage.  So, for his love of Italian foods and all things lemon, here is the first in this dedication:

Thanks to Giada de Laurentiis, from the Food Network for this Italian inspired cookie

Lemon Ricotta Cookie with Citrus Glaze

Ingredients


Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Seems like a basic, straight forward recipe!  Stay tuned for the results later in the week, or if you are inspired to try David's cookies, drop me a line to let me know how they turned out! 

There is joy and excitement when trying a different recipe, a peace in the art of creating something and the reward of gratitude in sharing it with loved ones.  If you stick to your trusted recipes every year, I encourage you to get out of your comfort zone and try something new - you never know what can become a new family classic!

Simple ideas for fantastic Trunk Shows!

It is a busy time of year for everyone - networking events, Christmas cocktails and parties, excuses for gathering and eating at every corner and schedules crammed, trying to get everything done before the before the season ends!

I am still booking in tight for Stella and Dot Trunk Shows up until December 17th - the final date for Canadians to order SD items in time for Christmas.  With that, I can't believe how many people are raving about the line and interested to host their own trunk show!  Of course, it is always a great time to get together with friends and who doesn't like trying on jewellery in the comfort of their own home, with their own personal stylist and personal shopping experience?  The one hurdle people typically vocalize is that they think hosting a Trunk Show is a lot of work, preparation and expense.

Well, this blog is aimed to illustrate how easy a Stella Show can be!  We focus on several types of Trunk Shows when marketing your trunk show:

• The "girls night out" theme, typically held on a week night between 7-9pm
• The "kids and coffee" theme, where stay at home moms gather in the morning with or without their children, typically held during the week between 10am - 12pm
• The "get together" theme, typically held on the weekends between 2-4pm

Different themes for different audiences, and different preparations are no exception!  Here are a few examples of hosting for each theme:

• Girl's night out?  Think wine and cheese, literally!  Pick a favorite bottle of wine, be it sparkling, red or white and have a simple cheese, biscuit and fruit tray.  Done.

• Morning trunk shows scream for tea/coffee with a simple cookie, tea cake or biscotti.  Done.

• There are endless possibilities for the weekend trunk show.  From a brunch theme with mimosas and fruit or crepes, to coffee with coffeecake.  For an afternoon gathering, try a French theme of sparkling wine with a tart or dainty tea cake, Italian prosecco and biscotti or a Spanish cava with ham and cantaloupe.

You might want to consider either savory food or sweet food - not both.  For example, my last Trunk Show was French themed, with a sparkling wine cocktail and an arrangement of french treats.  Savory might be a dip with vegetables, bruschetta, flatbreads or a simple appetizer!

Here are some simple dos and don'ts to keep in mind:

DON'T take too much time and effort - it takes away from the Show and the enjoyment of catching up with your girlfriends!

DON'T spend lots of money on expensive and extensive foods - people tend to graze happily on whatever is put out - they don't expect dinner to be served!

DON'T limit your guest list to fit your space.  Experience shows that only 1:4 will show up to a party during the busy holiday season, so invite everyone and you will not be disappointed!

DO enjoy a few hours with friends while knocking off a few items on your Christmas lists

DO invite as many people as possible - the more that come, the more order and the more earned jewellery for you!

DO expose your friends to this delightful, fun and classic line with it's no pressure sales shows - share the secret of the Stella and Dot line: an on-trend, NYC designed line!

If your December is booked already, do consider a January trunk show, where, believe it or not, sales can be quite high!  Why? Ladies often are in the mood to pick up what they didn't find under the tree, a great accessory to go with a newly acquired piece of clothing and take advantage of some great sales before the Spring line is launched!

If you are interested in booking, I'd love to throw the party for you!

The infamous cookie swap

If you belong to any group or work in an office environment, most likely you have just been hit with an email urging you to participate in the annual Cookie Swap.  A good thing: you get a huge assortment of cookies to have in your home over the season, some you have never heard of, some from different cultures and others you wouldn't dare try to create.  Better to have one dozen of ten different cookies than ten dozen shortbread hanging around and with a great savings to your wallet. On a less positive note, who the hell knows what you are getting.  How many forms of rice krispie squares can one person endure? 

Well, if you are in need of some inspiration for your own home, for homemade gifts or hostess gifts or to wow the office Cookie Swap, here are a few ideas.  Over the next week I will be posting some of my favorite recipes from biscotti to some new finds.  Until then, check out the food network website for their annual collaboration of cookies from some of your favorite TV Chefs:

http://www.foodnetwork.com/

Here is their list of top holiday cookies: http://www.foodnetwork.com/holidays-and-parties/top-holiday-cookies/pictures/index.html

Lemon Ricotta Cookies with sweet citrus glaze - we always have a lemon cookie in our house over Christmas, and this might be our choice this year!

Easy to make (about 12 minutes) Chocolate Gooey Butter Cookies

No ordinary Macaroons - a Paradise version - what better when the weather outside is frightful?

A little bit of everything: part cookie, chocolate and peppermint.  Perfect with a glass of milk or hot chocolate! Peppermint Chocolate Sandwich Cookies

My husband loves meringue and I love chocolate - this is the perfect marriage!  Chocolate Covered Snow Peaks

Thanks Food Network for some fabulous ideas to grace our plates and stomachs this Christmas!

Great Travel Bags: Casual and Stylish

OK, I can only speak from my own experiences, but when I travel, I like to be comfortable. That basically boils down to yoga gear, several layers of clothing and a comfortable bag that carries the essentials and doesn't weigh me down on one shoulder!  And I am a huge fan of the classic gym/duffle bag! With enough room for the ipod, iphone, gum and snacks, water bottle and latest issue of Instyle and always more room to spare, here are some great options for travelling in comfort and style!

You can't go wrong with Stella McCartney Adidas

A much more affordable version of classic Stella designs, look to Adidas for great styled tote and duffle bags, with compartments to stow ipods and gum without having them swallowed up  in the main compartment, and in ultra light weight fabrics - a great idea when designing a bag for travel!  I have one I purchased for the gym, but often times it is most practical as a weekender bag!

It wouldn't be a Canadian blog without adding Lululemon!

(Fast in Flight bag)

A great, large tote, similar to a shopping bag.  Perfect for travel if you expect a long journey with several magazines, sleep aids and of course, plans to buy duty-free!  It works nicely for trips to the Farmers Market and even a casual tote for work!

(Everywhere Bag)

The classic gym/yoga/pilates bag.  More compact than most Stella gym duffles, but perfect to pack up your clothes and runners and hit the gym!  I would easily use this as a carry-on piece of luggage - lightweight and goes with anything!

(Bon Voyage Bag)

This is the Lulu most closely associated to my own Stella duffle, a great light weight and padded travel bag that nicely collapses under the seat in front of you, fits within the carry-on standard, has several areas to stuff "things" in and comes in some unexpected colours!

Not a fan of the duffle bag?  Try a messenger bag, for a more polished look:

Whatever your preference, I hope everyone has a need for a travel bag this time of year!