new year's eve breakfast

Since Sharon has to leave early tomorrow (New Year's day) morning, we decided celebrate the new year with a New Year's Eve breakfast while we are still together. We ate, had a reading, sang a song, and shared prayer requests and visions for the new year.

The Menu

*Chicken quiche with sour cream,green peppers, and swiss and cheddar cheese
*Buttermilk blueberry pancakes (recipe from smitten kitchen)
*Fruit plate - kumquats, blackberries, cherries, strawberries, watermelon
*Sausages
*Roasted Grapefruit with mint leaves
*Coffee and Orange Juice

My favorite thing by far was the roasted grapefruit. It's a misnomer because the grapefruit isn't really roasted, just slightly glazed on top with a sugar that hardens. It's how the grapefruit is served at Pulino's Bar & Pizzeria in Manhattan (Soho), and I was excited to try it. When the sugar melts in the pan, you place the grapefruit face down in the sugar mix and coat the top, and then sprinkle with finely chopped mint leaves. We couldn't find the muscovado sugar that it calls for and used brown sugar instead, which worked fine.

The first attempt (which is what is pictured here below) was not as successful because the sugar melted and hardened before we got it on the grapefruit, but we got the idea and it was delicious. The second attempt was much more successful (once the sugar melts, you gotta act quick!), and is pictured here. The mint leaves with the grapefruit is GENIUS. The flavors of the mint, citrus and caramelized sugar is oh-so-perfect. I've included the recipe for it below.







Roasted Grapefruit

Adapted from Nate Appleman, Pulino’s Bar & Pizzeria, Manhattan

Time: 15 minutes

1 grapefruit

1/3 cup muscovado sugar

2 teaspoons finely chopped mint.

1. Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.

2. Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Stir until the sugar melts and darkens slightly, about 2 minutes; do not let it burn. Spread it across the pan (it will not coat evenly) and immediately add the grapefruit halves, cut sides down.

3. Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.