Christmas Cooking For Dummies
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No one should have to spend Christmas morning in the kitchen. So many of the items on this brunch menu let you do the preliminary cooking the night before. Let the little elves help you with the prep work, pop the food in the oven Christmas morning, and pour yourself a mimosa.

To make the Christmas Brunch for Six, follow these steps:

  1. The night before prepare the fruit for the Citrus Breakfast Fruit Salad with Yogurt and Granola.

  2. Prepare the Brown Sugar Bacon with Mustard the night before so all you have to do on Christmas morning is bake it in the oven.

  3. Prepare Overnight French Toast the night ahead and then just pop it in the oven on Christmas morning.

  4. Prepare the Spinach Chevre Frittata Christmas morning and put it in the oven along with the French toast and bacon.

  5. While the dishes in the oven are cooking, make the Maple-Orange Syrup and add the yogurt and granola to the fruit salad.

  6. Make the Hot White Chocolate and keep it warm. Make coffee or tea and keep it warm. Then make the Fruit Smoothies and the Orange-Passion Fruit Mimosas.

You can scale these recipes up or down to accommodate the number of guests you expect for brunch:

  • Fruit Smoothies: Can be scaled up or down directly, but you’ll have to make them in batches if you increase the recipe.

  • Orange-Passion Fruit Mimosas: May be scaled up or down directly.

  • Citrus Breakfast Fruit Salad with Yogurt and Granola: May be scaled up or down directly.

  • Overnight French Toast with Maple-Orange Syrup: You may halve these recipes, but if you double the French toast, the center will not be baked by the time the edges are. To double the recipe, bake it in two pans.

  • Spinach Chevre Frittata: As with the Overnight French Toast, you can halve this recipe, but to double it, you will need to cook it in two separate pans.

  • Brown Sugar Bacon with Mustard: May be scaled up or down directly.

  • Hot White Chocolate: May be scaled up or down directly.

About This Article

This article is from the book:

About the book author:

Dede Wilson, CCP, contributes to Bon Appétit and Pastry and Design magazine and to NBC's Todayshow. She is also the Food and Entertaining expert for

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