Brunch with Friends: Menu Two

Well, I think it is safe to say that Brunch with Friends is going to become a regular feature here on wannafoodie. I spend hours dreaming up these menus and thinking about how to build levels of flavours into such warm, comforting, start-your-day food. How will each component connect with the other once it is on the plate? How do I make each component stand out while complimenting the others? How do I elevate the more simple components into something truly memorable? It has really been an energizing and inspiring experience... and hopefully one that you will get on board with.

This time, we were hosting Doug's sister Kate, her husband Alan and their daughter Emma (for shame! I didn't nab a photo of the family... next time!). Oh, and I can't possibly forget Boo, their pup, who came for a play-date with Charlie, our eleven month old black Lab. It was such a nice excuse to catch-up with Kate and Alan but also to see the ever-changing Emma, who two short weeks ago was barely walking and now is charging around without a care in the world. (How fast they grow!) 

The flavours that I played with today are ones that warm me as the weather cools... cinnamon, nutmeg, cloves, pumpkin and citrus. They have been woven throughout all...

Rhubarb Raspberry Syrup

A few weeks ago, I turned to the wannafoodie facebook page for suggestions on ingredients for which people wanted to see recipes. There were lots of suggestions... one of which was for rhubarb. As anyone who has a rhubarb plant can attest, it grows like a weed and often yields more than one family could ever imagine using. In fact, I only just finished using the last of the rhubarb, frozen from last year, a few months ago. I don't even have a rhubarb plant in my garden as I have four or five friends who would happily supply me with rhubarb anytime that it remotely crossed my mind... and sometimes completely unsolicited!

I was sitting in the backyard, enjoying an apple mint mojito, when it occurred to me that I should try a rhubarb syrup in place of that apple cider syrup that I had made. It seemed that I wasn't the only one thinking that way when I saw this beautiful dark purple blackberry verbena syrup. That sealed the deal! I had to have a pretty pink soda!

Apple Mint Mojitos

When I went to purchase the starter herbs for my little container garden, I could not find any regular mint! Pineapple mint, chocolate mint… ai ya. I wasn’t convinced. I just wanted regular mint. Then I stumbled upon apple mint and, while it still wasn’t quite right, I figured that that would be easier to use than something like chocolate mint.

As nine times out of ten, I seem to grab the mint for a mojito, I figured that this would be a good opportunity to try making an apple influenced mojito.