Farm Fresh Pick of the Week: Grapefruit

Friday, March 9, 2012 10:06

Delicate, Bold, & Beautiful

by: Casey Pukl

A little bit tart, a little bit sweet, yet packed with a lot of flavor— that’s the beauty of grapefruit. White, pink, or red, this sour gem comes in a variety of colors and sizes, and each type has its own unique characteristics. These different varieties each have subtle differences such as the level of acidity, sweetness, and tartness. Grapefruit is typically in season from October through June, which means now is the time to enjoy them before they’re out! You can juice them (one of my favorite combos is grapefruit, strawberry, orange, and apple), add the segments to salads,  add the zest to desserts, you name it!

Today, both our Sous Chef Kristen Williams and beverage manager Marc Canzoneri have come up with some fantastic grapefruit dishes and cocktails that are sure to refresh you!

To start with, Williams recommends an Albacore Crudo served with golden beet chips, bruleed grapefruit and pomelo segments, and grapefruit dressing. For those of you wondering what crudo is, don’t worry, I’m getting there! Crudo simply means “raw”. You’ll need to get sushi-grade, fresh Albacore tuna to make this recipe. To start, use a mandolin to slice your golden beets into thin chip-like slices. Fry the slices until crisp and golden, and season with a little bit of salt.

Next, slice the tuna into thin slices, and segment the grapefruit and pomelo (save the juice that’s left in the bottom of the skin for your dressing). To make the dressing, just combine the grapefruit juice, a little touch of honey, and vegetable oil. You can use an egg yolk to emulsify the mixture if you’d like, but you just need to whisk it all together to combine. Season to taste. Toss the grapefruit and pomelo segments with a bit of sugar, and then use a kitchen torch to brulee them. Toss the tuna in the dressing, lay everything out on your plate, and you’re done!

For dessert, try your hand at this light and delicious white chocolate and grapefruit mousse. The flavor is extremely light— not too sweet, and not too tart. This would be great following a heavier meal, or something with a lot of bold or spicy flavors like curry or red pepper. Mousse can be either extremely light and airy like a meringue or a bit thicker and creamier like a pudding. Either way, there needs to be air incorporated to the mixture to make it light!

Mousse is super simple to make, but also requires a good bit of effort if you’re whipping it by hand. Traditionally, the recipe uses raw eggs, sugar, heavy cream, and then you’ll incorporate a bit of melted white chocolate, grapefruit zest, and grapefruit juice. Top with diced grapefruit, garnish with a bit of mint and white chocolate, and you’re ready to indulge!

That only leaves one other thing to do— wash it all down with a tasty grapefruit cocktail! Fortunately, Marc has just the perfect thing for that!

Whiskey Rose
Creator: Marc Canzoneri

Sazerac Rye
Muddled Grapefruit
Rosemary Infused Honey
Grapefruit Soda Water (Or San Pelligrino)

Instructions: Muddle the grapefruit with the honey. Add the Rye, stir over ice, pour into another tin and back, top with soda. Garnish with a sprig of rosemary and grapefruit peel.

This drink is a take on the Prohibition era cocktail known as, “The Blinker”. The blinker traditionally contained Rye, grapefruit juice, and grenadine. This take on it is a bit lighter and sweeter, and the rosemary adds that extra hint of herbal sophistication that some of us crave.

To make the rosemary infused honey, simply cook the honey and rosemary together for about 20 minutes over low to medium heat. When finished, scoop out the rosemary, and let the honey cool. That’s it! Be sure to try the honey on toast, crackers, and even in tea afterwards! It’s great for so many different uses.