Sunday, January 28, 2007

Sunny Morning
























Seattle is enjoying its first sunny weekend in a long time! There is new growth on the paperwhite bulb I planted in early January. It feels like spring might just be around the corner, for this weekend anyway. I have recently bought another container for planting some hyacinths once they become available. Last year I fell in love with their scent. It started with one perfuming the kitchen and when that faded, I replaced it. I ended up purchasing three in succession. Those bulbs are in the yard now. Hopefully, they will visit us again this spring.

Saturday morning Jack woke up with the cough he has had for about a week now. Enough was enough, he was ready to go to the doctor. I made arrangements and then started thinking about breakfast. We had just over an hour before the appointment. Hmmmm... I have really been into grapefruit lately. I recently picked up the February edition of "Eating Well". There is a whole section on citrus; savory and sweet. I decided to make Jack and I the dessert "Grapefruit Brulee"(p. 57) for a quick breakfast before his trip to the doctor. You may think that I am quite daring to attempt a brulee in a short amount of time. You may also think I am a little silly for serving a dessert for breakfast. Fear not. Although I respect the magazine, I think "brulee" was used loosely and this is a dessert on a diet.

Grapefruit Brulee
"Eating Well" Feb 2007
Bruce Weinstein & Mark Scarbrough

3 large pink or ruby-red grapefruits
6 tablespoons packed dark brown sugar
1 tablespoon of butter, cut into tiny pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

1. Position oven rack about 5 inches from broiler; preheat broiler
2. Slice the stem end and opposite end off each grape fruit. Stand the grape fruit, one cut end down, on a work surface. Cut off the rind and pith with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about a half inch thick, by making slices parallel to the ones you made on the top and bottom.
3. Place the slices in a large baking pan in a single layer. Top each with 1 1/2 teaspoons brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.
4. Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juices over each serving.

MAKES 6 SERVINGS, 2 SLICES EACH

Jack found a warm grapefruit to be a little odd. He wondered if he might like it better cold. I, on the other hand, loved this dish. The membranes around each section of the fruit take a little navigating, but it's worth it. The butter, cinnamon, nutmeg, and sugar go nicely with the tart, sour grapefruit.

The doctor said Jack had a cold that was heavy on the cough. Maybe the vitamin C from breakfast will help him out. I guess I should take a look at some chicken soup recipes next.

2 comments:

Kathryn P. said...

I hope everyone's feeling better! We missed you guys this weekend! Mmm, hot grapefruit...

Karen said...

the chicken soup you made me was wonderful!