For me, brunch is really just a luxurious breakfast, served not too early in the day. It’s also a perfect opportunity to celebrate any of life’s special occasions in a casual style.

This brunch menu is relaxing for both the cook and guests. It provides an easy, stress-free way to entertain a small group on a weekend morning, whether to mark a birthday, brit milah, new home, graduation or any happy occasion. No room for formality and fuss on this festive day.

What would a joyous Jewish brunch be without a lox-and-bagel platter from the deli? Add a few of the suggested shmears to supplement the ordinary cream cheese. Lemon pound cake topped with berry sauce rounds tops the menu for a special “mazel tov” buffet brunch. A savory bread pudding made from leftover challah can be assembled the night before, refrigerated and then baked before the guests arrive.

Lemon Pound Cake with Berry Sauce

Serves 12

11⁄2 cups butter, softened

3 cups sugar

8 eggs

3 cups all-purpose flour, sifted

1 Tbs. plus 11⁄2 tsp. lemon extract

1 Tbs. plus 11⁄2 tsp. lemon juice

Cream butter, gradually adding sugar and beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon extract and juice. Pour batter into a greased and floured Bundt pan.

Bake at 350 degrees for 1 hour and 15 minutes or until tooth pick inserted comes out clean. Cool 15 minutes in pan.

Berry Sauce

1 pint strawberries, hulled and halved

1⁄4 cup seedless raspberry jam

1 Tbs. fresh lemon juice

1⁄4 to 1⁄2 cup confectioners’ sugar

Purée ingredients in a blender or food processor. Serve over thin slices of pound cake.

Strawberry–Cheese Spread

Makes about 21⁄2 cups

2 cups low- or full-fat cottage cheese

1 Tbs. honey

2 Tbs. seedless raspberry jam

2 cups sliced strawberries

Combine ingredients in food processor until smooth.

Feta–Olive Spread

Makes about 2 cups

6 oz. feta cheese

6 oz. cream cheese

1 tsp. dried oregano

1⁄2 cup pitted kalamata olives

6 oil-packed sun-dried tomatoes, drained

5 sprigs fresh parsley

Combine ingredients in food processor until a rough paste forms.

Smoked Whitefish Spread

Makes about 2 cups

3 cups boneless, skinless smoked whitefish pieces

3 Tbs. mayonnaise

3 Tbs. plain yogurt

2 Tbs. chopped fresh dill

1 Tbs. prepared white horseradish (or to taste)

1 Tbs. fresh lemon juice

salt and pepper to taste

Combine all ingredients in food processor until smooth.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).