Caramelized Ruby Red Grapefruit Salad | Emeril Lagasse
Emeril’s Caramelized Ruby Red Grapefruit Salad will add a bright note to your winter table.
CARAMELIZED RUBY RED GRAPEFRUIT SALAD
SERVES 8
2 fennel bulbs, stalks removed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Ruby Red grapefruits
1/2 cup granulated sugar
2 cups arugula, stemmed, washed, and spun dry
½ small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Blood Orange Gastric (recipe follows)
Preheat the oven to 400 degrees.
Halve fennel bulbs lengthwise and remove tough core. Transfer fennel to a bowl and drizzle with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat. Place fennel in a small roasting pan cut-side down and roast until golden brown, 25 to 30 minutes. Cool completely.
On a work surface, remove peel and pith from grapefruit using a sharp paring knife, beginning at the top and following the curves of the fruit. Working over a bowl to catch the juice, carefully cut between the membranes to remove segments. Pat grapefruit segments dry with paper towels, then toss with sugar in a bowl.
Heat a large nonstick skillet over medium-high heat. Add grapefruit and cook, turning once, until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
Thinly slice fennel and transfer to a bowl with arugula, red onion, and cooled grapefruit segments. Add extra-virgin olive oil, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Using tongs, toss gently to combine.
Transfer salad to a platter and drizzle with cooled gastrique before serving.
BLOOD ORANGE GASTRIQUE
MAKES 1 CUP
1 cup sugar
1/2 cup rice wine vinegar
1 cup blood orange juice (from 2 to 3 oranges) or regular orange juice
Combine sugar, vinegar, and juice in a small nonreactive saucepan. Bring to a boil over high heat. Cook until the mixture has reduced to 1 cup and thickened into a syrup, about 10 minutes. Cool completely before using.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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BETH’S NON-ALCOHOLIC CHRISTMAS PUNCH
Serves 6
*Print Recipe Here*
INGREDIENTS:
3 cups (720ml) pure pineapple juice
2 cinnamon sticks
1 tsp (5ml) cloves
1 ¾ cup (420ml) ginger ale
1-2 cups (150g-300g) frozen pineapple
Garnishes:
fresh pineapple wedges
cinnamon sticks
METHOD:
In a saucepan add pineapple juice, 2 cinnamon sticks, and 1 tsp cloves. Simmer for 10 minutes to infuse the juice with the spices. Drain through a fine-mesh sieve into a Pyrex pitcher. Place pitcher in the fridge, covered and chill until time to serve.
To serve, pour spiced pineapple juice into a carafe. Add frozen pineapple to keep cold. Add ginger ale on top.
Serve over ice, garnish with a pineapple slice and cinnamon stick
BETH'S CHRISTMAS MORNING PUNCH RECIPE
Serves 10-12
*Print Recipe Here*
INGREDIENTS:
9 cups (2,160 ml) of Orange Juice
4 cups (960ml) of pink grapefruit juice
2 cups (480ml) lime or lemon-flavored sparkling water
Garnish:
3 slices of navel orange (wheel-shaped)
3 slices of ruby grapefruit (Wheel Shaped)
3 slices lime (wheel-shaped)
9 sprigs fresh mint
2 tablespoons (30ml) pomegranate seeds
For 15 ice cubes:
1 ¼ cups (300ml) cranberry juice cocktail and
45 fresh cranberries
METHOD:
To create ice cubes, place 2-3 fresh cranberries in an ice cube tray I prefer the silicone ice cubes because I find they create the best clean shapes and are easier to remove once frozen.
Pour cranberry juice into a small pitcher and fill ice cube trays to the top. Freeze overnight.
Combine juice in a punch bowl. Add sparkling water. Garnish with citrus wheels.
Thread Mint through 1 navel orange wheel and 1 grapefruit wheel. Add pomegranate seeds
Serve in punch glasses with cranberry cubes.
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Ruby Red Grapefruit Iced Tea ~ Homemade Fruit Tea Recipe~ Torani Friday ~ Noreen's Kitchen
Summer is upon us. Today was the last day of early college for my youngest daughter Micah. With the last day of school summer arrive in our house. It may not be the official beginning of summer as the calendar dictates, but it is summer nonetheless. The time when teenagers retreat to their rooms only to emerge for potty breaks, food, drink and more food. Sometimes for the occasional movie trip with their friends.
Usually in the summer we have lots and lots of drinks in our fridge, whether they be Rick's favorite fruit punch or my standby unsweet iced tea or fresh lemonade, drinks are always plentiful in our fridge all year round, but especially in the summer when we want to always stay hydrated. I see lately that fruit tea is becoming a very popular thing. Every combination can be found to suit your liking. Today for #Torani Friday, I am going to share with you how to make a delicious ruby red grapefruit iced tea that you will love sipping on this summer. This grapefruit tea is not overly sweet, which I like, because, as I said, I prefer unsweet tea as my beverage of choice. This tea has a hit of grapefruit tang and citrus flavor enhanced by the addition of both unsweetened, all natural grapefruit juice as well as the star of our drink, the Torani, ruby red grapefruit syrup.
This fresh fruit tea is super easy to make and even easier to drink! I just added grapefruit juice, Torani ruby red grapefruit syrup and very strong brewed black tea to a jar over two cups of ice and gave it a good stir. You can prepare this tea to your taste by adding more or less of both the juice and the syrup. This recipe is not very sweet and tastes more like grapefruit than sugar, which I wanted. You do you and you make this to suit your liking.
You, of course can always add fresh slices of grapefruit if you like and allow the tea to steep so that the fresh juices will lend their flavor to the tea as well. You can even add lemons, limes and oranges if you choose for a very nice citrus fruit tea. If you don't have the Torani syrup, you can use simple syrup which is nothing but equal parts of granulated sugar and water boiled until the sugar dissolves and then allowed to cool. I always have simple syrup on hand in my fridge for ice coffee and other recipes.
So, I hope this inspires you to go and make some fresh fruit tea for yourself! I find using a two quart mason jar helps a lot, this way you can make half a gallon of tea and it goes quick, then you can move on to a different flavor it you like! So experiment and explore and make some ruby red grapefruit tea to cool off and enjoy this summer! I hope you give this fruit tea a try and I hope you love it!
Happy Sipping!
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Miss Patty's Punch from Gilmore Girls | How to Drink
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Gilmore Girls is an institution it seems with legions of fans everywhere and I... am not actually one of them. Sorry, I'm sure it's a fine show, I just never got into it, maybe I will now? Anyway, a fair number of you requested that I recreate Miss Patty's Founder's Day Punch from the episode where Old Man Twickum dies, and I did. This is actually also a milk punch, which is a super neat and classic punch thing, I'll do a whole episode on that subject down the road but for now, the techniques you're looking for are here. The episode didn't really give me a lot to go off of to craft this punch- it's red, high proof, and easy to drink, BUT it is called Founder's Day Punch... so I looked into the founding date of the fictional town where Gilmore Girls takes place: 1779. That's a good year for Punch, really the apex of punchdom. So I pulled out my copy of David Wondrich's Punch! and I thumbed through looking for inspiration, some kind of starting off point. I found Ruby Punch, which would give the right look and taste plus be time period appropriate, made a tweak or two to the recipe, and came up with my version of Miss Patty's Founder's Day Punch.
Tea & Oleo-Saccharum Mixture
Place the peels of two lemons into a bowl
Add 4 oz. -or- 114 grams of sugar to the bowl
Muddle sugar and lemon peels
Add 6.75 oz. -or- 200 ml. Strong English Breakfast tea to bowl
Stir till sugar is dissovled
remove peels from Tea & Oleo
Founder''s Punch (individual)
3 oz. -or- 90 ml. Tea & Oleo
.75 oz. -or- 22 ml. Lemon Juice
1 oz. -or- 30 ml. Batavia Arrack
2 oz. -or- 60 ml. Whole Milk
Strain through cheesecloth or nut milk bag
Serve as you like!
Founder''s Punch (Approx. Gallon)
6.25 cups -or- 1.475 Liters Tea & Oleo
1.5 cups -or- 364 ml. Lemon Juice
2 cups -or- 488 ml. Ruby Port Wine
2 cups -or- 488 ml. Batavia Arrack
4 cups -or- 1 liter Whole Milk
Strain through cheesecloth or nutmilk bag
Let cloudiness settle, siphon off
Bottle or serve!
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How to make a Berry Lemonade Punch - Hennessy
How to make a Berry Lemonade Punch - Hennessy. Learn how to create a Berry Lemonade
Punch, perfect to share with friends. Berries and citrus work together to enhance #HennessyVerySpecial fruity notes.
- 34 parts Hennessy Very Special
- 20 parts Ruby Port
- 7 parts Crème de Muir or Cassis
- 10 parts simple syrup
- 30 parts fresh lemon juice
- 20 parts cranberry or raspberry juice
- 30 parts ginger ale
- 1 part blueberries
- 1 part blackberries
- 1 part raspberries
- 1 lemon cut into wheels
Add ingredients to a punch bowl and stir to combine before adding a large ice block to chill. Ladle punch into glass, ensuring pieces of each fruit in each serving.
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