Brunch cocktails

Oro blanco grapefruit

Brunch is one of my favorite meals.  I love that I can sleep in and not be late.  I can choose breakfast-y or lunch-y.  AND -- It's not too early to have a cocktail.  The Mimosa and Bloody Mary are go-tos with my normal brunch crowd.   It was time to branch out, especially if it meant I could utilize ingredients that I have in abundance.  This past week I had piles of lemon verbena branches from pruning this lovely-smelling herb.  I also had hundreds of pounds of citrus -- specifically grapefruit.  I'll be contending with the citrus for days (months? years?) to come, thanks to Bill's trees.   Ok -- challenge of the week:  brunch cocktails that feature lemon verbena and citrus (grapefruit!).  

Marmalade

Harvesting Mandarins from Bill's tree

Bill has 6 citrus trees in his backyard.  I didn't know this when we started dating, so you know I didn't date him just for his fruit trees. But those trees sure are a perk (in addition to Bill's kindness, generosity, humor, good looks and latte-making prowess).  The trees fruit prolifically -- the oranges and lemons seem to have fruit all year.

With some time off for the holidays, it was the perfect time to pick fruit and make jam.  Marmalade, specifically.  I didn't used to like marmalade.  I didn't even think I liked it the first time I made it... but I'm a sucker for trying something new and now homemade marmalade is my preferred jam.  It's excellent on a thickly sliced crusty piece of sourdough toast.  It also goes well on top of French toast.  Mix it with fresh, grated horseradish or ginger (or just plain!) for a glaze for meat or tofu.   I assume others will like it as much as I now do, and tend to give it as gifts all year long.  Wedding? Marmalade.  Birthday?  Marmalade.  Christmas?  Marmalade.  Not only is it delicious and easy to make, but it looks so beautifully golden and glimmering in glass jars, with just enough light shining through.