the menu

Grand Marnier French Toast
Maple-Citrus Syrup
Fresh Food Salad with Yogurt and Honey
Booty Food Blueberry Tea

Brunch serves 2

Grand Marnier French Toast
5 Eggs
1/4 C Milk
1 1/2 Oz Grand Marnier
1 t Orange Zest
1/2 t Cinnamon
Dash of Nutmeg
6 Slices White Rye Bread
4 T Butter
1 Naval Orange
1/2 C Maple-Citrus Syrup

Combine the first five ingredients. Whisk well then soak the bread in the egg mixture until just saturated.
Melt butter in a lage skillet over medium heat. Add the bread and cook until golden and crisp, about three minutes per side.

While the bread is cooking, peel and section the orange, then remove the membranes from the segments.
Arrange the bread on a platter, garnishing with orange segments. Serve with Maple-Citrus Syrup.

For the Syrup:
1/2 C Orange Juice
1/4 C Lemon Juise
1/4 C Maple Syrup
1 t Orange Zest

Combine juices in a saucepan and cook over medium-high heat until the liquid is reduced by half. Add the maple syrup and reduce by half again. Remove from heat and add zest.

Frest Fruit Salad
1/2 C Berries
1/2 C Pitted Cherries
1 C Diced Cantaloupe
1 C Diced Honeydew
1/2 C Orange Segments
1/2 C Grapefrut Segments
1/2 C Diced Granny Smith Apples
1/2 C Grapes
Dash Sugar
Splash White Rum
Yogurt
Granola
Honey

Combine the fruit, add sugar and a splash of the rum. Serve over natural yogurt with granola and honey.

Booty Food Blueberry "Tea"
2 Bags Black Tea
2 Oz Grand Marnier
2 Orange Twists for Garnish

Brew the tea, then pour an oz of Grand Marnier into each mug. Fill with tea and garnish with the twists.
For a brunch that lingers until the sun drops from the horizon, consider polishing off the meal with the wine world's sweetest nectar.