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Speaking of grapefruit, what are your favorite sweet or savory recipes using them?
- Thread starter meryl
- Start date
I usually just eat them plain,but here's a recipe I've been wanting to try-Grapefruit &Spinach Salad
http://www.recipezaar.com/280764
http://www.recipezaar.com/280764
Here's a dressing that sounds good: Shallot and Grapefruit Dressing
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635576
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635576
steve2-in-la
Well-known member
Here are two: REC: Grapefruit-Campari Granita and The Brown Derby's "Grapefruit Cake"
Grapefruit and Campari Granita
(from Gourmet Magazine, January 1995
1-1/3 cups SUGAR
1 cup WATER
3 cups fresh PINK GRAPEFRUIT JUICE w/some pulp (about 4 grapefruits)
¼ cup CAMPARI
In a saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with grapefruit zest.
===================================================
The Brown Derby's "Grapefruit Cake"
(While I’ve never actually made this cake, lots of folk interested in making “Historical Hollywood recipes” have. This one dates back...WAY back!)
The Cake:
1½ cups sifted CAKE FLOUR
¾ cup GRANULATED SUGAR
1½ tsp BAKING POWDER
½ tsp SALT
¼ cup WATER
¼ cup VEGETABLE OIL
3 EGGS, separated
3 Tbsp GRAPEFRUIT JUICE
½ tsp grated LEMON RIND
¼ tsp CREAM OF TARTAR
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a well in center of dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until very smooth. Beat egg whites with cream of tartar separately until whites are stiff but not dry. Gradually pour egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir mixture.
Pour into an ungreased 9-inch springform pan. Bake at 350º degrees F for 25 to 30 minutes, or until cake springs back when touched lightly with finger. Invert cake on cake rack and cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half so that you have 2 thin rounds.
Grapefruit Cream Cheese Frosting
2 6-ounce packages CREAM CHEESE
2 tsp LEMON JUICE
1 tsp grated LEMON RIND
¾ cup POWDERED SUGAR, sifted
6 to 8 drops YELLOW FOOD COLORING
1 1-pound can GRAPEFRUIT SECTIONS, well-drained
Let cream cheese soften at room temperature. Beat cheese until fluffy. Add lemon juice and rind. Gradually blend in sugar. Beat until blended. Add coloring.
Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer. Frost top and sides, garnish with remaining grapefruit.
Grapefruit and Campari Granita
(from Gourmet Magazine, January 1995
1-1/3 cups SUGAR
1 cup WATER
3 cups fresh PINK GRAPEFRUIT JUICE w/some pulp (about 4 grapefruits)
¼ cup CAMPARI
In a saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with grapefruit zest.
===================================================
The Brown Derby's "Grapefruit Cake"
(While I’ve never actually made this cake, lots of folk interested in making “Historical Hollywood recipes” have. This one dates back...WAY back!)
The Cake:
1½ cups sifted CAKE FLOUR
¾ cup GRANULATED SUGAR
1½ tsp BAKING POWDER
½ tsp SALT
¼ cup WATER
¼ cup VEGETABLE OIL
3 EGGS, separated
3 Tbsp GRAPEFRUIT JUICE
½ tsp grated LEMON RIND
¼ tsp CREAM OF TARTAR
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a well in center of dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until very smooth. Beat egg whites with cream of tartar separately until whites are stiff but not dry. Gradually pour egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir mixture.
Pour into an ungreased 9-inch springform pan. Bake at 350º degrees F for 25 to 30 minutes, or until cake springs back when touched lightly with finger. Invert cake on cake rack and cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half so that you have 2 thin rounds.
Grapefruit Cream Cheese Frosting
2 6-ounce packages CREAM CHEESE
2 tsp LEMON JUICE
1 tsp grated LEMON RIND
¾ cup POWDERED SUGAR, sifted
6 to 8 drops YELLOW FOOD COLORING
1 1-pound can GRAPEFRUIT SECTIONS, well-drained
Let cream cheese soften at room temperature. Beat cheese until fluffy. Add lemon juice and rind. Gradually blend in sugar. Beat until blended. Add coloring.
Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer. Frost top and sides, garnish with remaining grapefruit.
Chalet Suzanne's Broiled Grapefruit and Sauteed Livers
This actually combines both the sweet and the savory, along with a bit of tartness.
As the story goes, the recipe originated when the restaurant was planning a luncheon for a group of restaurant critics. First course was their broiled grapefruit (as the inn is in the center of Florida's citrus area) and the second course was sauteed chicken livers. However, the critics were late in arriving and so the owner decided to put the livers right on top of the broiled grapefruit and serve it that way to keep the menu on tract time-wise. It was a great success and now the restaurant starts all meals with this dish.
The link includes the recipe for their grapefruit (be sure to take the time to segment) and the livers were simply coated with seasoned flour and briefly sauteed in butter. Served with one small piece in the center of the hot grapefruit.
I don't like liver, but even I was able to enjoy the lightness of the tart/sweet dish.
http://www.visitflorida.com/articles/recipes-from-chalet-suzanne
This actually combines both the sweet and the savory, along with a bit of tartness.
As the story goes, the recipe originated when the restaurant was planning a luncheon for a group of restaurant critics. First course was their broiled grapefruit (as the inn is in the center of Florida's citrus area) and the second course was sauteed chicken livers. However, the critics were late in arriving and so the owner decided to put the livers right on top of the broiled grapefruit and serve it that way to keep the menu on tract time-wise. It was a great success and now the restaurant starts all meals with this dish.
The link includes the recipe for their grapefruit (be sure to take the time to segment) and the livers were simply coated with seasoned flour and briefly sauteed in butter. Served with one small piece in the center of the hot grapefruit.
I don't like liver, but even I was able to enjoy the lightness of the tart/sweet dish.
http://www.visitflorida.com/articles/recipes-from-chalet-suzanne
Rec: Avocado and Grapefruit Salad with Frisee
Avocado and Grapefruit Salad with Frisee
This recipe comes from The San Francisco Ferry Plaza Farmers Market Cookbook, written by Peggy Knickerbocker and Christopher Hirsheimer and published by Chronicle Books, 2006.
2 ripe Hass avocados, halved, pitted, peeled, and sliced 1/2 inch thick
2 grapefruit, preferably pink, sectioned
2 scallions, white part and about 2 inches of the green, minced
Few drops aged balsamic vinegar
Splash of extra-virgin olive oil
Salt and freshly ground black pepper
3 handfuls of Frisee
In a bowl, combine the avocados and grapefruit and scatter the scallions over the top. In a small bowl, whisk together the vinegar, olive oil, and salt and pepper to taste to make vinaigrette.
In another bowl, drizzle one-third of the vinaigrette over the frisee and toss to coat the leaves. Arrange the frisee in a bed on a platter. Pour the remaining vinaigrette over the avocado-grapefruit mixture and toss gently with your hands to coat evenly. Arrange the mixture on the bed of frisee and serve.
http://www.ferryplazafarmersmarket.com/cuesa/e-letter/archives/webmail-032406.htm
Avocado and Grapefruit Salad with Frisee
This recipe comes from The San Francisco Ferry Plaza Farmers Market Cookbook, written by Peggy Knickerbocker and Christopher Hirsheimer and published by Chronicle Books, 2006.
2 ripe Hass avocados, halved, pitted, peeled, and sliced 1/2 inch thick
2 grapefruit, preferably pink, sectioned
2 scallions, white part and about 2 inches of the green, minced
Few drops aged balsamic vinegar
Splash of extra-virgin olive oil
Salt and freshly ground black pepper
3 handfuls of Frisee
In a bowl, combine the avocados and grapefruit and scatter the scallions over the top. In a small bowl, whisk together the vinegar, olive oil, and salt and pepper to taste to make vinaigrette.
In another bowl, drizzle one-third of the vinaigrette over the frisee and toss to coat the leaves. Arrange the frisee in a bed on a platter. Pour the remaining vinaigrette over the avocado-grapefruit mixture and toss gently with your hands to coat evenly. Arrange the mixture on the bed of frisee and serve.
http://www.ferryplazafarmersmarket.com/cuesa/e-letter/archives/webmail-032406.htm