Herma’s News – Easter Preparations, Creating a Spread, What’s NEW, Food Ideas, Gift Baskets
Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love! – Sitting Bull
A beautiful, spring table full of delicious foods enjoyed with friends and family is what makes up our Easter celebration at home. Only extra-special ingredients and pretty serving pieces and napkins will do for this sort of occasion. Be sure to stock up on all good things at Herma’s.
Holiday Hours
OPEN Good Friday (April 7th), Saturday (April 8th) and Easter Monday (April 10th)
CLOSED Easter Sunday (April 9th)
Shopping List for Easter
Tips for your Springtime Spread
When creating a spread we envision colours that compliment, green garnish placed artfully in empty spaces whose lush beauty reminds us of spring. Prosciutto-wrapped asparagus and slices of salami rolled into something resembling a flower displayed in a way that is both beautiful and enticing.
We envision foods placed at varying heights including shrimp that has been perched on the rim of a crystal glass. And oh the cheeses! Buttery, creamy and sinfully delicious. What is our favourite cheesy morsel you might ask? Salmon & Lemo-licious on Crostini
New at Herma’s
Lady Joseph Crackers and Biscuits
A perfect addition to your amazing holiday spread.
Josephine Bernaud baked her exquisite biscuits remembering her childhood in Bordeaux, while using local ingredients.
The fame of her delicious recipes led her to open her Salon du The in 1926 that became a meeting place where Travelers stopped to buy her specialties and enjoy them on the route from Haro to France.
Our family is still baking the extraordinary recipes and textures in the same way to offer a very unique selection of exquisite biscuits. – Lady Joseph
We carry…
Red Pepper, Cumin & Olive Oil Crackers – Brittany Sea Salt & Olive Oil Crackers – Aromatic Herbs & Olive Oil Crackers – Black Truffle & Olive Oil Crackers – Cocoa Biscuits – Lemon Curd Biscuits – Caramel Crunch Biscuits – Cashew Biscuits
It’s back…
Gourmet Inspirations Sauces and Rubs
Gourmet Inspiration’s Sweet & Spicy Lemon Sauce
How to use…
Creamy Lemon Dill Pasta (Heat in a pan on stove-top with whipped cream (1/2 cup) and dill (two sprigs) until bubbly. Toss with linguini and top with Parmesan Cheese and Almonds.)
Sweet & Spicy Lemon Ricotta Pasta with Chicken (Toss with pasta along with ricotta (1 1/2 cups), reserved pasta water (1/4 cup), parmigiana (1/2 cup) in a pot over medium-low heat for about 2 minutes until pasta is evenly coated. Season with salt and pepper.)
Salmon with Sweet & Spicy Lemon Glaze (Mix with butter and garlic to create a sauce that is delicious drizzled on salmon. Salmon is made even more tasty when it is coated with Gourmet Inspiration’s Land & Sea Rub. Bake salmon on parchment lined baking sheet at 425 degrees F for 10-12 minutes.)
Sweet & Spicy Lemon Grain Bowl (Drizzle over Quinoa and serve with salmon, grated carrots, matchstick cucumber slices and spinach leaves.)
Flat Bread with Avacado and Egg (Drizzle over a flat bread topped with avocado and sunny side up egg.)
Pan-Sear Asparagus (Drizzle over asparagus, already cooked or steamed, and top with fresh Parmigiana.)
Herma’s Cheese Shop
Find NEW Spanish Sausage, Hot Spanish Sausage with Roasted Peppers and Spanish-Style Chorizo in our coolers.
Halloumi Cheese at Herma’s
What is halloumi?
This Greek cheese from Cyprus that really comes alive and bursts with delicious saltiness when heated has an unusual chewy, squidgy texture similar to Mozzarella and is high in protein and calcium – a good meat substitute.
Do’s and Don’ts
Cut your slices of halloumi thick (about 1/4 inch) as very thin slices can become a little hard or tough. – Do not overcook the halloumi (two minutes on each side, maybe less, in a non-stick pan or on a grill until golden). – Eat the halloumi within 5 minutes or so of cooking it. If you leave it to cool, it will become too rubbery.
How to use…
Add to Couscous (along with a dollop of Hummus, Cucumbers, Cherry Tomatoes and a squeeze of Lemon). – Place in Tacos (with Jalapenos or Bell Pepper, Red Onion, Cilatro, Corn, Avocado and Lime Juice). – Toss with Fusilli Pasta (and Roasted Cherry Tomatoes/Garlic/Mint). – Place in a Pita Bread Sandwich (Spread pita with Hummus and Tzatziki and add Arugula, Olives, Red Onion and whatever you find tasty). – Make Saganaki. (Dip in beaten egg and cover in cornmeal. Heat in oil in large nonstick frying pan until hot, then quickly fry until golden brown. Place on paper towels to soak up excess oil. Heat honey and thyme and drizzle over fried haloumi. Surround with figs if desired. Some like to add a flame to it.) – Skewer with onions and mushrooms.
Herma’s Signature Products
We recommend…Lemo-licious
As springtime looms we are especially excited to offer this refreshingly sweet dip. The perfect dip to offer guests at Easter, it is lovely eaten with a plain cracker or offered as an hors d’hoeuvres spread on a cracker and topped with salmon and a little dill.
Easter Baskets from Herma’s
Call 905-885-9250 or stop by to order a custom-made gift basket or gift box full of your choice of gourmet foods, luxury body care, chocolate or children’s items. Herma will be happy to put something special together for your relative, neighbor, loved one or friend decorated beautifully for spring. Gift Baskets start at $100.00.
Savings Reminder
Sophie Conran, regularly $289.99 NOW $199.99
Only a couple of our 12-piece dish sets from Sophie Conran are left. Get them while on special before they are gone.
Have a wonderful weekend. We look forward to seeing you in coming days.
He said, “You become. It takes a long time. That’s why it doesn’t happen often to people who break easily or have sharp edges or who have been carefully kept. Generally, by the time you are Real, most of your hair has been loved off and your eyes pop out and you get loose in the joints and very shabby. But these things don’t matter at all, because once you are Real you can’t be ugly, except to people who don’t understand. – Margery Williams, The Velveteen Rabbit
