Impress Your Guests With a Holiday Brunch

Impress Your Guests With a Holiday Brunch

Chef James "JR" Robinson presents a holiday brunch

Don’t wait until the day of. You don’t want the most memorable thing about your event to be that you weren’t ready and it didn’t start on time. Prep work for a major party needs to start days in advance. “It’s always hard when you’re trying to shop, prep, and cook all at the same time. Prep everything–do all the shopping, clean all the food, cut all the food–ahead of time,” he says.

Don’t forget to “dress” the food. You can’t be dressed to impress but leave your dishes looking unfinished. “You want to use fresh herbs … thyme, rosemary. You can cut garlic in half and roast it in the oven with olive oil, so it’s a real rustic look,” says Robinson. If you’re going for a fancier feel, he suggests decorating your plate with edible flowers or microgreens. And don’t forget the sauces. “If you made a mistake and burned your meat, you can cover it with the gravy–because that’s what chefs do.”

Sweet Potato Pie Waffles by Chef James “JR” Robinson

3 eggs
3 cups all purpose flour
2 cups whole milk
1/2 cup melted butter
2 tablespoons brown sugar
3 teaspoons baking powder
1 teaspoon white sugar
1 teaspoon salt
1/2 tablespoon vanilla extract
2 oz sweet potato purée

Preheat waffle iron. Whisk eggs in large bowl until fluffy. Whisk in flour, milk, melted butter, sugar, baking powder, sweet potato purée, brown sugar, salt, and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and cook for about 4 minutes until done. Top with candied yams.

Makes 8 servings.