Attending or hosting a brunch is a wonderful way to spend time with friends any time of the year, especially during the holidays. Whether you’re hosting the party or attending as a guest, the two most important decisions are what to wear and what to make. In today’s post, I’m sharing my favorite feminine details for your brunch outfit, along with two incredibly simple, yet picture-perfect, take-along recipes.
Choosing the Perfect Outfit
Brunch with your girlfriends is a wonderful opportunity to play up feminine fabrics and detailing, and there’s certainly no shortage of that this time of year. Try incorporating the following into your look for delicate and ladylike touches.
Lace is perfect for feminine outings, especially in soft shades like beige and blush. My peplum lace top is available in petite, tall and regular sizing. I usually prefer petite, but when I tried this on in the store, the regular sizing in a 00P fit just fine.
Velvet is a festive fabric for the holiday season, and can be found at many price points this time of year. The soft mauve color of Zoë’s crushed velvet dress is absolute perfection when paired with sheer black tights and suede black pumps.
Along with bell sleeves, ruffle sleeves and detailing on sweaters can be found in abundance this season. These pretty layers are a flirty, fun addition to your holiday outfit, especially when the other pieces are relatively simple.
I love the way Kim has paired hers with a pleated black mini skirt, both in neutral colors, for a perfectly girly look.
Sparkle & Bows
Statement jewelry and hair accessories are the final touches to your feminine looks. I fell in love with this statement necklace with its velvet backing and neutral stones, and I loved the way Zoë added a beautiful detail to her long hair by tying in a velvety bow.
Click the images below to shop our looks:
And once you’ve got your outfit planned, you need only to prep a few simple take-along dishes. As a guest, I looked for recipes that were easy to transport and possible to make ahead. (As an aside: we had decided who would be responsible for which type of dish. Doing so ensures your table will contain a nice variety of foods, and not be heavy in any one category. For our blogger brunch, I was responsible for one savory dish and a fruit option.)
Two Easy Take-Along Recipes
Lemon Creme Fraiche with Berries
(adapted from Food.com)
This recipe is ideal for brunches; it’s so simple, really delicious, and looks pretty adorning your table. I found that refrigerating overnight works best and, because I don’t want such an overpowering lemon flavor, I recommend adding the lemon juice in moderation until you reach your desired flavor. I prepared individual servings in small mason jars. This way I could easily transport them and they would be ready-to-eat upon my arrival. For the toppings, this three-party serving dish, covered in saran wrap was easy enough to travel with and allowed each guest to make the parfait to her liking. If you were hosting, it would be just as easy to pre-assemble these in their entirety.
- 8 0z. pkg. creme fraiche (I use Trader Joe’s)
- 1 1/2 Tbs fresh lemon juice
- 1 tsp. grated lemon zest
- Berries of your choice (whatever is in season)
- Mint leaves for garnish
Combine creme fraiche, lemon juice and lemon zest until well mixed. Refrigerate for eight hours, or overnight. Serve with berries and mint leaves.
Puff Pastry Egg Soufflés
These puff pastry egg soufflés are so easy because you can make them with whatever ingredients you have on hand. I’m a huge puff pastry fan; it’s such a versatile ingredient. I like to keep a few boxes in my freezer, just in case. As far as your egg mixture, you can really experiment with whatever you have in your refrigerator–you can’t go wrong. Like the parfaits, I opted to keep each soufflé in the ramekin for the sake of travel, but these can easily be removed from the dish and served right on the plate.
- 1 sheet of puff pastry (again, I used Trader Joe’s)
- 6 eggs
- 1/2 cup milk
- chopped spinach
- 1/4 cup of shredded cheese
- parmesan cheese for topping
- 1 egg white
- salt & pepper, to taste
Grease four ramekins. Use a pizza cutter to cut the sheet of puff pastry into four equal squares. Line each ramekin with puff pastry.
Separately, whisk together eggs and milk in a medium bowl. Add in cheese, spinach, salt and pepper. Pour equal amounts into ramekins (you may have some left over, depending on the size of your ramekins). Sprinkle parmesan cheese on top.
Brush egg white onto corners of puff pastry. Bake for 30 mins at 375 °F (or until egg is cooked through and puff pastry is golden brown).
Photography by Julie Kahlbaugh