Asparagus Quiche: It’s what’s for dinner

Baby Shower

If you ask me, quiche is perfect anytime of day and for any occasion. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too, which is only a few weeks away. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better than a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

All baking cooking dinner party Entertaining Events Holiday Holiday Decor Holiday Entertaining holiday guide holiday recipes Holidays Parties Recipes vegatarian food : Tags: , , , , , , , , , ,

Vegetable Chermoula Soup

b1cc0a339014dbd6fedabc665e61c5f6

I love making soup, especially during winter (and yes, it’s winter. Spring doesn’t start until March 19!). This vegetable chermoula soup is very hearty. The white beans and faro make it completely satisfying while the chermoula takes it over the edge in flavor. I put chermoula, a garlicky, herby sauce, on everything. It’s divine.

This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties, they tend to think of really decadent food, but there are actually many healthy recipes in my book. People want to leave full and satisfied, and belly-warming soup is a great way to achieve just that.

Vegetable Chermoula Soup
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper

To prepare:

In a large stockpot, saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.

Charmoula
You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

 

All cooking dinner party Entertaining Events Fall Food fall menus january cleanse juice january Juicing juicing january Parties party tips Picture Perfect Parties Recipes Uncategorized vegatarian food vegetarian soup : Tags: , , , , , , , , , , , ,

Homemade Bloody Mary for Mardi Gras

toni-osmundson-arCQ2Xgt_OE-unsplash

Hi everyone! It’s Nicole, Annette’s web manager and friend. I am sharing an excellent recipe of Annette’s, of course, that’s perfect for Mardi Gras festivities tomorrow: a classic bloody mary!

I grew up in Atlanta, but my grandparents lived in Mobile, Alabama which if you don’t know, is actually the birthplace of Mardi Gras in the U.S. Yes, you read that right; Mobile not New Orleans. As a result, I spent my childhood watching many parades and eating scores of moon pies and king cake. Now that I’m older, I like to enjoy Mardi Gras a little differently, and that’s with a Bloody Mary in hand!

As a Bloody Mary connoisseur, I am always on the hunt for the next great Bloody Mary mix, but being around Annette and learning from her has encouraged me to try my hand at making my own mix. She has an awesome recipe that I’m sharing with you guys today. Add your inebriant of choice (for me, it’s GIN!), and laissez les bons temps rouler!

Bloody Mary
Serves 1

You will need:
– 1 cup tomato
– 1 carrot
– small sliver of beet (mostly for color)
– 1/2 tablespoon Worcestershire sauce
– 1/2 teaspoon sea salt
– 1/4 teaspoon cracked pepper
– 1/4 cup water + 1/4 cup ice
– 1/4 cup spinach
– 1 tablespoon parsley
– 1 oz gin or vodka

Place all ingredients into your blender, process for 30 seconds, and serve with your choice of accouterments.

xo, Nicole

All celebration Cocktail of the Week Cocktails cooking DIY Entertaining Events fall menus january cleanse juice january Juicing juicing january NutriBullet Parties Recipes specialty cocktails Uncategorized : Tags: , , , , , , , , , , ,

Sweet Crepes with Chocolate Mousse

crepesdes1 mousse11

Hi Everyone! It’s Nicole, Annette’s web manager and friend. Today, I am sharing a fun recipe from Annette’s archives perfect for Valentine’s Day this weekend.

Even though Valentine’s Day is on a Friday this year, my husband and I have decided to skip the hoopla and stay home instead. However, staying in doesn’t have to be boring and bland, right? I discovered this recipe for sweet crepes, and I thought it would be such a fun way cook something together in the kitchen and get a sweet result in the end.

Here’s a recipe for sweet crepes with chocolate mousse. Let us know if you give it a try!

xo,

Nicole

Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
For the crepes, you will need:
– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract

To prepare:

Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.

Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.

*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.

**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.

For the mousse, you will need:
– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream

To prepare:

Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.

In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.

Cover the mousse with plastic wrap and chill for at least 2 hours before serving.

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn

All baking behind the scenes celebration chococlate cooking Entertaining Events Food styling Holiday holiday recipes Holidays love Parties Personal Recipes Uncategorized valentine's day valentines day : Tags: , , , , , , , , ,

Sparkling Pomegranate Punch

mimosa

drank

If you’re joining your girlfriends later this week for a little Galentine’s Day celebration, I wanted to share a quick and festive pomegranate punch for the big day. Think of this sparkling treat like a mimosa, but instead of orange juice, use a yummy mixture of pomegranate and grapefruit juice. The result is a pink mimosa that is perfectly ladylike…but let’s be real, I’m sure guys will love it too.

Let me know if you give it a try for Galentine’s Day, or any other event coming up this spring.

Cheers!

xx, Annette

Sparkling Pomegranate Punch
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Fresh squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

All celebration Cocktail of the Week Cocktails Crushing On dinner party Entertaining Events Holidays love Parties party tips Recipes specialty cocktails Uncategorized valentine's day valentines day : Tags: , , , , , , , , , , , ,