a fall brunch in la pt 2

Happy Monday friends! I'm so excited to share some more beautiful photos (by Jessica and Dow from www.arrow-route.com) and delectable recipes with you. And this is not all of it :) Stay tuned for more from this sweet brunch! 

Stacked pancakes were a perfect addition to this event and the fall flavors truly elevated traditional buttermilk pancakes and made it a favorite! Like I mentioned in pt 1 of the brunch, eggs are a must and when cooked in a cast iron skillet, they are irresistable. The fried egg and charred tomato recipe below is a simple dish, but oh-so-flavorful. Enjoy!

sweet potato buttermilk pancakes

serves 6

1 cup sweet potato puree

3 cups buttermilk

3 eggs

2 tbsp butter, melted

2 tbsp honey

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup brown sugar

1 cup all purpose flour*

1 cup whole wheat pastry flour*

3/4 cup oat flour*

1 tsp salt

1 tbsp baking powder

3 tsp baking soda

*Feel free to use the same combination of flours, all AP flour or all whole wheat, depending on what you have in your pantry. I personally like the combination of these flours.

directions

In one mixing bowl, combine sweet potato puree, buttermilk, eggs, melted butter, honey, cinnamon and nutmeg. In a separate mixing bowl, combine brown sugar, flours, salt, baking powder and baking soda. In three batches, gently mix dry ingredients into wet ingredients. Let sit overnight or for at least 30 minutes to 1 hour before assembling and cooking into pancakes.

When ready to cook pancakes, butter a pan on medium heat and ladle pancake batter onto the pan. Once bubbles start to form, the pancakes are ready to flip. Cook around 2 minutes on each side. Serve with a slice of butter and maple syrup on top.

charred tomatoes and fried eggs on garlic-rubbed rye toast

adapted from Martha Stewart

serves 6

2 artisan rye loaves

6 roma tomatoes

2 garlic cloves, peeled

6 eggs

olive oil

salt and pepper

optional: roasted garlic cloves -- whole bulb, stem removed, wrapped in foil with olive oil, salt and pepper and roasted in oven for 30 min at 400 degrees.

directions

Slice rye loaf at desired thickness. I cut mine around 1 cm thick. Brush slices of bread of olive oil or butter and toast bread in a mini oven or on a cast iron skillet. Once toasted, immediately rub each slice with garlic clove.

Fry eggs on a cast iron skillet, around 2-3 minutes, undisturbed.

Slice tomatoes and brush with olive oil and cook on cast iron skillet until slightly charred on both sides, around 3 minutes each side, undisturbed.

Place charred tomatoes are several slices of toast and fried eggs on the remaining slices. Season with salt and pepper and top with roasted garlic cloves (optional).

xoxo,

Lena

a fall brunch in LA pt 1

A dear friend of mine wanted to get together with a several girlfriends, and of course, that means food. We decided to have a sweet fall brunch, because weather here in Los Angeles graciously permits it, and naturally, I cooked. I didn't mind it though, considering that breakfast/brunch is my most favorite meal of all time.

My vision for the menu was definitely hearty, as we were deep in the fall season and the weather was starting to chill. And healthy because, well that's just what I do. Eggs were a must, because what's brunch without eggs?? What's life without eggs?! Brussel sprouts were also a must because they were in season. Sweet potato pancakes, smoked sausages, charred tomatoes on rye bread, roasted cauliflower soup, apple and cranberry crostata, and a luscious fall sangria were also added into the mix. All the elements came together and complemented each other so nicely.

It was very much a team event. Everyone contributed either their company or great ideas and time to make this happen. My lovely friend Misha generously opened up her absolutely beautiful brick and blue-shuttered home for us to gather and dine. My silly friend, Jessica coordinated the event and found gorgeous olive branches to adorn our table with. And the sweet Jessica and Dow of www.arrow-route.com came to join us and shoot this intimate event for us.

roasted cauliflower, potato and leek soup

serves 8-12

1 head cauliflower

3 yukon gold potatoes, scrubbed

2 leeks, cleaned and trimmed

1 yellow onion

2-3 sprigs thyme

1/4 cup olive oil

salt and pepper

1 lemon

6 cups low sodium chicken stock

6-8 cups filtered water

1/3-1/2 cup crispy fried onions

directions

Preheat oven to 400 degrees. Chop cauliflower and potato into cubes and disperse on a lined tray. Slice leeks into 1 inch segments and cut onions into thick slices and disperse on the same lined tray. Generously drizzle olive oil and season well with salt and pepper. Remove leaves from thyme sprigs and sprinkle over the veggies. Place tray in oven and roast for 1 hour. 

Once roasted, immediately squeeze juice of one lemon over the veggies and let the remaining lemon sit with the veggies, as the heat will bring out the fragrant oils from the lemon skin. 

After veggies have reached a manageable temperature, blend ingredients with chicken stock and water in a blender or in a large pot with an immersion blender. 

Once a desired consistency is reached, heat the soup and serve with crispy fried onions.

shaved brussels sprouts salad with lemon parsley vinaigrette

serves 4-6

1 1/2 lbs brussel sprouts (approx. 30 brussel sprouts), shaved 

1/3 cup slivered almonds

1/2 cup shaved parmesan cheese

lemon parsley vinaigrette

3 tbsp olive oil

juice of half a lemon

1 tbsp dried parsley

2 tbsp dijon mustard

1 tbsp maple syrup

salt and pepper to taste

directions

Shave brussel sprouts with a mandoline, or slice very thinly with a sharp knife. Cook on stovetop with one tablespoon of olive oil and stir. Once brussel sprouts have softened, around 1-2 minutes, remove from pan and place in a serving dish. For the vinaigrette, just combine ingredients and season to taste. Drizzle the brussel sprouts with the lemon parsley vinaigrette and top with slivered almonds and a generous amount of parmesan cheese. 

 Stay tuned! More recipes to come.

xoxo,

Lena