Who says you can't have fun at your own brunch? Start a week ahead and serve an easy, but still festive, fritatta.
Cooking a holiday dinner often comes with a lot of emotional baggage. Everyone has a different idea about the right thing to serve: “It’s got to be goose with chestnut stuffing,” or “My mother always made roast beef.” I don’t want to get caught in that tangle of traditions any more than I want to spend my whole holiday chopping and peeling. So, I’ve started a new tradition: brunch. I look forward to family and friends arriving in the late morning and relaxing with a glass of champagne cocktail. The kids come in the kitchen to sneak a bit of coffee cake, and I distract them by asking for help whisking the eggs. In short, it’s fun. And by preparing ahead of time, I have as much fun as my guests.
If want to enjoy yourself when you entertain, choose a menu that holds up under delay. You don’t want to miss gift-giving because you’re watching over a soufflé. Easy breakfasts like scrambled eggs and pancakes are popular, but they’re not very festive and are only at their peak when served immediately. A frittata, on the other hand, is an infinitely flexible breakfast dish. Basically, it’s an omelet you start on the stove and finish in the oven. While I like serving frittatas still warm and puffed from the oven, they taste great at almost any temperature. The frittata is complemented by equally forgiving dishes: Red Anjou pears and arugula wrapped with prosciutto, citrus-spiced nuts, and a tender buttermilk coffee cake.