Broiled Grapefruit

After years of not eating it at all (really since childhood), I have recently fell in love with grapefruit, specifically broiled grapefruit.  It's sweet and tart and oh, so good. But, I despise eating it right out of the rind.  Drives me crazy.  So here is my solution...it's pretty and although it takes a little prep, it is so simple to pull together.

Preheat your broiler, then get started.

First, slice of the top and bottom of you grapefruit.  Just enough to expose the fruit and give you some stabilization.

Next, working your way around the fruit cut off just the peel & pith.  Start and the top and follow the curve of the grapefruit around to the bottom.  Try to take as little of the fruit as possible.  The first slice is always a little bit of guess work, after that you can see how deep you need to cut.  You may need to flip the grapefruit over and trim up the bottom.  Don't leave any pith behind.

It should look something like this.

Now hold the grapefruit in the palm of your hand.  You may want to switch to a paring knife for this part.  Cut on both sides of each membrane to release the fruit.  Try to cut as close to the membrane as possible.  Be careful!  Then drop your grapefruit segments into a small ramekin. 

This is all you should have left.  Make sure you remove any seeds you come across too.

Sprinkle the top with a spoonful of sugar, as much as you would like, depending on the sweetness of your grapefruit.  Put under the preheated broiler & cook until bubbly and browned.  I usually place mine further away from the heating element, only because I am likely to be distracted by little kids and such.  The closer to the heating element the faster it will cook--keep an eye on it! 

When it's ready, let it cool slightly & enjoy!

Strawberries & Cream Crepes

The kids {my daughter especially} has been wanting crepes for a very long time.  So, when this Saturday rolled around and we had no where to go, and not much to do, I decided it was the perfect opportunity for an extra special breakfast treat.  They were a big hit {really, how could they not be?}. Here's how you can make your own.

Strawberries & Cream Crepes
Makes: about 15         Total time: 30 minutes

You will need:

{for strawberry topping & filling}
2 cups frozen strawberries
2 tablespoons granulated sugar (or to taste)
2 tablespoons water
1 teaspoon vanilla
1 pint heavy whipping cream
2-4 tablespoons powdered sugar (or to taste)

{for the crepes}
2 eggs
1 1/2 cups milk
1 cup flour
1/4 teaspoon salt
1 tablespoon oil
butter for pan


1.  Start with your strawberries.  In a medium sauce pan over medium high heat, combine frozen strawberries, granulated sugar, and water.  Heat to a boil, stirring occasionally.

2.  Cook strawberries until thickened, but still syrupy and remove from the heat.  Stir in vanilla.

3.  Using a immersion blender (or regular blender) puree until just smooth.  Set aside to cool.  Transfer 2/3 cup of the strawberry mixture to a bowl & chill (these will be added to your whipped cream later)

4.  To start your crepes, beat together the eggs and milk.  Add remaining crepe ingredients and whisk until smooth.  I like to use the immersion blender for this too, you don't want any lumps.

5.  Heat a small skillet or crepe pan of medium heat.  When warm, remove from heat and brush lightly with butter. Pour a scant 1/4 cup of crepe batter into pan and immediately swirl around to coat the entire bottom of the pan.

6.  Return pan to heat and cook crepe until it is set on the top and bottom is slightly browned.  To remove crepe, run a rubber spatula around the edges of the crepe and slide onto a plate.

7.  Repeat steps 5 and 6 with remaining crepe batter.

8.  Next combine the whipping cream with the powdered sugar and beat until stiff peaks form.

9.  Gently fold reserved 2/3 cups strawberry sauce to whipped cream.

10.  To assemble, lay one crepe out on a plate.  Spoon 2 tablespoons (or so) of the strawberry whipped cream mixture into the center of the crepe.  Fold sides over filling to create a roll.  Top with some of the remaining strawberry sauce and enjoy!

Crepe batter recipe adapted from Better Homes and Gardens New Cookbook

Raspberry Orange Muffins

You can't go wrong with muffins.  In our home they are always greeted with cheers and quick requests to "eat one now".  I've started making them in big batches {this recipe is easily doubled} and freezing them so anyone can grab one for a snack, toss on into their lunch box, or eat as a quick breakfast as we run out the door.  To freeze, simply wrap each muffin individually in plastic wrap, then store in a labeled freezer bag.  When you are ready to eat, just unwrap and pop into the microwave for a few seconds til warm.

Raspberry Orange Muffins
Total time:40 minutes        oven: 350         makes:18-24

These muffins are a perfect combination of sweet and tart, with a fantastic crunch from a oatmeal crumble topping. They are adapted from a muffin base recipe of my great-grandmother's...so you can't go wrong.

Here's what you need:

1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups flour, divided
1/4 cup milk
1 1/2 cups raspberries (fresh or frozen) dusted in about 1 tablespoon flour
zest of one orange (about a tablespoon)

{for crumble topping}
1/4 cup butter, melted
1 cup rolled oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon cinnamon

1. In the bowl of a mixer, cream together shortening and sugars.  Mix in eggs, vanilla, baking powder, baking soda and salt.
2. Add one cup of the flour, mixing until combined.  Mix in the milk, then add the remaining cup of flour.  Mix until just combined.
3. Add the orange zest and flour dusted raspberries, mixing by hand until well distributed.
4. Divide into paper lined muffin tins, set aside.
5. For topping, combine the melted butter, oats, sugars and cinnamon in a small bowl.  Stir with a fork until well combined.  Sprinkle evenly over
each muffin top.
6. Bake at 350 degrees, for 15-20 minutes or until tested done.  Cool completely and enjoy!