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.
i n the countdown to the happiest of happy hours, a bride wants to make sure she looks as glowy as she feels. When it comes to loving your beau deep into infinity, you’re going to need to vamp up your physiological state from the inside out. In an effort to fight the big bad C’s – think cancer, cholesterol, coronary disease – here come super foods to the rescue. These yummy knights in shining armor are basically antioxidizers, anti-inflammatories, metabolism regulators, fat burners, and toxin flushers all rolled into one, brimming with kryptonite-like powers to help keep you lean, mean, beautiful and strong.
e dible-delectable, fancy-shmancy favors – something for your tummy to savor, your eyes to dance over, and your memory to tuck away forever – noshable nuptial presents should teem with every personable touch possible. The easiest way to incorporate tastebud-esque take-aways is to mimic an aspect or theme of your reception. A Santa Fe hoe-down could be chockfull of cherry salsa while a Japanese garden ceremony may bloom elegant offerings of green and white mountain tea silk sachets. Think nothing too cute, nothing too sweet, and an unmistakeable stamp of confident coupledom a mmm…must.
a silvery fork cuts into a gold-gilden crust, showering a fine-bone plate with buttery flakiness and bejeweled twinkling filling. Every mouthful is an Appalachian folk song, every escapist drop, a flock of four and twenty blackbirds. A decadent alternative to cake-ification, pie à la mode conjures up scoops ‘n’ slices of grandmum hugs and aubergine picnics– tastebuds and tummies leave basking in an afterglow of sugary spiced satiation as deep-dish gratification sets in.
t he world of sushi conjures up an aesthetic seeped in tantalizing hipsterdom – a dreamy dim-lit Hong Kong bar where a world-class sushi master selects the freshest morsels on the menu du jour for you to enjoy alongside glittering glasses of chill sav blanc and cucumber kimchi. Delicately prepared, elegantly served, and playfully sportish when it comes to maneuvering chopsticks to lips, rest assured this pisces-inspired dish can be incorporated simply swimmingly into a trend-driven reception, whether as an ooo and aww appetizer, main course, or elaborate featured theme.
a garden salad with balsamic vinaigrette is dainty like edible gossamer, but with cucumber soups and stuffed squash blossoms reigning the appetizer menu, those dutiful leaves are looking a little wane. Get your salad to man up with off-collared greens, candied nuts, exotic fruit and savory meats. Add a light drizzling of honey Dijon, or a heavy dollop of creamy chive to your avant-garde medley, and voila, salad is stock no more. greens and things Iceberg may win the p
w hether it’s a cast-iron pot of dark Venezuelan chocolate or a succulent spread of beef bourguignon, a fondue spread at your wedding is sure to melt hungry hearts. Depending on the region, Swiss fondue comes with a variety of finger-licking quirks – Morel mushrooms from Geneva, plum schnapps from Fribourg, and dry cider from the East. Give guests the option of choosing between something super savory or tantalizingly sweet – think piping-hot broth fondue or a silky Chateau Suisse recipe.
i f the buttery essence of the perfect pie crust or the exact digits for chocolate-defrosting zap-time still remain at large, then perhaps a cooking lesson bachelorette is just what the goddesses of domesticity ordered. A trip to the chapel doesn’t automatically mean fifties-kitchen entrapment, but no doubt that a fine sleight of hand in the art of contemporary cuisine is certainly seductive in its own right. Gather up your head-turning entourage of closest lady friends, call on the whipped and dipped magic of a professional chef, and expect to wow your darling come hotel-cuisinette time with the wholesomely
t his fun-umongous, cuisinary creature, blossoms and fruitifies into tree-hugging, haute couture little bodies. With love, they are sought out and plucked in hopes of turning already cream of the crop dishes into fantastical art pieces. Known as the ‘diamond of the kitchen' by gastronomes spanning the ages – these ‘genus tubers’ are revered in sweeping country side settings such as Northern Italy, Croatia, Spain, and France. The key to mastering the truffle is minimalism – a shaving here, a niblet there – served either fresh or preserved in all of its earthy glory.