Quaintrelle Weekender

Four ways 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.

Do you know the difference between bruschetta and crostini?

Bruschetta is a thicker slice of bread, something cut from a rustic loaf, that’s doused in olive oil, and often rubbed with garlic, before being grilled to a chewy toast (bruschetta means to grill over coals.) The bread needs to be substantial as toppings, are generally hearty, or even wet, but as we discussed in back in May, can, and do, vary.

Crostini are also Italian in origin, but refer to thinner, crispier toast, usually from a baguette. Crostini are often used like a cracker for a smear of pâtê, or a thin layer of salmon.

I’m a lover, not a fighter, so I enjoy both in equal measure. At Thanksgiving, a few weeks ago, I served crostini: roast beef with horseradish creama and Black Forest ham with Gruyère bechamel. But this week, I’m heartily diving into a Taleggio and nduja bruschetta, the recipe for which I’ve shared below.

Hosting Q of the Week

Non-alcoholic bitters

I was going to make a joke about how I would also be bitter without alcohol, but then I realized that’s probably insensitive and likely to get me cancelled. Apologies for thinking it.

The other day I was hosting a cocktail seminar which included alcohol-free options. The convener asked about purchasing NA bitters, which she found for a staggering $27 for a 4oz bottle. (Regular Angostura sells for $10 at Ontario’s LCBO wine and spirit stores.)

You have to decide what’s best for you, but if you are simply pumping the brakes on alcohol intake, not avoiding it due to health, cultural, religious, or dependancy issues, I would say the standard bitters are perfectly fine and safe – and cheaper!!

Yes, bitters have about 45% alcohol by volume, which is a lot, but you literally use one to three drops per drink, which is why they are sold to anyone, of any age. (By comparison vanilla extract has about 35% alcohol by volume, Listerine mouthwash has about 27%.)

Bitters – like mouthwash, extract, and perfume – are generally considered non-potable, meaning they are too strong on their own for any human to drink enough to cause harm or get drunk.

Again, you have to be your own advocate, but if your lifestyle permits alcohol and your relationship to it is healthy, I say save $20 and just go with the full-throttle bitters.

Do you have a query about hosting and serving? Lay it on me!

Simple and Stylish Snack of the Week:

Taleggio and Nduja Bruschetta

When it comes to cocktail hour, the sooner I can get to my drink, the better, so I’d rather not waste time in the kitchen dilly dallying with fussy food.

These quick-cooking Taleggio and nduja toasts are done in five minutes, so needless to say, they’re on heavy rotation around here. Taleggio is a soft cow’s milk cheese from Lombardy in Italy, nduja is a spreadable, spicy pork sausage from Calabria.

Speaking of fussy, it may seem a bit annoying to have three goes under the broiler. It’s not. The reason we do this, is we need the bread to toast, but the Taleggio is so melty as it is, it only needs a quick pass at the heat, same with the nduja.

Serves: These are quite rich, so I estimate two per person
Chef level: easy

Ingredients:

• Baguette, sliced

• extra virgin olive oil

• kosher salt

• Taleggio sliced

• Nduja

How to Make It:

1. Set the broiler.

2. Place baguette slices on a sheet pan and drizzle each with evoo and sprinkle with salt.

3. Place under the broiler to toast lightly.

4. Once lightly toasted, remove the tray, put slices of Taleggio on each slice and place back under the broiler for 30 seconds to melt.

5. Remove the tray once more, crumble pieces of Nduja on the cheese, and stick under the broiler for another 30 seconds to warm through.

6. Serve with chilled glass of Pinot Blanc

Conversation Starters

Diary of a CEO

I’ve listened to host Steven Barlett’s conversation with

Guy Raz

twice. And I’ve sent it to a bunch of friends, it’s that good. Yes the hour-plus conversation focuses on entrepreneurs, of course, that’s Guy’s forte, but I think there’s nuggets of wisdom and inspiration in this conversation for everyone, regardless of where and how you make your money. With compelling stories of perseverance, why passion will outlast skill every time, and why no is just the start of the negotiation, this is a highly inspiring listen.

Hostess Gift Idea

Murchison-Hume Heriloom Hand Soap

This is my favourite hand soap. It’s made from top-grade ingredients, smells clean and fresh without being sickeningly fragrant (I like the white grapefruit scent), and doesn’t dry out my skin (I constantly wash my hands – I’m sure that’s a story for a therapist’s couch – so I appreciate non drying and gentle soaps.)

Admittedly $34 CDN for a 17oz bottle is a bit steep for soap, but it is the kind of affordable luxury you can gift proudly. As we move to the dinner-party-every-weekend season, save this as an idea for thoughtful gift-giving.

Thank you for reading Quaintrelle.

If you enjoyed reading this post, please click the heart… it lets the algorithm gods know people are reading and it also makes me happy to see you liked it.

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.

The Weekender is free for everyone, so please feel free to share it with someone who could use these tips and tricks to making life a little better.

In case you missed it …