We’re off to a good start! So says Betty Crocker. Let’s move on to Cocktails, or “popular curtain-raisers to the dinner.”
I’ve omitted some of the more simple “recipes,” such as a Fresh Strawberry Plate, which consists of putting strawberries on a plate with confectioners’ sugar. Our next endeavor is Broiled Grapefruit.
Why, yes, it DOES look like boobs!
Remove seeds from grapefruit halves. Cut around sections, remove center. Sprinkle with a bit of sugar (brown or maple). Broil slowly until heated (15 to 20 min). Add a little maraschino cherry juice or sherry flavoring. Serve hot.
Wonder of wonders, I found some grapefruit in the refrigerator. I am not a huge fan of grapefruit, as I find that it is too bitter, even the ruby-red variety. In addition, I have a medical issue that limits the amount of citric acid I should have, but I made an exception for this. I patted the brown sugar liberally over the grapefruit halves, and put the broiler on low for about seven minutes. The sugar burned a little bit, as you can see on the left-side of the photo. I did not have any sherry on hand, so I poured over the cherry juice and as a garnish, added a cherry to each half.
I thought this was pretty tasty. The brown sugar caramelizes and adds sweetness to the tart fruit. The side that was a bit browner had a sugar crust akin to a creme brulee. My mom thought it was pretty good, but only had a bite. My brother thought that it was “nasty,” but yet kept eating it, so go figure!
Interestingly enough, this is supposed to be an appetizer, and I was going to make it as a dessert instead. The night in question, our dinner was delayed so it WAS an appetizer. I still think that’s an odd choice, as citrus is usually reserved for the end of a meal, as a palate-cleanser.
I might try this again with a ruby-red, to see if there’s a taste difference.