Ruby Red Grapefruit Food

RUBY RED GRAPEFRUIT MARTINI

Steps:

• Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
• Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.

RUBY RED GRAPEFRUIT SALSA

Steps:

• Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
• Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
• Toss well, cover, and chill for at least 4 hours before serving.

RUBY RED GRAPEFRUIT BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
• Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
• Press into pan and bake for 18 minutes or until golden brown around edges.
• Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
• Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
• Bake for 20-25 minutes or until set.
• Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

RUBY RED AND TARRAGON PALOMA

Steps:

• Rub the rims of 4 to 6 cocktail glasses with some of the grapefruit juice, then dip into the salt. Fill each glass with ice and set aside.
• Muddle the tarragon and sugar in a large cocktail shaker. Add the grapefruit juice, mezquila and ice. Shake vigorously for 20 seconds, then strain, pouring into the salted glasses. Top with the club soda.

RUBY GRAPEFRUIT COMPOTE

Steps:

• Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
• Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
• Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.

RUBY RED GRAPEFRUIT MARGARITAS

Steps:

• Use the wedge of grapefruit to rub the rims of 6 margarita glases with grapefruit juice.
• Dip the rims in the kosher salt to coat.
• Set glasses aside.
• Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a bar blender and puree until smooth.
• Divide the margarita between 6 glasses and garnish with grapefruit quarters.

HONEY RUBY RED GRAPEFRUITADE

Steps:

• Bring honey and water to a boil in a small saucepan, stirring to combine. Remove from heat, and let cool.
• Combine juice and honey syrup in a pitcher. (Or cover, and refrigerate for up to 3 days.) Add rose to pitcher. Divide juice among ice-filled glasses.

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER

Steps:

• PREPARE BUNDT CAKE:.
• Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
• Sift together flour, sugar, baking powder, baking soda and salt.
• Then put mixture into a stand mixer add eggs, and mix until combined.
• Then add oil; mix until blended.
• Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
• Add sour cream and zests; just mix until combined and smooth.
• Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
• PREPARE GLAZE:.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
• Stir in zest and pecans.
• Pour glaze on partially cooled cake.
• Let cool about 1 hour and serve.