Whether you’re newly engaged or newly wed, it’s important to make time for relaxing visits with friends and family. Why not share a fantastic meal at home? (P.S. We think brunch is a fabulous idea!) Finish it off with a Naked Cake and coffee, and all is well in Nola!
PHOTOGRAPHER: Studio Tran | CREATIVE DIRECTOR: Angie D’Ingianni | ON-LOCATION: Home of Lauren “Fleurty Girl” LeBlanc | DRESSES: Jolie & Elizabeth | MENSWEAR: Rome’s Tuxedos | ACCESSORIES: Rock Avenue Bow Ties | CUISINE: 12 Seasons Catering | BAKERY: Haydel’s Bakery | JEWELRY: Fleurty Girl | HAIR: Megan Webb and MAKEUP: Amanda Wellerman for Always True Beauty | MODELS: Brittanie Breaux, Ryan Swanson, Mandy + Freddie Wienhausen
RECIPES FROM OUR BRUNCH, COMPLIMENTS OF CHEF JOHN MURPHY OF 12 SEASONS CATERING:
BLT Benedict: Servings Per Recipe: 4
8 slices bacon
3/4 cup fat-free buttermilk
8 eggs plus 1 yolk
1 tablespoon cornstarch
1/4 teaspoon plus 1/8 salt
1-2 dashes of you favorite hot sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 tablespoon unsalted butter
2 Creole tomatoes, sliced
8 slices whole English Muffin, toasted
1 cup fresh sautéed baby spinach
- Heat oven to 400 degrees . Place bacon on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 20 to 25 minutes, until crispy.
- Fill a large, deep-sided skillet 3/4 full with water. Bring water to barely simmering and cover. Meanwhile, in a small pot, whisk buttermilk, egg yolk, cornstarch, 1/4 tsp of the salt over medium heat until smooth. Cook, stirring constantly, until liquid barely simmers and is thickened, about 3 minutes, being careful not to scramble eggs. Remove from heat and stir in lemon juice, chives, hot sauce and butter. Cover with lid to keep warm.
- Sprinkle tomatoes with remaining 1/8 tsp salt. Place 2 slices toasted English Muffin on each plate. Top with some sliced tomatoes (tomatoes can be roasted or grilled as well), 1/4 cup of the sautéed spinach and 2 slices bacon (each slice broken in half). Crack 4 of the eggs into separate cups. Pour into skillet of simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and place one on each muffin half. Repeat with remaining 4 eggs. Spoon sauce over eggs.
Pain Perdue 4 servings
8 (1/2 inch) slices
6 tablespoons unsalted butter
6 tablespoons white sugar
1 pinch salt
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 cup all-purpose flour
1 cup milk
3/4 teaspoon vanilla extract
- Bourbon Bacon Glaze (see below)
- 10 slices cooked bacon
- 1 cup pure maple syrup
- 1 Tbs. bourbon
Bourbon Bacon Glaze:
Heat the oven to 200°F. On a large griddle or in 12-inch skillet over medium heat (or on an electric skillet set to 375°F), cook the bacon, in batches if necessary, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use (such as greasing the griddle for the pancakes). Set the 3 Tbs. reserved fat aside to cool briefly.
- Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
- Whisk the egg to blend. Melt 4 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
- Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately—Drizzle with Bourbon Bacon Glaze and a good dusting of powdered sugar is traditional.
Brittanie (left) is wearing The Adelaide dress in pink seersucker, and Mandy (right) is wearing The Magnolia dress in Chambray, both available at Jolie
Seersucker Season is upon us! This classic fabric is a staple of New Orleanian Spring Summer wardrobes because it is light and comfortable in our Southern climate. It's also fashionable!
Ryan is wearing a Coconut Grove seersucker suit in tan from Rome's Tuxedos, paired with the Bloody Mary silk tie from Fleurty Girl. Brittanie is wearing The Faye dress in mint silk Crepe de Chine, available at Jolie
Freddie is wearing a blue Coconut Grove seersucker suit with a Louisiana shrimp pink tie from the Coastal Collection, both available at Rome's Tuxedos. Mandy is wearing The Mckenzie dress in white seersucker, by Jolie
Assorted Yogurt Parfaits - (Left to Right) Blackberry and White Chocolate, Strawberry and Candied Pecan, and Fresh Blueberry
The "B.E.L.T.", a twist on the classic Eggs Benedict. A toasted English muffin with crispy thick bacon, grilled Creole tomato, sauteed spinach and poached eggs covered in Hollandaise sauce, by 12 Seasons
Mandy is wearing The McKenzie dress in white seersucker, while Brittanie wears The Lily dress in navy seersucker, both available at Jolie
Freddie is wearing Rock Avenue Bow Ties, while Ryan is wearing the Louisiana shrimp pink tie from the Coastal Collection, available at Rome's Tuxedos. Both are wearing Coconut Grove seersucker suits by Rome's Tuxedos.
Mandy (Left) is wearing The Magnolia dress in Chambray, and Brittanie (Right) is wearing The Adelaide dress in pink seersucker, both available at Jolie