f ood fads may come and go, but a touch of confectionous class is for life. Hence, the delish magnificence that is the macaron. If the Greek word for ‘blessed’ is ‘makarios,’ then this is most definitely the niblet of the angels. The macaron of Paris is considered a delicacy - its batter composed of finely ground almonds, a snowy cascade of sugar, and feathery peaks of egg whites. Once the cream component has been cooked, the result is a dense, delectable dessert perfect for serving or scarfing on the sly. a sweet back in time
w hether it costs you an arm and a leg or just a night of baking with the gals, a midnight sweet table just might be the ultimate in feel-good decadence. The combination of the dark sky and the dark chocolate is bound to make you feel sumptuously romantic. However, a nice way to set your table apart is by adding a touch of exoticism. Whether you’re looking to appease your Canadian in-laws, harmonize your Hawaiian motif with the cuisine, or satisfy your love-affair with French desserts, as long as it tastes heavenly and creates a visually unique display, it has its proper place at your midnight sweet ta
f or all those self-proclaimed caffeine-addicts who need that little extra boost in the morning, richly roasted, aromatic, freshly-brewed coffee is not only a necessity, it’s a treat. While those solitary morning rituals are all well and good, serving specialty coffee at midnight along with an exquisite arrangement of sweets and fruit- well, that kind of sophistication is just about as good as it gets. legend of the bean As the story goes, caffei
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f iring up your wedding celebration with an unconventional cocktail hour is a great way to establish theme and mood for the remainder of your reception. It’s also a great opportunity to showcase your personality, chat with guests and, of course, sip, slurp and swing back yummy drinks. But whether you serve flirty cocktails or fine wines, inviting friends and family to an open bar invites the potential for disaster. The easiest way to deter intoxication is by serving up an array of delicious foods, and whether you choose to hire waiters to weave about with trays of finger food or to go the way of the buffet, it’s up to
r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal, illustrates the merits of going upscale with such an unpretentious dessert.
t raditional wedding cakes are not for everyone, despite being spun from vanilla clouds and birthday frosting. While spicier cakes are on the market, you may choose to nix the thing altogether and favour something on the humbler side of sweet. Because cupcake tiers have become the knee-jerk alternative, it’s absent on this list but should probably remain on yours.
d eterring booziness requires some high-fructose ingenuity, because when given the choice between a whiskey sour and a seltzer, the hooch will win every time. Lucky for you, the following ideas wink at all things kitsch, skimp not on the sweeteners and will surely prompt guests to shrug, ‘what champagne?’
w hether you’re looking to add a little speakeasy steam or Bond-level class to your big day, martinis are hands down the most sophisticated and symbolic of the mixed drinks. Not only does is pack a wallop, but it contains connotations up the wazoo, and for these reasons, the martini is a must for your wedding. But whether it’s simply an option at the bar, or the option at the bar, well, taking the martini to the next level is really up to you.
f athering a signature bevy means getting to play bartender, just you and your fiancé making the most out of playing house. It also means not having to open a bar because come W-day, beer, wine and your immaculate conception will suffice nicely.
e xcellent for the head and brazen at heart, cocktails merrily punctuate riotous toasts, choice grub and step-ball-changes. And while old standbys like Bloody Caesars and vodka martinis always promise a good hullabaloo, the offbeat signature cocktail is way in, giving you ample opportunity to get all “leading-edge” on your guests. For added sweetness, serve up two trademark drinks with your monikers, as in “his and hers hooch”. taking the bitter with the sweet