There is pleasure in the pathless woods, there is rapture in the lonely shore, there is society where none intrudes, by the deep sea, and music in its roar; I love not Man the less, but Nature more. – Lord Byron
We love being outdoors, especially right now when it feels as if the whole world is waking up from a long slumber. If you decide to take a short drive out into the country, consider traveling down hwy. 28 to Herma’s. NEW merchandise has arrived that in conjunction with our vast amount of gourmet foods will certainly make your visit a really pleasurable shopping experience.
NEW Baggallini Bags at Herma’s
What’s NEW from Baggallini at Herma’s?
Modern Everywhere Hobo Bag includes convenient elastic key leash, removeable RFID wristlet with card slots, lipstick loop and sleeve for luggage handle.
Naples Backpack includes RFID protected interior panel with 4 card slots and a padded tablet pocket. It also converts from a sling to a backpack.
Calais Crossbody includes quick-access, built-in wallet with credit card slots and RFID protection to safeguard belongings.
Find other bags as well, including a 3-in-1 bag that converts from backpack to shoulder bag, a large carryall tote in wild cheetah print, mini purses and so much more.
Maison Berger offers NEW Fragrances
About their catalytic fragrance lamps…
Designed in 1898 to purify the air in hospitals, the small catalytic lamp created by pharmacy dispenser Maurice Berger, quickly became very popular with the public. It was later redesigned by famous designers and embraced by leading figures from the art community (Coco Chanel, Picasso, Colette and Jean Cocteau).
Our NEW Lamp Berger fragrances include…
Under Magnolia Trees
This bouquet of spring includes Damask Rose, Lemon, Arabian Rose, Blue Jacaranda, Black Jasmin, Patchouli, Amber and Musk.
Land of Spice
The warmth exuding from these spices includes Velvety Suede, Pink Pepper, Clove, Saffron, Black Rose, Plum, Cinnamon, Incense, Patchouli, Musk and Amber.
Special Guest – This Saturday, 11 a.m. – 3 p.m.
Will of Linden’s Gourmet will be at Herma’s this Saturday presenting his varied selection of tasty, Ontario-made mustards and condiments. We are really looking forward to hearing what he has to share with us about them and believe the awards they have been presented speak volumes about the love and creativity that is put into each and every jar.
At the World-Wide Mustard Competition
Linden’s Hot & Sweet Honey Mustard won the 2022 Silver Medal in the Honey Mustard Category
Linden’s Hot Pink Pumpkin Mustard won the 2022 Gold Medal in the Fruit Mustard Category
Linden’s Hot & Sweet Honey Mustard won the 2021 Bronze Medal in the Honey Mustard Category.
At the International Flavour Awards (artisan)
Linden’s Almost Original Mustard won 1st place for 2022 Mustards Category
Linden’s Carrot Cake Jam won 3rd place for the 2022 Jams/Jellies Category
Linden’s Apple Butter won 3rd place for the 2022 Butters Category.
Culinary Tour de France – A Guide to last week’s Food Tasting
Last Saturday we offered some lovely French foods to sample that we hope exposed you to some new and exciting flavours. If you would like a refresher as to what was offered or may like to know more about the pâtés, spreads, jams and more that were served, have a look at the information below.
Inside the downy rind of Saint André you’ll find a rich center that adds up to 70% butterfat making it one of the creamiest, buttery cheeses around. Saint André of Normandy, France recommends pairing their cheese with a light beer, crusty baguette, and slice of pear.
Saint Agur is a blue-veined, smooth, spreadable, creamy cheese made from pasteurized cow’s milk in the village of Beauzac from the mountainous French region of Auvergne. It can be used as a dip with crunchy vegetables or in gourmet sauce recipes.
Creme de Nougat Blanc (White Nougat Cream, pictured above)
Dried fruits and a little lavender honey went into making this white nougat cream from France. This cream offers all sorts of possibilities like added to a layered cake, batter, cupcake filling or just simply spread on a croissant.
From the same company we also carry – Pistachio Supreme and Creme de Calisson (candied fruit cream).
The fresh, flaky croissants, Manoucher baguette and spinach pastries located in the Studio on Saturday may be found in our freezers.
Enjoy this spread with grilled meats, polenta fries, blended for a cream cheese mousse, put in empanadas or as part of a bruschetta. (ingredients…crushed peeled tomatoes, zucchinis, red peppers, eggplants, onions, extra virgin olive oil, garlic, salt, spices, aromatic herbs)
2. Wild Lingonberry Confit & Chutney
This Confit & Chutney is beautifully complex and will make the most delightful topping for your croissant, ham, poultry or wash-rind cheeses. FYI…Lingonberry is a berry similar to cranberries but not quite as tart. Truly divine and one of my favourite fruit spreads.
3. Black Olives with Herbs de Provence
These very French black olives have been soaked in Herbs de Provence and produced by a 3rd and 4th generation family-run business in Nice since 1883.
4. Atokas Cranberry Spread from Quebec
5. Champagne Foie Gras
This foie gras may be spread on a plain cracker or on toasted bread much like a pâté. Pair with onion confit, fruit jelly, fresh figs and pears. Oh, and yes, Champagne! (ingredients…farm-raised duck foie gras, water, champagne, salt and pepper, spices.) Classic Foie Gras is available as well.
We also carry…Rillettes, similar to the above Foie Gras, which is also ideal for brunches and as the perfect companion for your cheese platters. Rather than being a smooth spread like that which was sampled, however, the Rillette is shredded by hand and flaked.
6. Grand Cru Balsamic Vinegar
This vinegar is supremely dark and rich with the perfect balance of sweet and acidic notes along with hints of fruits and dried figs. Ideal for basting salads and vegetables or drizzling over vanilla ice cream, we love enjoying pieces of hard, aged cheese, like Parimigiana DOP or Pecorino, with Grand Cru. Just drizzle a little on a plate with cheese or provide a bowl for dipping – a simple and easy way to serve guests something special.
Culinary Word of the Week…Verrine
A verrine is a French layered dish served in a small glass. Verrines make lovely individual desserts and is a wonderful way to serve hors d’eouvres or even a main course at a party. The verrine, pictured above, was filled with bœuf bourguignon, baby carrots, mashed potatoes and peas. Margaret served a verrine filled with Beef Bourguignon from the Village Grocer to customers this past Saturday.
NEW in Herma’s Cheese Shop
Ceramic Baker and Skillet Brie
Both a skillet for heating brie along with a ceramic baker for a melting cheese may be found in Herma’s Cheese Shop. The brie for heating and baking may also be found in our coolers.
Baking Brie is the ultimate comfort food, however it is not only comforting, but also orgasmic. Baking Brie, when done correctly, will skyrocket your pleasure in foods like nothing else. A wonderful experience for both guests and individuals alike!
Have a wonderful weekend. We look forward to seeing you in coming days!
Phillipa placed one tray of appetizers after the other on the table…toasted bread topped with different ingredients and garnished with chopped fresh herbs; verrines filled with bœuf bourguignon and baby carrots…Everybody dug in, oohing and aahing. –