We traditionally (well, this is the third year so I figure now it is a tradition) host a brunch on New Year's Day. We, and most of our friends are at an age where staying up late New Year's eve is unlikely and what do you do New Year's day but watch football and there is plenty of that other days. This year we have 35 people coming that I know of and probably a few more. So I have been cooking all day yesterday and today. Very little is actually done but most things are ready to pop in the oven in the morning. i did ask my husband if we could get another oven delivered tonight but that isn't going to happen. Luckily I do have an adjunct refrigerator - most people would call it a garage.
We will have, for aps, gravelax with some condiments and rye bread, and a cheese, olive,salami, grapes and cracker tray. Then there will be a kielbasa, pepper and potato hash, baked French toast, 2 spinach and ricotta pies, grilled pineapple with yogurt and pistachios, citrus salad, a green salad with pears and pecans, scones, stollen (left over from Christmas), pumpkin bread ( because I had 3/4 of a can of pumpkin left over from making pumpkin caramels), rolls (not homemade but from a good local bakery), a cranberry almond coffee cake (in the oven as I type) brownies, a cream cheese and cherry pastry braid and a plate of my holiday candy. I have tried my best to prevent guests from bringing food but I am sure some will.
And of course there will be wine, coffee, oj, tomato juice and a few other liquids.
Any egulleters living in easy reach of Virgil NY are welcome (you there, @DiggingDogFarm ?)- we start at 11:00 am.
Edited to add - and lots of bacon. Last year I cooked 2 lbs and it was gone in 2 minutes This year I'm cooking 3 lbs.
