For me, brunch is really just a luxurious breakfast, served not too early in the day. It’s also a perfect opportunity to celebrate any of life’s special occasions in a casual style.
This brunch menu is relaxing for both the cook and guests. It provides an easy, stress-free way to entertain a small group on a weekend morning, whether to mark a birthday, brit milah, new home, graduation or any happy occasion. No room for formality and fuss on this festive day.
What would a joyous Jewish brunch be without a lox-and-bagel platter from the deli? Add a few of the suggested shmears to supplement the ordinary cream cheese. Lemon pound cake topped with berry sauce rounds tops the menu for a special “mazel tov” buffet brunch. A savory bread pudding made from leftover challah can be assembled the night before, refrigerated and then baked before the guests arrive.
Lemon Pound Cake with Berry Sauce
Serves 12
11⁄2 cups butter, softened
3 cups sugar
8 eggs
3 cups all-purpose flour, sifted
1 Tbs. plus 11⁄2 tsp. lemon extract
1 Tbs. plus 11⁄2 tsp. lemon juice
Cream butter, gradually adding sugar and beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon extract and juice. Pour batter into a greased and floured Bundt pan.
Bake at 350 degrees for 1 hour and 15 minutes or until tooth pick inserted comes out clean. Cool 15 minutes in pan.
Berry Sauce
1 pint strawberries, hulled and halved
1⁄4 cup seedless raspberry jam
1 Tbs. fresh lemon juice
1⁄4 to 1⁄2 cup confectioners’ sugar
Purée ingredients in a blender or food processor. Serve over thin slices of pound cake.
Strawberry–Cheese Spread
Makes about 21⁄2 cups
2 cups low- or full-fat cottage cheese
1 Tbs. honey
2 Tbs. seedless raspberry jam
2 cups sliced strawberries
Combine ingredients in food processor until smooth.
Feta–Olive Spread
Makes about 2 cups
6 oz. feta cheese
6 oz. cream cheese
1 tsp. dried oregano
1⁄2 cup pitted kalamata olives
6 oil-packed sun-dried tomatoes, drained
5 sprigs fresh parsley
Combine ingredients in food processor until a rough paste forms.
Smoked Whitefish Spread
Makes about 2 cups
3 cups boneless, skinless smoked whitefish pieces
3 Tbs. mayonnaise
3 Tbs. plain yogurt
2 Tbs. chopped fresh dill
1 Tbs. prepared white horseradish (or to taste)
1 Tbs. fresh lemon juice
salt and pepper to taste
Combine all ingredients in food processor until smooth.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].