Citrus-Avocado Salad with Grapefruit Vinaigrette

1.2 c. canola oil

1 t. Dijon mustard

1/2 t. ground coriander

1/4 t. kosher salt

1/4 t. black pepper

1/2 c. plus 1 T. fresh grapefruit juice (from 1 large grapefruit), divided 

3 medium avocados, each cut into 8 wedges

2 medium grapefruits (white, pink, or Ruby Red), peeled, pith removed, and cut crosswise into 1/4" thick slices

1 medium-size orange (navel or Cara Cara), peeled, pith removed, and cut crosswise into 1/4" thick slices

2 medium blood oranges, peeled, pith removed, and cut crosswise into 1/4" thick slices

1/2 t. flaky sea salt

1/4 c. chopped lightly salted pistachios

Whisk together oil, mustard, coriander, salt, pepper, and 1/2 c. of the grapefruit juice in a medium bowl until emulsified. In a separate bowl, gently toss avocados and remaining 1 T. grapefruit juice until evenly coated. 

Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly. Place avocado wedges on top of the citrus slices. Sprinkle with flaky sea salt, and drizzle with half of the dressing. Top with chopped pistachios. Serve with remaining dressing.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Salty Dog Icebox Pie

For the crust:

1 sleeve saltines (about 40 crackers)

1/2 c. unsalted butter, melted

3 T. sugar

For the filling:

1-1/2 c. fresh grapefruit juice, strained

2 large eggs

4 large egg yolks

3/4 c. sugar

6 T. unsalted butter, cut into 6 pieces

Preheat oven to 350 degrees. 

For the crust, crush crackers into fine crumbs. Transfer crumbs to a medium bowl. Add butter and sugar; mix with a rubber spatula until the crumbs stick together when you press some between your fingers. Pour crumb mixture into a 9" pie pan and use your hands to press it onto the bottom and up the sides in an even layer. Bake for 15-17 minutes, until golden brown. Let cool completely on a wire rack.

For the filling, in a medium saucepan over medium heat, bring grapefruit juice to a simmer. Cook for about 15 minutes, until reduced by half. Let cool to room temperature.

In another medium saucepan, whisk together eggs, egg yolks, and sugar until blended. Whisk in the reduced grapefruit juice and set over medium heat. Cook, stirring constantly, for about 10 minutes, until slightly thickened. (It should be the consistency of a melted smoothie.)  

Turn off the heat and add butter one piece at a time, stirring after each addition until fully incorporated before adding the next piece. The curd should be thick enough to coat a spoon; it will continue to thicken as it cools.

Transfer curd to a heatproof bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature. Transfer the curd to the pie shell and spread into an even layer.

Place a fresh piece of plastic wrap on the surface of the filling. Freeze the pie for at least 4 hours or overnight. Remove the plastic, wrap the entire pie with 2 layers of plastic wrap, and freeze for up to 2 weeks.

To serve, unwrap, cut into slices, and serve frozen.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 104. 

Every-Citrus Salad with Almonds & Manchego

1/4 c. fresh orange juice (from 1 orange)
1 T. finely chopped shallot
1 T. pure maple syrup
1 T. Dijon mustard
1-1/2 t. kosher salt
1/4 t. freshly ground black pepper
6 T. olive oil
2-1/2 lb. navel oranges, blood oranges, and/or grapefruit
1 small head radicchio, leaves roughly torn
1/2 c. flat-leaf parsley
1/2 c. roasted whole almonds, chopped
1/2 c. shaved Manchego cheese (about 1 oz.)

Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

Cut away peel and pith of citrus and slice crosswise into 1/2" rounds. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

Serves 6.

Adapted from Real Simple magazine, Feb. 2020, p. 112.

Citrus Salad with Mustard Vinaigrette

1 T. whole grain mustard
1 T. lemon juice
1/4 t. kosher salt
Pinch of black pepper
2 T. extra-virgin olive oil
4 c. mixed salad greens
2 blood oranges, grapefruits, tangerines, or navel oranges (or any combination), peeled and cut into 1/2" thick rounds
2 medium red or yellow beets, cooked, peeled, and quartered
1 T. thinly sliced red onion
1/4 c. hazelnuts, chopped
2 T. chopped dill or mint (optional)

In a small bowl, stir together mustard, lemon juice, salt, and pepper. Add oil and vigorously whisk until combined.

On a large platter, toss greens with half of the dressing. Place citrus and beets over greens and drizzle with remaining dressing. Top with onion, hazelnuts, and chopped herbs, if using. Serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p. 95.

Lentil & Grapefruit Salad

6 T. extra-virgin olive oil
3 T. lemon juice
3 t. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. pepper
1 small red onion, diced
1 15-oz. can lentils, drained and rinsed
4 oz. red cabbage, roughly chopped
1/2 c. roughly chopped flat-leaf parsley
2 red grapefruits
4 c. arugula

In a large serving bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper. Stir in onion. Add lentils, cabbage, and parsley and toss to combine.

Cut away peel and white pith from grapefruits and thinly slice crossways. Gently fold grapefruit and arugula into lentil mixture and serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p.95.

Romaine Salad with Grapefruit, Avocado & Goat Cheese

1/2 c. Champagne vinegar or white wine vinegar
1/2 c. Dijon mustard
2 minced shallots
Salt and freshly ground pepper
1-1/2 c. extra-virgin olive oil
10 c. romaine lettuce (or baby spinach or arugula)
1 avocado, peeled and sliced
1 ruby red grapefruit, peeled and sections (or oranges or tangerines)
2 oz. crumbled goat cheese (or feta cheese)

In a small bowl, whisk together vinegar, mustard, shallots, and salt and pepper to taste. Gradually whisk in olive oil.

Divide romaine lettuce between 4 salad plates. Top evenly with avocado, grapefruit, and goat cheese. Drizzle with dressing (you may not need it all).

Serves 4.

Adapted from Parade magazine, Feb. 26, 2017, p. 12. 

Grapefruit Upside-Down Cake

1/4 c. unsalted butter
1/4 c. brown sugar
2 pink grapefruit
1-1/2 c. Bisquick
1/2 c. sugar
1/3 c. milk
1/4 c. mascarpone cheese
1 egg
2 T. vegetable oil
1 t. vanilla extract

Heat oven to 350 degrees.

In a 9" cake pan, melt butter in oven; sprinkle brown sugar evenly over butter.

Peel and thinly slice grapefruit; fan over bottom of pan.

Combine Bisquick, sugar, milk, mascarpone cheese, egg, vegetable oil, and vanilla. Beat on low to combine, then on medium for 4 minutes, occasionally scraping down sides of bowl. Pour over grapefruit in pan.

Bake 40 minutes or until a toothpick inserted in the center comes out clean. Turn pan over onto a serving plate; leave plan in place for a few minutes so the sugar mixture drizzles over cake. Remove pan and cool 15 minutes before serving.

Serves 8.

Adapted from Family Circle magazine, Jan. 2017, p. 74.

Beet & Citrus Salad

3 medium-sized fresh beets
3 ruby red grapefruit or other citrus fruit
1/4 c. olive oil
2 T. maple syrup
2 T. white wine vinegar
1 t. kosher salt
1/4 t. freshly ground pepper
6 c. arugula
1/4 c. coarsely chopped pistachio nuts

Trim beet stems to 1";  gently wash and place in 8" square pan. Add 1/4 c. water and cover with aluminum foil. Bake 1 hours and 10 minutes, or until tender. Uncover and cool (about 30 minutes).

Supreme fruit so sections are free of any white pith, keeping 1/4 c. juice.

Whisk together olive oil, maple syrup, vinegar, salt, and pepper. Whisk in reserved juice.

Peel beets and slice into thin wedges. Arrange arugula on a large platter and top with fruit and beets. Drizzle with dressing and sprinkle with pistachios. Add salt and pepper to taste.

Serves 8-10.

Jennie made this at Sweetwater for our wedding brunch.

Spicy Citrus Dressing

1 c. mayonnaise
1/4 c. spicy brown mustard
1/4 c. grapefruit juice
2 cloves garlic, minced
2 T. sugar
1 t. salt
1/8 t. pepper

Stir together all ingredients. Cover and chill. Serve over avocado salad.

Makes 1-1/3 cups

Adapted from That Amazing Ingredient: Mayonnaise!, p. 32.

Citrus Coconut Cobbler

1/4 c. honey
1 T. cornstarch
1 t. vanilla extract
1/4 t. ground ginger
6  navel oranges, peeled, seeded, and sectioned
2 pink or red grapefruit, peeled, seeded, and sectioned
1 c. all-purpose flour
1-1/2 t. baking powder
1/4 c. crystallized ginger, finely chopped
1/4 c. sweetened shredded coconut
1/8 t. salt
4 T. cold butter, cut up
1/3 c. unsweetened light coconut milk
1 egg, lightly beaten

Preheat oven to 400 degrees. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract, and ground ginger. Gently stir in orange and grapefruit sections. Keep the filling hot.

In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut, and salt until combined. Add the butter, coconut milk, and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.

Spoon hot filling into prepared baking dish. Drop topping in nine mounds on the top. Bake 20-25 min. or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

9 servings.

Adapted from Grape magazine, Winter 2015.