Smaller Sundays

 Sundays used to be a big deal pre-pandemic. There were after church dinners with the extended family or brunches with friends. Now that's all changed . However we can still get together  - in smaller groups - with the same good food as before. We're just not going to go as crazy cooking and baking.

Most families celebrated the Sabbath with a good old fashioned roast. This could be roast beef or London Broil for beef lovers , turkey and chicken for fans of poultry and ham for cured meat aficionadoes. Some ethnic groups like the Germans had a good pork roast while the Greeks served a whole shoulder of lamb or the entire animal if celebrating a big event like a baptism or engagement. Now we have to think of less grandiose quantities for the immediate family. The best idea is to go small.Think eye round steaks which are perfect for individual portions or a 1.5 pound roast beef. You could go up to two pounds if you want leftovers for the week.As for turkey, try a six pound one which should give a small group ample servings and then some. Chicken can also be smaller in size or you can try Cornish hens. One Cornish hen comes in at one and a quarter pounds which can feed two adults. Two are perfect for a family of four.As for ham get a half one weighing in at five to ten pounds, enough for a table of five people. As for pork and lamb, consider chops. It's the same flavor but without all the extra meat. Chops are well loved and will go quickly. With these dinners come sides. Forget the big bowls of mashed potatoes and gravy along with three or four dishes of other  veggies. Serve baked potatoes with gravy instead and maybe have one green side like string beans almondine or tomatoes Provencale.

Brunches have always been big boozy affairs on Sunday. They were always a fun way of catching up and trying other's recipes if they were pot luck themed ones. Now brunches have been scaled down considerably with maybe three - four at the most gathering at someone's house. This means smaller dishes and maybe less variety. Quiche has always been a mainstay and at times the backbone of many a weekend brunch.  Downsize the recipe with individual ones in ramekins. You can also use your muffin pan to create mini quiches in different flavors, from the original quiche Lorraine to broccoli and onion flavored. Another idea is serving individual shrimp cocktails  with jumbo shrimp. Four each should satisfy hungry guests. Have them with a crisp green salad bursting with broccoli and cauliflower along with avocado slices. Already arranged charcuterie plates are another alternative idea. Instead of everyone grabbing from one platter, have various cold cuts, from prosciutto to mortadella and salami arranged on separate plates. Add cut slices of Italian or French bread and individual ramekins of the pickled Italian salad, giadineria for color and crunch. Dessert could be cups of freshly cut fruit or cupcakes, dusted with confectioners' sugar for a more sophisticated take. Of course have the mimosas and Bloody Mary's. It still is a brunch after all.

Sunday dinners and brunches are going to be smaller now. Yet that doesn't mean skimping on delicious dishes. You can still downsize and produce a meal that's a delicious way of celebrate friends and family.