May 18, 2006
View Comments | Post CommentBroiled Grapefruit
I first had this as an appetizer at Chalet Suzanne in Lake Wales, Florida. Chalet Suzanne achieved some renown for serving soup to the astronauts of some Apollo mission or something like that, but things have been slow for them in the ensuing years. The quaint waterfront restaurant and inn would be outrageously popular if it weren't in the middle of redneck-nowhere bass fishing country, Florida. I wouldn't even know about the place if my Dad hadn't encountered it numerous times on trips to redneck-nowhere in search of said bass.
They served it at as an appetizer at some point early on in a seven-or-so-course meal, give or take a few courses. Nevertheless, I think it works equally well as a dessert, or even instead of a salad. The sugar and cinnamon balance out the sourness of the grapefruit, and the butter neutralizes some of the acidity, leaving a fresh, savory flavor. Adding to its appeal is the fact that it makes people scratch their heads when you tell them you're broiling a grapefruit.
Broiled Grapefruit Chalet Suzanne
Serves 2. Prep time: 10 minutes. Cooking time: 5-10 minutes.The ingredients:
- 1 red grapefruit
- 2 tbsp butter
- 1 tsp sugar
- 4 tbsp cinnamon-sugar mix (1/5 cinnamon, 4/5 sugar)
The algorithm:
Slice grapefruit in half and cut membrane around center of the fruit. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell. Fill the center of each half with 1 Tbsp butter. Sprinkle 1/2 tsp sugar over each half, then sprinkle each with 2 Tbsp cinnamon-sugar mixt. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven and serve hot. Makes 2 servings.
Posted by Barzelay at May 18, 2006 11:39 PM | Comments (0) | Veggies, Fruit, Grain, Cheese
