Pink Grapefruit Tart With Edamame Ice Cream And Black Sesame Seeds Recipes

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PINK GRAPEFRUIT TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS



Pink Grapefruit Tart with Edamame Ice Cream and Black Sesame Seeds image

Provided by Sam Mason

Categories     Fruit Juice     Dessert     Bake     Frozen Dessert     Grapefruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Pink grapefruit marmalade:
2 cups 1/4-inch cubes pink grapefruit rind (peel and white pith; from 2 pink grapefruits)
2/3 cup sugar
1/2 cup fresh pink grapefruit juice
1 whole star anise*
Pastries:
2/3 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
Grapefruit:
2 large pink grapefruits
Edamame Ice Cream
Chopped celery leaves or micro celery
Black sesame seeds

Steps:

  • For pink grapefruit marmalade:
  • Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
  • Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
  • For pastries:
  • Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
  • Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
  • Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
  • For grapefruit:
  • Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
  • Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
  • Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
  • *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

DRY ROASTED EDAMAME WITH BLACK SESAME SEEDS



Dry Roasted Edamame with Black Sesame Seeds image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 4

2 cups frozen shelled edamame, thawed
2 teaspoons olive oil
Salt
1 tablespoon black sesame seeds, or regular sesame seeds

Steps:

  • Preheat the oven to 450 degrees F.
  • In a bowl, toss the edamame with the oil and season with salt. Transfer the edamame to a baking sheet. Bake for 12 to 15 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to the oven and bake an additional 5 minutes.

Nutrition Facts : Calories 90 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 120 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

GRAPEFRUIT TART



Grapefruit Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)
8 tablespoons (1 stick) salted butter, melted
2 tablespoons sugar
One 14-ounce can sweetened condensed milk
2 large egg yolks
1 large grapefruit, zested and juiced (1/2 cup juice)
Red food coloring, for tinting, optional
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
  • For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
  • Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

TART PINK GRAPEFRUIT MARMALADE



Tart Pink Grapefruit Marmalade image

A very tasty marmalade that is relatively light on sugar. From Cuisinart. Preparation time does not include overnight chilling .

Provided by duonyte

Categories     Citrus

Time 2h25m

Yield 3 cups

Number Of Ingredients 4

2 1/2 lbs pink grapefruit (about 4)
1 1/3 cups sugar
1/4 cup orgeat syrup
1 (1 3/4 ounce) package dry pectin

Steps:

  • Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
  • Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
  • Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
  • Scrape down the sides 5 and 10 minutes into the cycle.
  • Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
  • Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
  • Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.

Nutrition Facts : Calories 557, Fat 0.6, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 144.2, Fiber 7.5, Sugar 114.8, Protein 3

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  • Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
  • Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
  • Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
  • Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.


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