We had a few of our neighbors (Linda, Assana, Dan, Kathy, Justin, Chris) plus Jay over for a Valentine’s Day brunch this morning. It was a great excuse to break out the waffle iron Larry’s dad gave me for Christmas. Plus we got a new dining room table a few weeks ago, and can now fit ten people comfortably so I made all of the waffles ahead of time and kept them warm in the oven.
I’ve been experimenting with waffle recipes, and Larry thinks he likes this one the best so far – probably because it’s a recipe specifically for belgian waffles. It’s the first yeasted recipe I’ve used, and it’s also a little sweet. The waffles came out crisp and light, although they lost that crispness while they waited in the oven.
The frittata was a huge hit. We thought I should probably make a 1.5x recipe, and I’m glad I did – we ate all of it. I have a large oval nonstick pan that works great for the frittata. I had everything prepped so it was only about 10 minutes to make.
I think I really like having brunch parties. I prepped everything (including the souffles)yesterday so it really didn’t take long at all this morning. A note on the souffles: the recipe doesn’t specify ramekin size. I used a 5-oz. ramekin this time and made 1.5x the recipe. It ended up making 17 individual souffles.

• Classic Belgian Waffles (Waring Pro)
• Frittata with Cheese, Sun-Dried Tomatoes and Basil (Bon Appétit, January 2003)
• Fried Apples (A Real American Breakfast, p. 280)
• Mixed Berries
• Sliced Bananas
• Fresh Whipped Cream
• Smokehouse Bacon
• Fresh Orange Juice
• Berry Souffles (Fine Cooking # 19, February/March 1997, p. 71)