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Posts Tagged ‘grapefruit’

  1. Grapefruit Meringue Pies

    February 5, 2013 by betsy

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    This recipe is a twist on the classic lemon meringue pie.  It’s not as tart as a lemon meringue, but the grapefruit flavor does come through.  You could really use and citrus with this recipe: lemon, lime, orange, blood orange, tangerine, etc.  I love making pies in small mason jars.  It’s the perfect way to control your portions, and it’s great if you’re only cooking for two!  You can always save those extras for later.  :)

    Grapefruit Meringue Pies, makes 6 mini pies

    Crust, adapted from Chocolate Covered Katie

    • 3/4 cups crumbs of graham cracker crumbs, or 5 graham cracker sheets
    • 2 tbsp milk or margarine/butter

    In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into mini pie pans or 1/2 pint Mason jars, and smush down very firmly with your hands or a sheet of wax paper. (Be sure to smush down VERY hard, as the lack of fat will make this crust crumbly if you don’t.)

    Grapefruit Curd, adapted from Baking Bites

    1 cup sugar
    3 1/2 tbsp cornstarch
    3 tbsp ap flour
    1/4 tsp salt
    1 1/3 cups water
    1/2 cup fresh grapefruit juice
    1 tbsp grapefruit zest
    3 large egg yolks (reserve whites for meringue)
    2 tbsp butter, room temperature

    In a medium saucepan, whisk together sugar, cornstarch, flour, salt and water. Bring to a boil and cook, stirring with a whisk, for 3 minutes, until quite thick. In a small bowl, combine egg yolks with grapefruit juice and zest.
    Gradually temper eggs with about 1/2 cup of sugar mixture, drizzling in the hot mixture very slowly. Return saucepan to the heat and, whisking continuously, stream in lemon mixture. Add in butter and cook over medium-high heat for another 3 minutes.
    Allow to cool to room temperature.  Divide evenly between Mason jars or mini pie pans.

    Meringue
    1/2 cup sugar
    2 tbsp water
    4 large egg whites, room temperature
    1/2 tsp cream of tartar

    One filling is cooled, preheat oven to 350F. (Note: browning the meringue can be done with a kitchen torch, instead of putting the pies in the oven)
    In a small saucepan, combine sugar and water. Bring to a boil and turn heat to low.
    In a large bowl, beat egg whites until frothy. Beat in cream of tartar and beat at high speed until egg whites reach soft peaks. Carefully and very slowly, with the mixer turned to medium, stream in sugar syrup and beat egg whites to stiff peaks.
    Spoon meringue onto pie filling and make sure to completely seal the edges or the meringue with the crust, leaving no filling exposed.
    Bake for 8-10 minutes, until meringue is lightly browned.

     


  2. Grapefruit Angel Food Cake

    February 4, 2013 by betsy

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    February. Winter, valentines, love, flowers, dessert, cake, cupid, angel, angel food cake……Ok, enough with the word association, although that’s pretty much how I arrived at this angel food cake. Grapefruit is yet another non-friend of mine, but I’ve had so much success with learning to like new things through Seasonal Potluck, I was not discouraged when grapefruit was named February’s ingredient of  the month.

    Everything is better as a bundt in my humble opinion, so why not try to make grapefruit my friend by baking it into a delicious, light, angel food cake. I must say, this turned out damn good. It may be the perfect dessert for me to bring to a baby shower this weekend.

    Grapefruit Angel Food Cake 

    • 1 1/3 cup flour
    • 1 ¾ cup sugar, divided
    • ½ teaspoon salt
    • 1 ½ cups egg whites room temperature 
    • 1/3 cup freshly squeezed grapefruit juice
    • 1 ½ teaspoons cream of tartar
    • zest of one grapefruit 
    1. Preheat oven to 350. 
    2. Sift together one cup of sugar, flour, and salt. Set aside. 
    3. In a large bowl whisk together egg whites, grapefruit juice, and cream of tartar. Using a mixer with a whisk attachment, whisk on medium low until frothy. Slowly add in ¾ cup of sugar. Turn mixer on high until stiff peaks form, about five minutes.
    4. Sprinkle small amount of the flour mixture on top of the egg whites and gently begin to fold in to incorporate. Continue adding little by little,until all flour is used. Fold in zest. Continue folding until all ingredients are incorporated. 
    5. Spoon batter into a greased tube or Bundt pan. Bake at 350 for 40 minutes. Remove from oven and let cool on a wire wrack for 60 minutes. Scrape sides of the pan with a butter knife and give the pan a gentle shake to loosen the cake. Turn out onto a platter. 
    What is your favorite way to eat grapefruit? Leave a comment and help expand my citrus horizons! You can check out (or link up!) more awesome grapefruit recipes HERE  Don’t forget to check out last year’s February ingredient, Oranges, and its accompanying recipe round up as well.
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  3. February is Grapefruit Month!

    February 3, 2013 by betsy

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    Winter is for citrus!  Last February we featured oranges and this year is grapefruit.  This is a great time of year to get your hands on some red grapefruit from Texas, known for it’s bright red color and sweetness.  It’s also a great time of year to pump up your vitamin C intake (which grapefruit is full of) with the flu season still in full force!

    I grew up eating grapefruits cut in half and scooping the segments out with one of those little serrated spoons.  I always ate them plain (because I like tart things), but some people enjoy it with a little sugar sprinkled on top.  I loved eating grapefruit when I was a kid, but I find I don’t eat it very much now.  What a perfect time to reintroduce this fruit into my diet.  That is what Seasonal Potluck is all about!

    Please join us in sharing your grapefruit recipes this month!  We also have a ton of great orange recipes on our link party from last February, but we’d love if you shared some more this year!