La matina, in Italian ‘the morning’, one time of day we can carve out for ourselves, quiet intention, even better when accompanied by a lovely, simple jewel recipe – Grapefruit Brulée.
The Bijouxs studio is my ‘la matina’ refuge, pre-dawn when the world is still asleep, a place to write along with coffee and a simple, light breakfast of Grapefruit Brulée to set the day – a treasured quite morning and a recipe to share.
Grapefruit Brulée, a simple gem and a true Bijouxs Basics, serves as both a pretty start to the morning or as an elegant end to the evening. Broiled grapefruit is a classic recipe, but add a dollop of sour cream (or greek yogurt), a very generous sprinkle of crunchy Demerara sugar (I like it best for any brulée), broil to perfection and voila – Grapefruit Brulée.
Use a grapefruit knife to section the grapefruit for ease of serving prior to broiling. Demerara sugar is a Bijouxs Basics pantry item. Look for Demerara sugar in cooking stores, also in some supermarkets, such as Whole Foods. You can substitute a coarse sugar such as the brand ‘Sugar in the Raw’ product. Use a full-fat greek yogurt in place of the sour cream. Omit the sour cream/yogurt for a classic version of broiled grapefruit.
Enjoy ‘la matina’ with another little jewel recipe from the Bijouxs Kitchen collection.