Grapefruit

PPQ: Grapefruit Creme Brulee

by Shawnda on January 16, 2012

in Citrus,Grapefruit,Mousse, Puddings, and Souffle,Project Pastry Queen

Grapefruit Creme Brulee

This week’s Project Pastry Queen challenge was selected by Sarah of 20 Something Cupcakes: Espresso Creme Brulee.

With a broken oven and no one else in the house on-board with a coffee-flavored dessert, I was going to take a pass. But then my oven came in a week early. So we celebrated. With Grapefruit Creme Brulee.

Creme Brulee is not hard to make. Not at all. And Sarah can prove it – she has a video posted to go along with the recipe.

I at least stuck to the spirit of the challenge this week… but I’m afraid not much else :)

Grapefruit Creme Brulee

I scaled the recipe down by 2/3 to accommodate a generous 2-serving dessert, and then adjusted some of the odd-ball measurements. Like 2.33333 egg yolks. Because that was just not going to happen.

I infused the custard with citrus flavor by heating grapefruit zest with the cream and letting the mixture rest. And then I rubbed a little grapefruit zest with granulated sugar and used that for the bruleed topping. The resulting creme brulee has pronounced citrus and grapefruit notes without the overwhelming bitterness of the fresh fruit. Although, I happen to adore fresh grapefruit.

And I’m so glad I didn’t make a full batch! After calculating the nutritional information, we ended up splitting a dessert for 2 nights instead of eating it all the first night :)

Grapefruit Creme Brulee

Creme brulee infused with grapefruit. Use your favorite variety of grapefruit. If you are so lucky to have Texas grapefruit in your produce department, grab one!

Ingredients

  • 1 grapefruit, zested (and segmented, if desired)
  • 1 cup cream
  • 2 egg yolks
  • 1/4 cup + 4 tsp sugar

Instructions

  1. Reserve a pinch of grapefruit zest (~1/2-1 tsp), and put the rest in a small sauce pan along with the cream and sugar.
  2. Heat until very hot and steaming (but not boiling).
  3. Remove from heat and let rest while oven is preheating to 300.
  4. In a medium bowl, whisk together the egg yolks.
  5. Reheat the cream mixture until very hot (again, don't boil).
  6. Strain 1/4 cup of the cream mixture into the egg yolks, while whisking (this will temper the eggs and prevent scrambled eggs).
  7. Strain the rest of the cream mixture into the yolk mixture and whisk thoroughly.
  8. Divide custard between two 6 oz baking dishes and place in larger pan.
  9. Carefully pour very hot water into the pan, taking care not to splash water into the custard, until it comes halfway up the creme brulee dishes.
  10. Transfer to the oven and bake ~35 minutes, until set - the center should jiggle but not be fluid.
  11. Remove baking dishes from the water bath and let cool for 20 minutes, before transferring to the fridge uncovered to chill thoroughly.
  12. Preheat broiler.
  13. Massage the reserved grapefruit zest with the remaining 4 tsp sugar.
  14. Evenly sprinkle over the baking dishes and broil for 1-2 minutes, until the sugar has melted and caramelized (a kitchen torch can accomplish the same task).
  15. Serve garnished with chopped grapefruit segments, if desired.

Notes

Yields: 2 servings

Heavily revised from The Pastry Queen

Estimated time: 3 hours

FacebookTwitterTumblrShare

{ 22 comments }

Fish Tacos with Grapefruit and Avocado Salsa

I love, love, love grapefruit. Love it. I always let out a squeal when I see the big 18 lb bags of my favorite citrus in the grocery store each winter. Between salads, margaritas, cookies, cakes, curd, scones, and more margaritas, we’ll demolish a bag every 10 days or so.

Even though we have our old favorites, we’re always looking for new ways to help us justify buying another bag of grapefruit. These tacos were one of those new ways. Last year on vacation, we had a fantastic ceviche with big chunks of grapefruit. I was smitten. Citrus and white fish were simply just meant to be.

The creamy, smooth avocado wonderfully balances the bitterness of the grapefruit. With the crunch from the red pepper, onion, and jalapenos, it’s a well rounded salsa, worthy of topping your favorite white fish taco. Or eating with a bag of chips :)

Fish Tacos with Grapefruit and Avocado Salsa

Fish Tacos with Grapefruit and Avocado Salsa

Winter citrus and summer flavors combine for the ultimate fish taco.

Ingredients

  • 1/2 large grapefruit, segmented and chopped
  • 1 small avocado, diced
  • 1/4 cup chopped red onion
  • 1 Tbsp lime juice
  • 2 Tbsp chopped cilantro
  • 2 Tbsp chopped jalapeno
  • 1/2 large red bell pepper, chopped
  • Salt and Pepper
  • Cooking spray
  • 3/4 lb halibut filet (or your favorite white fish)
  • 5 small corn tortillas
  • 5 Tbsp fat-free Greek yogurt

Instructions

  1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
  2. Spray a non-stick pan with cooking spray and heat over medium-high.
  3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
  4. Remove from the pan and flake with a fork.
  5. Divide fish between 5 tortillas and top with salsa and a tablespoon of yogurt.

Notes

Yields: 5 Tacos

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

Nutritional Information
Calories: 266.7 | Fat: 8.7g | Fiber 2.4g | Protein 25.3g | Carbs 19.6g
Weight Watchers PointsPlus: 6

FacebookTwitterTumblrShare

{ 20 comments }

Grapefruit Curd

by Shawnda on November 29, 2011

in Citrus,Condiments,Grapefruit

Grapefruit Curd

For me, grapefruit has been an acquired taste. My mom frequently ate half a grapefruit sprinkled with sugar for breakfast. And I frequently scoffed at her “old people food.” Food that she’d probably throw at me if she ever heard me refer to her as old :)

Now that I’m… older, I’ve grown to appreciate the fruit in many forms: broiled, margarita form, cookie form, and cake form. But let’s be honest – mostly in margarita form.

An absolutely delicious way to use up half a grapefruit is to make grapefruit curd, a smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, biscuits, or scones. It makes a great cake filling, too.

Grapefruit juice alone isn’t acidic enough to thicken into the creamy deliciousness that you know as a citrus curd so you have to add a little lemon juice. A fact I discovered years ago before finding this recipe, after wasting 8 egg yolks and 2 sticks of butter in a mixture that just wouldn’t thicken.

The color of your curd will depend on the color of your grapefruit. This batch was a very pale, orangey yellow. A previous batch was from a beautiful ruby Texas Rio Star grapefruit and it was a pinkish, salmon color.

Grapefruit Curd

A smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, or scones.

Ingredients

  • 2 eggs
  • 1/3 cup sugar
  • 1 Tbsp grapefruit zest (about 1/2 a large grapefruit)
  • 6 Tbsp grapefruit juice (about 1/2 a large grapefruit)
  • 2 Tbsp lemon juice
  • Pinch of salt
  • 1 stick of butter, cut into 4 pieces

Instructions

  1. Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
  2. Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
  3. Curd will keep a week in the fridge covered.

Notes

Yields: 1 1/2 cups

Adapted from Meyer Lemon Curd

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 16 comments }

Watermelon Salad with Grapefruit-Mint Vinaigrette

Next to blackberries and peaches, the fruit I look forward to most during the summer is watermelon. It brings back such fun memories, back when life was simpler. And there were fewer diapers to change.

My parents always kept a huge watermelon chilling in our fridge. After dinner, we’d go out to the front porch and carve it up. My dad would pass out large wedges before retiring to his chair next to my mom. Other times, he’d place the split melon on the porch and just pass out spoons. Friendly turf wars immediately ensued over which side of the watermelon was salted and which was left plain. Like my mom, I am a proud watermelon salter! A dash of salt on a bite of ice cold watermelon is truly one of life’s simple, yet ultimate treats.

The kids would dig in, juices running down our forearms and chin. We were very careful to reserve the seeds for the post-snack seed spitting contest. We’d stand at the top step of the porch and give it everything we had. Seriously, what a sight that must have been. I wonder if my mom silently prayed that we’d find a little class and refinement before we were unleashed on the world as adults :)

She’d interject only when the arguments over whose seed went farther got out of hand. Those little black seeds are quite hard to see in the failing light! My dad would sit there quietly, with only the orange tip of his cigarette to remind you he was still there. Pretty soon, the only things we could see as we ran across the front yard, shrieking and playing tag, were the glow from his cigarette and the twinkles from the lightnin’ bugs.

Watermelon isn’t just for dessert anymore, though. One of my very favorite ways to serve it is in salad form with grapefruit vinaigrette and mint – it’s the perfect cold side to a pair of beef skewers, fresh from the grill. The sweet watermelon, tart grapefruit, and minty vinaigrette make one of life’s simple treats really something special!

Watermelon Salad with Grapefruit-Mint Vinaigrette

Ingredients

  • 1/2 small watermelon, sliced and cut into wedges/chunks
  • 1/2 a red onion, thinly sliced
  • 1 large grapefruit
  • Juice of 1/2 lime
  • Salt
  • Pepper
  • Small handful of mint leaves
  • 1/2 cup canola or olive oil

Instructions

  1. Place watermelon and red onion on a serving plate.
  2. Peel and segment the grapefruits over a bowl to catch the juice.
  3. Place the grapefruit wedges on the serving platter and squeeze the remaining grapefruit (the leftovers from segmenting the grapefruit) into the bowl. Discard the remaining pulp after extracting all the juice you can from it.
  4. Place 1/4 of the grapefruit juice into the blender with juice from 1/2 a lime, salt, pepper, and mint leaves.
  5. Blend on high while slowly streaming in the olive oil.
  6. Serve the dressing on the side or drizzled over the salad.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

We’ve submitted this recipe to the side dish week of Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

FacebookTwitterTumblrShare

{ 19 comments }