grapefruit

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Winter Citrus Salad with Honey Dressing

blood oranges

pink grapefruit

navel orange

Salt

red onion

extra virgin olive oil

sherry vinegar

honey

Lime juice

tarragon

Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Mark Bittman takes a bite out of scurvy with a salad of oranges and grapefruit with honey dressing. 

Winter Citrus Salad

The nice thing about this cheesecake is that it doesn’t require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you’ve got that). While there are zest and juice inside the cream cheese filling, it’s the fresh sliced citrus on top that makes this cake Creamsicle-like, so don’t skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that “fridge” scent.

Citrusy Cheesecake

vanilla wafers

brown sugar

unsalted butter, melted

kosher salt

sour cream or full-fat Greek yogurt

granulated sugar

eggs

fresh grapefruit, lemon, lime

finely grated grapefruit, lemon, lime or orange zest

citrus,

Flaky sea salt,

Make the crust: Heat oven to 325 degrees.

Pulse cookies in a food processor until you’ve got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling. 

Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture. 

Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on. 

Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes. 

Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it’s even smoother and creamier than before (a miracle!), another 30 seconds or so. 

Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.

Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)

To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you’re looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don’t have a springform pan, use a regular 10-inch cake pan that’s at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.

Grapefruit Crumb Cake

all-purpose flour

145 grams light brown sugar

cinnamon

ground cardamom or ginger

fine sea salt

55 grams slivered almonds

unsalted butter (1 stick), melted

sour cream

vanilla extract

baking soda

baking powder

fine sea salt,

unsalted butter

Heat oven to 350 degrees and butter a 10-inch springform pan.

Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)

Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.

Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.

Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.

Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.

Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

Savory and salty cocktails, like this briny version spiked with pickle juice and fish sauce, are finding their way onto more cocktail menus.

The Fisherman's Folly

2-inch-wide strip grapefruit peel

fish sauce

water

sake

pickle juice

grapefruit juice

matcha tea powder

A Drink That Brines On

This Gin, Grapefruit and Elderflower cocktail strikes the perfect balance between sweet, tart and floral notes. Juicy, ruby red grapefruit juice and elderflower liqueur flavor this variation on the classic sour drink that you'll be quaffing all winter long!

Gin, Grapefruit and Elderflower Cocktail

Hendrick's gin (or other less juniper forward gin)

fresh ruby red grapefruit juice

Elderflower liqueur

grapefruit (optional)

rosemary (optional)

Combine the gin, grapefruit juice and elderflower liqueur in a cocktail shaker.

Add ice and shake for 10 to 15 seconds.

Strain over ice into a rocks glass and garnish with a grapefruit slice and rosemary sprigs if desired. 

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Salmon And Broccolini 

jalapeños, stemmed, seeded (save some of the seeds to add later if you

garlic

Kosher salt

extra-virgin olive oil, divided

broccolini,

5–6-oz. skin-on, boneless salmon fillets

Belgian endive, leaves separated and torn into large pieces

Tbsp. fresh grapefruit juice

unseasoned rice vinegar

Toasted sesame seeds (for serving)

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Bon Appétit

Salmon and Broccolini 

Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.

In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips. If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. The stovetop versions tend to operate at a slightly higher pressure, cooking food more quickly.)

Pressure Cooker Pork With Citrus And Mint

limes

salt,

black pepper

pork shoulder,

peanut oil, more as needed

cilantro, leaves and stems separated

Asian fish sauce

rice wine vinegar

pomelo grapefruits

lime juice

Persian cucumbers, thinly sliced (about 4 cups)

cilantro

mint

sea salt,

rice

Pressure Cooker Pork With Citrus and Mint

Grate 1 garlic clove into a small bowl, then stir in honey, lime zest, salt and pepper.

Cut 1-inch deep slits all over pork. Rub marinade all over, and into slits, and let sit for at least 30 minutes at room temperature, or even better, cover and refrigerate for up to 24 hours.

Slice remaining 4 garlic cloves. Set electric pressure cooker to sauté (or use a large skillet), and add oil. Once it’s hot, add half the garlic and cook until golden brown, about 5 minutes. Transfer with slotted spoon to plate lined with a paper towel and sprinkle liberally with salt. Repeat with remaining garlic, adding more oil if needed.

Add pork to pot and sear until browned all over, about 2 minutes per side.

Add cilantro stems to pot with pork (reserve leaves for salad). Add 3/4 cup water, fish sauce, vinegar and chile to pot. Set to cook for 90 minutes on high pressure. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces while still warm. Pork can be made up until this point up to 3 days ahead (store it in the refrigerator).

While pork cools, strain liquid from bottom of pot. Pour off fat, or chill liquid and scoop off fat.

When ready to serve, heat the broiler. Transfer pork to a rimmed baking sheet, and toss with a tablespoon or two of the reserved cooking liquid (just enough to coat it without making it soggy). Broil until crisped on top, 2 to 3 minutes; it will char in some places, and that’s fine.

Cut top and bottom off pomelo or grapefruit. Stand fruit up on cutting board on a flat end, then slice off the peel and pith, letting your knife follow curve of fruit. Working over a large bowl to catch the juices, slice the segments away from the membranes, letting fruit fall into the bowl.

In a small bowl, whisk together 1/3 cup reserved pork cooking liquid, lime juice and honey. Add mixture to bowl with pomelo or grapefruit and toss in cucumbers, cilantro leaves from the two bunches, mint and sliced jalapeño. Season with salt to taste.

In a large bowl, toss shredded pork with more cooking liquid to taste. Serve pork with salad topped with garlic chips, with rice or rice noodles if you like.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

Raw And Crispy Kale Salad With Ginger And Coconut

Tuscan kale (1½ lb.), ribs and stems removed

2 Tbsp. plus ½ cup grapeseed or vegetable oil

lemon juice

Tbsp. low-sodium soy sauce

Tbsp. tahini

sesame oil

ginger

garlic clove, finely grated

shallot,

coconut flakes

cilantro leaves

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there’s extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges and tangerines also work.

Raw and Crispy Kale Salad With Ginger and Coconut

Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, season with salt, and toss to coat. Spread out in a single layer and bake until crisp and lightly browned in spots, 8–10 minutes. Set kale chips aside.

Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl. Mix in shallot and chile, season dressing lightly with salt, and let sit at least 5 minutes.

Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small bowl.

Using a paring knife, remove peel and white pith from grapefruits. Slice however you want, working to avoid cores.

Tear remaining raw kale into bite-size pieces and add to bowl with dressing. Season with more salt and give kale a good scrunch to soften. Add grapefruit, coconut, cilantro, and reserved kale chips and gently toss to combine.

This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.

Mae Rose Cocktail

London dry gin,

dry vermouth,

Campari

grapefruit liquer (such as Combier Créme de Pamplemousse Rose)

Grapefruit twist,

Combine gin, vermouth, Campari, and grapefruit liqueur in a cocktail shaker and fill with ice. Stir until shaker is frosty, about 30 seconds. Strain into a coupe glass and garnish with a grapefruit twist.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor for this sangria with a mix of other citrus.

Blood Orange Sangria

lemongrass stalk, tough outer layer removed, finely chopped

dry Riesling

blood orange juice

Champagne or sparkling wine

Blood orange wheels (for serving)

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

Muddle lemongrass and lemon juice in a pitcher. Stir in Riesling and blood orange, grapefruit, and lime juices. Chill at least 30 minutes and up to 2 hours; strain into a clean pitcher.

Pour ¾ cup citrus mixture into each ice-filled wine glass; add ¼ cup Champagne. Garnish with blood orange wheels.

Feeling under the weather? This superfruit salad will give you the jolt of vitamins you need to get back on the path of recovery.

Vitamin C Superfruit Salad

1½" piece ginger, peeled, finely grated

carrot juice

turmeric

2½ lb. mixed citrus,

peeled,

red pepper flakes (for serving)

Flaky sea salt

Extra-virgin olive oil (for drizzling)

Mix ginger, carrot juice, lime juice, turmeric, and kosher salt in a small bowl.

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus however you want; you can slice into ¼"-thick rounds or cut into 1" pieces, and they don’t even need to be an exact shape or size.

Spoon half of carrot dressing in a shallow bowl. Arrange citrus, mango, and kiwis in bowl, then spoon remaining dressing over. Top with red pepper flakes and sea salt, then drizzle with oil.

A classic at a fancy breakfast or brunch, the best broiled grapefruits have a glossy caramelized topping covering sections of the warm, juicy citrus. This recipe also includes a little cinnamon for a heady fragrance, and a touch of sea salt, which softens the bitterness of the grapefruit peel. It’s best served warm from the oven, when the brown sugar is still melted and syrupy. Ruby or pink grapefruits make for the prettiest presentation, but white ones work just as well, and have a livelier, more acidic flavor.

Broiled Grapefruit With Brown Sugar and Flaky Salt

grapefruits,

cinnamon (optional)

Move the rack 4 inches away from the broiler, and turn it on.

Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.

Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don’t burn.) Sprinkle with flaky sea salt, and serve immediately.

<p>Tequila, pink grapefruit and lime juice give this cocktail a real kick. Garnish the rim of your glass with salt and a wedge of grapefruit for extra punch</p>

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