sundaysuppers

Ladies Brunch :: Cup of Jo + Pinhole Press

Wednesday, May 2, 2012 Recipes  Sunday Suppers  

This weekend we were honored to host a ladies’ brunch for Cup of Jo and Pinhole Press. The event was a celebration of motherhood and showcased the beautiful products Pinhole Press creates. The Pinhole products make such perfect gifts for mother’s day (which is fast approaching!) We served a beautiful Brunch featuring: Arugula Salad with Mango + Panko fried Goat Cheese, Croque Monsieur French Toast, Roasted Asparagus with Lemon Butter and Parmesan and for dessert – Berries with Citrus and Vanilla Mascarpone (recipes attached in the recipe card below). Our chefs for the event were the talented Jewels of NY. It all sounds quite fancy but is really  a super easy brunch to make for your family on Mother’s day or any other day. If you’re feeling a bit lazy though, you can join us for a Mother’s Day Brunch at our place : ) We’d love to have you !

The Tables were set. Flowers by flower goddess Sarah at Saipua. Linens from Canvas.

As guests arrived we served Blood Orange Mimosas

And Homemade Nutella, toasted Baguette and Sea Salt

Our staff looked so very cute that day (don’t you love the butterflies?)

The ladies in attendance were an inspiring group of designers, editors and creatives

We even had one teeny tiny baby show up !

Pinhole showcased it’s full line of products and brought an array of gifts for the guests to take home

And dessert was my fave – Berries with Citrus and Vanilla Marscapone.

We had such a lovely time – thank you again to Joanna, Pinhole Press and the Jewels !

recipe card
30 comments 
  • Samantha writes:

    Oh my gosh, I am SO inspired.

  • Christine writes:

    Hi Karen! Glad you liked the butterflies :) It was great meeting you and we had so much fun cooking in your beautiful studio… the light in these photos is just incredible! See you next time! xx

  • Shoko writes:

    Yes, the dessert was fabulous! Thank you again for such a lovely morning – the food, the space, the company were perfect!

  • Sarah writes:

    Where are the butterflies from?

  • Senka writes:

    I have just found Your site, it´s beautiful.
    Like to be here :)
    Photos are …more then words.

  • Geneva | Juniper & York writes:

    Sarah from Saipua is so talented, and I love the linens from Canvas, too! Joanna’s blog is great, and this meal looks lovely!

  • Anna Emilia writes:

    Such pretty things.

  • wakanetwork writes:

    Your photos are beautiful. It looks pretty and inviting!

  • thecitygourmand writes:

    Just like a dream… The table setting is gorgeous, not to mention the plates on offer!

  • sara writes:

    could more of my favorite women be gathered in one place?!

  • Barbie // Fringe and Feathers writes:

    Your gatherings are always beautiful, but this one I just adore…I guess it’s the motherhood theme ;)

  • ABBY writes:

    A beautiful space with incredibly inspiring women! It was so lovely and it was so great to meet you!

    xo,
    Abby

  • Erin writes:

    The recipes for Nutella doesn’t have almonds in the ingredient list but the description says grind hazelnuts and almonds.

  • annie writes:

    I’m so inspired by all of this…I’m not even sure what i love the most….the food, the flowers, the beautiful clothes everyone is wearing…L – o -v – e it all so much!

  • Laura {gourmettenyc} writes:

    What a gorgeous brunch! Where, might I ask, is the serving dish with the asparagus from? I love the shape of it!

  • admin writes:

    Hi Laura – I picked that up at sur la table a few years ago, it’s the perfect serving dish – and not too heavy to pass around too

  • Blog Crush: Sunday Suppers writes:

    [...] They hold the most incredible events and classes in their space, and most recently they hoested a ladies brunch co-hosted by Cup of Jo and Pinhole Press to celebrate motherhood. How sweet is that? One glance at [...]

  • lately « The Subjectivist writes:

    [...] – Someday I want to own a community kitchen and host community dinners. Someday. So far I have this for inspiration. [...]

  • Kit St. Claire writes:

    I adore the table linens; just the right accent for those tables. Well done!

  • Ellen writes:

    I love the simple, rustic elegance of this event, well done!

  • Amy W writes:

    I adore the plates! Could you tell me where they are from?

  • warm, crisp and a little melty salad croutons | All Resep writes:

    [...] and a more charmed career later, and I was invited a couple weekends ago to a brunch gathering of well-dressed people with websites (okay, that wasn’t the focus, just something I noted; related: I have no idea why they let [...]

  • Jamie @ green beans & grapefruit writes:

    Oh my, this looks absolutely lovely in so many ways.

  • anna writes:

    i just found your site, its wonderful! any idea where the beatiful table is from? we are moving and looking for one just like it!

  • kale writes:

    Gorgeous. The wearer of the butterflies also is sporting the prettiest yellow dress I’ve ever seen.

    And homemade nutella…genius.

  • Weekend Links | Hope Heals writes:

    [...] Very lovely Mother’s Day brunch by Sunday Suppers with recipes [...]

  • Carissa writes:

    The recipes sound lovely but are exceedingly confusing as written. The Croque Monsieur says to cut the sandwiches in half and serve, then cut them in half and pour the liquid mixture over (?), and this is after two separate instructions for spreading mayo & mustard on the bread (is it 12 slices or 6 slices?); the homemade nutella gives instructions for grinding hazelnuts and almonds but makes no mention of almonds in the ingredient list. I’m confused…but looking forward to trying some of these recipes.

  • Brunch Weddings | SouthBound Bride writes:

    [...] mimosas, loose leaf tea bar, milk, bloody mary [...]

  • admin writes:

    Hi Carissa – Thanks so much for your comment. there were a few typos in the recipes, we’ve corrected them. hope this helps and thanks for bringing this to our attention!

  • Food Sketches – Erin Jang | Follow the Colours writes:

    [...] raspas de limão e mascarpone de baunilha. A sobremesa foi servida no brunch de dia das mães no Sunday Suppers no Brooklyn. Fácil de fazer e deliciosa de comer. Se puder, participe de um evento no domingo no [...]

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Homemade Nutella
Start to finish: 30 minutes
Yield: 2 jars

1 2/3 cup hazelnuts

1 3/4 cup whole milk

6 tbsp. confectioners sugar 

Pinch of salt

2 tbsp. canola oil
12 oz. semisweet chocolate, chopped

Special equipment: food processor

Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.

In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.

In a bowl over a water bath, (or in a microwave), melt the chocolate.

Meanwhile, in a food processor, grind the warm hazelnuts until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.

Blood Orange Mimosa
Start to finish: 10 minutes
Serves: 4

5 bottles Prosecco, chilled –1 bottle Prosecco, chilled
1 1/4 cups fresh pink blood orange juice, store-bought
1 tbsp. super-fine granulated sugar

In a pitcher, combine fresh blood orange juice with sugar and stir. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top off with ice-cold Prosecco.

Croque Monsieur French Toast Bake
Start to finish: 1 hour 30 minutes
Inactive time: 1 hour
Serves: 4-6

6 slices ready-sliced country bread, (like Balthazar’s)
2 tbsp. Dijon mustard
2 tbsp. French mayonnaise
6 slices cheddar cheese
3 slices prosciutto cotto
6 eggs
½ tsp. salt
Pinch of nutmeg
1/3 cup full-fat milk
¼ cup grated Gruyere
Special equipment: 1 ovenproof dishes, 11 x 8.5 x 2.5 inches

Spread 3 slices of bread with mustard and the remaining 3 slices with mayonnaise.
Spread mustard on three slices of bread, then spread mayonnaise on the remaining three slices. Layer your sandwiches, beginning with a slice of mustard bread, then a slice of cheese, then ham, and top with the mayonnaise bread. Repeat to make 3 sandwiches. Cut sandwiches diagonally in half. Place the sandwich triangles into an ovenproof dish.

Beat together the eggs, salt, nutmeg and milk. Then, pour this mixture over the sandwiches, tightly packed in the dish. Cover the dish with cling film and let it soak for one hour.

Preheat the oven to 400 Sprinkle with the grated cheese. Bake in the oven for 25 – 30 minutes

Arugula Salad Mango and Panko Fried Goat Cheese
Start to finish: 1 hour
Serves: 4

Dressing:
2 ½ tsp. apricot jam
2 tbsp. rice vinegar
2 tbsp. mirin
Generous ½ tbsp. olive oil

Cheese:
1/3 lb. goat gouda, shredded
1/6 lb. fresh goat cheese
Scant 1 tbsp. flour
1 egg
¼ cup panko crumbs
½ tsp. coarse salt, plus addition to taste
Scant 3 tbsp. olive oil, for frying

Salad:
4 cups mixed greens
½ mango, cut into ¼-inch cubes

In a medium bowl, whisk together fig jam, vinegar, mirin, and pinch of salt. In a slow steady stream, whisk the olive oil into the mixture until well combined.

In a large mixing bowl combine shredded goat gouda and fresh goat cheese and form into 4 patties.

Place the tablespoon of flour in a small bowl. In a second bowl, whisk the egg. In a third bowl, mix panko crumbs with 1/2 teaspoon coarse salt.

Dip the cheese patties in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese patties, placing them on a tray with wax paper. In a pan, heat the 3 tablespoons olive oil over medium high heat, and fry the cheese until crispy and golden for 2 minutes on each side.

In a large bowl, toss the salad and drizzle with dressing. Top with mango and baked mozzarella. Serve immediately.

4) Roasted Asparagus with Lemon Butter and Parmesan
Start to finish: 1 hour
Serves: 4

1 1/3 lbs fresh green asparagus
1 lemon, zest and juice
Scant 3 tablespoons butter, melted
1/3 cup grated Parmesan
Salt and freshly ground black pepper to taste

Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Trim off any woody ends from the asparagus and peel the outer skin off toward the bottom of the stalk.

Arrange asparagus spears in a single layer on the baking sheet. Using tongs, toss the asparagus to coat completely with the melted butter, then season with salt and pepper.

Roast until the asparagus is tender-crisp, about 12 minutes Then, squeeze lemon juice over the top and sprinkle with Parmesan. Serve immediately.

6) Berries with Citrus and Vanilla Mascarpone
Start to finish: 30 minutes
Serves: 4

4 cups mixed berries
Scant 3 tbsp. caster sugar
1 orange
1 vanilla pod
½ lb. mascarpone
4 sweet graham crackers, crumbled

In a large bowl mix berries with one tablespoon. Set aside until ready to use. Then, mix the mascarpone with seeds from the vanilla pod, two tablespoons sugar, and the juice and zest of the orange. Mix until well combined.

Spoon the mascarpone evenly into four glasses and top with berries. Drizzle juices and sprinkle graham cracker crumbs on top, and serve immediately.

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