Broiled Grapefruit

Drunken Grapefruit

What could be better than grapefruit broiled with rum and brown sugar!

When I was a little girl my favorite Sunday brunches always included Broiled Grapefruit — “drunken grapefruit.” Mom would section the grapefruit and sprinkle them with rum and sugar. Dad would pop them under the broiler and be in charge of making sure they didn’t burn. To my young mind broiled grapefruit was the height of culinary perfection – just the right blend of sweet. sour, bitter, and my first taste of illicit rum.

sugar and spice

Broiled grapefruit are still a big hit in our house.  My only changes from the original recipe are–I prefer the complexity of brown sugar (or honey) to granulated sugar. I also like adding a pinch of cayenne to intensify the sweetness and a pinch of salt to mellow out the bitterness. The secret is all in the broiling. The heat of the broiler brings out the juices and melds all the components into a über-grapefruity, extra-juicy, deliciousness!

Broiled Grapefruit

Yield: Serves 2

Ingredients:

  • 1 large ruby red or pink grapefruit
  • 2 tablespoons rum (optional)
The secret is all in the broiling!

The secret is all in the broiling!

  • ¼ cup light or dark brown sugar
  • Pinch of salt
  • Pinch of cayenne

Directions:

Preheat the broiler and adjust your oven rack to about 4-inches from the broiler.

Cut grapefruit in half crosswise.  Cut a thin slice off the bottom of each half so they don’t wobble.

Use a paring knife to cut around each of the segments to release them from the membrane and pith.  It’s an extra step but really improves the eating experience. Sprinkle with rum.

In a small bowl, mix the sugar, salt and cayenne together.  Sprinkle the mixture over the grapefruit.

Broiled Grapefruit

I dare you not to lick the plate!

Place the grapefruit on a baking sheet and place under the broiler. Broil grapefruit until the sugar has melted, and grapefruit is bubbly and slightly brown, about 4 to 5 minutes.

Transfer broiled grapefruit to individual dishes and serve warm.

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Cranberry Sauce, DearMartini-style

I know we’ve all got meaningful traditions that honestly make it THANKSGIVING for us.  If it’s not prepared a certain way, served in a specific dish, or if a recipe isn’t made, then to quote my friend Glenn, “Thanksgiving is RUINED.”  Yes, we are all set in our ways.  When we were kids, my cousin, Rita had this amazing ability to get the cranberry jelly out of the can and onto a serving plate so that the jelly retained the perfect shape of the can, ridges and all, with no marks whatsoever.  To this day, I still have no idea how she got it out so perfectly.

In our house, it’s not Thanksgiving without my mom’s chestnut stuffing.  For Rita, it’s not Thanksgiving without that perfectly-shaped can of cranberry jelly.  And for my husband’s family, it’s not Thanksgiving without Nonna’s handmade gnocchi.

We’d like to inspire you to make a NEW Thanksgiving tradition this time; by making a fresh cranberry sauce to serve alongside your feast.  It’s so easy to make an SO MUCH HEALTHIER for you than the store-bought stuff.  For those die-hards, serve this next to the canned stuff and see which one wins out (we’ve got our money on this one).

* Be sure to click on the blue links to see all the helpful videos we’ve prepared to guide you along!  Subscribe  to our YouTube Channel for more bite-sized technique videos!

Cranberry Sauce, DearMartini-style

Makes 2 cups

Cranberry sauce for Thanksgiving should be the perfect balance of sweet and tart.  We use dark brown sugar for a deeper sweetness, and orange juice to round out the sharpness of the berries.  Our secret ingredient:  crystallized ginger.  The ginger brings depth and a surprise of heat at the end.

1 (12-ounce) bag fresh cranberries, washed and picked through
Zest of 1 orange
1 cup freshly squeezed orange juice
½ cup firmly packed dark brown sugar
Pinch of kosher salt and freshly ground black pepper
¼ cup finely chopped crystallized ginger

Stir together cranberries, orange zest, juice, sugar, and salt and pepper in a saucepan.  Simmer the mixture stirring occasionally over medium heat until the cranberries start to pop.  Remove from heat and stir in the ginger.

Cool sauce and store in an airtight container in the refrigerator.

Note:  Sauce can be prepared up to a week before Thanksgiving.

Happy Thanksgiving!