Black and White Brunch

How lovely is this gorgeous brunch featuring designer Sarah Seven's spring 2013 bridal collection?  I am obsessed with the chic black, white, and gold color combination that they pulled off so effortlessly.  I adore the gold cutlery, the pretty pink florals, the menus displayed on an embroidery hoop, and the lovely gowns.  Happy Monday! 

{photos via Style Me Pretty}

Monday, Monday: Chicago Brunch Hot Spots



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This weekend we went to two new brunch places that I loved. The Mister and I went to Kanela Breakfast Club on Saturday.  Loved the monkey bread, it was perfection!  We also had the chirizo skillet and the two eggs.  Wished we had tried some of the sweet stuff they had on their menu including their red velvet french toast or their bottomless mimosas.

On Sunday the girls and I hit up Meli's Cafe at their new location on Well St.  I had the crepes, while the girls had a veggie panani, their fruit platter, and their breakfast burrito.  Everything was delicious, and I loved my crepes.  I just had their fresh squeezed orange juice, but next time I think I'll have to try something off their extensive juice bar menu.

And last week a bunch of us ate at Twisted Spoke.  I loved, loved, loved their chilaquiles.  We also had their fish tacos and shrimp  po boy.  And their Bloody Mary's are to die for (even the virgin option that I had).  They also have a huge bar/beer menu to choose from.  With their rooftop patio and amazing food, I can't wait to go back.

Tasty Thursday: French Toast

This is not your ordinary French Toast.  No, it's Creme Brûlée French Toast!  If you're taste buds are watering you might want to make sure you read that sentence again or check your pulse.  This looks like a party in my mouth, and it's pretty enough that it'll impress any guest you have over for brunch. 

INGREDIENTS:

Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract

Topping
2/3 cup granulated sugar

DIRECTIONS:

Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. 

Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]

Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.

To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.

Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. 

[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]

Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.

Soiree :: Sex And The City Themed Bachelorette

We were in NYC this past weekend celebrating a Sex And The City themed bachelorette for one of our good friends.  We dinned at restaurants our favorite four fictional ladies dinned, took a strip tease class, celebrated our bachelorette, and danced the night away.  The color palette for our NYC bachelorette party, aptly named "Neha And The City" was pink, white, and black.  We created goodie bags for all the girls that included: water bottles, nail files, shot glasses, hang-over helper kits, mints, and a "Neha And The City" tank.  We created a mini cocktail bar that included martini recipes such as the Carrie, the Miranda, the Charlotte, the Samantha, and renamed the Cosmopolitan to play on our bride-to-be's new last name.  Threw in Magnolia cupcakes, cookies, a boa, and of course the infamous yellow post it.   We also added SATC ambiance with Carrie's musings "I couldn't help but wonder..." and added a pin-the-lips on Mr. Big game.  We gifted our bride-to-be with the book, Love Letters of Great Men (from the first SATC movie), and had her soon to be husband write her the sweetest love letter that had everyone teary-eyed.  And since we were a diverse group of girls from Chicago, DC, and NYC we had our bachelorette write up a little blurb about each girl and put them together in a New York Star (the fictional newspaper Carrie wrote for), "Sex and the City" column and sent it out to the girls the week of the trip.

the "Carrie" desk

{Pin the lips on Mr. Big.  Not sure why his head is so much smaller in comparison to his body}

{Carrie's Musings "I Couldn't Help But Wonder..."}

We decked out our bachelorette in traditional bachelorette style: a sash and huge ring.  We also added a mock Carrie Veil from the first movie.

{logo for our SATC inspired Bachelorette weekend}

We played the undie game, where each girl brought an undie for the bride to be, and placed it in one of the bags that most closely represents one for the four SATC leading ladies.  And the bride-to-be guessed who the undie was from.

On our last day in NYC we decided to have brunch at the Russian Tea Room, location of Alexandr and Carrie's first date.  We added quotes such as "He tasted like black cherries" and "Alright you gorgeous Russian, I'm off" that were representative of their romance at each place setting.  And we gifted our bride-to-be with the apron that Charlotte wore in the second movie, in a similar style box as when Alexandr gifted Carrie that pink Oscar de la Renta gown (from the episode, the Ick Factor).

~ All photos courtesy of me.

Tasty Thursday: Christmas Morning

It was always a rule in my house that we had to eat breakfast first as a family before opening our presents.  I think this year I'll be making red velvet pancakes.

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Red Velvet Pancakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons white sugar

2 tablespoons unsweetened cocoa powder

1 large egg, lightly beaten

3/4 buttermilk

1/4 cup creme fraiche or sour cream

3 tablespoons unsalted butter, melted

1 tablespoon red food coloring

1 teaspoon vanilla extract

For the Mascarpone Spread:

4 oz softened mascarpone

2 oz creme fraiche

2 tablespoons white sugar

1/2 teaspoon vanilla extract

1/2 teaspoon lemon zest

Directions:

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the egg, buttermilk, and creme fraiche/sour cream,melted butter, red food coloring, and vanilla extract. Add them together and whisk just until combined. A little lumpy is fine. Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more. Meanwhile, mix all of the ingredients in the mascarpone spread together, and use to garnish the pancakes with some maple syrup.

The British Are Coming!

How adorable is this British Inspired Bridal Lunch as featured on Hostess.  I'm loving the incorporation of tea tins, biscuits, and a twist British flag into every detail of this festive lunch.  How adorable is the rain boots vase, and the festive red roses!

{photos via Hostess}

From the ladies behind this gorgeous bridal lunch, Tanya & Stephanie:
Inspired by the lines and colors of the Union Jack flag, this event was styled in tones of reds and blues against a beautifully simple white space. To signify the meeting of the bride, groom and their families, a custom logo updating the traditional British flag design was tweaked with a twist – a simple hand drawn heart. This design was carried through to all the personal touches including the invitations, brunch menus, table runners, lollipops and cookies..
Fabric custom printed with the colors and logo for the event was used in the invitations, the bride’s fascinator, and on the tables to pull together the concept. To finish off the event, a couture cake along with a table of delectable sweets in the shades of the day was on display to tempt the lot..