Simple Brûléed Grapefruit

I decided to choose one word as my mantra for this year.  My one-word philosophy for 2015 is “satisfaction.”  I chose this word because I want to identify where my satisfaction is coming from and how often I would consider myself to be truly satisfied. 

Simple Brûléed Grapefruit {Pedantic Foodie}

I have some wonderful people in my life.  I have clean water and I have never had to go without a meal.  

I have never gone without anything I truly needed and yet I have been dissatisfied with my life more times than I would like to admit.  

I want to find satisfaction where I am.  I do not believe that it is something I need to search for - I just need to take the time to notice it.  

Simple Brûléed Grapefruit {Pedantic Foodie}

I believe that a lot of the discontentment I face is derived from overcomplicating my life.  Our lives are very often the opposite of simple, and when life is tangled it is so much harder to find satisfaction.  

Unfortunately, most of our lives are perpetually complicated and they often have to be, but I do believe there are some things we can do to simplify. 

Simple Brûléed Grapefruit {Pedantic Foodie}

Breakfast is a wonderful time for self-examination.  I have been trying to wake up a little earlier so that I can sit down and eat breakfast before rushing out the door.  

This breakfast is simple and satisfying.  Perhaps it is satisfying because it is simple.

Simple Brûléed Grapefruit {Pedantic Foodie}

This recipe has three ingredients.  We do not need to complicate a fruit which is already so perfect.  

Sugar for sweetness, salt for balance, caramelization to add depth.  We are done here. 

Simple Brûléed Grapefruit {Pedantic Foodie}

I am trying to find ways to simplify my life and appreciate what I have.  I want to clear away the clutter and find the things that truly mean something to me.  

Simple Brûléed Grapefruit {Pedantic Foodie}

Take a few moments for a weekday breakfast, it is a simple endeavor but one that brings refreshment. 

Sincerely,

  Pedantic Foodie

 


Simple Brûléed Grapefruit

serves 2 

  • 1 large grapefruit 
  • 1 1/2 tablespoons granulated sugar 
  • sea salt 
  • blow-torch

Slice grapefruit in half and use a shape paring knife to go around the edge of each segment, pulling it away from the membrane. 

Sprinkle half of the sugar over the surface of each grapefruit half.  

Using a blow-torch, brulee the sugar until it is deep golden brown.  Sprinkle lightly with sea salt before the sugar sets.

Serve immediately.  Enjoy!

Mint Chocolate Malts

Each week I give you a recipe.  I offer you friendly lectures on pie crust and kitchen scales and I heartily encourage you to embrace intimidating recipes.  This week, I have no lectures to offer.  

This week I humbly suggest that you step away from the things that make you feel overwhelmed and drink your dessert.  A new year can be both invigorating and overwhelming and I think this might be the moment we need to catch our breath. 

Mint Chocolate Malts {Pedantic Foodie}

This recipe requires six simple ingredients.  We are even allowed to buy our ice cream.  Yes, it’s okay to buy your ice cream.  Sometimes we need to embrace a bit of simplicity.  

Of course, if you would like to make your ice cream, this recipe is pretty bonkers.

Mint Chocolate Malt {Pedantic Foodie}

I drank a lot of chocolate milk as a child, and though I will happily down a good glass of chocolatey cow juice today, I feel like a malt is the more grown-up version of that treat. 

Mint Chocolate Malt {Pedantic Foodie}

Ice cream, milk, and malt powder head to the blender and are blended until smooth.  It’s that simple.  

We add a little bit of peppermint extract and whipped cream.  Just because we are simple does not mean we can’t still be fancy. 

Mint Chocolate Malt {Pedantic Foodie}

Paper straws, of course... Now is probably a good time to mention that I recently realized my affinity for paper straws may be getting out of hand.  If you have out-grown your gallon size storage bag it may be time to stop buying more, but, then again, they are just so adorable.

You deserve a mid-week treat.  Happy Wednesday!

Mint Chocolate Malt {Pedantic Foodie}

You deserve a mid-week treat.  Happy Wednesday!

Sincerely,

  Pedantic Foodie


Mint Chocolate Malts

makes 2 

  • 2 cups milk 
  • 3 cups chocolate ice cream 
  • 1/2 cup malt powder
  • 1/2 teaspoon peppermint extract
  • 1/3 cup heavy cream 
  • 1 tablespoon powdered sugar
  • chopped dark chocolate for garnish, optional

In a medium bowl combine heavy cream and confectioner’s sugar.  Beat using an electric hand mixer until soft peaks form.  Set aside.  

Combine milk, ice cream, and malt powder in your blender.  Pulse several times until smooth.  Add peppermint extract and pulse one or twice to incorporate.  

Pour into glasses and top with whipped cream and dark chocolate.  Serve immediately.  Enjoy! 

Baked Caramelized Onion and Chèvre Dip

These January days can be tiring and just plain icky.  Though I love a good rainy day, the post-holiday funk is only worsened by soggy coats and damp hair.  I think January is a rough month for all of us.  It is the time where we try to get back into life and though I love routine, I crave to regain the long, lazy mornings and relaxing afternoons of December.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Try as I might, I cannot reverse the laws of time and so I must tug on my boots and re-enter the world with as much confidence and enthusiasm as I can muster.  

Cheese helps.  People help.  The worst thing for the post-holiday funk is retreating.  It is good to be around people and to laugh and eat as much cheese as possible.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

I love dips, spreads, and anything which can be piled upon toasts and shoved into my mouth.  This dip is especially irresistible because it is super creamy and packed with onions which have become super sweet thanks to the magic of caramelization.  

Baked Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Cream cheese, butter, caramelized onions, chèvre, and gruyere - nothing can go wrong.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

You can serve this dip alongside a toasted baguette or crackers, it's really all about getting the cheese into your mouth.  

Is it too early to start thinking about Super Bowl parties?  This would make an awesome addition to your game day menu.  

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Break out some board games and invite some sweet humans into your home.  Let's conquer this January funk.  

Baked Caramelized Onion Dip 2.jpg

Wishing you all a splendid week!  

Sincerely, 

   Pedantic Foodie


Baked Caramelized Onion and Chevre Dip 

serves 6 or one very hungry lady 

  • 2 medium sweet onions, sliced
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf 
  • 8 ounces cream cheese, softened
  • 5 ounces chevre goat cheese, softened
  • 1 1/2 cups gruyere, grated 

Preheat oven to 375 degrees. 

In a medium skillet melt 3 tablespoons butter over medium high heat.  Add the onions, bay leaf, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color.  Remove from heat and remove bay leaf and set aside. 

In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere.  Beat on medium speed until the cheeses are well combined.  Fold in caramelized onions.  

Spread the cheese mixture out into a 9-inch baking pan.  Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.  

Serve immediately* alongside toasts or crackers.  Enjoy!  

*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve.