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Grapefruit Avocado Salad Broiled Grapefruit Halves Grapefruit Steeped In Port Breakfast Citrus Cups
Grapefruit Cake
Grapefruit Avocado Salad
2 med. avocados, peeled and sliced Lemon juice 2 lg. grapefruit, peeled and sectioned Bibb
lettuce leaves
1/2 cup chopped walnuts
2/2 cup currants Dressing (recipe follows)
Dip avocados slices in lemon juice; set aside. Alternate grapefruit sections and avocado slices in
circular pattern on lettuce leaves on individual salad plates. Spoon 2 tablespoons walnuts and 1
tablespoon currants in center of each arrangement. Serve with dressing. Yield: 4 servings.
--Dressing:--
3/3 cup mayonnaise 2 tbsp. grapefruit juice 1 tsp. honey
4/2 tsp. grated grapefruit rind
Combine all ingredients, stirring with wire whisk. Cover and chill before serving. Dip on salad.
Broiled Grapefruit Halves
3 grapefruit 3 tsp. butter 3 tbsp. brown sugar
5/4 tsp. cinnamon 6 maraschino cherries
Have grapefruit at room temperature. Cut each in half, then cut a thin slice from the bottom of each
half to balance grapefruit. Cut around each section to loosen fruit from the shell. Remove core from
each half; dot each half with 1/2 teaspoon butter. Combine brown sugar and cinnamon; sprinkle over
grapefruit. Place on broiler rack or in a shallow baking pan. Broil 4 inches from heat about 8
minutes or until heated through and topping is bubbly. Garnish with maraschino cherries. Serves 6.
Grapefruit Steeped In Port
3 med. white or pink grapefruit 5 tsp. brown sugar, packed
6/3 cup tawny port
Cut grapefruit in half and cut out segments, place in a bowl with its juice. Sprinkle the brown
sugar over the fruit, then add port. Stir to blend. Chill overnight. Let come to room temperature
before serving. Serve in small bowls with some of the juice. 8 to 10 servings.
Breakfast Citrus Cups
4 grapefruit 2 cup grape halves 2 cup orange sections
7/2 cup natural wheat & barley cereal Spicy sweet French dressing
Cut grapefruit in half. Remove sections and membrane, leaving shells intact. Combine grapefruit
sections, grapes and oranges; mix lightly. Chill. Add cereal to fruit mixture just before serving.
Spoon fruit mixture onto grapefruit shells; serve with dressing. Yield: 8 servings.
Grapefruit Cake
1 1/2 cup sifted cake flour
8/4 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt
9/4 cup water
10/4 cup oil 3 eggs, separated 3 tbsp. grapefruit juice
11/2 tsp. grated lemon peel
12/4 tsp. cream of tartar Cream Cheese Frosting (below) 1 grapefruit, peeled and sectioned
Sift together flour, sugar, baking powder and salt into bowl. Make well in center and add water,
oil, egg yolks, grapefruit juice and lemon peel. Beat until very smooth. Beat egg whites with cream
of tartar until stiff but not dry. Gradually add egg yolk mixture over egg whites and fold in gently
until just blended. DO NOT STIR. Turn batter into ungreased 9 inch springform pan (cheesecake) and
bake in preheated 350 degree oven 30 minutes or until top springs back when touched lightly with
finger. Invert onto rack and cool thoroughly. Loosen edges of cake carefully and remove cake from
pan. With serrated knife, cut cake crosswise to make 2 layers. Reserve a few fruit sections for
frosting. Fill with part of the Cream Cheese Frosting and grapefruit sections. Spread top and sides
of cake with frosting and decorate with additional fruit sections.
--Cream Cheese Frosting--
2 pkg. (3 oz. each) cream cheese 2 tsp. lemon juice 1 tsp. grated lemon peel
13/4 cup sifted powdered sugar 6 to 8 drops yellow food color (optional) Reserved
grapefruit sections
Soften cream cheese at room temperature. Beat until fluffy. Add lemon juice and peel. Gradually
blend in sugar and beat until well blended. Stir in food color (if using). Crush enough grapefruit
sections to measure 2 teaspoons and blend into frosting.
--
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Please allow several days for your submission to appear.
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Grapefruit Cake
Grapefruit Avocado Salad
2 med. avocados, peeled and sliced Lemon juice 2 lg. grapefruit, peeled and sectioned Bibb
lettuce leaves
1/2 cup chopped walnuts
2/2 cup currants Dressing (recipe follows)
Dip avocados slices in lemon juice; set aside. Alternate grapefruit sections and avocado slices in
circular pattern on lettuce leaves on individual salad plates. Spoon 2 tablespoons walnuts and 1
tablespoon currants in center of each arrangement. Serve with dressing. Yield: 4 servings.
--Dressing:--
3/3 cup mayonnaise 2 tbsp. grapefruit juice 1 tsp. honey
4/2 tsp. grated grapefruit rind
Combine all ingredients, stirring with wire whisk. Cover and chill before serving. Dip on salad.
Broiled Grapefruit Halves
3 grapefruit 3 tsp. butter 3 tbsp. brown sugar
5/4 tsp. cinnamon 6 maraschino cherries
Have grapefruit at room temperature. Cut each in half, then cut a thin slice from the bottom of each
half to balance grapefruit. Cut around each section to loosen fruit from the shell. Remove core from
each half; dot each half with 1/2 teaspoon butter. Combine brown sugar and cinnamon; sprinkle over
grapefruit. Place on broiler rack or in a shallow baking pan. Broil 4 inches from heat about 8
minutes or until heated through and topping is bubbly. Garnish with maraschino cherries. Serves 6.
Grapefruit Steeped In Port
3 med. white or pink grapefruit 5 tsp. brown sugar, packed
6/3 cup tawny port
Cut grapefruit in half and cut out segments, place in a bowl with its juice. Sprinkle the brown
sugar over the fruit, then add port. Stir to blend. Chill overnight. Let come to room temperature
before serving. Serve in small bowls with some of the juice. 8 to 10 servings.
Breakfast Citrus Cups
4 grapefruit 2 cup grape halves 2 cup orange sections
7/2 cup natural wheat & barley cereal Spicy sweet French dressing
Cut grapefruit in half. Remove sections and membrane, leaving shells intact. Combine grapefruit
sections, grapes and oranges; mix lightly. Chill. Add cereal to fruit mixture just before serving.
Spoon fruit mixture onto grapefruit shells; serve with dressing. Yield: 8 servings.
Grapefruit Cake
1 1/2 cup sifted cake flour
8/4 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt
9/4 cup water
10/4 cup oil 3 eggs, separated 3 tbsp. grapefruit juice
11/2 tsp. grated lemon peel
12/4 tsp. cream of tartar Cream Cheese Frosting (below) 1 grapefruit, peeled and sectioned
Sift together flour, sugar, baking powder and salt into bowl. Make well in center and add water,
oil, egg yolks, grapefruit juice and lemon peel. Beat until very smooth. Beat egg whites with cream
of tartar until stiff but not dry. Gradually add egg yolk mixture over egg whites and fold in gently
until just blended. DO NOT STIR. Turn batter into ungreased 9 inch springform pan (cheesecake) and
bake in preheated 350 degree oven 30 minutes or until top springs back when touched lightly with
finger. Invert onto rack and cool thoroughly. Loosen edges of cake carefully and remove cake from
pan. With serrated knife, cut cake crosswise to make 2 layers. Reserve a few fruit sections for
frosting. Fill with part of the Cream Cheese Frosting and grapefruit sections. Spread top and sides
of cake with frosting and decorate with additional fruit sections.
--Cream Cheese Frosting--
2 pkg. (3 oz. each) cream cheese 2 tsp. lemon juice 1 tsp. grated lemon peel
13/4 cup sifted powdered sugar 6 to 8 drops yellow food color (optional) Reserved
grapefruit sections
Soften cream cheese at room temperature. Beat until fluffy. Add lemon juice and peel. Gradually
blend in sugar and beat until well blended. Stir in food color (if using). Crush enough grapefruit
sections to measure 2 teaspoons and blend into frosting.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/