Build-Your-Own-Mimosa Bar Party, featuring Mionetto Prosecco - Brunchographers

A Build-Your-Own-Mimosa Bar Party

July 03, 2019 by Brunchographers in At Home

Summer is finally here, and let me tell you, we are ready. We've been packing our calendars full with plans for outdoor movies and concerts, lazy days at the beach, and lots of dining al fresco. If you ask us, fresh-air dining need not be limited to barbecue lunches and dinners, either - you may not be surprised to learn that we’re big proponents of taking brunch outside, too. In fact, it’s hard to imagine anything more lovely than spending a warm summer morning in the backyard, sipping mimosas with friends... except, perhaps, if there was an entire mimosa bar, full of bright, fresh juices, crisp Prosecco, and plenty of colorful, in-season fruit. I ask you (as rhetorically as Ina Garten might), is there anything more delightfully summery than that?

For our recent Mimosa Bar party, we knew we wanted to mix things up and offer a fun twist on the traditional mimosa (plain old orange juice and Champagne is just so expected, isn’t it?). To start, we turned to Mionetto’s Prosecco as the base for our bubbly bar (or should we say... #MioMosa bar? FYI, Mio in Italian means “My,” and that’s what MioMosa is all about – My Mionetto Miomosa is a personalized creation made entirely your way). And yes, we love the crisp, dry bubbly on its own, but it’s truly special when paired with a splash of fresh, tangy fruit juice and some colorful fruit garnish. And while we couldn’t in good conscience skip the old-standby OJ entirely, we knew we wanted to offer a variety of juices for our guests to choose from when concocting their cocktails - so we created a rainbow of juice around the orange with carafes of cranberry, grapefruit, and mango-orange juices. To round out the offerings, we stocked our little bar with a full spectrum of berries and citrus fruits. The cocktail-crafting possibilities were endless!

And because no responsible brunch host would serve only Mimosas, we made sure to stock our bar with some snacks and treats as well, sticking steadfastly to our rainbow theme. We plucked pretty little macarons from a local bakery, set out some delicious and not-too-sweet raspberry rugelach, and piled cake stands high with donuts from our favorite neighborhood shop (Donut Hut in Burbank, if you were curious). Did we have a sugar high afterward? Yes we did. Did we care? Decidedly not.

Are you hoping to throw a MioMosa party of your own this summer? Here's a bit of our best advice for building your very own beautiful (and delicious) Mimosa bar:

1. Start with the good stuff. Find a bubbly wine that you’d enjoy just as much when sipped on its own, and that’s not so sweet that it couldn’t stand up to a little added juice. For us, that was Mionetto Prosecco - Johnna’s favorite is the Rosé Extra Dry, while Veronica prefers the DOC Treviso Brut. Find your favorite and introduce it to your friends!

2. Get creative with mixers. Whether you take inspiration from classic cocktail combinations (cranberry + lime, anyone?), seasonal fruits and veggies, or a juice from your favorite juice bar, remember to think outside the classic mimosa! There’s a whole world of flavor combinations to choose from, and your guests will appreciate an opportunity to show their creativity.

3. Pick a color theme. Any party table will look best when a color theme is kept in mind, especially if you can carry that theme all the way through the food and drink you serve! We knew our Prosecco bottles would be orange and pink, so we chose a rainbow theme that emphasized yellow, orange, and pink.

4. Add some pretty details. Finally, for those who are crafting-inclined, consider tying your party spread together with a few charming, handmade touches. For this party, Johnna lent her calligraphy skills to create a gorgeous chalkboard sign, while Veronica got crafty with some colorful floral arrangements. And to help guests tell whose glass was whose, we made some quick little tassel charms in our color scheme and attached them to the champagne flutes. For us, these little projects were just the right level of Martha-ness - try spending a few minutes on Pinterest to find the perfect project for you!

This post was graciously sponsored by Mionetto USA. As always, all opinions are our own!

Chocolate Mocha Power Parfaits

December 31, 2018 by Veronica Kablan in At Home

Friends, tomorrow is a new year. The holidays are over. 2018 has come to a close. And do you know what that means? It’s time to pay penance for all those Christmas cookies we devoured over the last month, and clean up our dietary acts.

This year, I’m resetting my eating habits and focusing on gut health with the help of internet nutrition guru Robyn Youkilis, whose recipes and meal plans support the digestive system with healthy, probiotic-rich foods, like fermented vegetables, kombucha, and yogurt. My favorite recipe thus far is what Robyn calls the “Power Parfait,” which combines yogurt, oats, chia seeds, and protein powder to create a delicious, nutrient-packed breakfast that is super easy to assemble, and can be make in big batches for the entire week. It kind of feels like dessert, really, which makes “cleaning up your act” feel more like fun and less like torture (especially this version, which uses a chocolate-mocha flavored protein powder - yum).

Fortunately, our friends at Milk & Eggs carry tons of amazing healthy products that will fit in with just about any New Year’s resolution - whether that’s focusing on gut health (like me), following a specific diet, or just incorporating more whole foods into your daily life. You’re covered.

Be sure to check out Robyn’s original Power Parfait recipe, because it’s super customizable and fun to play with. And if you do, let us know what you come up with!

Chocolate Mocha Power Parfaits

Serves 2

Ingredients:
1 cup plain, unsweetened yogurt of choice (we love Kite Hill)
1 package chocolate mocha protein powder
1/2 cup quick-cooking oats
2 tbsp chia seeds
1/4 cup unsweetened almond milk

Toppings:
1/2 cup homemade granola
1 cup mixed fruit of choice, like berries, cherries, oranges, pomegranate
fresh mint
toasted sliced almonds

Method:

Combine yogurt, protein powder, quick-cooking oats, chia seeds, and almond milk in a mixing bowl and stir until well combined. Place in the refrigerator to rest for 15 minutes or overnight (or, eat immediately if you’re in a hurry).
Divide the mixture into two small bowls, and add toppings as desired. Have fun with it!

Recipe adapted from Robyn Youkilis

Chocolate Mocha Power Parfaits by Brunchographers

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.

Maple Cranberry Harvest Granola, by Brunchographers

Maple Cranberry Autumn Harvest Granola

November 13, 2018 by Veronica Kablan in At Home

I LOVE GRANOLA. Truly, I can’t say this enough. I put it on everything, or just eat it on its own. My favorite recipes are liberal with the salt, creating that heavenly combination of sweet-meets-savory. A granola in my house will always have plenty of nuts, and will never have raisins. Never, never, never.

One thing I like to mix up in my granola is its texture. Sometimes I love a super-crisp, crunchy sort; one that needs a long bath in almond milk before you can sink your teeth into it. Other times, I’m into a softer granola with a higher moisture content, almost reminiscent of a museli, with a pleasant contrast between crisp, toasted nuts and a soft, sweet fruit (except raisins, never raisins). This recipe is the second kind.

If you have read many of our blog posts, you already know that we are pretty obsessed with two things: Fall harvest season and Milk & Eggs grocery delivery. This recipe is the perfect meeting of the two - we ordered up a bunch of our favorite fall treats, tossed them together with some spices and yummy grains, and baked ‘em low and slow until this yummy, festive granola was born.

There are some options here for modification, so feel free to play around. For one, if you don’t have fresh cranberries (or you don’t like their super-tart flavor as much as I do), you can swap out the fresh ones for 1 cup of dried cranberries. Or, if you’re one of those raisin people, you could swap out for those, too… just don’t tell me about it. Nuts and seeds are endlessly interchangeable, so are the fats (maybe try all olive oil or even coconut), so have fun with it! That’s what granola is all about.

Maple Cranberry Autumn Harvest Granola

Serves 7 - 10

Ingredients:
3 cups old fashioned rolled oats
2 cups cooked quinoa
1 cup raw pecans
1 cup raw pepitas (pumpkin seeds)
2 cups fresh cranberries (or 1 cup dried, if sweeter flavor is preferred)
3 small sweet apples (like Honeycrisp), chopped
1/4 cup butter or vegan butter
1/2 cup maple syrup
1/4 cup almond butter
1/4 cup apple butter
2 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
1 tsp salt
2 tbsp honey

Method:

Preheat oven to 325° F, and line two baking sheets with parchment paper.
In a large bowl, combine the oats, cooked quinoa, pecans, pumpkin seeds, cranberries, and chopped apples.
Place a small saucepan over medium-low heat, and warm the butter until melted and foamy. Remove from heat and stir in almond butter, apple butter, maple syrup, and vanilla extract. Add the pumpkin pie spice mix and salt, and stir until smooth and well incorporated.
Pour the warm butter mixture over the dry oat mixture, and thoroughly stir to combine, ensuring that everything is well incorporated.
Spread the granola evenly across the prepared baking sheets, and bake for 30 - 40 minutes, tossing the mixture and rotating the pans halfway through the baking process. Once the granola is crisp on the edges, and the fruit is fully cooked, remove from oven, and drizzle 2 tbsp honey over the hot granola. Allow granola to cool completely before serving or storing*.

*because this recipe contains fresh fruit, it’s best to eat it within a few days of baking. It can also be stored in the fridge to extend its life, if desired.

Recipe adapted from Half Baked Harvest

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.

Apple and Turkey Grilled Cheese with Caramelized Shallots

October 29, 2018 by Veronica Kablan in At Home

Friends, I have a very serious question for you: at what point is a cheese-filled grilled sandwich no longer a “grilled cheese”? How many non-cheese things can you really stuff into said sandwich, exactly, before you can no longer call it a “grilled cheese” with a straight face?

This grilled cheese sandwich will probably get some flack for having too many non-cheese ingredients. And that’s okay. Because no matter what you want to call it, this sandwich is really delicious.

Caramelized Shallots, by Brunchographers

With sliced apples and apple butter, and crispy, caramelized shallots, this little number is a perfect (and super quick) way to celebrate fall. What makes it really special, though, is how it marries sweet, salty, bitter, and tangy flavors together into one heavenly bite - it’s a pretty blissful experience, really.

Groceries from Milk and Eggs for Apple and Turkey Grilled Cheese with Caramelized Shallots, by Brunchographers

Quality of ingredients is truly paramount here, as each element shines through so proudly, so be sure to select the freshest possible components. We ordered our groceries for this recipe from Milk and Eggs, where we could get good organic cheese, freshly baked local sourdough, and tart honeycrisp apples. Have fun with the ingredients and mix it up if you like; this would be delicious without the turkey if you’re vegetarian, or with pears if that’s what you have on hand, or with fig jam and provolone instead of cheddar and apple butter. It’s endlessly customizable, really. What’s most important is that you have fun, and never listen to what anybody tells you about there being rules for grilled cheese sandwiches. Because that’s just silly.

Apple and Turkey Grilled Cheese with Caramelized Shallots

Makes 2 Sandwiches

Ingredients:
1 tbsp olive oil
2 shallots, thinly sliced
4 slices sourdough bread
2 - 3 tbsp butter
2 tbsp dijon mustard
2 tbsp apple butter
2 slices sharp cheddar cheese
1/2 apple, sliced very thin
2 - 3 slices oven roasted deli turkey breast
1 cup arugula
Sea salt

Method:

Begin by caramelizing the shallots. In a medium skillet, heat the olive oil over medium-low heat. Add the shallots and stir to coat in the oil. Add a pinch of salt, and sauté until golden brown and crisp on the edges, about 15 minutes. Set aside.
Preheat a clean skillet or griddle over medium-low heat.
Spread two slices of bread with apple butter, and the other two slices with dijon mustard. Place a small, compressed handful of arugula on top of each of the dijon bread slices, followed by a slice of turkey. Layer 3 - 5 apple slices on top of the turkey, then about 2 tablespoons of the caramelized shallots, and then a slice of cheese. Place a slice of the bread with apple butter on top of each and press firmly. Spread the outside of each slice of bread with a bit of butter.
Melt 1 tbsp of butter in the heated pan, and swirl around to coat the entire surface. Cook each sandwich for 2 - 4 minutes on each side, or until the cheese has melted and the outside is golden brown. Slice in half and enjoy warm.

Recipe inspired by Dolly and Oatmeal

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.

Simple Butternut Squash Fritters

September 30, 2018 by Veronica Kablan in At Home

Each year in Los Angeles, we struggle with the coming of fall: as the markets and coffee shops tell us we should be donning boots and scarves, the weather continues to call for tank tops and flip flops. To cope, we love to welcome the flavors of fall into our kitchens (with the help of our favorite grocery delivery service, Milk & Eggs), in the form of warm spices, crisp apples, and of course, squash.

Butternut squash is a tried-and-true favorite - perfect when roasted or steamed, in a salad or in a soup. But what is one to do when the squash that’s been purchased is much too large for the recipe that’s been chosen? As we learned recently, the answer is simple - get out your box grater and make some fritters.

Shredding squash does take a bit of muscle, but it’s simple and quick enough, especially when preparing the small amount that this recipe calls for. That said, you can easily double this recipe if you’re cooking for a crowd. It’s a forgiving formula - feel free to swap in another herb, another flour, or even another type of squash. It’d be lovely with sweet potato, as well, I’d wager.

These fritters are delicious on their own, but adding some tangy yogurt or cream cheese will take them to the next level - we love using the almond varieties available from Kite Hill, or for something a little different, Brother’s Labneh (both available from our favorite grocery delivery service, Milk & Eggs). For a bit of extra protein, you could top them with a soft boiled egg - a little bit of runny yolk with these sweet-and-salty fritters would be absolute heaven.

Simple Butternut Squash Fritters

Serves 2 to 3

Ingredients:
2 cups peeled and shredded butternut squash
1/4 cup gluten-free all-purpose flour (I like Bob’s 1-to-1)
1 egg
1 tbsp fresh sage, finely chopped
1/4 tsp salt
Black pepper to taste
1-2 tbsp oil of choice, for frying

To serve (optional):
1/2 cup yogurt, labneh, or cream cheese
Microgreens or chopped mixed herbs

Method:

In a large bowl, toss the butternut squash, flour, sage, and salt until the squash is well coated. Beat the egg in a separate bowl, then add to squash mixture and stir until the mixture is moistened throughout.
Line a plate with paper towels and set aside. Heat 1 tbsp oil in a skillet over medium heat until hot, and a small amount of mixture dropped into the oil sizzles.
Using a 1/4 cup measure, scoop small mounds of the squash mixture into the skillet, using the back of the measuring cup to press the mounds into circle shapes and spacing them 1-2 inches apart. Cook the fritters for about 3 minutes on each side, or until golden brown and crispy on the edges. Transfer them to the paper-towel-lined plate, and repeat until all of the squash mixture has been cooked.
Serve warm with a dollop of yogurt, labneh, or cream cheese, a sprinkling of microgreens or herbs, and salt and pepper to taste.

Recipe adapted from Just a Taste

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.