A passion for food + fashion

Posts Tagged ‘EASTER’

Easter Eggs

In Baby Love on April 23, 2011 at 7:57 pm

Do you remember your first Easter egg hunt? Tiny G will be embarking on his tomorrow. Yesterday he dyed eggs with old school Paas tablets. We got a little tricky with vegetable oil for a marbling effect.

Is there anything sweeter than a bowlful of Easter eggs? Okay, maybe, just maybe, this little guy so proud of his haul… HAPPY EASTER!

Blood Orange Mimosa

In Drink on April 4, 2010 at 6:21 pm

I’d like to raise a toast with a gorgeous Blood Orange Mimosa to fabulous family, friends and neighbors. More tomorrow on this morning’s brunch (which is doing double duty for dinner tonight!), but wanted to share my new favorite riff on the mimosa, made with fresh blood orange juice and Barcino Cava (avail at Larchmont Wine & Spirits for under $15/bottle). I have a feeling we’ll be drinking this cava all summer. My friend Katie told us about it and it’s perfectly dry, citrusy and excellent either in a mimosa or all on its own. Get some, that is if Katie and I don’t clean them out first.

Easter Brunch

In Food on April 3, 2010 at 11:18 am

Tomorrow we are having a couple of neighbors over for Easter brunch after an early morning (and incense-free) service at All Saints in Beverly Hills. That means that I’ll need to do serious prep today, which is why I’m going with a couple of stratas. They’re easy to assemble the night before and then are baked the morning of. I’m also planning to make bread crumbs and caper butter for the potatoes and squeeze blood oranges for mimosas this afternoon to make life easier tomorrow. Let’s just hope my wine glass isn’t “over-served” at dinner tonight at Hatfield’s with our friends Katie and Matt (so excited!!!!). That could make for some very interesting results for tomorrow’s coffee cake experiment, particularly since I’m a super distracted baker under the best of circumstances. In the meantime, here’s the menu:

Easter Brunch

Prosciutto + Goat Cheese Strata
Spinach, Feta + Slab Bacon Strata
Golden Potatoes with Caper Brown-Butter Crumbs
Lemony Crab Salad with Baby Greens
Citrus with Mint Sugar
Raspberry, Brown Sugar + Almond Coffee Cake

Ristretto Roasters Colombian Organic Coffee

Cava + Blood Orange Mimosas

Easter Baby!

In Baby Love, Fashion on March 31, 2010 at 10:10 am

We interrupt this programming to bring you the ultimate in baby chic, NOKO, and just in time for Easter! Featured everywhere from the New York Times to OK Magazine (as modeled by Suri Cruise), NOKO produces exquisite girls clothes (size newborn to 6 yrs) inspired by a traditional Japanese hand-printed fabric called tenugui. The company was co-founded by my neighbor Jennifer Freise with her friend Maureen Chianese when both women were living in Tokyo back in 2006. Today NOKO is sold across the country (here in LA, it’s available at Pumpkinheads in Brentwood) and is a fave with the likes of Suri and the SJP twins to name a few.

I am in love with this Michi dress with the obi sash (above), and Tiny G is in love with the model, his friend Hazel. I might need to have another baby, just so I can dress her in NOKO! Either that, or get Jen to design one in my size?

Let’s Do Brunch

In Food, Recipes on April 12, 2009 at 10:04 pm

Today had to be one of the most beautiful days of the year, starting with a perfect sunny morning at All Saints in Beverly Hills and progressing to the BEST BRUNCH EVER a few miles east at our friends Booth and Adam’s house. Every last detail was gorgeous, starting with these stunning raspberry Sferra hemstitched table linens. (I have to admit, I came home from brunch and ordered some monogrammed in azure.)

linen

Booth and her sister, Kathleen, had gotten us all chocolate bunnies and Easter baskets from the original Sees Candies on La Cienega. Even Tiny G got a basket! Oh, and those placemats (below) are amazing—baroque silkscreen on thick brown paper—picked up on Booth’s last trip to Milan for the fashion shows.

basket

Also, how pretty is this spring bouquet with pale pink tulips and roses and purple hyacinths and kale?

flowers

Now for the food. Kathleen made a totally indulgent strata (a savory bread pudding) with sausage, roasted red peppers and mushrooms. Oh yeah, and cheddar cheese. Holy smokes, it was good. Click here for recipe. 

eggs

Booth made an herb salad, riffing on her favorite from Ladurée in Paris. This one was comprised of butter lettuce, dill, sage, basil, and a dressing of olive oil, fleur de sel and lemon juice. Amazing. And a great counterpoint to the richness of the eggs. Adam made satisfying and delicious Rosemary Garlic Buttered Potatoes. And we washed it all down with Piper Heidsieck Champagne

brunch

For dessert we had my grandmother’s cinnamon buns, which are fodder for another post. It’s noteworthy to add that her recipe states: “to die FOR and FROM.” 

cinnamonbun

After which we all dispatched to our respective locales for an Easter nap. Zzzzzzzzzzzz.

Happy Easter, Chickadees!

In Baby Love on April 12, 2009 at 9:54 am

chick

My sister gave Tiny G this little bird for Easter. I think it looks mighty pleased there on the dashboard of my car. Okay, we’re off to All Saints for a little Easter cheer (Tiny G is rocking some serious madras), followed by a super fabby brunch, for which I spent several hours last night making my grandmother’s recipe for sticky buns. There were, ahem, a few “technical complications” along the way. I hope they turned out. More later….!

Chocolate Eggs

In Food on April 11, 2009 at 9:23 am

leonidas

This year I did not get my act together in time to order chocolate eggs or bunnies from Woodhouse Chocolates in St. Helena, so I walked over to Larchmont yesterday and got my husband an Easter “basket” filled with Belgian chocolate eggs from Leonidas. The eggs are wrapped in brightly colored foil, each connoting a different flavor. My favorite is the dark chocolate ganache (wrapped in orange), but the dark chocolate with hazelnut (blue), white chocolate with pistachio (green) and solid milk chocolate (brown) are also sinfully delicious. For an extra $5, you can choose from several adorable little felt bags to hold your chocolate eggs like this one:

bag

Herb-Roasted Pork Loin

In Food on March 25, 2009 at 8:34 am

loin

Last night we had a bunch of friends over for dinner, three of whom are professional comedians, and I don’t know what hurts worse—my sides from laughing for hours, or my head from all that intoxicating (in every sense of the word) Brunello. There were 7 of us total, so I needed a menu that I could shop for after work and have on the table several hours later. I’d been leafing through the April Gourmet, and was totally sucked in by the photo spread on their easter dinner story. So last night, I made their herb-roasted pork loin, along with the golden potatoes with caper brown butter crumbs, as well as the green beans with celery salt. I feel like each of these deserves its own post, but I was too wrapped up in eating the food to photograph it. So instead I’ll share some broad strokes about the pork loin, and simply say that this menu is crazy good. 

Just from a visual standpoint alone, how gorgeous are herbs??? For this pork loin recipe, not only do they infuse the meat with a totally seductive flavor but they make for a spectacular presentation. After browning the loin on all sides, you lay a bed of savory, rosemary, sage and thyme  on the rack in a roasting pan.

herbs

Then you place the pork loin atop the bed of herbs, and slather with a mixture of dijon mustard, minced garlic, olive oil and chopped shallots.

shallot

While the roast bakes at 350 for an hour, start the potatoes, green beans and vermouth sauce. The potato recipe is actually pretty involved so next time I’ll do the peeling, slicing and blanching the night before. You also have to make your own bread crumbs, which you mix in with a brown butter and chopped caper sauce. Making bread crumbs in the food processor couldn’t be easier. I just cut the crust off half a baguette, and then hit pulse a few times.

breadcrumbs

You toss the blanched potatoes with the rest of the caper brown butter and then put on a roasting pan, then sprinkle with these insane breadcrumbs. The potatoes go into the oven to roast while the pork comes out to rest. The nutty-briny flavor and crispy texture means we’ll be making these a LOT. Thank you Ted, Shana, John, Jessica and Alec for coming out to play on a weeknight! 

potatoespork2

Valentine’s Day Presents Part II: Woodhouse Chocolates

In Food on February 14, 2009 at 12:30 am

heart

Salt + caramel = love. Cover in chocolate and, well, it’s an affair to remember. My parents and sister arrived earlier tonight to watch Tiny G for the weekend. (We’re blasting off for the desert tomorrow – today? – morning.) To send us sweetly on our way, my parents brought down a gorgeous box of salt caramels from Woodhouse Chocolate in all shapes and sizes for Valentine’s Day. (Katie: I have saved one of the red hearts for you—you are just not going to believe how INSANE the liquidy caramel w/ Himalayan pink salt filling is!!!!!!) The box includes jasmine green tea in a milk chocolate ganache and elderflower/orange blossom in a dark chocolate ganache. Unless you’re in my hometown and HQ of Woodhouse, you’re regrettably not going to be able to get your mitts on these in time. But I urge you to put these on your (mail-order) list for the next occasion–birthday, Easter, Hug a Journalist Day, you name it! They ship all over the country. The packaging is beautiful; the chocolates sublime……………….

woodhouseboxwoodhousevboxwoodhousesaltcaramels