If you’re of the “more is more” mindset but are short on square-footage, nailing a glam holiday aesthetic can feel a bit tricky. While we have plenty of achievable seasonal decorating advice for small spaces, when organizing a party, sometimes the easiest place to start is with the details you have the most control over: food and music.
Treat yourself to a bottle of bubbly and these decadent brunch dishes, courtesy of Rachel Nichols of The Fond Life. Her menu’s rich flavors and the fizzy goodness in your flute make for a top-notch sensory experience. Add our dazzling playlist to the mix, and you’ll be waltzing barefoot in no time.
Brunch Like There’s No Tomorrow
When ten more minutes in bed turns into two hours of lazily sipping coffee, brunch is the only activity compelling enough to lure us out of our roosts. Rest assured, Rachel’s creations won’t disappoint. The creamy texture of her mushroom frittata masterfully complements the bright, tangy flavors of her autumnal salad. Take your time with these recipes, reveling in new scents and sounds each step brings.
1 cup button mushrooms, wiped clean with a damp cloth, stems removed and sliced into ¼” pieces
1 cup washed baby spinach
4 large eggs
2 egg yolks
1 cup whole milk
2 cloves garlic, minced
1 cup ricotta cheese
¼ teaspoon salt
¼ teaspoon black pepper
1. Preheat oven to 375 degrees. Butter a pie dish and set aside.
2. Heat olive oil in a large skillet or cast iron pan until just beginning to shimmer. Add mushrooms (it may take more than one batch) in a single layer and cook until all the liquid has evaporated and the mushrooms are beginning to take on color. Remove to a plate and set aside.
3. Add a little bit more oil to your pan and cook spinach until wilted, about one minute. Set aside in a colander to let the excess liquid drain.
4. In a large bowl, mix the eggs, egg yolks, milk, garlic, ricotta, salt, and pepper.
5. Stir in mushrooms and spinach.
6. Pour into your prepared pie pan and bake at 375 for about 35 minutes. After 24 minutes, check for doneness.
7. Cool for about 10 minutes before serving.
For the Salad
6 cups mixed greens
¼ cup crumbled blue cheese
1 cup pomegranate seeds
¼ cup pistachios
¼ cup walnuts
For the Dressing
½ cup oil
¼ cup balsamic
1 clove garlic, finely minced
1 teaspoon mustard
1 heaping teaspoon pomegranate molasses
Salt to taste
Splash of cream
1. In a dry skillet toast the walnuts over medium heat. Stir frequently until nuts are fragrant and beginning to brown.
2. Prepare the dressing by combining all dressing ingredients in a small saucepan and whisk over low heat until combined and just warm, not simmering. Cover and set aside while you prepare the rest of the salad.
3. Combine greens, pistachios, pomegranate seeds, cooled walnuts, and blue cheese in a large serving bowl. Toss warm dressing over salad. Serve immediately.
Savor The Season
This year, we hope your daily rhythms settle into a slower cadence, so you have ample time to enjoy everything magical about the holiday season–quality time with loved ones, meaningful traditions, and a much-needed break from your responsibilities.
Show us how you choose to celebrate on Instagram using #myhavenly. And if you haven’t yet, follow us @thehavenly. As we countdown to the holidays, shop this designer-curated selection of decor (as featured in this post).
You don’t need a grand space to get the look. Our designers cherry-picked the perfect items that will make your space feel larger than life. Shop our designer-curated assortment. Get more tips and inspiration on how to get the living large look here.