From-the-Pantry Brunch
Posted by Aleah & Nick on Tuesday, January 31, 2012 · 5 Comments
Yum. Brunch. Could there be anything better? {Sure, dinner in Paris atop the Eiffel Tower is lovely. A picnic on the beach is amazing. } But there’s something about brunch that’s perfect. It’s often the culmination of an evening before of celebration. Laughter is involved. Champagne is sipped. Something hearty and homey is served. That was the inspiration for our February entertaining spread – seen in San Diego Magazine -something easy, breezy and fun. From the pantry. What a concept, right? What if we could all just entertain virtually on a whim with on-hand items from the pantry. Easy! Check out our kitchen souffle recipe at the end of the post. You’ll be amazed. One simple, yet incredibly delicious recipe it at your fingertips…
Our color story for the design was also something upbeat and fun. Especially after the holidays, why not keep things simpler, but still really striking with bold colors, unique patterns, and natural textures?
We used an amazing linen from Aleah’s parents – it’s a Beauville from Alsace, France. Vibrant, isn’t it? These linens are handmade as they have been for centuries, using a unique stamping and screening process. It makes for the perfect heart of a breezy table.
We anchored each place setting with dark woven place mats, hand carved wooden bowls, and citrus plucked fresh. Spiky air plants can be such an unusual element that adds interest. Not to mention, they pair as take-home favors.
When plotting our your brunch it’s all about being effortless, yet making an impression and really showing your guests a memorable time. Do so with the little things. Finishing touches like hand-piped sour cream {simply scoop into a Zip-Loc bag, trim the ends, and pipe as you would with frosting} atop salsa and finish with chopped chives. Brown paper-wrapped individual jams cinched with a rustic twine. Bistro bottles filled with juices like pomegranate and apple cider – serve table side and top with champagne.
Details, especially when replicated for each guest, can make an impact.
A homey setting like your backyard or patio is the perfect spot for such an occasion.
We also adhered some air plants to crookedy branches with hot glue. They last forever this way with just a little spritzing of water each week. Instant centerpiece.
Figs and jams are welcomed take-home favors.
Valley & Co.’s Kitchen Soufflé
¾ loaf of Asiago cheese bread | ½ a fresh baguette | 1 pound of shredded cheddar cheese | ¾ pound of prosciutto | 6 large eggs | 3 cups of milk | 2 teaspoons dried mustard | sour cream | salsa | chives
Cut the prosciutto into 1” slices and crisp in a pan – cook until it begins to brown.
Cut bread into ½” thick slices and place a layer into a greased 9” x 13” baking dish. Mix eggs, milk, and dried mustard and until incorporated.
Put a layer of prosciutto over the bread in the pan and sprinkle ½ of the cheese on top.
Pour ½ of the egg mixture on top and layer the baguette slices atop this mixture. Repeat with the prosciutto, cheese, and egg layers.
Cover and chill for 8-24 hours.
Bake uncovered in a 350 degree oven until puffed in the center and golden brown; about 1 hour. Let stand 20 minutes. Serve with sour cream and salsa. Top with chives.
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Oh my gosh! Can I come over and dine with you. This is so inviting and beautifully done, as always! Hugs!
What an absolutely beautiful tablesetting for a brunch. I love the color palette and the piping of the sour cream on the salsa is brilliant!!!
Officially LOVING everything about this…LOVE, LOVE, LOVE
Spectacular post. Love all the colors and textures. I am SO trying this recipe. KUDOS to the photographer- most excellent photography.
This looks devine! I just love your effortless style!