Grapefruitbread Recipes

BROILED GRAPEFRUIT

Steps:

• Preheat your oven's broiler.
• Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
• Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
• Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

GRAPEFRUIT BREAD

Steps:

• Beat butter and sugar until fluffy. beat in eggs.
• Sift flour with salt, soda and baking powder. Add the batter alternately with milk. Add the grated rind and 4 tablespoons of the juice.
• Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.
• For the glaze, combine the remaining 2 tablespoons grapefruit juice with powdered sugar. Remove bread from pan and poke holes in it. Pour the glaze over it. Let set, then wrap in foil or plastic wrap and let stand for a day for flavors to mellow.

PINK GRAPEFRUIT SHORTBREAD

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
• Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies.
• Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.

CARAMELIZED GRAPEFRUIT

Steps:

• Heat broiler with rack set 4 inches from heat. With a paring knife, loosen grapefruit segments from membranes and pith.
• Sprinkle grapefruit with sugar and cinnamon. Broil on a baking sheet until tops are slightly browned, 4 to 5 minutes.
• Top with yogurt, and garnish with more cinnamon.

GRAPEFRUIT-VANILLA SHORTBREAD

Steps:

• Lightly butter pan. Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous. Add flour and 1/2 tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
• Preheat oven to 350°F. Prick shortbread all over with a fork 1"-2" apart, and bake until edges are golden and center is pale but firm to the touch, 15-18 minutes.
• Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
• Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10-15 minutes to allow glaze to set. Retrace cut marks.
• Do Ahead
• Dough can be pressed into pan 1 day ahead. Cover and chill.

GRAPE-NUTS QUICK BREAD

Steps:

• In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg.
• Combine the dry ingredients; stir into cereal mixture just until moistened.
• Spoon into two greased 8x4x2 inch loaf pans.
• Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

GRAPEFRUIT WALNUT BREAD

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans., In a large bowl, beat shortening and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts and zest., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Meanwhile, whisk glaze ingredients. Remove pans from oven; immediately brush with glaze. Cool in pan 10 minutes before removing to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

GRAPEFRUIT POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar., Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients; drizzle over bread.