Texas Red Grapefruit And Cheese Spread Recipes

RUBY-RED GRAPEFRUIT MARMALADE

Steps:

• 1. remove thin outer rind of grapefruit and lemons with a vegetable peeler and slice thin using scissors or a sharp knife. Or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat; cover, reduce heat and boil gently for 20 minutes.
• 2. Remove and discard remaining white rind and seeds from fruit. Finely chop pulp in a food processor or blender and add to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring frequently.
• 3. Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered until mixture will for a gel (using the ball blue canning method for testing), about 30 minutes, stirring frequently. Remove from heat.
• 4. Ladel into hot jars and process for 10 minutes, or longer depending on your elevation.

TEXAS RED GRAPEFRUIT AND CHEESE SPREAD

Steps:

• Peel and section grapefruit over a bowl, reserving juice.
• Chop sections and set aside to drain.
• Combine apricots and water; let stand 2 hours.
• Drain and chop apricots.
• Combine cheese and mix until smooth.
• Measure 1/4 cup reserved grapefruit juice and stir into cheese mixture.
• Fold in poppy seeds, walnuts, apricots and grapefruit.
• Spoon into serving bowl cover and chill several hours or overnight.

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.

CRANBERRY-TEXAS RED GRAPEFRUIT RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.

TEXAS RUBY-RED GRAPEFRUIT PIE

Steps:

• 1. When sectioning grapefruit with a shape knife, be sure to remove all the membrane. Cut each slice in half and drain in a strainer or colander.
• 2. Cook sugar, water, cornstarch, and salt until thickened and clear. Add Jello and stir until dissolved. Pour into a flat dish and chill until mixture begins to set., about 25 minutes.
• 3. Add grapefruit, mix, and pour into cooled pie shell. Chill for at least two hours before serving.
• 4. To serve, top each serving with whipped cream, or pipe a decorative border of whipped cream on pie then slice and serve.

HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.