Grapefruit With Pistachios Recipes

GRAPEFRUIT WITH PISTACHIOS

Steps:

• In a small bowl, combine grapefruit juice and sugar. With a sharp knife, slice away peel and pith of grapefruits and slice into thin rounds. Divide grapefruit and sweetened grapefruit juice among 4 bowls. Top each with 1 tablespoon pistachios.

COLD GRAPEFRUIT SOUFFLE WITH PISTACHIOS

Steps:

• Select 5 straight-sided (not sloping) 7-ounce glasses. Cut 5 strips of parchment paper about 4 inches wide and about 1 inch longer than the circumference of a glass. Wrap a parchment paper strip around each glass to form a 2-inch collar, and secure with rubber bands or tape.
• Combine grapefruit zest and juice in a small bowl and sprinkle gelatin on top; set aside. With a fork, lightly whisk together 5 egg yolks and 1/2 cup sugar in a medium mixing bowl; discard remaining yolk or reserve for another use.
• Heat milk in a medium saucepan over medium heat until almost simmering; milk should make a spitting sound when tilting pan. Remove from heat. Whisk about 1/4 cup hot milk into egg-yolk mixture. A little at a time, whisk egg-yolk mixture back into the hot milk in the pan. Cook over low heat, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove from heat, and stir in gelatin mixture. Transfer to a large bowl, and cool to room temperature.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until foamy. Add remaining 1/4 cup sugar, beating on high speed until stiff peaks form; fold into cooled custard.
• In another clean bowl, whisk cream until consistency of sour cream; gently fold into custard mixture.
• Divide mixture among glasses. Refrigerate until souffles are set, at least 6 hours or overnight. Before serving, remove collars, and gently press pistachios, one handful at a time, onto exposed sides of souffles. Or, if not using collars, fill glasses and sprinkle with chopped nuts.

PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS

Steps:

• Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
• Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
• Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
• Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.