It’s that time of year, when the big bushel of grapefruits we ordered from the Rio Grande Valley in Texas are starting to get a little long in the tooth. We need to use them quickly! You may be in the same boat — or you’re just craving a little citrus and sunshine in these cold winter months. Either way, here are a few of our favorite recipes that use grapefruit.
And if you’d like to learn how to section — or as it’s offically named, supreme — a grapefruit, check out our step-by-step instructions on the Sour Cherry Farm archive site.
The Salty Dog signals for us the holiday season. And we enjoy it throughout the winter, or at least for as long as our grapefruits from the Rio Grande Valley last in the downstairs fridge. From Raising the Bar.
- 1 to 1 1/2 grapefruits (juice to equal 8 ounces)
- 2 tablespoons sea or kosher salt
- 8 ounces vodka or gin
- 2 ounces sweet vermouth
- 2 ounces Cointreau
- Remove four long strips (twists) of rind from the grapefruit, being careful not to remove very much of the white pith. Cut the grapefruit in half and squeeze the juice from each half. You should have about 8 ounces. Reserve one rind.
- Pour the salt onto a small plate. Cut the reserved grapefruit rind in half, then rub the juicy side of the fruit along the outer edge of the lip of each glass… not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the salt until it is fully coated.
- Fill a cocktail shaker with ice and add the vodka, vermouth, Cointreau and grapefruit juice. Shake vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch.
- Strain into the cocktail glasses. Add a grapefruit twist to each and serve.
From the Jan. 2014 issue of Bon Appetit
- 2 ounces rye whiskey
- 1 ounce fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/4 ounce (or less, we like less) agave syrup
- 2 dashes bitters
- 1 fresh sage leaf
- Combine whiskey, grapefruit juice, lime juice, agave, and bitters in a cocktail shaker. Fill shaker with ice and shake until outside is frosty, about 30 seconds; strain into a coupe glass. Slap sage leaf between your palms until fragrant; float on top of cocktail.
- Grapfruit peels
- Boil grapefruit peels in water, changing the water several times until they're moist and no longer bitter. Drain.
- Add 2 to 3 cups sugar to the pot with the peels, and fill with water to cover the peels. Cook on low for several hours until you get something like a cross between crystalized ginger and a jelly bean.
Grapefruit buttermilk cake is one of those desserts you never know you need until you make it. Even the flavors: they seem like they won't work together, but instead, they are wonderful. From Wintersweet, by Tammy Donroe Innman, a charming book that focuses on seasonal desserts (including citrus!).
- 1 cup (200g) granulated sugar
- 1 teaspoon finely grated grapefruit zest
- 1 cup (225g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1/2 teaspoons vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (125 ml) buttermilk
- 1/3 cup (80ml) freshly squeezed grapefruit juice, from about 1/2 grapefruit
- 1/2 cup (70g) granulated sugar
- 1 tablespoon freshly squeezed grapefruit juice
- 1/2 cup (65g) confectioners' sugar
- Preheat the oven to 325. Butter a 9 1/2-by-5 1/2 loaf pan. Tear out a sheet of parchment paper. Fold it in half or thirds so it can lie inside the whole width of the pan, ends hanging over the long sides of the pan. This paper hammock makes it easier to lift the cake out of the pan later.
- For the cake: mix the sugar with the grapefruit zest in a small bowl, using your fingers to release the oils and rub them into the sugar
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar mixture until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well and scraping down the bowl as necessary. Add the vanilla and mix again.
- Sift the flour, baking soda and salt into a medium bowl. Add 1/3 of the dry ingredients to the sugar mixture and mix on low speed just until combined. Alternate adding the buttermilk and the rest of the dry ingredients in halves to the sugar mixture, mixing until just combined and scraping down the sides of the bowl in between. Pour the batter into the prepared loaf pan.
- Bake the cake for 55 to 60 minutes or until the top is golden and puffed and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10 minutes.
- For the syrup: combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Boil the syrup 1 minute and then remove from the heat. With a toothpick or skewer, poke holes all over the top of the cooled cake. pour the syrup over the cake, a little at a time, brushing it with a pastry brush to ensure even soaking. When all the syrup has been added, let the cake cool completely. To remove the cake from the pan, lift up by the edges of the parchment paper.
- For the glaze: Whisk together the grapefruit juice and confectioners' sugar until smooth. You want the consistency loose enough to drizzle but not so it soaks into the cake. If it's too thin, add more sugar. If it's too thick, whisk in some water a few drops at a time. Drizzle the icing over the cake with a whisk.
We all know about lemon bars, but have you ever seen grapefruit bars? Tammy Donroe Innman has a terrific recipe for them in her book, Wintersweet. She makes a shortbread crust and adds rosemary (I added thyme instead) and fills with a grapefruit curd and cooks til just set. Divine!
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1/4 cup (30g) confectioners' sugar
- 1 cup (140g) all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoons finely chopped rosemary or thyme
- 2 teaspoons finely grated grapefruit zest (I used much more)
- 3/4 cup (150g) granulated sugar
- 3 large eggs, beaten
- 3/4 cup (175 ml) freshly squeezed graepfruit juice (from 2 grapefruits)
- 3 tablespoons all-purpose flour
- Confectioners' sugar for dusting
- Preheat the oven to 350. Butter an 8-inch by 8-inch square baking dish.
- For the crust: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and confectioners' sguar on medium speed for 1 to 2 minutes until creamy. Scrape down the bowl, then add the flour, cornstarch, salt and herbs. Mix on low for 2 to 3 minutes.
- The mixture will start out clumpy, turn to moist, sandy crust, and then start to clump again in places. Stop when the dough holds togther when you press on it. Scrape the mixture into the buttered baking dish, and press it evenly along the bottom with your fingers. Bake the crust for 18 to 22 minutes, until the edges just start to turn golden.
- For the filling: Use your fingers to rub the grapefruit zest into the sugar in a medium bowl until moist, fragrant and well distributed. Whisk in the eggs, grapefruit juice and flour. Pour the mixture onto the hot crust and bake for 16 to 20 minutes or until the center is just set. (Be careful of overbaking or you may end up with rubbery grapefruit bars!) Remove the pan from the oven and let the bars cool to room temperature.
- To serve, cut out 16 squares and dust with confectioners' sugar, if desired. The bars can be stored, covered, at room temperature for 2 to 3 days.
- 8 dates, diced
- 1/2 cup almonds, slivered
- 1/4 teaspoon salt
- 1/2 teaspoon lemon olive oil (or olive oil with a squeeze of lemon)
- 2 grapefruit, sectioned
- 1 shallot, diced
- 2 ounces Meyer lemon juice (about 1 lemon)
- 1 teaspoon mustard
- About 1/2 cup olive oil
- 1 teaspoon honey (or, for vegans, use 1 teaspoon sugar)
- 12 cups arugula
- Salt and freshly ground pepper
- Slice the dates and remove the pit. Cut them into rounds about 2 millimeters thick.
- Toast the almonds, then toss with salt and lemon olive oil. Let cool.
- To section the grapefruit, cut the skin and white pith off along the grapefruit, then slice into the flesh alongside each membrane. Turn your knife alongside the flesh and pull it out. Learn how to section a grapefruit on Sour Cherry Farm.
- Make the dressing: Place diced shallot in a bowl and squeeze lemon juice over it. Stir in mustard. Once combined, whisk in olive oil until emulsified. Add sugar to taste for balance.
- To assemble the salad: toss arugula with dressing -- only use enough for a light coating (you may have extra). Season with salt and lots of freshly ground pepper.
- Place a heaping mound of arugula in the center of plate. Layer and tuck the other ingredients: start with the dates, then almonds, then grapefruit. Build the salad around the arugula and allow the other ingredients to be the bones. Serve with toast points.
- Serves 8.