Quaintrelle Weekender
A quick crostini, a stylish French press for the coffee lover, and how to handle friends with bad taste in wine. Cheers to a better weekend.
Welcome to Quaintrelle Weekender.
This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.
If you enjoy Quaintrelle Weekender, there are a few ways you can let me know: simply clicking the heart above will go a long way, but you could also share this with a party host you love. And of course, you could always subscribe.
Thank you for being here!
I just finished a 20 minute meditation, though some goody-two-shoes might call it a nap. Either way, I emerged back into consciousness refreshed and a smidge hungry, so I ate two crostini from the recipe included below. All is right the world once more.
There’s a saying that, “a little knowledge is a dangerous thing.” And, perhaps because I am so close to this subject, nowhere do I feel that more relevant than when it comes to wine. Maybe it’s just the constant state of combativeness in which society is perpetually swirling, but when it comes to enjoying a glass, enthusiasts are ready to take up arms and poo-poo someone’s Pinot Grigio, whilst championing their own Chardonnay. Much like putting up your Christmas decorations, “too early,” life can be hard sometimes, so I say drink – and decorate – however you want. Err on the side of joy, whatever that means to you.
In this issue of Quaintrelle Weekender, we’re looking at hosting essentials, like being nice to your friends and feeding them well, along with taking care of your own bad self.
Hosting Q of the Week
How Can I Get My Friends to Drink Better Wine? – Chris, a wine student in one of my classes
Short answer: You can’t. Move on.
Long Answer: I say this with kindness and love: Chris, I know you mean well, but, don’t be a dick. No one wants unsolicited advice, whether it’s how to raise your children, an exercise program, or what to drink.
Now, I know that Chris, who is investing his personal time and using his weekend afternoons to learn more about wine, is excited about this topic and invested in bettering his palate. And naturally, like anyone who picks up a new hobby, Chris wants to spread the gospel to everyone and anyone around him.
His friend’s favourite bottle of wine is one Chris considers subpar and Chris wants his friend to experience better wines. But here’s the thing: nothing good comes from telling someone that.
Chris, if you value the friendship more than the wine (and I really hope you do), stay in your lane. You may know more, and you may have a more refined palate, but telling someone this – especially when not asked – will just lead to strife and awkwardness, and kindof makes you look like an asshole, even though this was not your intention at all.
From now on, if you don’t like his wine, then you pony up a bottle that you like, knowing full well it will be “wasted” on your friend’s meagre taste. But do it anyway and be happy about it. Wine is meant to be shared and enjoyed over a laugh and a great conversation. If it isn’t, then, what’s the point?
What would you do in a situation like this? Let me know in the comments!
Wine School is Back, Baby!
I would be remiss not to tell you about Wine School for holiday shopping. We start again in January with five weeks’ worth of our most popular and delicious classes. This all happens downtown Toronto at Vantage Venues. I hope to see you – and all the wine lovers on your list – there.
Jan 15 - Learn to Taste
Jan 22 - The Principles Wine & Food Pairing
Jan 29 - Tasting Tour of France
Feb 5 - Tasting Tour of Italy
Feb 12 - Wine & Oysters
Coffee Time
Bodum “Columbia” 8 Cup Stainless Steel Thermal French Press
Surprising absolutely no one, I have a very specific and strong POV about my coffee. Whilst I enjoy a long espresso during the day, mornings are unwaveringly dedicated to French Press coffee. I’ve even brought my French Press to the cottage.
This Bodum is fantastic: it’s sleek, stylish, and makes great coffee that stays hot. I remember (and my order history proves) paying only $85 for mine, but for some reason the price has shot up to a staggering $130 on Amazon! I would never pay that.
Go to the Bodum website. Right now, the 12-cup size is on a super sale for only $74 CDN (reg. $149), and you can get the smaller, 4-cup version for only $52 CDN (reg. $105)
Chill Out
I use this app every.single. day.
I pay for the premium version, which I think is about $50 CDN a year (my renewal comes up next month, so I’ll get back to you on that), and I think it’s truly worth every penny.
I haven’t used the recipes verbatim, but I do find inspiration in the app’s huge data base (remember this soup?) and I use the stretching and yoga flow exercises frequently.
Mostly use it for the dozens and dozens of guided meditations and sound therapies which include green noise (wind, flowing rivers, falling rain etc.) for deep sleep, soundscapes for concentration, and mediations for everything from calming to manifesting to tension release.
In these hurried days of go-go-go, I cherish taking 10 minutes for myself to regroup.
Stylish Snacking
Roast Beef Crostini with Horseradish Crema
We’re back once again to things on toast.
And I’m not mad about it. I hope you aren’t either.
Roast beef crostini are in heavy rotation at my cocktail parties this season. They’re affordable and quick to pull together – you can even make the horseradish crema a few days in advance, though I don’t recommend toasting the crostini too long before the party starts as they get tooth-breaking hard left on their own.
I served these as part of the snacks on Thanksgiving, as part of last weekend’s cocktail hour, and last week as the starter to a dinner party of Taleggio risotto with braised shallots (the recipe for that will be in Wednesday’s newsletter along with a few recommended wines for pairing that are delightfully affordable right now.)
Makes: I recommend 2 per person as a starter, up to 4 as part of a cocktail party spread
Chef level: easy
Ingredients:
Baguette (or bread of choice)
Olive oil
Kosher salt
Crème fraiche or thick sour cream
Horseradish
Thinly shaved roast beef
Optional (but recommended): blue cheese, chives, and/or pickled onion
How to Make It:
Cut the baguette into slices, drizzle each with a little olive oil and a sprinkling of salt. Set under the broiler until toasted.
Meanwhile, mix together the crème fraiche with the horseradish. I like a ratio of 1 Tbsp horseradish to 3 Tbsp crème fraiche, but you may prefer yours more or less potent. Adjust accordingly.
When the baguette slices are toasted to your liking, remove them from the oven and allow to cool for a minute.
Slather on the horseradish crema and top with a few folds of roast beef.
I like to crumble a bit of blue cheese and chives over the top, or finish with a pickled red onion.
Thank you for reading Quaintrelle.
This newsletter is written by me, Erin Henderson, journalist-turned-sommelier-turned-entrepreneur. I literally drink and throw parties for a living, and every Saturday, I share some of my favourite finds for better weekends.
On Wednesdays, a post with recipes, cocktail inspiration, and wine recommendations goes out to the premium membership. If you would like to upgrade, you can click below.
Regardless of your membership level, I am so grateful you are part of this community. If you enjoyed reading this post, please click that heart, and consider sharing Quaintrelle with all the party hosts, wine lovers and cooks you know.
Love this issue! It had a touch of sass, some 'tude if you will. Which made me smile.
Crying laughing at the advice section! And those horseradish crema toast beef crostini - CIAO meow!!!