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...

Autumnal Sugar Cookies

Pinterest has been the most ridiculously addictive website for me... it's like an ever-changing, ever-accessible inspiration board of ideas, wishes, plans and such. I dream of a completely customized home with an expansive porch complete with swing, his and her sinks in the master bathroom off the master retreat (which, of course, has an awe-inspiring walk-in closet), an open central stairway filled floor-to-ceiling with art and photos and memories, a cupboard to a secret room a la Narnia, and a rolling ladder reaching to the upper echelons of a private library... and so on and so on. Oh, to have all of the money in the world.

Anyway, this really did start as a food blog post! (I did say that Pinterest got my imagination soaring...) So, I have been enthralled with photo after photo of beautiful handmade gifts, and wrapping and packaging that are as beautiful as the gifts within. I bookmark or repin and plan to make something like these. Today was that day.

After zipping to Michael's, I returned with a sale score of $0.80 cookie cutters in the shape of a ghost and a pumpkin! Sugar cookies were on the brain... and now they were going to be Halloween themed.

I'm not a fan of the sickly sweet, overly iced sugar cookies. Maybe they aren't sophisticated enough in terms of their flavour or I'm just a snob (maybe a bit of both)... I wanted to make a more "grown up" sugar cookie (mostly anyway!). A bit less sugar and a bit more spice.

Brunch with Friends: Menu One

September and October have always been hectic months for me. Ever since I was a little girl, Momma R would tell me that I was busy as a bee during these months and would end up sick at some point during or towards the end of it. Well, true to form, I am sitting in a hotel room in Whitehorse and, instead of breaking bread with friends tonight, I am drinking neo citran and watching pixelated food network. At least, it gives me the opportunity to take a break, process some photos and give wannafoodie some overdue attention.

Our new plan for breaking bread and sharing time with friends is to host them for brunch. Brunch has always been one of my most favourite meals... it has the best of everything - sweet, savoury, boozy and a civilized hour! hahah. I enjoy dinner parties but Doug and I have a newfound appreciation for brunch parties - prepping in advance, hosting our friends, then still having our whole day to fuss and muss and reset for the week.

In the midst of our chaotic fall and just prior to leaving on our Mexican adventure and wedding celebration of our friends, Cary and Des, we took a welcome reprieve and invited the soon-to-be newlyweds to kick off our Brunch with Friends series.

Preserving! Hibiscus Syrup

I've always been slightly spoiled by my intrepid travelling friend, Dean. As he has travelled the world for work, Dean has seen and experienced things that most of us only read about. No lie. And, as he has travelled, he has generously brought me unusual and interesting souvenirs... carpets and scarves from Pakistan to carved wooden masks from Africa to an evil eye from Turkey. Most recently, I was spoiled with a ridiculously large bag of dried hibiscus flowers and no idea what to do with them. (Momma oozed with jealousy after having recently purchased a significantly smaller bag for more than $12.)

So, Dean regaled us with tales of a hibiscus drink that the locals would make, as the hibiscus added a very refreshing tone to sparkling water or juices. And while we haven't had four months of summer full of hot days, we have had some beautiful days worthy of thirst quenching.

You might laugh here... or nod your head in commiserating agreement. This recipe actually started as an attempt at making hibiscus jelly, which I thought would be the most amazing addition to a cheese plate or just on some lovely airy scones. Well, alongside this "intention" was my complete lack of canning and jelly making knowledge. By "complete lack," I mean precisely that. I had never ever attempted to make jelly before this. Everything went exceedingly well until I blindly added the pectin, jarred the mixture, then processed it (for a requisite 10 minutes)... never to see the mixture jell. Honestly, I just assumed that it would. That said, my newfound preserving confidence (after purchasing  the cookbook and ambitiously attempting about five+ more recipes in one weekend) led me to this conclusion... my jelly may not have jelled but my syrup turned out perfectly.

Preserving!

With the abundance of beautiful ripe fruits and vegetables seems to come the overwhelming need (or, sometimes, guilty conscience) to preserve said produce and save it from over-ripening and being destined for the garbage bin... Couple that general urge (or guilt) with two super-preservers (yep... I mean you, Heather and Amanda) and this wannafoodie got her butt kicked thoroughly into preserving gear.

My first foray into preserving was last summer with my good friend Heather. She and her husband turned their thumbs green and yielded a corner garden full of lovely things. In particular, there was a great abundance of green beans. And Heather and I, being Heather and I, thought immediately of amazing spicy pickled beans to adorn our caesars. The whole escapade was fraught with squeals of uncertainty, splashes of vinegar and several large jars of (pickling) beans.

This year, I was regaled with tales of Heather's preserving (including some incredible tasting apple butter) and Amanda's days of preserving her and her boyfriend's produce. I was inspired. And, thus, I got to work.

Pictured (from left to right): Hibiscus Syrup, Carrot Jam, Bread and Butter Pickles, Corn Relish, Spiced Golden Plum Jam, Peach and Onion Chutney, Spicy Pickled Beans, Dill Pickles, Spicy Dill Pickes, Silk Road Dill Pickles, Pickled Carrots.