Some Days

Some days.
Before feet meet floor, I just know.
It's a feeling.
That little tickle in my brain


telling me it's the kind of day for breakin' out the rum for breakfast.

If kids can have their captain cocoa puff crunch and coffee house junkies can have their grande iced liquid sugar with caramel on top and a pastry on the side, I'm having boozy, buttery rum sauce for breakfast.  And I'm not apologizing.

Because...some days.



This breakfast came from bits of bread and cream cheese--leftover from other things.
My need to put a dent in the buckets of satsumas we picked this winter.
And an idea I saw in a cookbook for broiled brown sugar grapefruit & pineapple.

Funny how I always reach into the liquor cabinet when I goof around in the kitchen.

Rum syrup.  Breakfast of champions.

While the rum reduced, I tossed satsuma segments in brown sugar and broiled until they browned a bit.  Then they were tossed with the thickened rum.

Satsumas are the Gulf Coast's little jewels.  Like tangerines, they are juicy, sweet, and come apart easily due to naturally forming segments.  Satsumas were brought to Louisiana from Japan by Jesuit missionaries.  The first groves were planted south of New Orleans in Plaquemines Parish, an area still known for citrus growing.  When we drive down to Lake Hermitage to go fishing, it's citrus grove after citrus grove down there.

I combined cream cheese with some brown sugar and satsuma zest--not an easy citrus to zest because the peel fits loosely on the fruit--and spread it on toasted French bread.

With a slotted spoon, transfer the satsumas on top the bread.  Spoon the rummy citrusy syrup over the top.

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Breakfast Bruschetta w/ Rum Syrup

1/2 c dark rum
2 Tbsp brown sugar
1 cap full vanilla extract
1/2 Tbsp butter

2 medium satsumas, peeled (about 3/4 c of segments)
a sprinkle of brown sugar

4 oz softened cream cheese
1/2 tsp satsuma zest
3-4 tsp brown sugar, depending on how sweet you'd like
6 slices French bread, toasted

In a small saucepan, reduce the rum with the brown sugar until it has thickened.  After the sauce reduces, stir in a cap full of vanilla and the butter.  Keep warm.

Toss the satsuma segments with a sprinkle of brown sugar.  Place in a broiler safe dish.  Broil until the fruit has browned in spots.  Toss into the rum syrup and let sit a few minutes while you prep the cream cheese and bread.

Mix the cream cheese with the citrus zest and 3-4 tsp brown sugar.  Spread evenly among the 6 slices of bread.

With a slotted spoon, divide the satsuma segments evenly among the slices of bread.  Spoon the rum sauce over the top of each and serve.

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