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...

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.

Caramelized Banana French Toast

I loved making french toast when I was younger. It was wonderfully satisfying and delightfully simple to make. Something so decadent about it. That lovely custard sopped up by a previously forsaken slice of stale bread... vanilla and cinnamon... sometimes some nutmeg... some sort of fruit, if I was so inclined... otherwise a healthy smear of butter and dosing of maple syrup. Perfection.

The sheer simplicity of this breakfast favourite almost made (and makes) me giddy with excitement. It's almost laughable how stale bread, some eggs, cream and some seasonings can transform into a ~$15 brunch item at a restaurant. This past weekend's brunch at home reminded me how easily I could compete, not pay $2 a cup for my much-needed gallon of coffee and eat in my pajamas!

Solo Pancakes

Honestly, I call these my "single girl pancakes." hahah. I love a cozy Saturday morning filled with cup after cup of coffee and a plate of pancakes, butter and maple syrup. However, it seems like every pancake "recipe" yields about four trillion resentful pancakes that leaves you standing over the stove long after your love affair with that cozy morning has been abandoned. Alright... four trillion may be an exaggeration and, yes, you can freeze the pancakes but I don't need a bunch of sad pancakes hanging around in my freezer. I want about two pancakes or maybe four, if the night prior included one too many glasses of wine.

While a "recipe" for pancakes seems a bit unnecessary, I think that this is here to give you some smaller proportions. No math skills required to reduce a recipe, when your head is aching and stomach growling. Just a nice little portion for those cooking for one (or maybe two).

Pretty Poached Pears

Yay, alliteration! hahah. Apparently, poached fruit is a tradition at Ukrainian Christmas dinner (as my Momma told me at dinner that night)… though, I was ignorant of this when I decided to tackle this recipe, I was thrilled that this “test run” could be seen as great foresight and impressive culinary work. Or something. hah.

This is a recipe that I have wanted to try for so long… but I have to say that I was completely intimidated. Now that I have done it, I’m annoyed that I never took the chance sooner, as it is so EASY! And, I mean easy… it’s almost the same amount of work as the tabbouleh. So, if you tried that recipe, you’ll realize that this dessert is equally attainable and not be put off giving it a test run of your own.
Putting it into perspective…
Think of this like a Christmas sangria! You’re wondering where I got the reference… well, in this recipe, basically, you make a mulled wine, then cook your fruit. Any of us can handle that. You could also make two pots of the wine, one for your pears and one for you. Now, that’s my idea of good cooking.

As much as I am a foodie, I am a realist too… somewhat. I’ve fallen into the trap of buying really good vanilla, but I know that the likelihood of my stocking allspice berries or cardamon pods is slim. Just use what you have, add what flavours you enjoy… you can’t go wrong.