Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples -- or your seasonal produce -- every which way. This Halfway to Dinner is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients. This month we're talking citrus.
Today: Who says that winter dishes can't be as bright and colorful as the Summer? Here are 5 ways to use 1 bag of grapefruits.
Sunny and bright aren't typically words you use when talking about winter's bounty. Grapefruits are here to change that: They are the sunshine of our winter blues, the light at the end of a cold and dark tunnel. They are bold and full of flavor and are good enough to be eaten all on their own -- and we often do. But they’re more versatile than we give them credit for: Here are 5 ways we like to add a little brightness to our winter meals.
Grapefruit Tarragon and Gin Tonic
If you've never mixed tarragon and grapefruit, you’d better start now. Add a tablespoon of turbinado sugar to quiet grapefruit’s bitterness, and enjoy a simple yet sophisticated cocktail.
Texas Ruby Red Grapefruit Cake with a Hint of Mint
In case the tarragon didn't make enough of a case to convince you to combine grapefruit with herbs, we're hoping that this icing will. This cake’s pillowy texture is perfectly complemented by the herbal glaze. It's a simple cake with complex flavors. How's that for dessert?
Grilled Scallop Skewers with Ruby Red Grapefruit and Chile Glaze
Most of the time, grilling is a good thing. In this case, when the flavors of skewered scallops and grapefruit are accentuated by just the right amount of time on the grill (yes, grill pans count), grilling is a great thing.
Citrus Salad to Brighten Up Even the Gloomiest Days
This salad is a winter salad to be reckoned with: It's deceptively mild-looking, but you'll know at first bite that the cumin and chile-laden dressing atop a bed of flavorful greens is just the kick you needed. It's almost a little like summer.
Grapefruit with Vanilla, Honey and Coconut
Of all the things a grapefruit can do for a meal during winter, none can surpass the power of it as a breakfast food. Bright, colorful, tangy, and bittersweet, it wakes you up in the best kind of way. Make this tomorrow: Slowly simmer a glaze of honey, butter, and vanilla bean, then pour it over grapefruit segments generously sprinkled with toasted coconut.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now