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74 | MACON MAGAZINE DECEMBER/JANUARY 2017 A Gathering of Goodness: The Holiday Brunch By Lisa Pritchard Mayfield T hroughout the holidays, our homes are filled with friends and family – so what better time to serve brunch, that marvelous culinary invention that combines breakfast and lunch. It cuts down on the host's workload, as it bundles two meals into one, and enables us to spend more time with our guests. Because brunch is served early in the day, prep time is at a premium. When cooking against the clock, there are two never-fail solutions: One is to make some of the food ahead of time and the other is to keep it simple. Here are menu options for both approaches. For a make-ahead brunch, most of the work is done the night before and quickly finished just before serving. Keep-it-simple brunches have some of the make-ahead aspect involved, but the dishes are chosen for their short cooking times. With either strategy, you'll avoid harried cook syndrome, especially if guests help out in the kitchen – and a group cooking effort is always more fun than a solo flight. Just remember: Brunch is not the time to become a short-order breakfast cook. Stay away from fussy, time-consuming foods, but rather, turn to dishes that yield a lot of servings with minimal effort. Another feature of the recipes offered here is that they have a festive holiday flavor. If you're serving up Christmas brunch, for instance, your guests will probably appreciate the aromas and tastes of the season. Ready to turn the calendar to the New Year? Consider kicking off a brand new year with a festive brunch at home. Whether you're hosting friends or enjoying a quiet day at home with family, a New Year's brunch is a great way to wind down the holidays. And remember: If the food's good, the New Year will be, too, right? Holiday Guide