Fiyaz, Hilary and Chris came for our annual Easter brunch today. This year’s menu was pretty close to last year’s, just because everything was so good last year. I chose dishes that come together quickly or can be done ahead of time. That way I’m not rushing around at the last minute.
– This apple pancake is really good. It comes out of the oven looking quite spectacular. It’s not anything like a traditional pancake, though. It’s on the sweet side.
– I couldn’t decide which eggs to make this year. I like doing some sort of frittata or egg bake, because it’s more interesting than plain scrambled eggs, and it’s less work than something like an omelette. This one was really very good. I cut back on the olives because Larry doesn’t particularly like them. It cooked up beautifully and slid right out of my oval shaped nonstick pan, onto my oval shaped platter.
– I decided to include scones at the last minute. These are the best packaged scones I’ve ever had. They’re super easy, really yummy, and come out very moist.
– I picked berry souffles for dessert, because I can make them a day ahead.

• Puffed Apple Pancake (Bon Appétit, September 2002)
• Frittata with Cheese, Sun-Dried Tomatoes and Basil (Bon Appétit, January 2003)
• Moreish Treats Blueberry Coffebreak Scones
• Willie Bird Turkey Bacon
• Fresh Strawberries
• Freshly Squeezed Orange Juice
• Berry Soufflés (Fine Cooking # 19, February/March 1997, p. 71)

Wine: Bonny Doon 2003 Fresia (Monterey County, CA). This is not a serious wine. It’s a low-alcohol fizzy strawberry wine. We served mimosas last year, but decided on something different this year. A bit too off-dry for my tastes, even with the strawberries.