Resolve & Refresh with New Year Sunday Brunch

Resolved! 2012 will be the year of "Responsible Luxury"--and let's start with New Year's Sunday Brunch. Whether it's just for you, a table for two or the whole block, there's no better way to kick off the new year than with a fresh, festive gathering. Need some inspiration? Here's some of our healthy favorites to wash down that hangover.

Photo: Real Simple

Fresh & White

Start the new year out with a true blank slate. Set your table with plain white dishes, crisp white linens and decorate with lots of white pottery and glass accents. Paperwhite bulbs do double duty as decor and gifts for your guests. Buy bunches of forced paperwhite narcissus and display as is. Or cut them to different heights, tie bunches at the base, and arrange in identical containers. Scatter loose bulbs about like au naturel and send them home in burlap bags for guests to plant before Spring.

Bloody Mary Bar

Nothing whispers Sunday Brunch like welcoming guests to your home with a Bloody Mary bar. If you've been reading the Chandelier blog, you know I'm the champion of themed bars. Not only do they free the host up from mixing drinks for each and every guest, they allow guests to customize themselves--and give the impression that you're as prepared as the Barefoot Contessa. Themed bars can also be an affordable option for someone who wants to stick with a case of a single type of liquor vs. stocking a entire bar. For a Mojito bar, a single bottle of rum can be customized with different flavors from coconut to mango. For a Margarita bar, stick with a good tequila like Patron, and mix it up with blackberry or strawberry.

Photo: Health.com

Eggs Benedict Florentine

Leave the Hollandaise sauce in 2011 (or, serve it on the side). Nothing tastes more indulgent without the guilt than poached eggs over steamed spinach and an English muffin or a single slice of toasted stoneground sourdough. This is my go-to breakfast to satisfy the morning munchies--without packing on the carbs. Here's a great recipe for Eggs Benedict Florentine that punches up the flavor with a little EVOO, ground nutmeg, and lemon juice for a guilt-free 256 calories.

Golden Delicious Salad with Apple Vinaigrette

I stumbled upon Mrs. Talbot's Apple Vinaigrette salad dressing when dreaming up my contribution to Thanksgiving Dinner. It was the absolutely perfect complement to mixed greens (or, as pictured above, baby arugula & fennel), thinly sliced golden delicious apples, candied pecans, red onions, and sliced mushrooms. Want to add a bit more flavor? Crumbled gorgonzola would be an ideal match.

Donut Holes & Latte Art

Somehow a single donut hole can satisfy my sweettooth for the whole day. Whip up some donut holes at home and serve with super-frothy skim cappuccinos with a design (yes, there is such a thing as Latte Art and you can do it, too. YouTube has some awesome Latte Art tutorials) In writing this post, I have potentially found the holy grail of sweet treats in the form of Holey Donuts! These light, fluffy delectables come with little as 3-4 grams of fat and 150-250 calories in a huge assortment of flavors, from Cinnamon Strudel to Boston Cream Oreo Cookie, Chocolate Chip, Caramel Apple and Original Glazed. Wish it wasn't Sunday tomorrow-I'd have them overnighted!

Happy New Year!!!!

Food We Love: Springing Into Brunch Cuisine With Shiraz

So, the Valentine's Day Weddings with The Knot @ the Empire State Building are now a sweet memory...but  I am still dying over the food that was served by the uber-sophisticated, ultra-modern, super-meticulous Shiraz Events owned by Shai Tertner.  I also worked closely with events manager Michael Adasko who created a beautiful spin on the traditional spring brunch cocktail menu.

Here's a taste of what they served up! Plus some favorite tips from Chandelier Events on event food inspired by these innovative creations as seen in these beautiful images (all shot by one of our favs, Allan Zepeda). Oh, and Executive Chef Tessa Leibman's recipe for the most addictive, you'd-never-guess-they're-vegan Green Papaya Rolls ever!

Guests were greeted with fresh-poured water served with orange slices & rosemary.

(Obviously, the most elegant way you, too, can serve H2O!)

Shiraz dreamed up the French Toast Trio-- 

a passed version of their make-your-own french toast bar.

HEART BEET FRENCH TOAST

BEET JULIENNE, FENNEL, PEA SHOOT SLAW

GOAT CHEESE MOUSSE

FINES HERBES FRENCH TOAST

SMOKED SALMON, WATERCRESS CAVIAR

LIVING WATERCRESS

VANILLA BEAN FRENCH TOAST

CHAMPAGNE POACHED PEAR

PEAR CARAMEL REDUCTION, MINT LEAF

(Yes, French Toast-Three Ways is another idea you can serve up for a housewarming brunch, bridal or baby shower, or breakfast wedding reception--now that's chic!)

Quail Egg Sprinkled With Smoked Salt Resting on Frisee and Lardons Salad 

served on a Porcelain Spoon

(Sunny & Divine!)

Green Papaya Roll, House Pickles Carrots, Walnut Pate, 

Vietnamese Herbs, Lime Dressing 

(For some reason these kept mysteriously disappearing! 

Wink, wink. I loved them so much Tessa sent me the recipe ... see below).

Neroli Scented Ricotta Trifle

Broiled Grapefruit & Saffron Rock Candy

Shiraz's Green Papaya Roll with Pickled Carrots and Walnut Pate

Sent by Executive Chef, Tessa Liebman

This roll is great for vegans and anyone who enjoys healthy, South-East Asian inspired dishes. The walnut pate uses techniques popular in the raw food movement, making this extra energy-giving and healthy! It is also a great balance to heavier hors d’ouevres and perfect for spring and summer. 

Ingredients:

For the Roll:

1 green papaya (small, about 1.5 pounds)

1 medium sized carrot-julienne, about 2 inches long

¾ cup seasoned rice wine vinegar (I like Maruchan brand)

¼ cup water

1 tsp sugar

½ box of fresh pea shoots, trimmed to about 2 inches long (discard long stem or use in salads)

¼ cup cilantro leaves, picked off stem

½ cup mint leaves, picked off stem

1 cup walnut pate (see recipe below)

Walnut Pate:

 2 cups raw walnuts; soaked in water for between 2 and 12 hours (the longer you soak, the less acidic and more easily digested the nuts become) 

1 shallot, roughly chopped

1 Tablespoon freshly squeezed lime juice

1 ½ Tablespoons soy sauce

2 teaspoons agave syrup (light)

Sea salt and cayenne pepper to taste

1. Prepare the carrot pickles. Heat rice wine vinegar, water and sugar on the stovetop. Boil for one minute then allow to cool to about 150 degrees. Pour over julienned carrots and let cool to room temperature. Refrigerate when cooled. 
2. Peel, halve and seed the green papaya. Cut into rectangles of 2” x 3”. On a Japanese mandolin, slice into thin sheets (approx. the thickness of a nickel). 
3. Line up sheets on a cutting board and spread a thin layer of the walnut pate on each. Lay about 5 pickled carrots (drain liquid first), 3 pea shoots, 2 mint leaves and 2 cilantro leaves on each papaya slice. Roll up and secure with a small skewer or toothpick. 
4. If you need to store rolls (should be served as soon as made) for no more than a few hours (before party begins) wet and wring out a paper towel with water so it’s damp and drape on to of finished rolls. Refrigerate. 

Bon appetit!

Amy