Favourite foods # 2 - Verrines 1

Just like a car won't run without gas, I'm figuring out that I can't function well as a person if my life tank is empty. I have to do things that bring me joy or at least make me smile. So, here I am again, taking a break and blogging when everything in me screams, "Keep moving! Keep reading! Keep writing!" as school work continues to pile sky high, both as a teacher and as a student.

Today, I'm focusing on verrines. A verrine is usually an appetizer or hors d’oeuvre or dessert, served in a small glass container. This method of presentation makes everything look more elegant. I have always been a big believer that we first eat with our eyes. Therefore when Maison Riviera (a Quebec dairy company) introduced their Petit Pot collection of yogurts in small glass pots in 2015, I jumped at the chance of owning these cute glass jars and experimenting with verrines.

Since then, bringing verrines to parties or providing them as part of my menu when I entertain has been a signature of mine. I love the versatility of these little treasures. You can adapt something as simple as yogurt and fruit (as you see in my Peach "Rose" Yogurt Parfaits) to deconstructing a cherry cheesecake. These gems travel well and they let the recipients know that some effort was made into making their dining experience special and memorable.

If you are looking for specific recipes, there are lots on the internet. For the ones in my photo, here are basic instructions. Feel free to write me for specifics.

Peace Rose Yogurt Parfait - Layer diced canned peaces at the bottom of the verrine jar/ glass. Add yogurt of your choice. Slice canned peach halves into strips and mould into a rose. Drop rose carefully on top of the yogurt. I found this easier than creating the rose inside the verrine like in this video: https://youtu.be/19k8yPdWtW0

Fiesta Chicken Salad - Start the bottom layer with your favourite salsa. Next add your favourite chicken salad recipe (I like mine with a bit of cumin or curry powder). Top with diced avocado, lightly tossed in lemon juice to keep their fresh green colour. I serve this within the hour with either soft tortillas or tortilla chips, whatever my guests prefer.

Deconstructed Cherry Cheesecake (no bake) - Bottom layer - mix some graham cracker crumbs with melted butter. Cheesecake mix - whip some softened cream cheese and sugar, add whipped cream to the mixture. Dollop onto the graham cracker crumbs. Top with cherry pie filling.

Any verrine you make should be colourful, taking advantage of the see through glass containers. Enjoy experimenting and showing love this way.