Dressed to Entertain: Spring Brunch

March 19, 2013 by

spring brunch

With the first day of spring this week, I’m sure I (Lauren) am not the only one ready to turn over a new leaf. A fresh season seems like a fitting time to get out of winter hibernation mode and welcome a few girlfriends over for a sunny Saturday brunch. Or maybe with Easter just around the corner, you’re planning on hosting a Sunday morning meal for family? Either way, I’m back today with an outfit that’s perfect for the occasion.

spring brunch

Vibrant, saturated colors abound in spring fashion this year, and the color-blocking trend is far easier to master than you might think. In this case, I paired blueberry, emerald and marigold hues–all on the same side of the color wheel. Whenever I wear this much color, I always stick to solid pieces and tone down the accessories.

spring brunch

spring brunch

For fun, I did throw on some vintage rhinestone accessories that picked up the colors I was wearing but didn’t compete for attention. Together, it’s a playful, cheerful look for hosting friends that is still completely comfortable and easy going at the same time.

spring brunch

spring brunch

I dressed up the table in our kitchen nook with a big bunch of chamomile flowers–all the green of the stems and leaves and the tiny daisy-like flowers screamed spring to me. And if you’re looking for a full-proof brunch menu, I’ve got you covered, too. My favorite plan:

spring brunch

Get the look: J.Crew top, J.Crew skirt, Modern Vintage heels (similar), Elma Blint bracelet, vintage earrings and ring

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Let’s Talk About You (and Coffee Cake)

January 3, 2013 by

Shutterbean's-Sour-Cream-Coffee-Cake-on-Channeling-Contessa

I realize this decadent sour cream coffee is probably the last thing you want to see after all the holiday cookies and cakes, but I couldn’t help but share. The photo just came out so well! That and when you are ready to take a break from your post holiday detox, this cake is a phenomenal way to start. Just make sure you have 10+ people around because this thing is downright huge.

Now, moving on to more important matters. I want to talk about you. Up until recently I had this funny idea in my head that if I put it to you guys- ie asked you what you wanted to see around these parts, that the question would in some way suggest I was unable to come up with content on my own. I know, really silly. And maybe kind of selfish? In any event, now I’m asking. So the first part of your assignment is to tell me the following: What makes you come to CC everyday? What do you want to see more or less of? And most importantly, what do you want to see that’s not here right now? For those of you who have left comments and questions- no worries I’ve got you covered, but if you haven’t shared your opinion before, hop to!

Number two! Yep, I’m feeling pretty demanding today. Can you tell me who you are? I know some of you, but there are thousands- and well, I want to know more! What’s your name? Where are you from? What do you love to eat? Did you see Les Mis? Or anything else you’d like to share!

I appreciate you all so much and without you, well, CC wouldn’t even be possible. So in 2013 I want to make sure I know you all better- and we’re covering what you want to read! Sound like a plan? Let’s do it.

Oh! And coffee cake recipe below.

Shutterbean's-Sour-Cream-Coffee-Cake-on-Channeling-Contessa-1

Mom’s Sour Cream Coffee Cake from Shutterbean
makes 12-16 servings

For the Cake:

  • 1 1/2 cups butter
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups sour cream
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped walnuts
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons each vanilla & water

Maple Frosting/Glaze

  • 1 1/4 cup confectioner’s sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla

Preheat oven to 325°.

Beat butter and granulated sugar together until light & fluffy. Add the 1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating well after each addition. Stir in the sour cream. Sift flour, baking powder, soda and salt together and blend into mixture.

Combine nuts, cinnamon, and brown sugar in a small bowl. Spoon 1/3 of the batter into a grease, flour-dusted 10 inch tube pan or bundt pan. Sprinkle with 1/3 of the nut mixture. Continue layering to make three layers of each, ending with the nut mixture. Blend vanilla and water in a bowl and drizzle it over top.

Bake cake for about 80 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 mintues on a wire rack, then remove from the pan.

In a small bowl, mix the confectioners sugar, maple syrup & vanilla together to make the glaze.

With a spoon drizzle glaze on top of the cooled cake and serve.

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Setting the Table: New Year’s Brunch

January 1, 2013 by

channeling contessa brunch

Happy New Year to you! Can you believe it’s 2013!? I think it’s going to be a great year- I can just feel it. I hope you spent last night celebrating in whatever way makes you the happiest. Now, onto brunch!

You really can’t discuss New Year’s day without mentioning brunch. Don’t you even worry about your well-intentioned resolutions. According to me (a highly reputable source, I assure you), all resolutions should go into effect only after brunch on New Year’s day. How else will you be able to enjoy Hibiscus Mimosas and Lemon Almond Waffles? (And you really must try those waffles- they’re my new favorite.)

I’ve known for a while that I would do a Chinoiserie-inspired theme for this post. I think the rich colors- blue, navy, green, pink- paired with the mixed patterns and florals come together beautifully for a morning celebration. Cheers to a happy 2013!

channeling contessa brunch products

1. chair, 2. plate, 3. napkins, 4. server, 5. tea jars

Image Credits: wallpaper, waffle, dress, vase

 

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Labor Day Recipe Roundup

September 2, 2012 by

Hi guys! I’m back from the beach and feeling incredibly rested and excited to be rocking a nice beachy glow. I’ll be sharing photos from the trip later this week but in the mean time, wanted to pull together a few recipe ideas for you for Labor Day. I mean, it’s all about the eating, isn’t it?

Hosting a brunch? I’d definitely make some of Ina’s Blueberry Coffee Cake, paired with this Asparagus and Shiitake Mushroom Quiche, and washed down with my killer iced coffee. Yum!

Having friends for a midday feast? Your guests will go gaga for these spicy Fried Green Tomato BLTs. You could make mini ones and then serve them alongside a pile of these Summer Squash and Feta Cakes (you can make them ahead!). Serve a salad of mixed greens with my irresistible Balsamic Vinaigrette, and polish off the meal with some Sea Salt Chocolate Chip Cookies.

Hosting an afternoon or evening BBQ? These Buttermilk Buffalo Chicken Sandwiches would be insane on the grill. Serve this Roasted Tomato Panzanella on the side and round out the meal with some Oreo Lover’s Cookies and Cream Ice Cream or Brown Butter Rice Crispy Treats if you’re without an ice cream maker.

Enjoy the long weekend guys, see you on Tuesday! xx Clara

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Setting the Table: Garden Brunch

August 21, 2012 by

This past weekend, the fact that fall is coming finally hit me. The cool breezes, extra leaves on the ground, and even tiniest hint of color are all too much to ignore. Don’t worry, I’m not going to tell you to embrace the changing seasons. If anything, I’m all for doing the opposite. It’s my first year not heading back to school at the end of August, which conveniently makes it that much easier to blissfully disregard what the calendar is implying. So, go on and start planning your next outdoor party, and cross a few more items off your summer bucket list, while you’re at it.

I love that brunch is the perfect low-stress way to entertain, and it comes with the best food and drinks. A dutch baby pancake with orange sugar is easy and impressive- all you need in a brunch dish. Grapefruit cocktails extend the citrus theme, and are a touch more original than the predictable mimosa. At least you can pretend that you’re dining in the middle of an orange grove.

1. chair, 2. plate, 3. pot, 4. glass, 5. votive holder

Image Credits: table, flowers, cocktail, pancake

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The Ultimate Iced Coffee

July 2, 2012 by

I am an iced coffee fiend in the summer.  I like to make a big pot at the beginning of the week and then enjoy it all week long for breakfast or as an afternoon pick me up. Last week though, I wanted to make a version that was a little more special- something worthy of perhaps a summertime brunch that would pair perfectly with a big bowl of fresh berries and a veggie frittata. I made a big pot of strong coffee, then flavored it with a bit of vanilla extract and brown sugar, for a more caramel flavor. A portion of the coffee got frozen into coffee ice cubes (ideal for making sure your drink stays nice and strong), and the rest was chilled overnight. Then in the morning, I topped each glass with a little almond milk and whole milk- my personal favorite combination. The result was a deeply flavored and very refreshing glass of coffee- perfect for these horrendous 100° temps we’ve been experiencing.

Have you ever tried flavoring iced coffee? I can’t wait to explore different extracts and sugars. Enjoy!

The Ultimate Iced Coffee

Makes 4 large cups

  • 6 cups water
  • 7 T freshly ground coffee
  • 2 tsp vanilla extract
  • 5 tsp brown sugar
  • regular, almond, or soy milk for topping

The night before you’re going to serve the coffee, brew the coffee. While still hot, add in the vanilla extract and brown sugar. Fill an ice cube tray with some of the coffee, and freeze overnight. Chill the remaining coffee. In the morning fill each glass with a few cubes and fill 3/4s of the way with coffee. Top with regular, almond, or soy milk- or enjoy black!

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Roasted Asparagus in a Creamy Caper Vinaigrette

May 28, 2012 by

Last weekend my younger brother graduated from college (congrats, Ted!), and my family had a great time ringing in all his accomplishments. On Saturday evening, following the graduation, we had an amazing meal at Chez Pascal in Providence, RI. Having not spent much time in Providence, we weren’t sure of what kind of food to expect, but we were completely blown away. Every single dish, as well as the service, was impeccable.  To begin the evening my mom and I both started with an appetizer of roasted asparagus tossed in a creamy caper vinaigrette.  The flavors profile of the dish was so good, I was eager to recreate it at home.

Here’s the break down: asparagus gets briefly roasted at 400° until it’s just cooked through.  Then, after it cools, it’s tossed in a three ingredient caper vinaigrette and topped with toasted pine nuts.  This salad is perfect for entertaining because it’s served at room temperature. You could also amp up the protein and serve it for brunch or lunch by topping it with diced hard boiled egg.

You guys, I’m really quite a fan of this dish. I know it’s vegetables and not a cupcake, but I highly urge you to embrace asparagus season and get on board with this dish.  Enjoy!

Roasted Asparagus with Creamy Caper Vinaigrette

Makes 4 side portions

  • 2 lbs fresh asparagus, trimmed
  • 1/3 cup mayo or greek yogurt
  • 1 T chopped capers
  • 1 T white wine vinegar
  • 1/4 tsp black pepper
  • 1/3 cup pine nuts
  • 1 T olive oil
  • 1/2 tsp salt

Preheat the oven to 400°. Place the asparagus in a single row on a lined baking sheet.  Drizzle over the olive oil, sprinkle on the salt, and roast for 10-12 minutes until just al denté.

While the asparagus cooks, place the pine nuts in a small frying pan and cook over low heat until nicely browned and fragrant. Whisk together mayo or yogurt, capers, vinegar, and pepper.

Once the asparagus has cooled toss in the vinaigrette and top with the toasted pine nuts. Serve immediately.

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Orange Scented Cream Cheese Pound Cake

May 15, 2012 by

I have a thing for cream cheese. I never tire of it slathered all over a hot toasty bagel or used as the main ingredient in frosting, but what I really love is weaving cream cheese into recipes where you wouldn’t think to put it- like mashed potatoes, Mexican food, and even soup from time to time. So when I saw a recipe for Cream Cheese Pound Cake in Joy’s new cookbook, I knew it would be right up my alley. In a dessert, I think cream cheese begs for a little citrus, so I added in the zest of one Tangelo orange (you could use any type of orange). I loved the addition but you could certainly make it without.

Despite how simple this dessert is, it’s really a gorgeous cake-from the velvety batter to the way it rises and develops a deep brown crust, while still remaining unbelievably moist on the inside. For that reason, I’m going to suggest not putting anything on it. No jam or nutella or whipped cream- this cake deserves to stand on it’s own. It is that good.  Enjoy!

Orange Scented Cream Cheese Pound Cake slightly adapted from the Joy the Baker Cookbook

Makes one 9×5″ loaf

  • 1 8 oz package cream cheese, softened
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • zest of 1 orange
  • 2 tsp vanilla extract
  • 1 1/2 cups sugar
  • 4 eggs at room temperature

Set your rack to the middle of the oven and preheat to 325°. Grease and flour a 9×5 inch loaf pan and set aside.

Whisk together the flour, salt, and baking power- set aside.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium low speed until soft and pliable. Add in the butter and sugar and beat until light and fluffy- approximately 3 minutes. Add in the vanilla, stir until blended. Then add in the eggs one at a time, beating for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl if necessary.

With the mixer on low, add in the dry ingredients in two batches and beat until just incorporated. Finish mixing the batter by hand with a rubber spatula. Pour the batter into the prepared and bake for 30 minutes. After 3o minutes rotate the pan and cook for an additional 30-35 minutes until a skewer inserted into the center of the cake comes out clean. Cake can be stored up to 4 days after baking in an air tight container.

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Fried Artichoke Salad

April 16, 2012 by

Hello! And happy Monday! Apologies for the lateness of this post. I was having an all around great weekend and looking forward to a pretty routine week, but then yesterday afternoon I got hit with a nasty stomach flu which left me out of commission for all of Sunday and most of today. Seriously, this one came out of absolute nowhere! I’ve been pretty unlucky in terms of getting sick this season, so here’s hoping this is the last of it.

I’m still in recovery mode but I wanted to tell you guys about this delicious salad I made last week. The inspiration for this dish came from a restaurant in our neighborhood which makes a crispy artichoke salad with creamy garlic dressing. I had it a few weeks back and I have yet to stop thinking about it, so I was determined to recreate it at home. Here’s the deal: artichoke hearts get cut in half and then dredged in flour, egg, and a bread crumb and parmesan cheese mixture.  They’re lightly fried and then served on top a bed of greens. I think a salad like this calls for a creamy dressing, but I didn’t want anything too heavy, so I tossed it in a bit of Ashley’s greek yogurt Caesar dressing.

The cool thing about this dish is that it not only makes a great entrée style salad for a brunch or special lunch, but the fried artichokes alone make for the most satisfying appetizer. It was nearly impossible not to gobble them all up before plating up the salad. And especially paired with the greek yogurt style Caesar, they are truly to.die.for.

Hope your week is off to a much better start than mine!

Fried Artichoke Salad

Makes 3 entrée portions or 4 appetizer portions

  • 1 can artichoke hearts, drained, patted dry, and cut in half
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/2 cup parmesan cheese
  • 1/2 cup breadcrumbs
  • vegetable oil for frying
  • 8 cups mesclun greens
  • salt and pepper to taste
  • 2 wedges fresh lemon

Make the dressing: For ingredients and instructions, please check out Ashley’s post!

Prepare the artichokes:  Set up your dredging station- one bowl with the beaten egg, one bowl with the flour seasoned with half a teaspoon salt and half a teaspoon pepper, and the last bowl with the breadcrumbs and cheese mixed together. Set a large frying pan to medium high heat and coat very generously with vegetable oil.  While the oil is heating, dredge the artichoke hearts, placing them in the flour, then egg, and then breadcrumb mixture.  Line a dish with a paper towel and set aside.  Place the artichokes in the pan and fry until golden brown on both sides. Once cooked, place them on a paper towel to drown. Season immediately with salt.

In a large bowl toss the greens with an ample amount of dressing.  Plate the greens on a large rectangular platter (or place into bowls).  Put the artichokes on top and finish with a squeeze of lemon and some shaved parmesan.

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Scenes from Easter Sunday

April 11, 2012 by

So as I mentioned on Monday, I headed home this past weekend for the holiday. I always go home for Easter, and even though we don’t really celebrate the holiday in a traditional manner, we always eat really well (naturally).

Every time I’ve gone home in the past few months, my mom has been making these insanely delicious blueberry buttermilk pancakes. I literally can’t get enough of them, they’re truly the best pancakes I’ve ever had. The key is in the buttermilk. It’s important to have really fresh, good quality buttermilk (my mom used this one ). Beyond that, you need to be really liberal with the butter when making these. Along with the butter in the batter, you’ll need several tablespoons to keep the pan generously coated while you’re frying up the cakes. My mom kept a stick right next to the pan, and in between each batch added another 1/2 tablespoon or so to the pan. This makes for a very indulgent pancake so if that scares you away, I urge you to save them for a special occasion and not skimp on the butter!  Aside from that, she eliminates the sugar in the batter. There- that makes them a little better.

Here’s a few shots from that day. Do you have a favorite pancake recipe? Certainly send it my way if you do!

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