Bob turned 80 this month, and his kids decided to celebrate by throwing a surprise brunch. He was truly surprised and really seemed to have a good time. I helped out with the food. Above are the cinnamon rolls right out of the oven. The recipe is from The Bread Baker's Apprentice, and I've been looking for an excuse to try them out for some time. They were really good, although the decision not to frost them, while practical, did mean they weren't quite as sweet and delicious as cinnamon rolls are supposed to be.
This is the brunch table, ready to go. Clockwise from left: frittatas, both salami and provolone and arugula and fontina; two pans of cheesy scalloped potatoes (Epicurious); grapes; dinner rolls from Seven Stars Bakery; Chris' wonderful delicious Belgian waffles, cinnamon rolls, mixed greens with roasted pears, blue cheese, and a balsamic vinaigrette; the delicious balsamic cherry sauce for the duck; the duck itself (legs were braised, breasts seared and sliced); and more frittata, three cheese. The frittatas were overdone, but I may have been the only one to notice, and everything else turned out well. I skipped cake so I could have more waffle.
Bob turned 80 this month, and his kids decided to celebrate by throwing a surprise brunch. He was truly surprised and really seemed to have a good time. I helped out with the food. Above are the cinnamon rolls right out of the oven. The recipe is from The Bread Baker's Apprentice, and I've been looking for an excuse to try them out for some time. They were really good, although the decision not to frost them, while practical, did mean they weren't quite as sweet and delicious as cinnamon rolls are supposed to be.
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