I happen to be one of those people who love grapefruit — apparently there aren’t lots of us but I’m one of them and the tart-sweet flavor and pretty pink color delight me.

I usually eat grapefruit by segmenting the fruit and then squeezing out juice into a bowl but I’ve seen so many recipes that suggest you sprinkle sugar on top of the cut grapefruit and then pop it into the oven to caramelize the sugar that I had to try it out myself. I must say that I’ve never tasted a better grapefruit, ever.

While this whole grapefruit brulee thing sounds really fancy and calls for a special tool, it really couldn’t be an easier or more delicious way to enjoy this delicious citrus fruit…even Collin Murray was convinced.

 Grapefruit Brulee (adapted from several vintage and modern sources)

Makes one grapefruit

1 ruby red grapefruit

2 teaspoons brown sugar

Cut the grapefruit in half and run a knife around the edge of the fruit between the white pith and the meat; use the knife to cut in between the membrane and the meat of the fruit.

Sprinkle the sugar over the grapefruit. Use a kitchen torch to caramelize the sugar for about 30 seconds or until the sugar has melted and bubbly. Alternatively, you can place the grapefruit on an oven-safe tray under the broiler for about 1-2 minutes or until the sugar is again, melted and bubbly. Enjoy.

I love fruit salad as an accompaniment to brunch but sometimes I find fruit salads to be dull, boring, and well, gross. No one wants a soggy banana or a bite of browning apple for breakfast, people. As such, this fruit salad seems in many ways perfect to me for it has several things that I love in it like berries and… limoncello.

If you’ve never tasted limoncello, which is a tangy yet sweet and incredibly boozy Italian digestif, sister, you need to get in your car and pick some up pronto. Sip it cold and you will instantly be hooked — well, that is, if you like lemon.

Making this fruit salad is simple: throw together some of the best berries you can find, marinate them in sugar and limoncello and then serve a lovely topping of Greek yogurt, lemon curd, vanilla and honey alongside. It really couldn’t get any easier or more delicious. Try making this for your New Year’s Brunch and I promise you your guests will be begging for seconds.

Limoncello Fruit Salad with Lemon Yogurt Topping (adapted from Ina Garten’s Barefoot Contessa: Back to Basics)

4-5 cups assorted berries, washed and trimmed if needed

1-2 tablespoons granulated sugar

3 tablespoons limoncello

1 cup Greek yogurt

½ cup lemon curd

1 teaspoon vanilla extract or paste

1 tablespoon honey

Taste the berries to determine how sweet (or sour) they are – this will determine how much sugar is used to sweeten them. In a large serving bowl, combine the berries, 1-2 tablespoons sugar and limoncello. Stir to combine and allow the fruit to macerate for at least 15 minutes, stirring intermittently.

In a small bowl, combine Greek yogurt, lemon curd, vanilla and honey. Stir to combine.

Serve the fruit and lemon yogurt topping family style. Enjoy.

It’s nearing the end of March and it’s cold outside. There is still snow  and I’m sick of it. I need a little something, both tropical and tasty, to take the ‘I can no longer stand it being winter’ feeling away. Enter a little recipe called Hawaiian Cream. Now this is the first recipe to be posted on Baking Vintage that starts to resemble a dish you may have heard of, Jello Salad. I’m not a Jello salad kind of girl — not at all, but I do like ambroisa salad and this Hawaiian Cream is kind of like a tropical ambroisa. Though it is a Jello-free recipe (I promise I’m working up to testing one…), there is definately a retro quality to this recipe that truly delights me. I mean come on, marshmallows, whipped cream, coconut, marashino cherries, and pineapple, this recipe practically screams vintage.

I love pinepple. In the winter, it’s one of the best fruits to eat in my neck of the woods because even though it’s flown in from a tropic locale and therefore not very “green” or “locavore-ish” (new word alert!), pineapple is always juicy and tangy and just kind of tastes like the tropics, especially in cold and wet March. Though this recipe calls for canned pineapple, you could easily use half of a really ripe fruit if you preferred. Since I gots no problem with canned fruit, I happily just got out my can opener instead of my knife when I tested my recipe.

It should really come as no surprise that this recipe originally caught my eye because it has marshmallows in it — hello, I’m obsessed. Now, if I was wise, I would have used mini marshmallow in the preparation, but I was silly and decided to cut big marshmallows instead. Silly me. I used my kitchen scissors to cut the marshmallows (a pretty great idea) but I forgot to dampen them with a little water first — word of advice: always wet your utensil before cutting marshmallows. Duh.

It’s still snowing here and I’m bitter, especially since I keep hearing of people going on vacay to Hawaii or jet-setting off to Mexico. So I’m going to put my bitterness to good use and say to heck with those sunburnt chumps — I’ll feel like I went on vacation and escaped the late winter blues just by eating this delish salad…well, maybe.

Hawaiian Cream (adapted from Better Homes and Gardens Dessert Cookbook)

(Makes about 4 cups)

1 – 14 ounce can pineapple tidbits (about 1 ½ cups)

8 jumbo marshmallows cut into eighths (or 1 cup mini marshmallows)

¼ cup maraschino cherries, cut into quarters

1 cup heavy cream

Shredded coconut, to taste

Drain the pineapple tidbits, reserving 2 tablespoons syrup, into a medium sized bowl. Add to the pineapple, the chopped maraschino cherries, cut marshmallows and reserved syrup. Mix to combine and allow to set in the refrigerator for one hour.

Using a hand mixer or whisk, whip the heavy cream to stiff peaks. Fold the cream into the pineapple mixture and spoon into individual dishes or a medium-sized serving bowl. Allow to chill at least half an hour prior to serving.

To serve, sprinkle the salad with shredded coconut and enjoy.