Fig Tarts Are a Work of Art

Our lovely, lazy Sunday brunch party last weekend was a total success. It actually ended up turning into a all-day-nearly-dinnertime snack-a-thon as guests stayed until 7 p.m. (the last one, my sis, stayed until after 10!). Here's what I learned from our love-filled afternoon:

1. There is nothing better than spending all day lounding on the floor with people you love.

2. Hubby and I love, love, LOVE to cook and the only thing we love more than that is sharing what we cooked with our buddies.

3. Thomas Keller is a genius. (More on that later ... but if you are looking to buy a beautiful cookbook check out Ad Hoc at Home, I made his savory bread pudding and it was To.Die.For.)

4. Rooftop decks are awesome.

5. I love San Francisco.

Phew! Who knew eating and cooking butter-encrusted foods and drinking cocktails could be such a learning experience! Here was our menu:

• Herb Scrambled Eggs
• Savory Herb and Leek Bread Pudding a la Thomas Keller
• Nimon Ranch Applewood Smoked Bacon
• Fig Tart (See below for recipe.)
• Fresh Berries
• D.I.Y Waffle Bar with Nutella (How can you have a party without Nutella, obvi!)
• Croissants 
• Tater Tots 
• Aperol-Orange Mimosas (See below for recipe.)
• Blue Bottle Coffee

The Aperol-Orange Mimosas 

This recipe was inspired by Italy and created by my hubs.

What you need:

Aperol

Orange Juice

Prosecco

Freshly-sliced oranges

What you do:

Mix at least one hour ahead of time in a carafe, a 1:1 ratio of OJ and Aperol. Drop in orange slices and chill.

Serve with a 1:1 ratio of OJ Aperol and Prosecco.

Drink sparingly!

The Fig Tart

This recipe was inspired by a recipe I saw on Chez Pim and by my obsessive love-fest with figs. I took a secret easy way out and modified the recipe but it was still a total hit.

What you need:

Figs, Chopped in quarters

Puff Pastry Crust (I used the frozen one from Trader Joe's ... I know, I know, Padma would so be asking me to pack my knives ...)

Two Eggs

Sugar

(Optional ingredient: Goat or Feta Cheese)

What to do:

Whisk together two eggs in a small bowl. Brush over de-frosted puff pastry with pastry brush. 

Randomly place chopped figs on egg-covered pastry dough.

Dust with sugar.

Bake in the oven at 350 degrees for 15 to 20 minutes.

Slice into squares and serve.

Here's a sneak peek of our lovely new apartment pre-party. What do you think of the hint of the orange wall peeking out of the corner?!

Tonight I'm cooking Moroccan-inspired Quinoa and Squash stew ... wish me luck! 

Challo! (Meaning until next time in Hindi.)