Rum-Broiled Grapefruit
Full recipe available at
This one makes for a naughty dessert. And it just implies some broiling. You can tame the sour bitterness of grapefruit with brown sugar and upgrade it even more through caramelization and molasses-like quality dark rum.
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*SIMPLE* GRAPEFRUIT AVOCADO SALAD | The Most Refreshing Combo
Simple and Delicious GRAPEFRUIT AVOCADO SALAD
Thanks for tuning in! This is a great little salad idea for a refreshing easy dinner. Grapefruit avocado salad is a great salad recipe to have in your back pocket. Creamy avocado with zippy grapefruit come together to make a refreshing side dish. A little crunch with some pistachios and purple daikon make this a little bit fancy too! It also makes a perfect light dinner for one, two, or to serve at your next dinner party. Everybody loves a good citrus salad!
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Fat-Burning Recipe: Kale, Grapefruit, and Hazelnut Salad | Health
What's the recipe for weight loss? It may be this kale salad. The star ingredient is grapefruit, one of the top superfoods for weight loss. Watch the video to see Health food director Beth Lipton explain the science behind this amazing recipe.
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Ree Drummond's Grapefruit Tart | The Pioneer Woman | Food Network
Ree uses fresh-squeezed grapefruit juice to make the perfect sweet and tart treat for summer!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grapefruit Tart
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr (includes cooling and chilling times)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
Crust:
1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)
8 tablespoons (1 stick) salted butter, melted
2 tablespoons sugar
Filling:
One 14-ounce can sweetened condensed milk
2 large egg yolks
1 large grapefruit, zested and juiced (1/2 cup juice)
Red food coloring, for tinting, optional
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
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Ree Drummond's Grapefruit Tart | The Pioneer Woman | Food Network
Grapefruit Super Juice - With a Secret Ingredient!
You asked for it and here it is - a new Super juice episode! This is my recipe for the much requested Grapefruit Super Juice. To get the right flavor I added a secret ingredient. What might that be? It’s used a lot in the food industry so you probably know it, but it raises a lot of eyebrows on the internet for sure.
Grapefruit super juice is a bit more complicated because of the acid structure of the fruit and to mimic that in a super juice was challenging, but I am happy with how it turned out and that I can give you a recipe for this bitter fruit. Because it’s acid-adjusted, to be closer to lemon and lime, you can use it in any sour cocktail and add that signature grapefruit flavor.
With the recipe, I am also super proud to share something else - my newly launched web page! Among other things on it you can also find a Super Juice calculator, so you can make your next batch with ease. Just enter the amount of peels and the calculator will do the rest.
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A massive thank you to all our Patrons, especially Old Fashioned Julien Laucke, Ben Smith, and David McDermitt, for their support!
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Check out the @TheEducatedBarfly experiment regarding shelf life of his super juice:
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0:00 Intro on Super Juice
1:20 Shelf life of Super Juice
2:00 Freezing Super Juice
2:22 Clarified Super Juice
3:00 Grapefruit breakdown
4:30 MSG
5:24 Making Super Juice
8:18 Two Palomas
9:45 Two Hemingway Daiquiris
11:18 Verdict on Grapefruit Super Juice
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Refreshing Beet and Grapefruit Salad by Anna Olson!
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Recipe
Serves 6 as a side salad, 4 as a salad course
Salad
350 g (3/4 lb) raw beets (about 3 large)
1 head Belgian endive
2 pink grapefruit
30 mL (2 Tbsp) extra virgin olive oil
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
Crostini
100 g (3.5 oz) fresh goat cheese
15 mL (1 Tbsp) chopped fresh mint
15 mL (1 Tbsp) chopped fresh chives
salt & pepper
8 thin slices of baguette, toasted until crisp
Directions
1. To cook the beets, boil them whole in acidulated water (add a splash of white vinegar or lemon juice to the water) for about 45 minutes, until tender. Drain the beets, allow them to cool and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
2. To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges overtop. For the grapefruit, remove the peel using a chef’s knife, including the membrane of the fruit. Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives and season lightly. Chill until ready to serve.
3. For the crostini, beat the goat cheese to soften it and beat in the mint and chives and season lightly. Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.
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