Sleepover Slumber Party Spectacular

The rise and fall of bellies en masse

By LINDSAY CRUDELE, CHRISTINE LIU AND JAFFNEY ROODE

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DRINKS

Depending on whether or not you actually got sleep the night before (ahem), the morning after begs for a refreshing extension of nocturnal carousing. Call it whatever you like -- staving an inevitable hangover, fulfilling a lushful impulse, conducting a gin-eggs pairing -- but boozing it at brunch has its definite rewards. As luck has it, prepping them doesn't take more than a couple of still-functioning brain cells to writhe into action.

After sending your roommate out for a cream cheese and toilet paper run, you can easily set up a station of fresh juices, cordials and cheap bubbly. Save the champagne for something more worthy -- bottles of cava or Prosecco will do the job just as nicely. The classic Mimosa, sparkling wine and orange juice, goes down the hatch with class; or tinker with the formula by subbing the OJ (try passion fruit juice or mango purée) or doctoring it up with Grand Marnier, Cointreau or grenadine. And screw the flutes: Sipping from tumblers or mugs should keep it discreet, not to mention the firmer grip.

The influx of vitamin C should perk things up just fine, but for a buzz for your, well, buzz, adding caffeinated vodka to a strong cup of coffee is a surefire recipe for bushy-tailedness. Or, possibly, cardiac arrest. Nonetheless, the Double Espresso vodka adds a dark, roasted layer of flavor and a jolt of energy which will send your group of deadbeat friends bouncing from your place to their respective, warm, expectant beds.

Christmas Morning | Courtesy of Van Gogh Vodka

2 oz. Van Gogh Espresso or Double Espresso Vodka

2 oz. coffee

Pour ingredients into coffee cup and enjoy. Add cream and sweetener if desired.

DIY

Speaking from personal experience, few things are more awkward than discovering that the completely likeable person you invited transforms into a hell-raising uvula-throbber at night. Multiply that by teaming light sleepers and bed-sheet thieves, and sleepytime can get downright nasty. Keep the peace, so to speak, with a bucket of snoring strips and earplugs. Ping-pong balls are also handy for lobbing at perpetrators in defense of silence.

For a playful -- and potentially Freudian baggage-handling -- touch, ask guests to tote their favorite bedtime comforts: a matted blankie, the Velveteen rabbit, a rabbit of the motorized variety. (Now there's a party.) Add to the plush sleeping landscape with Zid Zid animal cushions, colorful and flannel-soft [$38 each, available at Tadpole, 37 Clarendon St., South End, Boston. 617.778.1788. shoptadpole.com]. The Moroccan-based kid-oriented company (with US headquarters right in Cambridge) puts a modern, sweet spin on pillow fight-worthy alligators and hippos.

Though it's risky having nice things with people sneaking cookies and pastries in bed, it's possible that a hand-sewn quilt by Denyse Schmidt [$275-300/twin, $360-400/full/queen, available at Hudson, 312 Shawmut Ave., South End, Boston. 617.292.0900. hudsonboston.com] might cut the luxe mustard. With bold geometric styling -- think mod, not Midwestern -- a blankie like this can impress the hell out of your guests, keeping crumbs to a minimum.

QUICK FIX

Relive your 12th birthday party with a Pink Floyd laser show or check out the Planetarium show The Sky Tonight [$9/show, at Museum of Science, 1 Science Park, Boston. 617.723.2500. mos.org]. Hold hands with your BFF and finally figure out where Orion is, then head back to your place for some pouches of Capri Sun or prepubescent PBRs.

Have brunch the next day in bunny slippers at The Savant Project [1625 Tremont St., Mission Hill, Boston. 617.566.5958. thesavantproject.com] or seek remedy at East Coast Grill [1271 Cambridge St., Inman Sq., Cambridge. 617.491.6568. eastcoastgrill.net] where the crowd is huge, hip and hungover. Play M.A.S.H. while you assemble a custom Bloody Mary -- the assortment of juices, sauces, and spices will only make your spinny head spin more. The food menu is part Latin inspiration, southern sass and raw bar. Try the Banana Rellena, a superhot smoked pork-stuffed banana.¡Ay Dios Mio!

DRINKS

Spiced Pear 75 | By Jonathan Henson, bar manager/mixologist of Great Bay Restaurant in Boston

1 oz. Belle de Brillet pear Cognac

1/2 oz. honey syrup (1/3 water, 2/3 honey)

1/2 oz. lemon juice

1/2 oz. Amaretto

Dash fresh-grated cinnamon, nutmeg and/or star anise

Shake all ingredients with ice. Strain. Pour neat into a rocks glass. Top with your favorite sparkling wine. I like NV Domaine Lucien Albrecht Cremant D'Alsace Brut Rose. Garnish with an orange twist.

EATS

You may not be thinking about tomorrow's breakfast while you're spooning crab meat into mushroom caps and spearing cheese cubes with toothpicks, but your friends soon to be passed out on the futon will thank you if you do. Fresh sage and crumbled sausage are sensational partners in this overnight strata, a savory French toast casserole; it's easy to throw this together tonight while you prepare dinner, and order the first houseguest up to pop this in the oven. Don't forget to drain off the fat after browning the sausage, or the eggs won't set. Play with variations: switch out sausage for bacon, or add chopped asparagus.

Overnight Sausage Strata (serves 12-14) | Copyright Roberta Dowling, CCP, The Cambridge School of Culinary Arts

4 tbsp. unsalted butter

1 onion, (approximately 1 cup), finely chopped

2 12-oz. rolls of breakfast sausage

16 slices (1 lb loaf) sourdough French bread, cut into ½ inch cubes

½ lb extra-sharp cheddar cheese, grated

2 tbsp. flat Italian parsley, finely chopped

1½ tbsp. fresh sage, finely chopped

10 large eggs

2⅔ cups light cream

1 tsp. salt

¼ tsp. fresh cracked black pepper

½ tsp. dry mustard

1 dash Worcestershire sauce

Preheat oven to 350ºF.

Spray a 9x13-inch baking dish with nonstick cooking spray. In a large skillet heat the butter and sauté the onion until soft and golden. Add the crumbled sausage and cook until lightly browned. Drain off the excess fat in a strainer and transfer the mixture to a large bowl. Add the bread cubes, cheese, parsley and sage and transfer to the prepared pan, spreading the mixture evenly. In another bowl, beat the eggs and cream with the salt, pepper, dry mustard and Worcestershire sauce and mix well. Pour the mixture over the bread, sausage, and cheese. Spray a piece of aluminum foil with nonstick spray, cover the casserole and refrigerate (ideally overnight). Place the strata in a hot water bath (use boiling water); the water should come halfway up the sides of the dish. Bake covered with foil (sprayed with nonstick spray) for 50 minutes, remove the foil and increase the heat to 400ºF and bake an additional 15 minutes. Remove from hot water bath and let set 20 minutes before serving.

TRY IT, YOU'LL LIKE IT

Save your stinky coffee grounds and use them to fertilize plants. Dilute ½ pound of coffee grinds in 5 gallons of water, set it outside to achieve ambient temperature, and then pour over your plants.