Have I mentioned that I love fall? With fall comes so many decorating and baking opportunities, and this weekend I had the pleasure of hosting the “Girls in TV” brunch!
Planning a menu for a bunch of women in general can be tricky – but especially so for a bunch of women producers, in Los Angeles! Talk about a carb free, gluten free, dairy free, alcohol free, nut free, headache! Good thing I really like these girls.
So I kept a few fully loaded favorites and snuck in a few more healthy options as well.
Bread pudding – is my ‘go-to’ for EVERYTHING. It’s so easy to make, it’s always a crowd pleaser, and it can be adapted with each seasons fresh fruit. I took my “hot dog bread pudding” recipe and replaced the berries with diced roasted apples. This is now my favorite way to make it! https://wishiwereahousewife.wordpress.com/2013/03/28/berry-bread-pudding/
You can’t have a fall brunch without a pumpkin flavored item – so I went with this great pumpkin muffin recipe by Something Swanky http://www.somethingswanky.com/pumpkin-pudding-muffins/ The best secret ingredient ever? Instant Pumpkin pudding mix! So this might not be one of my healthy options, but it tastes damn good.
Since I had two sweet baked items, I decided to bake one last classic brunch staple: Quiche. Once again I turned to Queen Martha for a recipe since I had actually never made quiche. (My mother doesn’t believe in quiche for some reason- but I think this recipe could make her a believer). http://www.marthastewart.com/868429/shallot-mushroom-quiche#Favorite%20Quiche%20Recipes|/275606/quiche-recipes/@center/276953/brunch-recipes|868429
I changed just a few things to Martha’s recipe – I took out the shallots (for selfish reasons – because I hate anything to do with onions…I know), I used half and half instead of the full cream, I sautéed the mushrooms first and drained the extra liquid, and I FORGOT to add the fontina! Whoops! But when I brought the left overs in to work one of my colleagues asked what kind of cheese I used because she loved it. Guess I lucked out – or it doesn’t need the cheese.
Ok so for the healthy guests, I set out berries and honey flavored yogurt and made the cutest tangerine pumpkins with pipe cleaner stems! I also served a kale salad with roasted, diced butternut squash and goat cheese (On the side of course).
A great ways to frame all the food you’ve prepared is with a natural fiber mesh- with wire, so you can bend and twist it around each dish. It’s a great alternative to a table cloth- which seems dated at the moment. I also love using chargers to bring a pop color (in this case gold) to your table. I found these plastic ones at sur la table and bought them in both gold and red.
Happy fall everyone! 🙂