Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
Position a broiler pan several inches away from the heating element and heat the broiler. Section each grapefruit half by cutting between the rind and the pulp and between each membrane. In a small bowl, combine the brown sugar, flour, ginger, cinnamon, and softened butter until well blended. Distribute the mixture among the four grapefruit halves, smearing it on the cut side of each one. Broil until the topping is bubbly and lightly browned, about 5 min. Serve immediately.
Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.
Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.
Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.
With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.
Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs. of the vinaigrette over the grapefruit segments.
Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).
Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.
Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.
Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.
Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad. Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve.
Position an oven rack about 4 inches below the broiler and heat the broiler on high. With a serrated knife, cut the grapefruit in even halves. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane. Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet). If necessary, trim a thin slice off their bottoms so they sit level.
In a small bowl, stir together the honey and the vanilla extract. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom. Broil until bubbling and lightly browned in spots, 4 to 6 minutes. Remove from the oven and let cool slightly. Serve warm or at room temperature.
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).
Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.
Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.
Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.
Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad. Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve.
Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.
Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.
Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.
Position a broiler pan several inches away from the heating element and heat the broiler. Section each grapefruit half by cutting between the rind and the pulp and between each membrane. In a small bowl, combine the brown sugar, flour, ginger, cinnamon, and softened butter until well blended. Distribute the mixture among the four grapefruit halves, smearing it on the cut side of each one. Broil until the topping is bubbly and lightly browned, about 5 min. Serve immediately.
Have ready a 9 x 5-inch Pyrex or ceramic loaf pan and make room in the fridge. Cut off the ends of the grapefruits and oranges. Position the fruit on one end and cut away all the zest and pith, following the fruits' contours. Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl. Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the collected juice from the sections to measure 1 3/4 cups and discard (or drink) the remainder.
Pour 3/4 cup of the juice into a small, heatproof measuring cup or bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is clear, about 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly, stirring occasionally.
Add the pomegranate seeds to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices. Slowly pour the warm (not hot) gelatin liquid over the sections. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is set and then cover with plastic wrap. Refrigerate until firm, about 6 hours, or for up to 2 days.
To serve, run a small knife between the gelatin and the loaf pan and dip the bottom of the pan into warm water for about 1 minute. Quickly invert onto a flat serving plate and shake gently to loosen the terrine. Cut into 1-inch slices.
Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.
Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.
Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.
In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.
Add the peels and reduce the heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.
Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.
Prepare the navel oranges, blood orange, grapefruit, and tangerines following the method in the photos. Put all the citrus sections in a bowl; squeeze in the juices from the leftover membranes. Cover and chill.
Slice the top and bottom from the pineapple and rest the fruit on one of its flat cut surfaces. Cut off the pineapple skin, using the tip of a vegetable peeler to remove the eyes. Quarter it lengthwise, slice the core from each quarter, and cut each quarter into 1/2-inch pieces. Cover and chill.
A half hour before serving, combine the brown sugar, sparkling wine, and rum in a large bowl. Add the citrus and pineapple. Peel and slice the banana into 1/2-inch pieces; add it to the salad. Prepare the apple and the pear as follows: peel, quarter, core, and slice each quarter into four pieces, and add to the salad. Toss gently to combine thoroughly. Let sit covered at room temperature for about 30 minutes. Serve in small bowls with cookies on the side.
Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.
Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.
Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.
Slice the ends off the grapefruit to expose the flesh. Set the grapefruit on one of its cut ends and slice off the skin in wide strips (try to remove all the bitter white pith). Working over a medium bowl, cut the segments free from the membranes, letting each segment fall into the bowl as you go. Squeeze the juice from the membrane and strain the juice into a small bowl. Remove any seeds from the segments and cut the segments in half crosswise.
Put 3 Tbs. of the grapefruit juice,the oil, shallot, lime juice, salt, fennel seeds, and pepper in a container with a tight-fitting lid and shake it vigorously to combine. Taste and add more lime juice if needed to make the vinaigrette bright and tangy.
Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl. Put the shrimp in the bowl with the vinaigrette, toss, and let sit at room temperature for 30 minutes, tossing occasionally.
Prepare a hot gas or charcoal grill. (Prepare the salad ingredients while the shrimp marinate and the grill heats.) Or, heat a grill pan over medium-high heat. Grill the shrimp until just cooked through, about 1-1⁄2 minutes per side. Transfer to a plate and let the shrimp cool slightly.
Put the lettuce, mâche, sliced fennel, and cilantro in a large bowl. Peel and cut the avocado into 1⁄2-inch chunks. Give the reserved vinaigrette a vigorous shake and drizzle about 3 Tbs. over the salad. Toss the salad gently to combine; the vinaigrette should just coat the leaves. Season with salt and pepper to taste.
Divide the salad between two dinner plates or four salad plates. Scatter the avocado,grapefruit, and shrimp over the salad, tucking some pieces between the leaves. Sprinkle with the feta (if using), drizzle with a little of the remaining vinaigrette, and serve immediately.
Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.
Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.
Pour the rum, liqueur, juices, and syrup into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime-cherry "flag" (a citrus wheel skewered with a brandied cherry).
