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The Secret Ingredient: Tart and tangy grapefruit

Kristen Gibbs

Issue date: 3/6/09 Section: Focus
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The tart, tangy, and slightly sweet flavor of the grapefruit makes it a unique fruit that can be used in a variety of recipes. Although grapefruit is usually served simply with a bit of sugar, there are many more ways it can be used to create a delicious meal. As we all get ready for spring break and start daydreaming of warmer weather, try one of the following recipes for a citrusy treat that will surely remind you of summer.

Red Grapefruit Risotto by Martha Stewart

3 medium red onions
Vegetable oil cooking spray
1/8 teaspoon coarse salt
Freshly ground pepper
1 red grapefruit
1 quart homemade or low-sodium store-bought chicken stock
1 tablespoon olive oil
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon chopped fresh thyme, plus 4 sprigs for garnish
1 teaspoon unsalted butter
1/2 cup finely grated Parmesan cheese (1 ounce)
1. Cut 2 onions crosswise into 1/2-inch thick slices. Coat a medium nonstick in a single layer; sprinkle with the salt, and season with pepper. Cook, without turning, until undersides are deep golden brown, about 3 minutes. Turn and cook until soft, about 4 minutes more. Reserve in skillet with heat off.
2. Bring a small pot of water to a boil. Meanwhile, finely zest half of the grapefruit. Add zest to pot, and boil 3 minutes. Remove zest with a fine sieve, and set aside. Zest remaining half of grapefruit into long strips; cover strips with a damp paper towel, and set aside for garnish.
3. Cut pith from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
4. Bring 1 1/2 cups water, the stock, and 1/4 cup grapefruit juice from bowl to a bare simmer in a medium saucepan over medium heat.
5. Meanwhile, finely chop remaining onion. Heat oil in a large (6-quart) heavy-bottom pot over medium heat until hot but not smoking. Add chopped onion; cook, stirring occasionally, until soft and golden brown, 4 to 5 minutes. Add rice; stir until coated with oil, 1 to 2 minutes. Add wine; stir until completely absorbed.
6. Stirring constantly, add simmering stock, 1/2 cup at a time, letting rice absorb each addition before adding the next. Stir until all stock has been absorbed and rice is creamy but al dente, about 20 minutes. Stir in grapefruit segments and reserved zest (excluding garnish); cook 3 minutes more. Season with pepper. Stir in chopped thyme, butter, and cheese.
7. Meanwhile, reheat the reserved onions over medium-low heat. Divide risotto among four bowls. Garnish each serving with onions, the reserved zest, and a sprig of thyme.

Grapefruit-Pecan Bread from Cooking Light

1 large pink grapefruit (about 1 1/4 pounds)
1 tablespoon grated grapefruit rind
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg
1/2 cup chopped pecans
Vegetable oil cooking spray
1/2 cup sifted powdered sugar
1 tablespoon water

1. Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
2. Squeeze membranes to extract juice; discard membranes. Place sections and juice in a food processor and pulse 3 times. Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use.
3. Combine rind, flour, and next four ingredients in a large bowl; make a well in center of mixture. Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened. Stir in pecans.
4. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; place on a wire rack.
5. Combine powdered sugar and water; stir well with a wire whisk. Drizzle over bread; let cool in pan 10 minutes. Remove from pan; let cool completely on wire rack.
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