A Day In The Kitchen: Breakfast

Mondays are the new Sundays. I have no classes to teach or shifts at the winery on Mondays. They are my days to sleep late, linger over breakfast, research recipes, write, read, plan, cook, eat, and laze.

I have an entire day of meals planned for today...starting with breakfast:

Bruleed Grapefruit

Slice 1 grapefruit in half. Cut a bit off the bottoms, if desired, to steady each half. Place in a pie plate, shallow baking dish, or sheet pan (cut side up). Use a paring knife to separate each grapefruit section.

Pour 1/2 tablespoon of Wild Turkey American Honey (or Navan Vanilla Cognac) over each half. Sprinkle 1 tablespoon of turbinado (or raw) sugar on each half.

Place grapefruit under the broiler until bubbly & slightly browned (about 10 minutes). Be careful not to burn the sugar. (If you have a brulee torch, use that to brown the tops of the grapefruit instead of place under broiler.)