Attention Readers: Find Us in Your Mailbox Soon
With the coronavirus stats going in the right direction, all of us at C&G Newspapers look forward to resuming publication of the St. Clair Shores Sentinel and Birmingham-Bloomfield Eagle on May 27th. All other C&G newspapers will begin publishing on June 10th (Advertiser-Times on June 24th). In the meantime, continue to find local news on our website and look for us on Facebook and Twitter.

Local Dish: Summer Grapefruit Brulee with Mint and Blackberry Puree

St. Clair Shores Sentinel readers share their favorite recipes

By: Kristyne E. Demske | St. Clair Shores Sentinel | Published July 13, 2018

Brooke Ahles, who lives in St. Clair Shores with her husband and two dogs, on her favorite go-to summer breakfast, which she describes as light, sweet, tart and good for you, as told to Kristyne E. Demske.

“For the past 10 years, I’ve been diagnosed with several inflammatory diseases, chronic illnesses. The more I eat fresh food, clean food, especially vegan food, it really appeals to me in terms of my overall well-being and health. 

“My grandmother and my mother owned a catering business for 15 years, so I kind of grew up with the idea that it’s important to have fresh food. It’s important to share the food that you enjoy with the people you love. It’s about putting the passion and the love into the food. It’s really ingrained in my family.”

• 1 ruby red grapefruit
• 3 tablespoons raw honey, or agave nectar if vegan, divided 
• 2 teaspoons turmeric 
• 2 teaspoons cinnamon 
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh mint 
• 1 small carton fresh blackberries
• 1 sprig of lavender, stem removed 
• 1/2 cup water

For the grapefruit:
Preheat oven to 400 degrees. Cut grapefruit in half. Trim the bottom a little so that the grapefruit sits nicely in the pan and place, cut side up, in a bread pan or a small baking dish. Smear 1 tablespoon honey on each half of the grapefruit, then sprinkle 2 teaspoons turmeric and 2 teaspoons cinnamon over honey. Sprinkle 1 tablespoon brown sugar over turmeric and cinnamon on each grapefruit half.

Bake in the over for 15-20 minutes until the brown sugar has melted and the grapefruit puffs up. Remove from oven and cool. Top with chopped fresh mint and blackberry puree (optional). 

Blackberry and lavender puree:
Add washed blackberries, lavender and remaining 1 tablespoon honey or agave nectar to a food processor and pulse until it is a thick sauce. Slowly add water until it is to your desired consistency. Press sauce through a mesh sieve to remove seeds.

If you would like to submit your recipe as part of the St. Clair Shores Sentinel’s Local Dish feature, email Kristyne E. Demske at