Soft Modern Hip-Haute Style

This Easter and beyond, embrace the tradition of the day in a new way with an elegant, yet soft modern approach to brunch, lunch or dinner. Decor that mixes simple, clean lines with a variety of materials and textures, along with inviting, warm finishes is how to create hip-haute, soft modern style. That’s especially true when the day culminates with a cleverly conceived dessert no one expects!

Beefy X-shaped cross beams form the sturdy pedestal base of the Studio 7H Geo Trestle Dining Table, while also adding architectural interest.

Aptly named, the Organic Dining Table features a solid acacia wood top with a live edge, so each table is unique in shape. Tempered glass legs create the illusion from afar that both table and dining bench  are floating in air.

A blend of old world and modern design elements, the Reverie Buffet is defined by crisp, clean lines and a trendy platinum gray, lightly distressed finish. It also provides extra serving space and extra storage for dining essentials. Shelves are adjustable, drawers have drop-in felt liners, and there’s even a silverware tray in the middle drawer.

Despite its name, the Ciao Bella is more than a bar cart. This aged bronze metal cart with wood shelves is like a butler on wheels. It’s perfect for getting food to the table fast, and then clearing the table with ease after mealtime.

A trendy muted blue palette transforms this bunny and eggs from kitsch to contemporary cool, especially in these glass-sleek and subtle, matte finishes. 

Solid white dinnerware, with a tone-on-tone basket weave rim, creates an elegant foundation for the table. A fresh tulip, tied to a simple striped napkin with a pastel ribbon, adds a pretty touch from nature.

Here’s a quick DIY project that’ll make every little girl you know feel like the star of the Easter parade. Tuck oversized silk (or paper) flowers into the ribboned brim of simple straw hats. This is a contemporary look that’s as pretty as a petal. 

After the meal and obligatory egg hunt are done, treat kids and grown-ups to an unexpected (but very cool) dessert that’s trendy, tasty and very easy to make.

Molly Yeh’s Chocolate Tacos

from

Ice Cream & Friends: 60 Recipes & Rif

The Editors of FOOD52

Makes 6 to 8

With these Chocolate Tacos, it’s your taco party so you can do what you want: Soft, chewy shells (that you shape by hanging over books, but not this one!) are spooned full with whatever ice cream flavor you desire and topped with Picasso-like splatters of chocolate and crushed nuts—or sprinkles or brittle or gummy bears. You get the idea.

The shells are a love child of eggy crêpes and soft flour tortillas—and the secret star of this taco. You can make the shells a day in advance and have guests fill their own, or you can make the tacos entirely in advance and keep them in the freezer.

Taco Shells

2⁄3 cup (85g) all-purpose flour

1⁄2 cup (100g) sugar

1⁄8 teaspoon kosher salt

2 tablespoons unsalted butter, melted, plus more for the skillet

1⁄4 cup (60ml) milk

1⁄4 teaspoon almond extract

1⁄2 teaspoon vanilla extract

2 egg whites

Fillings and Toppings

10 ounces (285g) dark chocolate chips

3 tablespoons coconut oil

4 to 6 cups (950ml to 1.4L) ice cream, softened (store-bought Choco Tacos have fudge-swirled vanilla ice cream)

1⁄2 cup (60g) crushed nuts, plus any other desired toppings

1. To make the taco shells, cover 6 to 8 hardcover books that are 1 inch (2.5cm) thick with parchment paper. Stand them up vertically, spine up. These are your shell molds.

2. In a bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the butter, milk, 1 tablespoon water, almond extract, and vanilla, followed by the egg whites. Whisk the wet ingredients into the dry ingredients.

3. Warm a nonstick skillet over medium heat. Butter the skillet and then spoon in 2 1⁄2 tablespoons of batter. Spread the batter gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 minutes more. With a spatula, gently fold the shell over the spine of the book and let cool. Repeat with the remaining batter, adding butter to the pan as needed.

4. Melt the chocolate chips and coconut oil in the microwave in 30-second increments, stirring between each. Let cool slightly.

5. Fill the taco shells with ice cream, drizzle with as much chocolate as you wish, top with the nuts, and enjoy! You can freeze uncovered for a few minutes to let the chocolate harden; the tacos will also keep, wrapped in plastic wrap, in the freezer for up to 2 months.

Reprinted with permission from Food52 Ice Cream & Friends: 60 Recipes & Riffs  by the Editors of Food52, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.