Marcella: We have made this brunch many times, for all different occasions. But it is notable because it led to one of the best compliments I ever got. My home at the time was on the eastern shore of Maryland, and I served this brunch to Lindsay and several of her friends on a beautiful Fourth of July weekend in my kitchen overlooking the Chesapeake Bay. The food was wonderful, the table looked amazing, and the view was even better. In the middle of the meal, Lindsay's friend Todd said: "I feel like I'm eating brunch in a magazine." Seriously, do compliments get any better than that?
THE DAY BEFORE:
Make the strata and refrigerate.
Cut the fruit to go with the honey-yogurt dip and refrigerate.
Bake the raspberry muffins, cool, and cover with plastic wrap. Leave at room temperature.
Make the turkey sausage mixture, form the patties, cover and refrigerate.
Make the prosciutto rolls (don't brush with the honey-mustard glaze), cover with plastic wrap and refrigerate.
Make the bloody Mary mix and refrigerate.
THE DAY OF THE BRUNCH:
About 1½ hours before serving: take the strata out of the refrigerator and preheat the oven to 350°. Make the honey-yogurt dip and refrigerate until ready to serve.
About 1 hour before serving, put the strata in the preheated oven. Set out the fruit with the honey-yogurt dip, and the bloody Mary mix, the vodka, and the hot sauce.
About ½ hour before serving, cook the turkey sausage, in batches if necessary, and keep warm. Brush the prosciutto rolls with the honey-mustard mixture. When the strata is done, take it out of the oven, increase the oven heat to 375°, and bake the prosciutto rolls.
Serve, and enjoy.
Set out the fruit with the honey-yogurt dip so that your guests will have something to munch on when they arrive.
The bloody marys, of course, but also have some orange juice for those who don't wish to imbibe at brunch. And perhaps some champagne for those who would prefer a mimosa (use equal parts champagne and orange juice.)