When the light started out they don’t know what they heard
Strike the match, play it loud, giving love to the world
We'll be raising our hands, shining up to the sky
'Cause we got the fire, fire, fire
Yeah we got the fire, fire, fire
Gosh, do you think Ellie Goulding ever expected a food blogger to be quoting her song Burn in reference to making Grapefruit Brûlée? Doubtful, very, very doubtful. Ellie - if you would like to come to Chicago and cook with me sometime, I guess I could pencil in some time.
My morning routines and rituals tend to be rather mundane and boring. In fact, they are the very definition of a routine: a sequence of actions regularly followed; a fixed program. It is the same thing day in and day out. I wake up, go to the gym, come home and make half a pot off coffee, take a shower, drink coffee, pick my outfit for the day, drink coffee, eat a few BelVita breakfast biscuits or avocado toast, realizing I'm running late, drink some more coffee, and then run out the door to get to work on time. That is essentially what I have been doing since I moved to Chicago over two years ago. Lately I find myself getting a little bored of the same thing every day. To be completely frank, not much will ever change. But there is one thing that I can do in that day regime. And no, I am not talking about switching to decaf. Why would you ever suggest such a thing?
Breakfast. It is so easy to fall into a routine when it comes to preparing breakfast. It's just easier that way, right? A bowl of cereal. A few breakfast biscuits to go. A slice of toast and a banana. I get that most people do not have the luxury of spending all morning in their robe, preparing elaborate meals for breakfast. That's just how our society work. We are expected to get up and go to work and start our day on time. Do not let our societal norms dictate how you live life. This morning I didn't want to be basic. So avocado toast was out of the question. I woke up on the earlier side, so I had time to make something. Say goodbye to breakfast biscuits. This morning I was feel a little like a pyro and pulled out the chef's torch. Hello Grapefruit Brûlée! The warm crystalized sugar-coating. The cool sour fruit below. Yup, today started out in the perfect way.
| Grapefruit Brûlée |
2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
4 small fresh mint sprigs
- Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.
- Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.
- In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Using a chef's torch begin hitting the sugar mixture until it is uniformly bubbly.
- Transfer each grapefruit half to an individual dish and garnish with a mint sprig. Serve immediately.