Holiday Brunchin’

In previous years, I’ve hosting a holiday dinner/gift exchange for a few of my closest girlfriends and wanted to switch things up this year.  After watching an episode of “Brunch at Bobby’s” (swoon- yes I have a crush on Bobby Flay), I was inspired to host a brunch this year.  We had a variety of yummy food and drinks to enjoy!  I included the highlights along with a couple of recipes that should definitely make your next brunch menu.  Happy hosting!


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Bold Fashioned:

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  • Templeton Rye Whiskey
  • Orange bitters
  • San Pellegrino blood orange sparkling soda
  • Luxardo maraschino cherries
  • Orange bitters


  1. Fill glass with ice
  2. Pour 1 shot of rye whiskey over ice
  3. Add orange bitters (2-3 drops)
  4. Add approximately ½ can San Pellegrino blood orange sparkling soda
  5. Stir to incorporate
  6. Add 1 Luxardo maraschino cherry
  7. Peel a piece of the orange rind and squeeze into the drink and around the rim of the glass
  8. Sip and enjoy


Lemon Blueberry Bread

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1 cup fresh blueberries
  • 1/2 cup butter, room temperature
  • 3/4 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

Lemon Glaze

  • 2 tablespoon granulated white sugar
  • 1 tablespoon lemon juice



  1. Preheat oven to 350 degrees F. Spray cooking oil on the bottom and sides of a 9x5x3 loaf pan
  2. In a bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss in the 1 tablespoon flour
  3. Using the electric mixer, beat butter until softened. Add the sugar and continue to beat until light and fluffy
  4. Add eggs one at a time. Beat in the vanilla extract. With the mixer on low, add the flour mixture in 3 parts and milk in 2 parts alternatively, starting with the flour and ending with the flour. Mix only until combined
  5. Scrape half the batter into the loaf pan. Add the blueberries in the middle. Add rest of batter on top
  6. Bake for 55 to 65 minutes. Or until a toothpick comes out clean
  7. For the glaze, stir the sugar with lemon in a microwaveable bowl. Place in microwave for about 30 seconds or until sugar has dissolved
  8. After the loaf has cooked, place on wire rack in pan. Poke holes in the bread. Brush the lemon glaze on top of the loaf. Cool completely


French Toast Bake

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  • 1/2 cup of melted butter
  • 1 cup brown sugar
  • 1 loaf of Texas Toast
  • 4 eggs
  • 1 1/2 cup of milk
  • 1 teaspoon vanilla
  • Ground cinnamon for sprinkling
  • Powdered sugar for sprinkling


  1. Melt butter in microwave. Add brown sugar. Stir till mixed
  2. Pour butter/sugar into bottom of 9×13 pan. Spread evenly
  3. Beat eggs, milk, and vanilla
  4. Lay single layer of bread in pan- use sliced Challah bread
  5. Spoon 1/2 of egg mixture on bread layer. Sprinkle some cinnamon on top, evenly
  6. Add a 2nd layer of Challah bread
  7. Spoon on remaining egg mixture. Sprinkle some cinnamon on top, evenly (I like to add extra)
  8. Cover and chill overnight
  9. Bake at 350 degrees for 45 minutes
  10. Sprinkle powdered sugar on top before serving. Serve with maple syrup, optional