Grapefruit Pavlova

Found in SL Jan/Feb 2023

 

4 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

3 large pink grapefruit

2 tbsp seedless raspberry jam

1 1/2 cups heavy whipping cream

1/2 cup sour cream

1/4 cup powdered sugar

 

Preheat oven to 250°. Line a baking sheet with parchment paper; set aside. Beat egg white with a stand mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Beat in cream of tartar and salt until soft peaks form, about 1 minute. Gradually add sugar in a slow steady stream. Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes.

 

Using an offset spatula or the back of a spoon, spread meringue onto prepared baking sheet, forming a 9" round with a 6' wide indention in the center. Bake in preheated oven for 45 minutes. Turn oven off, and let meringue cool in oven for 45 minutes. Remove from oven, and let cool to room temp about 30 minutes.

 

Remove and discard peel and pith from grapefruit. Working over a bowl, cut grapefruit into segments, reserve juice in bowl, and discard membranes. Stir together jam and 1 tbsp reserved grapefruit juice in a medium bowl. Add segments; stir gently to combine. Set aside.

 

Beat whipping cream, sour cream, and powdered sugar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spoon whipped cream mixture onto center of cooled meringue. Top evenly with grapefruit mixture. Garnish with fresh mint leaves. Serve immediately.

 

Mini Grapefruit Upside Down Cake

Found in SL Jan/Feb 2023 here

3 grapefruit (any combination of white, pink, and red)
1 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened, plus more for greasing ramekins
2 large eggs
2 tsp. grated grapefruit zest
1/2 cup sour cream
1/3 cup whole milk
Sweetened whipped cream, for serving (optional)

Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired. 

Grapefruit Meringue Pie

Found in SL Jan/Feb 2023 issue here

 

Crust
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar

Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.

Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.

Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.

Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.) 

 

Grapefruit Cream Cheese Hand Pies

Found in SL Jan/Feb 2023 issue here

 

1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar 
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten 
2 Tbsp. turbinado sugar
1 cup powdered sugar 
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.

Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.

Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.

Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve. 

 

Mini Grapefruit Upside Down Cakes

Found in SL April 2024 issue and here

 

3 grapefruit (any combination of white, pink, and red)
1 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened, plus more for greasing ramekins
2 large eggs
2 tsp. grated grapefruit zest
1/2 cup sour cream
1/3 cup whole milk
Sweetened whipped cream, for serving (optional)

Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired.  

 

Grapefruit Cream Cheese Hand Pies

Found in SL Aug 2023 here

1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar 
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten 
2 Tbsp. turbinado sugar
1 cup powdered sugar 
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.

Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.

Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.

Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve. 

 

Grapefruit Poppy Seed Loaf

Found in SL Jan/Feb 2026 magazine here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh grapefruit juice, + 1 tbsp grated grapefruit zest (from 1 large grapefruit), divided, plus more as needed
2 tbsp poppy seeds, plus more for garnish
1 1/4 cups powdered sugar

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, grapefruit zest, and 3 tablespoons grapefruit juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in poppy seeds.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons grapefruit juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush grapefruit mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon grapefruit juice in a small bowl until combined. If needed, gradually whisk in more grapefruit juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more poppy seeds and grapefruit zest.