Holiday brunch: toast the New Year with a New Orleans--style brunch that's as sophisticated and ladi-back as the city itself.(Recipe)

Good Housekeeping, December, 2006

This season, impress guests with a classic brunch inspired by reveillon, the centuries-old Creole custom of feasting after midnight mass on Christmas Eve. The menu, from Crescent City chefs Mary and Greg Sonnier (who, pre-Katrina, owned the award-winning restaurant Gabrielle), is elegan and effortless. "Just set the crab dip to simmer and forget it. make the bread pudding the night before--and don't run out of liquor, advises Mary. any wonder it's called the Big Easy?

HOLIDAY BRUNCH

Marie's favorite Champagne

& Lillet

pictured on pages 168 and 213

Prep 5 minutes

Makes 8 servings

1 cup Lillet Blanc, chilled

1 bottle (750 milliliter)

Champagne, chilled

2 slices navel orange, each cut into...