In mid-December my husband and I decided to host a brunch in our home. We had been sick and missed out on several holiday celebrations and wanted to see our friends before the New Year. We gave less than 7 days notice, so I wasn’t too sure of the turnout, but we had 12 people, including two of the best babies around. Given that the headcount was larger than I expected, so I had to make some quick improvisations to make sure we had the table space and enough food. I used a extra table we had and bought a two matching table cloths to make an extra long table and I also tweaked my regular frittata recipe to feed 12-14, see below.
- A fruit plate
- Spinach salad with cinnamon sugar pecans, dried cranberries, apple and an apple cider vinaigrette,
- Frittata (recipe below).
- Cheese grits I wasn’t sure if this would be a hit because it’s not very “Californian” or light, but there were no leftovers. I used a baked recipe, since my cheese grits recipe is more hands-on and I wanted to be able to hang out with my guests as they arrived instead stirring the grits.