Make-Ahead Holiday Brunch Checklist

Hosting a party between Thanksgiving and New Year’s? Take the stress out of planning with this timeline for an easy, crowd-pleasing brunch menu.

Oven mitt
Photo: ANDREW MCCAUL

Up to 2 Days Before

  • Make the fish spread. Store in the refrigerator in an airtight container.

  • Make the dip (but do not stir in the lime juice). Store in the refrigerator in an airtight container.

  • Make the coffee cake. Wrap tightly and store at room temperature. (Or make and freeze up to 2 weeks in advance.)

  • Make the granola. Store at room temperature in an airtight container. (Or make and freeze up to 2 weeks in advance.)

Up to 1 Day Before

  • Make the grapefruit mixture for the spritzer (but do not strain). Store in the refrigerator in an airtight container.

Up to 12 Hours Before

  • Assemble the strata (but do not bake). Store, covered, in the refrigerator.

2 Hours Before

  • Remove the strata from the refrigerator.

1 Hour Before

  • Bake the strata.

  • Remove the fish spread from the refrigerator.

  • Assemble the vegetables on the crudités platter; cover with a damp paper towel.

Just Before

  • Strain the grapefruit mixture and top with the seltzer.

  • Spread the fish spread on the toasts and sprinkle with the chives.

  • Mix the lime juice into the dip.

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