Valentines Day Gifts

Vinyl pouches have long been used for retail products, but why not use vinyl bags in a bakery? Cookies and other small delicacies look great in vinyl pockets. While baking boxes have their place, many bakeries find that their baked goods could use a new look. Bakery boxes and cake boxes will never go out of style, but you can use vinyl for smaller products and non-edibles. Vinyl Bag Uses in Bakeries Many bakeries end up selling many things that aren't edible. You may have items like birthday candles, cake toppers, party goodies and a number of other items that would look great when packaged in vinyl pouches. Vinyl bags are also great for storage. If you have vinyl pockets hanging from a shelf, you can quickly and easily organize your decorating tips, brushes and other small items that you need on a daily basis while baking and decorating cakes. In addition, you can package smaller baked goods in these pouches. A half dozen sugar cookies look beautiful when tucked into a clear vinyl bag and your customers will be able to reuse them for many things, since these bags tend to be sturdy enough for multiple uses. Since they are clear, these bags are perfect for displaying iced cookies while still protecting them more than a regular plastic bag. There are a number of bag types available, but you will probably find that drawstring ones are most useful. Bakery Boxes Baking boxes have a long history in baking and there are several varieties on the market. They are very useful for protecting baked goods and making them easier for customers to carry their food, particularly if they have purchased enough to fill a couple of bakery boxes. Cake boxes can be stacked if necessary to make carrying everything easier. The biggest benefit of these, however, is the fact that the cardboard protects the baked goods. This is particularly true if you have decorated cakes, which tend to be more delicate than, say, bread. The icing needs to stay perfect and with the box, it will be kept safe and arrive at the client's home in good condition. There are bakery boxes for all occasions, from plain white ones to those with fancy windows on top to show off the detailing of the goodies inside. You'll also find specially printed boxes for special occasions, such as Christmas, Valentine's Day and other special holidays which bakeries tend to cater to. Many bakeries also opt for simpler packaging during the year and add ribbons or other simple adornments according to the season. This allows you to keep a large number of boxes in stock without having to worry about using up space with seasonal ones that never get used up. If your bakery is fairly small, you may prefer a more generic look that can be dressed up as needed. If you decide to use vinyl pockets for baked goods and the non-edibles sold in your bakery, make sure you choose vinyl bags with solid seams. Vinyl pouches are ideal to keep iced cookies and more delicate pastries safe and intact, which means you'll have more product to sell without breakages and happier customers. You will also want to stock up on more traditional baking boxes, but don't forget that the special bakery boxes with holiday designs are also a good idea. Cake boxes with windows will make it easy for your clients to see precisely what they're getting, as well. Whether you use vinyl bags or bakery boxes, or both, they can enhance your products and make them more appetizing, while providing the protection necessary for your baked goods.

Menu Ideas for Valentine's Day?

My husband, being the wonderful man he is, has requested shepherd's pie for Valentine's Day. He loves it and we haven't had it in awhile. However, this isn't really what I consider a romantic meal. I'd like to dress it up by serving an appetizer, salad and dessert. The dessert is easy. I'm making cheesecake because that his hubby's favorite. But I have no clue what kind of appetizer or salad would go with shepherd's pie.

I think your awesome. The best thing you can do is make your hubbys favorites. So you just set the atmosphere with candles, sexy music, and a slinky number.

I made this recipe once after I saw the Barefoot Contessa and my husband I thought it was positively fanastic and the flavours really come alive in your mouth.

Salad with Warm Goat Cheese
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil

Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Oysters Rockefeller

1/3 cup/about 8 g chervil leaves
¼ cup/about 5 g celery leaves
¼ cup/about 5 g watercress leaves
1 cup/55 g fresh breadcrumbs made from French bread
4 tablespoons/60 g butter, melted
Sea salt and freshly ground black pepper
1 tablespoon/15 ml olive oil
1 large shallot, thinly sliced
4 lightly packed cups/130 g fresh baby spinach leaves
1/3 cup/80 ml Pernod
Rock salt
12 fresh live oysters, shucked and shells reserved

Using a mortar and pestle, pound the chervil, celery leaves and watercress until the greens are bruised and resemble a paste. Transfer the herb mixture to a cutting board and finely chop the herb mixture with a sharp knife.

Toss the herb mixture in a large bowl with the fresh breadcrumbs to combine. Drizzle the melted butter over the breadcrumb mixture and toss to coat. Season to taste with sea salt and pepper. Set the herb breadcrumbs aside.

Place a large saute pan over a medium to high heat and drizzle the olive oil into the pan. Add the shallots and sauté for 1 minute or until just tender. Add the spinach and season with sea salt and pepper. Add the Pernod and saute for 2 minutes or until the spinach wilts and most of the juices evaporate. Once the spinach wilts, remove the pan from the heat.

Preheat the oven to 450 FSpoon 12 mounds of rock salt over a heavy, large baking sheet. Remove the oysters from their shells and set them aside on a plate. Place the spinach mixture on each oyster shell, dividing equally. Place one oyster on top of the spinach mixture in each shell. Spoon the breadcrumb mixture over the oysters, dividing equally.

Place each prepared oyster atop a mound of rock salt on the baking sheet. The mounds of rock salt will help keep the oyster shells in place and prevent them from toppling over and spilling their ingredients while they cook.

Bake for 15 minutes or until the breadcrumb mixture is golden brown. Meanwhile, form 12 mounds of rock salt on a large platter. Remove the oysters from the baking sheet and place on the mounds of rock salt on the platter and enjoy immediately.

Romantic Dinner - Beet Carpaccio Appetizer

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