Pomp And Circumstance

Breakfast in Bed

Posted in Food Files, Inspiration by Miss Pomp on April 24, 2013

Husbands birthday is coming up this weekend, and it’s got me thinking about romantic breakfasts for two.

Breakfast in bed is one of those things that seems really romantic, but doesn’t actually happen all that often in real life. For starters, if you get up to make breakfast, it sort of ruins the whole “spend the morning in bed having delicious breakfast and lounging” especially if said breakfast takes an hour to make. Once you’ve been up for an hour, you’re up and that’s that, there’s no going back.

So the other day I experimented to see if I could find a quick, simple and delicious recipe that’s perfect for wanting to hop right back in the sack for a lazy morning. Here’s what I came up with…

Miniature German Pancakes

Yields 3 little guys

  • 1 Tablespoon butter
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup flour
  • 1/2 teaspoon salt

Preheat the oven to 400°

Using a muffin tin (not a cupcake tin), split the butter into three of the muffin holes and place in the oven for the butter to melt while you make your batter
In a blender, combine the eggs, milk, flour and salt
Once the butter is melted, pour the batter into the three buttered muffin tins, and bake at 400° for approximately 7 minutes.
Remove from pan and sprinkle with powdered sugar (and by sprinkle, I mean sprinkle a LOT)
Serve on a cute tray with some delicious OJ and a side of fruit!

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Husbands, do this for your wives, it will make them want to make out with you.

You’re welcome.

 

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Grapefruit Sorbet

Posted in Food Files, Inspiration by Miss Pomp on April 11, 2013

 

As the temperatures rise, a sweet cool treat is just what the doctor ordered. Yesterday, the temperature climbed to around 80, and I decided it was the perfect day to try my hand at sorbet.

After bouncing around the internet and pulling ideas from a few different recipes, here’s what I came up with:

  • 3 cups freshly squeezed grapefruit juice (for me it took about 4 red grapefruits)
  • 2/3 cups sugar
  • 1 tablespoon grapefruit zest

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In a small saucepan, combine the sugar, zest, and 1/2 cup grapefruit juice and simmer over medium heat, stirring frequently, until the sugar is completely dissolved.

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Stir in the remainder of the grapefruit juice and set aside until room temperature. Place the saucepan in the refrigerator and cool completely. Once cool, pour the mixture into an ice cream/frozen yogurt/sorbet maker and follow the manufacturers instructions.

I allowed my sorbet to freeze overnight after being processed in the ice cream maker and this morning the texture was absolutely perfect, and the sorbet delicious!

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Give my recipe a try and let me know what you think!

I hope you love it as much as I do!

 

 

Chicken Stew With Biscuits

Posted in Food Files, Inspiration by Miss Pomp on April 4, 2013

We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.

Here’s the recipe I use (serves about 6):

 

For the stew:

  • 4 boneless chicken breasts
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) salted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley
  • Kosher salt
  • Freshly ground black pepper

 

For the biscuits:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 egg mixed with 1 tablespoon water, for egg wash

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Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.

In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the  chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.

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While the stew is baking, make the biscuits!  Combine the flour, baking powder, salt, and sugar in an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.

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Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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Voila!!!

Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!

 

Kouign Amann

Posted in Food Files, Inspiration by Miss Pomp on March 28, 2013

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YOU GUYS. I made these DELICIOUS french pastries last night.  Kouign Amann (pronounced kween a-mon) is something I’ve been wanting to try since stumbling upon it on David Lebovitz’ blog. David’s finished product looked pretty different from most others I found while poking around the interwebs, so, lucky for you suckers (and the two suckers I live with), I decided to make my own recipe this time, and share David’s another time, TWICE AS MUCH KOUIGN AMANN!

Here’s the recipe I came up with:

Dough:

  • 3 1/4 cups flour
  • 2 teaspoons salt
  • 1 tablespoon salted butter
  • .25 ounces fresh yeast
  • 3/4 cup plus 1/8 cup of water
Topping:
  • 2 sticks cold salted butter
  • 1 cup sugar
This is a MANY step process, so bear with me peeps.
  • Step one – Mix all of the dough ingredients together, making sure not to place the salt and yeast directly next to each other. Mix that dough nice and good, then ball it, place it in a bowl, and score it so that there is more surface area for the dough to rise. Cover the bowl, and place in a warm area. Let the dough rise for 60-90 minutes. 

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  • Step two – Knead the dough, ball it, place it in a bowl, score it and cover it again. Let the dough rise for another 30 minutes. 

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  • Step three – role out the dough to approximately 17 inches by 10 inches and sprinkle with sugar. Slice up the cold butter, and place it on the middle third of the dough. 

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  • Step four – Fold the dough over the buttery center portion one side at a time, sprinkling with sugar after each fold. 

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  • Step five – Making sure the fold is perpendicular to you, role the dough again to 3 times its current length. Sprinkle with sugar again. 

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  • Step six – Repeat steps four and five another two times. 
  • Step seven – Fold the dough into quarters, as shown below.

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  • Step eight – Fold dough in half. 

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  • Step nine – Role out the dough until it is approximately 1/3″ thick.

You can shape your Kouign Amann in two ways:

  • Cut strips that are 2 inches wide. Role and place in a buttered and sugared muffin tin. 

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round

  • Or cut squares that are approximately 4 inches wide and fold the four corners in to the center. Place in a buttered and sugared muffin tin. 

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I also made some bite-sized pieces in a mini cupcake tin with the leftover batter.

  • Step ten – Let the dough rest for 20-30 minutes while preheating the oven to 325 degrees.

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  • Step eleven – Place a baking sheet on the rack below the muffin tins to catch any errant butter runoff. 
  • Bake the bite sized pieces for approximately 20 minutes, until golden and caramelized. 

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  • Bake the regular sized Kouign Amann for approximately 35-40 minutes until golden brown and caramelized. 

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Serve piping hot and enjoy!!

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Give this recipe a try and let me know what you think!!

 

Dessert Crepes

Posted in Food Files, Inspiration by Miss Pomp on March 20, 2013

One of my absolute FAVORITE desserts is crepes.  Here’s a recipe that really hits the spot:

 
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What you’ll need:

  • 1 cup of flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 cups of milk
  • 3 eggs
  • 2 tablespoons butter – melted

 

Then you just need some delicious toppings – my favorites are:

  • Butter (while the crepe is still warm so it melts to perfection)
  • Vanilla ice cream
  • Caramel sauce
  • Cinnamon
  • Chopped toasted almonds

 

Technically you’re supposed to mix these in a certain way, but I cheat do it the simpler way. First blend all of the dry ingredients in a small bowl. Then,  toss all of the wet ingredients into a blender and blend away!  Add the dry ingredients and blend blend blend!  15 seconds should do it.

Heat a lightly greased crepe pan (if you don’t have a crepe pan don’t worry, just use a regular large sized pan and call it good), and pour a small amount of batter along the edge of the pan, tilting the pan back and forth to coat the bottom of the pan with a thin film of batter. Pouring along the edge helps the crepe batter to not pool in the middle of the pan. When the crepe slides back and forth easily when you jiggle the pan, it’s time to flip! Cook the second side until lightly golden, and slide onto a plate!  For the subsequent crepes you shouldn’t need to grease the pan unless the crepes start to stick.

 

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Add your toppings, and enjoy!  I place mine in the middle like a burrito and fold in thirds. YUM!

 

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Give her a try and let me know what you think!

 

Brown Sugar Muffins

Posted in Food Files, Inspiration by Miss Pomp on March 6, 2013

When I was a kid my brother came home from school one day with brown sugar muffins he had made in Home Ec, and let me tell you, THEY BLEW MY MIND.

Every once in a while I think about those muffins, and daydream about their deliciousness, so today, I decided to find a recipe and make them…and you should too!

Not only were these muffins delicious, but they made my house smell like HEAVEN.

Recipe after the jump…

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Ingredients

  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Salt
  • 1 Cup Light Brown Sugar, Packed
  • 1 Egg
  • 1 Cup Milk
  • 1/2 Cup Butter, Softened

Instructions

  1. Preheat oven to 350 degrees
  2. In a small bowl, combine dry ingredients
  3. In separate medium bowl, beat Eggs, Milk, and Butter
  4. Add dry ingredients all at once to creamed mixture
  5. Beat to mix well
  6. Spoon into greased muffin tins, filling 2/3 full
  7. Bake for approximately 24 minutes or until light golden brown

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I like to slather a little butter on top of mine (obvies). YUM!

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Enjoy!

 

 

Growing Our Own Grub

Posted in Fashion Files, Food Files, Inspiration, Pomp Day-By-Day by Miss Pomp on July 16, 2012

About 5 weeks ago, husband and I put a few garden beds in the backyard and started growing our own veggies. I can’t even tell you how great it is to just walk in the backyard to get lettuce for salads when it’s time for lunch. AND, check out the last pic below, there is totes a tomato in that photo people. It’s little, but I promise it’s there.

And, this next one is the face I made when the neighbors cats started doing it right on the other side of the fence while I was watering the above-mentioned veggies. 

(Jean Jacket – Gap {probably at LEAST 10 years old}, Top – J. Crew, Pants – Joe’s Jeans, Sandals – Sam Edelman, Bracelets – J. Crew, Marc By Marc Jacobs, Vintage)

Be sure to check out my Pinterest page here!

Jeni I’ve Got Your Number

Posted in Food Files by Miss Circumstance on April 25, 2012

Did I mention I ate my way through Nashville?  Um, yeah I did. One of the best things I ate was some crazy ice cream at Jeni’s.

It’s one of those places that has unique, special made, decadent ice cream in flavors that sometime sound kinda gross but are really delicious. Like the goat cheese fig. Sounds like one weird tastin’ ice cream but it was SO GOOD. I got the Pistachio Honey and Wildberry Lavender.

As you can see there are some amazing flavors up there. I’ll bet your town has something like Jeni’s. My town, Santa Cruz California, has the Penny Ice Creamery, which I’ve never actually been too, but you bet your figs I’m gonna go now.

Oh yeah. And last night Obama slow jammed the news with Jimmy. Ahhh Yeaahhh.

Inspiration For Ronda Part 4

Posted in D.I.Y., Food Files by Miss Circumstance on February 20, 2012

From ohhappyday.com

These cutie-batootee mini cakes are baked in tin cans, sliced, iced, and stacked. And so delicious looking! I could see a table full of these, tiered and beautifully displayed, all with these on top. A pom-pom fest of awesomeness.

 

 

Verve Coffee Roasters ~ Pacific Avenue Opening ~ Details

Posted in Decor Files, Food Files, Inspiration by Miss Pomp on January 9, 2012

One of the things that I really love about the way the team at Verve decorates is that they add in a lot of rustic elements without taking away the overall modern feel of the room. Rustic light fixtures and woodwork + sleek shiny countertops and a spacious-not-too-cluttered approach to accessories = one happy customer (I’m talking about me…I’m the happy customer).

Here are some of the details that really caught my eye.

This thing is humungo...like, a 5 foot diameter. I may be exaggerating, but you get the picture.

You can see what I wore to the opening here.  You may also catch a glimpse of Miss C, she’s a hottie.

And go check out the new Pacific Avenue shop. Order me a cappuccino, I’ll meet you there.