December Holiday Brunch Buffet

Our Spread:

• Baked French toast casserole

• Tray of roasted breakfast potatoes with rosemary

• Mixed greens salad with citrus vinaigrette

• Mini croissants and jams

• Bacon and/or veggie sausage

• Veggie egg bake (with or without fresh mozzarella)

• Fruit salad — anything fresh, especially berries

• Syrups and toppings: honey, maple syrup, powdered sugar

• Homemade hot sauce

  
  

Hot Sauce Recipe – Cherry Fire Louisiana Style:

• 1 cup fresh cherries, pitted

• 1/4 cup apple cider vinegar

• 1/2 small ghost pepper (or adjust to heat preference)

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 cup water

  
  

In a saucepan over medium heat, combine cherries, vinegar, water, ghost pepper, garlic powder, and salt. Simmer for 15–20 minutes until cherries are soft and the pepper is fully steeped. Cool slightly. Blend until smooth, then strain through a fine mesh sieve for a thinner, Tabasco-style texture. Bottle and refrigerate.

Let it sit for 3–5 days to develop flavor. Great on eggs, potatoes, toast, or anywhere you’d reach for hot sauce.

Bonus: Homemade Eggnog

• 4 eggs, separated

• 1/3 cup sugar (plus 1 tbsp)

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 cup bourbon or dark rum

• Nutmeg to garnish

  
  

Whisk yolks with sugar until pale. Stir in milk, cream, and alcohol. Beat whites with remaining sugar until soft peaks form. Fold gently into the base. Chill and serve with grated nutmeg.

Make ahead!