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Taste your way into this Christmukah brunch

The Food Network's Rachael Ray serves up this merry holiday mishmash menu. Here are the recipes.

What is Christmukah? Food Network darling Rachael Ray, author of the best-selling cookbook "365 No Repeats," explains with this merry menu to satisfy the masses. Here are the recipes.

Panetone French Toast
Recipe courtesy of Rachael Ray

Yield: 8 slices

6 eggs 1 cup half & half or heavy cream 1 teaspoon almond or anise extract 1/4 teaspoon freshly grated nutmeg — eyeball it8 slices panetone (Italian candied citrus bread), 1 to 1-1/2 inches thick and 4 inches square2 cups medium or dark amber pure maple syrup1 curl of orange rind1 vanilla bean, split lengthwise and scraped1 cinnamon stick 4 tablespoons butter, divided

Preheat a griddle pan over medium heat. Beat the eggs with half & half or heavy cream, extract and nutmeg. Coat the bread in the eggs, allowing it to soak a bit on each side. Work in two batches. Nest a couple of tablespoons butter in a paper towel and wipe the pan lightly with butter before adding bread to it. Cook until golden on each side.

While the bread cooks, warm syrup and strip of orange rind, vanilla seeds, vanilla bean and cinnamon stick over medium low heat. Before serving, remove bean and stick.

When the toast becomes golden on both sides, transfer to warm oven and repeat. When all 8 slices are cooked, dot the tops of them with small pats of butter from remaining 2 tablespoons. Serve with orange-vanilla-cinnamon syrup.

Chicken Sausage Patties
Recipe courtesy of Rachael Ray

Yield: 8 (2-ounce) patties, 4 servings

3 tablespoons EVOO — extra virgin olive oil, divided1 small onion, finely chopped 1/4 red bell pepper, finely chopped 1 pound ground chicken 1 teaspoon poultry seasoning, 1/3 palmful1 teaspoon fennel seeds, 1/3 palmful 1/2 teaspoon allspice, eyeball it in your palm 1 tablespoon grill seasoning, a palmful, such as Montreal Steak Seasoning

To a small skillet preheated over medium heat, add 1 tablespoon EVOO. Add onions and peppers and cook until tender. Transfer to a small bowl or plate to cool 5 minutes.

Place chicken in a mixing bowl and add cooled veggies, poultry seasoning, fennel seeds, allspice and grill seasoning. Mix and form 8 (2- to 3-inch) patties. Preheat a large nonstick skillet over medium high heat and cook patties 3 to 4 minutes on each side.

John's Scrambles for Rachael
Recipe courtesy of John Cusimano and Rachael Ray

Yield: 4 to 6 servings

12 eggs, beaten 1 round of Boursin garlic and herb cheese, 5 ounces, crumbled into small pieces 1/2 to 1 teaspoon hot sauce, such as Tabasco, several drops1/4 cup half & half — eyeball it Salt and pepper2 to 3 tablespoons fresh snipped or chopped chives2 tablespoons EVOO, extra virgin olive oil, 2 turns of the pan 2 teaspoons white truffle oil, WOW! Look for it on specialty counters in your market

Heat a large nonstick skillet over medium heat. Beat eggs together with cheese, hot sauce, half & half, salt and pepper, chives. Add EVOO to skillet then eggs and scramble to desired doneness. Drizzle with truffle oil, stir then transfer to platter or plates and serve.

Pomosas
Recipe courtesy or Rachael Ray

Yield: 6 glasses

1 bottle pomegrante juice, such as POM brand1 bottle Prosecco sparkling wine

Chill champagne flutes in freezer to frost them up a bit. Fill each flute 1/4 full with juice, then fill glass up to an ich shy of the rim with Prosecco.