I was working on a new menu a few weeks back, looking for ways
to integrate seasonal produce.
Lets talk about Grapefruit for a minute. I forget about it until December.
But then it shows up on my mom’s breakfast table. And I am hooked.
Hook – line – sinker.
So I bought 15 lbs. of Grapefruit yesterday.
And I plan to eat it all, at least whatever my family won’t take the time to peel.
Oh btw the best way I have found to enjoy Grapefruit is to peel the skin with a knife and then use my thumb to pull each juicy slice out of it’s skin.
Life on the banks of the river is a beautiful adventure.
I don’t keep track of what season I can fish for other species b/c this one is the one
that keeps me coming back.
But the menu I mentioned above roused my curiosity and I don’t plan to catch & release.
I am planning to prepare Walleye with Grapefruit Beurre Blanc.
Beurre blanc —literally translated from French as “white butter”— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.
Besides sounding delish I keep thinking about how it will look on the plate & frankly I’m inspired.
Hope you are too.