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...

Raspberry Maple Croissant Pudding

It's quite funny... when I tweeted about making this delicious little treat, Aviv at Sidewalk Citizen Bakery (and my Momma... though not via Twitter) replied with something that I agreed wholeheartedly with... that is a sin to let croissants go stale!

It certainly wasn't the ideal situation. I love croissants. Plain and cold. Slightly warmed and crisp. With bright, tangy raspberry jam. With marmalade and fresh fruit. I ate croissant after croissant but couldn't quite get through the 12 or so that I bought before they started to go slightly stale. At that point, I decided to embrace the stale and welcome it into my kitchen with open arms... and bathe it in custard.

As is often the case for anything that I make, the inspiration often comes from what I have on hand... raspberries, stale croissants, maple syrup and cream. And a delicious sweet-treat started to take shape.

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!

Easy Peasy Turnovers

Our plan was to make one of our old favourites, front stoop mussels, while drinking copious amounts of wine and eating nearly (if not completely) a loaf of bread while sopping up every last drop of the Cambozola infused wine sauce. It would have been awesome. Unfortunately, for Dean and I, the timing didn’t work out so well and front stoop mussels will have to have their shining moment another day.

So, instead of mussels, we opted for a simple and quick turnover. Something just slightly sweet but not too heavy. After all, Dean only comes to Edmonton once a year and needed his moment on the blog. :)

We’re not martyrs and did not make our own puff pastry, which I don’t feel is the end of the world. One day, I may attempt to make it… but at 9:00pm on a Friday night, it was not the time to try.

An OMG Raspberry Souffle

Well… this could have been a COMPLETE overly ambitious disaster. A souffle and I was making it with an audience… nothing like a good challenge. :)

The first time I ever attempted a souffle, I was around sixteen years old and was experimenting in my Food Studies class in high school. I had an incredibly supportive teacher who broke the financial restrictions on my “per student, per dish” budget and encouraged me to try more challenging and advanced recipes in every class.

I can’t quite remember what kind of souffle it was that I made. What I do remember was her coaching, my careful consideration of each step in the process, our excited anticipation and the complete thrill of a successful result.

So, just as with the fish, I just wanted to make something wonderful and didn’t want to over-think it.