Grapefruit Diet Blog & not only!

Preparation time: 1 hour, plus time for both the crust and the filling to
cool (35 minutes of actual work)
Yield: 5 to 6 servings
Attention grapefruit lovers! This might just be the dessert you’ve been
waiting for.
FOR YOUR CONVENIENCE:
Grind the nuts in a food processor or blender with a series of short pulses,
so they turn into a fine powder, rather than nut butter.
Bake and cool the crust first, then cook the filling and let it cool. (All
of this can be done well ahead of time.) Assemble the tart shortly before
serving.
WALNUT PECAN CRUST
1/2 cup (1 stick) butter, softened
1/3 cup sugar
1/4 cup ground pecans
1/4 cup ground walnuts
1 cup unbleached white flour (plus extra for rolling the dough)
1/4 teaspoon salt

Preheat the oven to 375ºF. Have ready a 9-inch springform tart pan.
Place the butter and sugar in a large mixing bowl. Cream together at high
speed with an electric mixer, then stir in the nuts.
Add flour and salt. Use a spoon to mix the dough first, and then use your
hands, if necessary, working quickly. Mix until all the ingredients are
combined and the dough holds together. (Don’t overhandle it.)
Flour a clean, dry surface. Roll out the dough between 2 sheets of plastic
wrap into an 11- to 12-inch circle about 1/4 inch thick.
Remove the top sheet of plastic, and use the other as a helper to flip the
crust into the tart pan. Press the dough down and ease it into the corners.
Prick the dough all over with a fork.
Bake in the middle of the oven for 20 to 25 minutes, or until it is deeply
golden all over. Cool completely before filling.
GRAPEFRUIT-LIME FILLING
4 egg yolks
1/2 cup sugar
3 tablespoons unbleached white flour
2 teaspoons minced lime zest
2 teaspoons minced grapefruit zest
2/3 cup fresh grapefruit juice
1/2 cup fresh lime juice
1 cup pink grapefruit sections

Combine the egg yolks, sugar, flour, and zests in a heavy saucepan. Pour in
the juices, whisk thoroughly, and bring to a boil over medium heat. Boil
gently for 2 minutes, whisking frequently. Remove from heat, and set aside
to cool to room temperature.
Spoon the room-temperature filling into the cooled crust, and spread it in
place.
Shortly before serving, arrange the grapefruit sections over the top in a
lovely pattern. To serve, remove the rim from the tart pan, place the tart
on an elegant plate, and bring it to the table to receive admiration. Then
cut into wedges and dig in.

Drunken Fruit Salad
3 C.Fresh Pineapple chunks
2 Pts. Fresh Strawberries, halved
1/2 # green seedless grapes
2 pink grapefruit, sectioned
2 navel oranges, sectioned
4 Kiwis, peeled & cut in chunks
2 ripe Mangos, peeled & cut in chunks
1 tsp. grated lime peel

Syrup
3/4 C. Sugar
1/4 C. Water
1/4 C. Lime Juice
2-3 Tbs. Tequila
Make Syrup
Bring sugar and water to a boil. Reduce heat & simmertill sugar disolves.
Remove from heat,stirin lime juice and tequila. Cool to room temp.,cover and
refrigerate till cold (2 hrs.)

Prepare fruit mix, and refrigerate till cold (2 hrs.) Just before serving,
stir lime peel into syrup, and drizzle syrup over fruit, and stir gently.
Serve COLD.

Excellent dish for a fancy brunch.
Makes 8-10 Servings.

Cut a grapefruit horizontally in two, remove the fleshy part, section by
section, finally cutting out the remaining hard parts. Put the fleshy pulp
of the grapefruit with a similar quantity of good ripe strawberries into a
bowl; add powdered sugar and flavor with curacao, then set on ice cream to
macerate for at least 30 minutes. When ready to serve, fill the grapefruit
shell with the fruit mixture, and garnish with whipped cream, flavored with
curacao. Take 3 red plums, 3 blue plums, 3 yellow peaches, 2 ripe Bartlett
pears, 3 ripe bananas 1 8-ounce glassful crushed pineapple, 1 8-ounce
glassful whole red raspberries, juice of 3 lemons, 1 8-ounce glassful sherry
wine, and 1 pint of plain marshmallow. Cut up the fruit in a dish, over it
pour the wine and then the marshmallow, adding enough heavy syrup to bring
the mixture to the right consistency to serve. If necessary, add a bit of
red coloring to brighten the mixture. To serve, take a ball disher, fill it
with real fresh fruit peach ice cream and highly flavored coffee ice cream
(half and half). Drop the ice cream on a serving dish, pour over it a
ladleful of the Griswold blend given above. A dainty slice of sponge cake
may be served with the dessert if desired.

Renaissance 5-Star Recipes
Renaissance Dortmund Hotel
Seviche Creole
Ingredients
1 Lb Red Snapper filet
7 Tbs Olive Oil
Salt, with Pepper
1/4 tsp Turmeric powder
2/3 Cup Onions, thinly sliced
2/3 Cup Yellow Pepper
3/4 tsp Garlic
Thyme
Bay leaf
3/4 Cup Grapefruit juice
1/4 Cup Orange juice
3 Tbs Lemon juice
1/4 Cup White wine vinegar
1 Cup Grapefruit filets
1-1/4 Cup Avocado balls
1/2 Cup Red pepper julienne
1 Cup Lollo salad

Method
Cut fish filets into 3 cm square slices, each about 1 cm thick.
Sprinkle with salt and white pepper to taste.
Heat oil over moderate heat add fish and color on both sides, lightly for 2
minutes.
Transfer to a wide dish. Blend 2 tbls oil with tumeric.
Add to the pan and reduce heat.
Add onions, pepper, garlic, thyme and bay leaf.
Cook for 5 minutes until vegetables are no more raw but crisp.
Add juices to vegetables, vinegar and simmer for 3 minutes.
Pour over fish. Let cool then refrigerate for at least 24 hours, up to 3
days, season to taste.
Arrange lettuce on plates, place seviche on lettuce and garnish with
grapefruit filets and avocados and red pepper julienne.

1 tablespoon cornstarch
1/4 teaspoon cayenne pepper
3 tablespoons soy sauce
3 tablespoons garlic flavored olive oil
18 medium shrimp, peeled and deveined
1 cup green pepper strips
1/3 cup chopped green onion, including tops
1/2 cup sliced celery
1/2 cup grapefruit Juice
1 cup grapefruit Sections

In a large mixing bowl, mix cornstarch, cayenne, soy sauce and 1 tablespoon of the oil.  Add shrimp, tossing to coat.  Let stand for 15 minutes.  In large fry pan or wok, heat remaining 2 tablespoons oil.  Add shrimp mixture and vegetables.  Stir fry for 3 minutes over medium-high heat.  Add grapefruit juice; cover and cook over low heat for 4 minutes.  Add grapefruit sections and heat, covered, until grapefruit is heated, about 2 minutes.

2 teaspoons anchovy paste
1/4 cup Dijon mustard
1/4 cup finely chopped garlic, divided
1-1/2 quarts orange juice, divided
1-1/2 cups olive oil
3 cups grapefruit juice
1/2 cup lime juice
2 teaspoons Old Bay� Seasoning
96 Peeled and deveined 21/25 count shrimp (2-1/2 pounds)
48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
6 cups seasoned croutons
1 quart grapefruit sections (2-1/4 pounds)
3/4 cup grated Parmesan cheese

To prepare the dressing, combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 2 cups of the orange juice followed by the olive oil; mix until incorporated, cover and refrigerate.

To prepare the marinade, combine the grapefruit juice, lime juice, Old Bay� Seasoning, remaining garlic and remaining orange juice; reserve. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.

To prepare each salad, grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate. Top the greens with a 1/2 cup of croutons, 1/3 cup of grapefruit sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.

Makes 12 servings.

3 cups cranberry juice
2 cups grapefruit juice
1 cup sugar
1/2 cup lemon juice
1 cup sparkling wine

Mix first four ingredients and chill several hours.  Add the sparkling wine just before serving.

1 cup honey
1 teaspoon Florida Grapefruit Peel, finely shredded
1 cup Florida Grapefruit Juice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-1/4 cups salad oil
1-1/2 teaspoons poppy seed

In a mixing bowl stir together the honey, Florida Grapefruit Peel, Florida Grapefruit Juice, salt, and nutmeg.  Gradually beat in salad oil.  Stir in poppy seed.  Transfer to a screw-top jar; cover and chill until serving time.  Shake well before using.  Serve over fruit or tossed salads.

Makes 3 cups

NUTRITION FACTS PER SERVING:  74 cal., 0 g pro., 6 g carbo., 6 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g dietary fiber, 23 mg sodium.  Daily value:  none.

CAKE

1-1/2 large fresh grapefruit
1/4 cup butter or margarine
1/2 cup sugar
2 egg yolks (reserve whites at room temperature)
1 whole egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated grapefruit zest
1/4 cup milk
2 tablespoons fresh grapefruit juice
1/2 teaspoon vanilla

FILLING

2 eggs, separated (add whites to reserved whites in bowl)
1 cup water
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon grated grapefruit zest
1/3 cup fresh grapefruit juice
1 tablespoon butter or margarine (more…)

This refreshing and elegant dessert offers ease of preparation and fabulous grapefruit taste. The use of the food processor is an easy method for achieving the traditional broken crystals of the granita.

2 cups pink grapefruit juice
1/4 cup sugar
4 mint leaves
4 fresh pink grapefruit slices

In saucepan, combine grapefruit juice and sugar. Bruise mint leaves between fingers and add to saucepan. Bring mixture to just boiling, stirring to dissolve sugar. Remove from heat, cover and let stand 5 minutes. Remove mint leaves. Pour grapefruit mixture into ice cube trays; freeze. Just before serving, place a single layer of frozen cubes in food processor fitted with steel blade. Pulse 12 times or until no large chunks of ice remain. Spoon granita into stemmed glasses. Garnish with grapefruit slice. Repeat with remaining cubes. Serve immediately.