Brunching with Usana Nancy O'Dell
Nancy O’Dell and Usana hosted a summer brunch for friends to enjoy the last days of summer. Nancy and her friends shared health tips, chatted about their summer vacations and enjoyed a casual gathering styled by Kristin Alber Designs. Nancy’s backyard provided the perfect setting for this relaxing gathering on a beautiful Sunday morning. Chef Ronnie Woo served up Lobster Tartines, Kale Caesar Salad, Asian Chicken Noodle, Greek Pasta salad, Olive Oil Cake with Honey Cream and Vanilla Bourbon Peaches. Kristin and Ronnie created boxed lunches with healthy kid friendly selections. (Much easier to get the kids to eat something healthy when it is presented in a playful and fun fashion!)
Party Details and Tips froM Kristin
My favorite parties are those which are relaxed and comfortable. A casual gathering such as this doesn’t require a lot of fuss. A gorgeous backyard, good friends, and delicious food were the main ingredients for this lovely Sunday brunch. Besides providing a comfortable setting for your guests, remember the little touches that are easy to incorporate like fresh flowers, citrus and cucumber water- things that make them feel special. When party planning, it is also important to consider your guests and their needs. For instance, knowing that our guest list included Mother’s of young children, we created an Art Party element, which gave the Moms time to sit back and catch up with one another.
- Preheat oven to 375 degrees F. Butter two loaf pans and dust with flour. Set aside.
- In a large bowl, beat the eggs with hand mixer, using the whisk attachment, until frothy. Gradually add the sugar and beat on high until the mixture is pale yellow and leaves a ribbon when you lift the whisk, about 7-8 minutes, remembering to scrape the bowl.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In another medium bowl, whisk the milk, oil, and orange juice.
- Add one-third of the dry ingredients, then half of the wet, beating until smooth after each addition. Scrape down the sides, then add another third of dry ingredients, followed by the other half of the wet ingredients. Beat until smooth. Add the last third of the dry ingredients and beat until combined.
- Pour the batter into the prepared loaf pans and transfer to the oven. Bake for 20 minutes. Then lower the heat to 350 degrees F and bake for another 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely before serving. In the meantime, make the glazed fruit.
- In a medium pan, melt the butter and cook for about 5-10 minutes, until the milk solids begin to brown. Add the sugar and fruit and cook until the sugar has melted. Immediately remove from heat.
- Serve with the heavy whipping cream (whipped with honey) and a piece of the olive oil cake and enjoy!
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