Broiled Grapefruit

Broiled Grapefruit

Hanukkah’s over and I am already on to New Year’s weekend, contemplating what to serve to my cousins, who always stay for a few days.

Years ago, our “group” — the cousins, Les and Neil, plus my sister-in-law Eileen and brother Jeff — agreed that on New Year’s Eve we would have a day of hors d’oeuvres rather than a big sit-down dinner. We break the day up into separate eating times so that at noonish we will have such goodies as Almond Crusted Chicken Nuggets and Lamb kebabs and a dip or two: Potlagela and Matbucha for sure and probably hummus.

Later on we’ll feast on Pizza with Spinach, Tomato and Cheese, Romanian Cheese Turnovers and an assortment of cheese and crackers accompanied by the Pepper Jam I made last summer from the chili peppers in my garden. Maybe some Lox and Cream Cheese Spread.

Dessert — always one of the apple pies I made last fall. And I’m thinking — Irish Whiskey Cake, because it is one of the most scrumptious cakes ever created.

I used to have a New Year’s Day brunch for the group, but haven’t done that for years. It was always too much food and too much work and so it’s just the cousins and us for plain old breakfast, meaning smoked fish and bagels.

Plus fruit of some sort.

This year I decided the fruit will be one of the simplest recipes I’ve ever made. Broiled Grapefruit. Honestly, it doesn’t get easier than this:

Broiled Grapefruit

• 4 medium red or pink grapefruit

• 4 tablespoons turbinado (or other crystal) sugar

• cinnamon or grated nutmeg

• Aleppo pepper or cayenne pepper, optional

Preheat the broiler with the rack 4-6 inches below the heat. Slice each grapefruit in half,** then (preferably using a serrated grapefruit knife) cut around the edges of each half to loosen the flesh, then cut the flesh into segments inside the shell. Place the prepared grapefruit halves on a baking sheet. Sprinkle each half with equal amounts of the sugar (each whole grapefruit (2 halves) will get about one tablespoon of sugar). Sprinkle lightly with cinnamon or nutmeg. Add a hint of pepper if desired. Broil for about 6-8 minutes or until the surface is caramelized.

Makes 4 servings

**I also slice the bottom of the grapefruit halves so they are more stable on the baking pan.

Lemon Blueberry Bread

My cousins are coming for New Years! All is well. We have all quarantined and isolated and done what we had to, tested and so on. We are all set!

So — we will have our usual, long New Year sleepover celebration.

For us, New Year’s Eve is an hors d’oeuvre fest. I wrote about that last week.

But then life goes on with the usual meals. We usually have a late breakfast, mid-afternoon snack and then dinner.

Breakfast — smoked salmon, whitefish, bagels, pickled herring. You know the drill.

After a couple of days it gets to be a bit overkill, so breakfast boils down to eggs. Period. With some sort of bread. Usually quick bread. Usually lemon. Frequently with blueberries.

Here’s this year’s version:

Lemon Blueberry Tea Bread

• 6 tablespoons butter or margarine

• 1/2 cup sugar

• 2 large eggs

• 2 teaspoons finely grated lemon peel

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup milk

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 350 degrees. Grease an 8-1/2” x 4-1/2” x2-1/2” or  9" x 5" x 3" loaf pan. In the bowl of a mixer set at medium speed, beat the butter and sugar together for 1-2 minutes or until the mixture is well blended. Add the eggs and lemon peel and blend them in thoroughly. Mix the flour with the baking powder, baking soda and salt in a small bowl. Mix the milk and vanilla extract. Add the dry ingredients in thirds alternating with the milk mixture and beat to blend ingredients thoroughly. Fold in the blueberries. Pour the batter into the prepared pan. Bake for about 40-50 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then invert onto a cake rack to cool completely.

Make one bread