Spring has barely begun and already we’re thinking of Easter. After such a long winter, the thought of fresh flowers and spring pastels seems too good to be true.
Last week, we gathered in Jenni Kayne’s kitchen for yet another cooking class with a favorite L.A. chef. This time, Helene Henderson of Malibu Farm came to teach us some of the delicious, farm-sourced dishes we love from her gorgeous cafe on the coast.
All of L.A. has fallen in love with Malibu Farm, Helene’s restaurant on the Malibu Pier that is everything you want a Malibu beach spot to be. The locally-brewed espresso and green juice flow while surfers and celebrities alike pour in from the coves. Every dish at Malibu Farm is sourced from local farms and farmer’s markets and Helene’s own home farm is just minutes away along the PCH. The style of cooking in Helene’s kitchen is very Sweden-meets-the-California-coast, in other words perfect brunch food. We asked Helene to teach us a few recipes from the actual Malibu Farm menu (this burrata and fruit salad!) and a few from her cookbook, The Swedish Table.
To start our class, Jenni passed around shots of Helene’s beet and ginger-infused wellness shots. No recipe – sorry! – but the shot tastes like it’s just a hop skip and a jump from this Roots 3 juice blend. Our lunch included several salads, one of which was topped with an impressive, but surprisingly simple to make sesame seed candy Helene showed us how to whip up just before serving. We also made these nutrient-dense cauliflower pizzas and a unique pavlova roll cake like we’ve never seen. Bookmark this dessert for the easiest, most gorgeous finish to your next gathering. We’ll be sharing the recipe tomorrow morning.
Jenni had the help of Hollyflora in dressing the outdoor table – these unreal Icelandic poppies in hand-marbled vases needed very little accessorizing. Jenni’s table runner is an Etsy find – vintage flour sacks, and the tablesettings are Heath and Nicky Kehoe. Find a few elements to inspire your Easter brunch plans and celebrate the springiest of all holidays like never before! We’ve never been so glad to see the season arrive.
More of our lunch with Jenni Kayne can be found over at Rip + Tan…
Burrata, Nectarine, and Arugula Salad with Sesame Seed Candy
This is a great salad. In the summer, I make it with nectarines or peaches. In the fall, I make it with figs or persimmons. In the winter I use blood oranges or grapes.
Toss the arugula and the nectarines in the sweet pomegranate dressing (recipe follows), and then scatter shreds of burrata cheese on top. (Pouring the dressing over the burrata would give the burrata unappetizing color, and we don’t want that.) Garnish with sesame seed candy and fresh chopped mint. If in season, pomegranate seeds are a great addition.
For the Sweet Pomegranate Dressing:
Whisk together all dressing ingredients.
Goat Cheese Lavash Pizza with Cauliflower
This isn’t really a pizza at all. It is more of a cracker. A cracker full of bubbling hot cheese and thinly sliced cauliflower.