Quaintrelle Weekender

How much wine do you need for a party, a croissant casserole for brunch, and spring sangria recipe to celebrate the sun.

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.

Good Grief Friday

Roncesvalles, the neighbourhood where I live in Toronto, was buzzing on Good Friday.

Not just because of the deeply devout Polish ancestry of the area (there are three, impressively large Catholic churches in a four-block radius). Parishioners aside, stores were open, bustling with trade. Sidewalks full of shoppers rushing home with their treasures.

I was expecting a quiet morning stroll through silent city streets. And, I was wrong. It’s like nothing is sacred anymore. But if you can’t beat ’em, you might as well join ’em, so I jumped into the procession, wallet first; I bought some some vegetables, a small bouquet of tulips, and made it home before the rain started.

I’ve been talking about Easter for the last few weeks; we will have a big dinner to celebrate the weekend, which ultimately is more about the Easter bunny than the Holy.

However, I also appreciate that holiday weekends can be sneaky. Grief and loss and stress and dread float just under the shiny, happy surface for many, threatening to breach without notice. I have a friend whose mother died at Easter last year; not only will this holiday be among many of the firsts without her, it’s the cold anniversary of her passing. I also know people who aren’t necessarily grieving a loss, but are stretched to the max hosting a new crowd everyday. No long weekend for them; instead this four-day holiday simply knots the work weeks together. And still others have told me, with a sigh followed by a set and determined jaw, that they “have to see” someone who is not their favourite, but tradition dictates the gathering of diametrically opposed souls in the name of family.

So I find myself walking the tightrope of joy and caution this weekend and with this newsletter. In no way do I want to fan the flames of heartache, but I am also a disciple of celebrating glee where and when we can. Life is indeed challenging, and I like to believe we need to hold firm to the brightness when we find it.

Wine Q of the Week:

How much wine should I estimate for Easter dinner? – A question from someone who wrote to me, but prefers to remain anonymous. So, for the sake of clarity and ease, I have decided to refer to this truth-seeker as Hercule Poirot.

Well, Hercule, this is a touchy one.

My late grandmother never met Chardonnay she didn’t like, and smartly kept a magnum beside her rocking chair so she wouldn’t have to break her knitting to top up.

Looking to restaurants can lead to confusion as many will offer glasses in two, or even three, sizes from which to choose. (Food & Wine wrote a very smart article about restaurant pours not long ago.)

Hercule, you will have to take an honest look at your group and decide if they skew to Mennonite side of the family, or are they more of a knees-up crowd, and base your offerings on the robustness of the group.

Generally speaking, for most of my dinner parties, I estimate a half-bottle per person. If this is a very long event, say an occasion where guests gather mid-afternoon and don’t leave until after dinner, I would increase that to a bottle per person. However, I also live in a perpetual fear of running out, so I would have that formula as my minimum and add on a bottle or two for insurance.

I hope this helps, Hercule.

Long Weekend Links

I’m going to do something a little different this week, loves. Because it’s the long weekend, and everyone is doing different things at differing levels of enjoyment, I thought I would drop in some things I’ve enjoyed recently to help elevate your holiday.

🥐 This ham and cheese croissant casserole couldn’t be easier for an elegant Easter brunch.

😬 If you feel yourself tensing up this weekend, take 90 seconds to unclench with this easy jaw release exercise.

🤧 Cloth napkins for the dinner party win. They’re environmentally sensible and stylishly chic. I regularly shop downtown Toronto at Kochi for beautiful designs that are exceptionally priced (usually 4 for $20 and often on sale), but I also really like these two-toned aqua cotton napkins from IKEA for spring hosting. At at $5 for 4, you don’t have to fret about someone rubbing their red lipstick on them.

🥂 Fable is having a 30% off sale all weekend. I’m a big fan of this Canadian company; I have their dinner plates, break-resistant wine glasses (and I give them as gifts), and bought their super cozy and soft area rug a few months ago. Wedding season cometh, get your gifts now!

Spring Sangria

Have you guys noticed how volatile the stock market has been over the last few weeks? (Also, FYI – this is the LAST WEEKEND to get tickets for my Wine, Women & Wealth symposium coming up on Thursday, April 24.)

If you’re looking to stretch a dollar but still be the host with the most, I suggest serving sangria at your bashes: the wine-based punch is festive, delicious, and budget friendly (plus it’s low alcohol so you needn’t worry (too much) about guests taking a header into your pool.)

I have a rosé sangria that’s a go-to, and a fall sangria that’s utterly delicious, and now I’ve adapted this Spring Sangria from a recipe by famed cocktail bar, Death & Co.

Makes: about 8, 5oz drinks
Bartender level: easy

Ingredients:

• 1 bottle (750 ml) flavourful white wine, such as Sauvignon Blanc, Albariño, or Riesling

• 5oz Lillet Blanc (you could also use rosé if you have it)

• 5oz freshly squeezed lemon juice

• Grapefruit soda, for topping (probably about 2 oz per drink)

• Grapefruit half-moon, for garnish

How to Make It:

1. Into a pitcher, pour the wine, Lillet, and lemon juice, stirring to combine. Refrigerate until needed (don’t make this more than 8 hours ahead, as citrus gets a little tinny as it sits.)

2. When ready, fill high ball glasses with ice. Wedge the grapefruit slice along the side of the glass, and pour the sangria about ¾ full. Top with grapefruit soda and serve.

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