Archive | EATS

Hosting a Bright & Fun Bagel Brunch

We’re just over here living Spring to it’s fullest guys!  Remember our Spring list we are working on?  Well today I am checking off hosting a bright & fun brunch… with bagels!!!  I love any reason to entertain and with Spring in the air, that’s as good a reason as any.  And well, when you add in bagels, it’s all pretty good to me!!  I had so much fun teaming up with some amazing vendors to create this spread, and seriously wait till you see the spread of all the food!!!  These are the kind of shoots I will never say no to!  This shoot is also on Inspired By This today!!

My talented friend Kayla Adams (who is in Bali right now, and I’m SO jealous) let us use her beautiful home to shoot in.  She did all of the photography and the graphics/paper goods.  This girl is beyond talented!!  But first, let’s just start with her gorgeous kitchen that she let us invade… 

Photos by Kayla Adams

Love an invite that’s straight to the point.  Also love stuffing our faces and eating like we mean it, duh!  FYI, we take brunching really seriously…

But seriously, how amazing is Kayla’s home you guys?!  Love it, I’ll host a brunch here any time!  It was made extra pretty with florals by Rekindle Creative, I love the bright Spring poppies that add a pop to the table.

Another thing I love, a table that has food on it!  What can I say, I’m easy to please!  Something nice about having some of the food on the table is it makes things more communal  I love the idea of a table full of people talking and sharing food and just enjoying themselves.  The beautiful glassware is from our friend Lisa who owns Boheme Rentals and the plates are from Bash Party Goods.  I love the fun prints from Bash and the fact that they are paper and easy to clean, I would definitely say yes to that!

Here are some of our tips to hosting a Spring brunch…

1. Play with color – It’s Spring, flowers are blooming and color is bursting everywhere!  This is the time to have fun and get creative with color.  Forget neutrals, you can play with pops of color from the table to the flowers or even the food and drinks!
 
2. Use fresh seasonal ingredients – One of our favorite things about cooking during Spring and Summer are all of the delicious fruits and veggies that are in season.  Cooking for guests this time of year can be fun and festive by visiting your local Farmer’s Market to get inspiration.  Plus, guests will love the idea and appreciate the color and freshness of what you serve.
 
3. Bring in the outside – Like we said, the flowers are blooming and some of our favorites do so during Spring.  Especially with the super bloom happening right now in California, there are so many flowers right outside your door!  Make beautiful arrangements with seasonal florals, it doesn’t matter if you buy them at the store or pick them outside, just adding color and life to your table makes a statement.

How fun and easy is that place setting… And all that yummy food is just a short reach away….  More on all of that delicious food from Colette’s Catering if you scroll down a bit!

All the pretty flowers and all the pretty glassware…  Give them to me forever and ever!  Thank you Rekindle Creative and Boheme Rentals for bringing the pretty!!

So, about that spread…. Colette’s Catering really brought it you guys, this is real life!!!  I think my jaw actually hit the floor when I saw all of this yumminess!  And yes, that is bacon right there on the top, yup….

We asked Colette’s to do some delicious bagels for this brunch and they again, did not disappoint…

Lucky you they even included some of the recipes for these bad boys… You can thank us later ;)

Nueske Bacon

Bacon with maple syrup, chopped toasted pecans, black pepper / made in oven

Add onto bagel over a thin layer of whipped cream cheese

Under Pressure Bagel

1 Sous Vide egg cooked at 75 C for 15 minutes 

Add spinach, fresh cracked pepper, sliced heirloom tomatoes and prosciutto over a thin layer of fresh whipped cream

Beet Hummus

Hummus Ingredients – roasted beets , chick peas, cream cheese, salt, pepper, lemon, tahini and garlic… Puree in blender… 

Add roasted beets & strawberries as a topping 

Last but not least, you’ve gotta have some cocktails!!!  Colette’s did it again with these tasty treats, and I love how Kayla spiced it up with the signage!!
 
Now you have no reason to NOT host your own vibrant and colorful Spring brunch!!  So go get your hosting pants on and don’t forget to share your work by tagging #beijosspringtodolist or #beijosdoesspring!
Happy Brunching!!
xx
Jacquelyn

 

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By on April 27, 2017 in BRUNCH, EATS, ENTERTAINING, RECIPES, SPRING

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Blackberry Buttermilk Panna Cotta

It’s Friday and that means it’s the weekend and it’s time to TREAT YO’ SELF!!!!  I’ve got a delicious recipe to share that Mama Bettencourt (aka my mom) made for me a few weeks ago.  She’s always trying something new and this blackberry buttermilk panna cotta was a crowd pleaser.  My Mother in Law was visiting when she made this and ended up eating it for breakfast and dessert she liked it so much!  Lucky you, she is sharing the recipe with us and she says it’s easy…  Music to my ears!

Photos by Ariane Moshayedi

Ingredients

Panna Cotta

3 tablespoons cold water
.25 ounce unflavored gelatin 1 envelope
2 1/2 cups heavy cream
1/2 cup granulated sugar
3 strips lemon peel
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon fresh lemon juice

 Blackberry Sauce

12 ounces blackberries divided
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice

Directions

Panna Cotta

Add cold water to a small bowl and sprinkle the gelatin over it. Stir to combine and let sit, the mixture will become rubbery.

While the gelatin sits, pour the heavy cream and sugar into a large saucepan, whisk together and cook over medium heat, stirring occasionally. Add in the lemon peels. As small bubbles begin to form here and there, remove from heat and add the salt, vanilla, and bloomed gelatin to the pan, stirring until gelatin has dissolved. Whisk in the buttermilk and lemon juice.

Strain through a sieve to remove the peel and any lumps. Pour into 8 small serving dishes or ramekins and allow to cool to room temperature. Once the mixture has cooled, cover with plastic wrap and chill in the fridge for at least 6 hours, preferrably overnight.

 

Blackberry Sauce

Add 6 ounce of blackberries, sugar, and lemon juice to a small saucepan and cook over medium heat for about 5 minutes, bringing to a low boil. Use a wooden spoon to help break down the berries into a seedy pulp.

Stir in the remaining berries and allow the mixture to cool to room temperature before spooning over the chilled panna cottas. Panna cottas can be served immediately or placed back in the fridge until ready to serve.

Now grab a spoon and go to town!!  The lemon flavor just puts this one over the top good!!  Enjoy!

xx

Jacquelyn

 

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By on April 21, 2017 in EATS, RECIPES

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Pretty Little Deviled Eggs Recipe

Today, I’m chatting about one of my favorite appetizers. The pretty little deviled egg. Ever since I was little, I have been obsessed with deviled eggs. They are probably, no they are definitely my favorite appetizer. A little picky on the choices of what kind, but always down to try new ones, although no crab ones. Can’t do it. When it comes time for Easter Sunday, I know that I’m going to be munching on ALOT of deviled eggs. My family has figured out to make extra cause I usually inhale four right as I walk into my aunt’s house on Easter Sunday. The past couple years, I have been playing around with deviled egg recipes to create my ultimate favorite deviled egg. It has to have three things to be the best for this deviled egg lover. One, it has to be yummy, obvi! Two, there has to be some crunch to it, no one likes a soggy, mushy egg. Finally, it has to be one pretty little-deviled egg! You remember our feature a couple of days ago on the Easter tablescape right? Well, you might have seen those babies make an appearance. Today, I’m giving you all the details so you can make it this Sunday! Or any day. Is there a national deviled egg day? Hmm….

Photos by Erin Milink

Pretty Little Deviled Egg

Ingredients

1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves
Pink food coloring
cayenne or paprika pepper
pickled red onion for garnish
chia or sesame seeds for garnish

Directions

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.

Peel eggs; halve lengthwise. Transfer yolks to the processor. Trim a small slice off the bottom of the egg white halves; place on tray, cavity side up. This allows the egg dish to not dance around the plate. Process yolks until smooth. Add mayonnaise, three tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. Add several drops of pink food coloring to give you that pretty pink color. Add more if desired to achieve your perfect pink tone. Can be made one day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with a 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with chives, parsley, chia and sesame seeds, and pickled red onion. Dust with a little bit of cayenne or paprika pepper. 






Sunday can’t come soon enough to enjoy these bad boys. Maybe I need to do a test run tonight just to see if they need any tweaking? 

Happy Friday! 

xx

Abby

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By on April 14, 2017 in EASTER, EATS, FOOD, Uncategorized

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Pea & Mint Spring Soup

If you’ve been following our blog for a while then you know, I love soup. Doesn’t matter the season, soup is one of my absolute favorites!  My mom is always finding new recipes and sharing them with me, and when she finds a good soup she knows who to call.  She found this delicious Spring soup and made it for me, and it was love at first sip.  

One of the things I love about this soup is that it’s refreshing, which is not something you think of with soup!  The addition of mint makes it taste light and fresh.  The other thing I love about this soup is that it’s incredibly easy to make.  It literally has 5 main ingredients, that’s it!  It’s simple and delicious, you really can’t go wrong.  Keep scrolling for the recipe!

Photos by Ari Moshayedi

Ingredients

1 Potato
1 White Onion Diced
4.5 cups Frozen Peas
3 1/4 cups Vegetable Stock
1 Tablespoon Fresh Mint
1 Tablespoon Olive Oil
Salt & Pepper to Taste

Directions

Heat 1 Tablespoon of olive oil in a large stock pot on low/medium heat.  Saute the onion for 2-3 minutes until it just begins to soften.

Peel and dice the potato and add it to the pot.  Cook for 5 minutes.

Add the vegetable stock and bring to a simmer for 12-15 minutes.

Add the peas and simmer for a further 5 minutes.

Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like.  If you prefer it more minty, simply add more mint!

 

Don’t you just love the bright color?!  Reminds me of Spring!  Hope you enjoy the soup and your weekend!

xx

Jacquelyn

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By on March 24, 2017 in EATS, RECIPES

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National Pi Day- Strawberry Rhubarb Pie

Did you know that today is National Pi Day? Pi Day is an annual celebration of the mathematical constant π (pi). Are you getting a headache just thinking about all those math problems you had to solve in school? Being math-challenged, there will be no discussions of complex math equations today. Instead, we will celebrate with eating our Pi! So much easier, and well its pie… so who doesn’t love that? My husband is a huge strawberry rhubarb lover, so I wanted to see if I could create a pie that would surpass the bakery one he loves so much. I have to say, its a winner! And it’s gluten-free, dairy-free, and uses all organic fruit. So it’s totally ok that I ate half the pie myself. Sorry, not sorry.

So Happy Pi Day friends! Spend it stuffing your face with pie!



Ingredients

1- 9-inch gluten free + dairy free pie crust (I get mine at whole foods)
4 cups organic rhubarb pieces
2 cups sliced organic strawberries
1 cup sugar
¼ cup corn starch
1 Tablespoon lemon juice or 1-2 drops of DoTerra Lemon Essential Oil
½ cup sorghum flour
3 Tablespoons brown sugar
2 Tablespoons non-dairy butter
 
** I use essential oils in my cooking, and I love to use DoTerra Lemon essential oil in this recipe. Start with one drop, and you can add another one if you would like more lemon flavor. Did you know that you can internally take lemon oil and it helps detoxify your body? Yup! I add 1-2 drops into my water every day. 
 
 

Directions

Preheat oven to 350 degrees. Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick, and wash + slice the strawberries. I like to use this vegetable + fruit washer with all my produce. Next, place prepared fruit in a large glass bowl because essential oils will eat away at plastic. Any other bowl will be fine with lemon juice. Add the sugar, cornstarch, and lemon juice or lemon essential oil. Finally, toss to coat. Let it sit about 15 minutes.
For the topping, combine the sorghum flour and brown sugar in a bowl and cut in the non-dairy butter. Put the strawberry rhubarb mixture into the prepared pie shell. Lastly, sprinkle the topping over it. Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool before cutting. 
 
No plate needed just a fork will do. 
 
xx
Abby
 

 

 

 

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By on March 14, 2017 in DESSERT, EATS

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