Food & Drink
FOOD: Citrus Crush
by Casey Feehan
Apparently, when Life hands you lemons this winter, you’re supposed to give them back and ask Life for grapefruit instead. Not resigned to duty as a staple diet food, grapefruit has seen a major rise in popularity lately, so keep it in mind when you head into your kitchen and your local bar. Read on for a few ways to get your fix:
Try this drink at home –
Rosemary Grapefruit Sparkle – Adapted from Mr. Boston Official Bartender’s Guide, this refreshing cocktail replaces clementines with fresh grapefruit juice. The honey syrup gives it more depth than plain simple syrup, and the savory rosemary keeps this drink from being too precious. This recipe can be expanded for larger quantities and would make a great punch, perfect for brunch or even a bridal shower or winter wedding.
- 3 oz. fresh grapefruit juice
- 1 1/2 oz vodka
- 3/4 oz. fresh lemon juice
- 1 1/2 oz. honey syrup (recipe below)
- 1 fresh rosemary sprig
- Chilled champagne or sparkling wine
- Lightly crush the rosemary in a tall glass with a muddler or spoon (without tearing too much because drinking leaves is never fun). Fill the glass with ice. Shake up the grapefruit juice, lemon juice, vodka and honey syrup together in a mixer with ice until well-chilled, and pour into ice-filled glass. Top up with champagne and feel very pleased with yourself.
- *Honey Syrup: Shake 3 tablespoons mild honey together with 2 tablespoons warm water in a covered container or jar until the honey dissolves. This syrup will keep for up to 2 months in the refrigerator.
Leave these drinks to the professionals –
The Area Code at Pearl & Ash – a blend of cardamaro, grapefruit, ginger beer and maple syrup (220 Bowery, NoLita, New York NY)
Hello Trouble (Dorothy Parker gin, Amaro Meletti, Burlesque Bitters, grapefruit and an absinthe rinse), or the Avalon Highball (Barsol Pisco, Combier Pampelmousse, grapefruit, lemon and soda) at The Shanty (NY Distilling Co. – 79 Richardson Street, Williamsburg, Brooklyn NY)
DJ Flamethrower at Death and Company – Siete Leguas Reposado, Del Maguey Vida Mezcal, Ancho Chile-infused Dolin Rouge Vermouth, fresh lime juice, fresh grapefruit juice, cinnamon bark syrup, and angostura bitters (433 East 6th Street, Lower East Side, New York NY)
Whip this up in your kitchenette –
Adapted from this recipe featured in Better Homes and Gardens.
- 1 bunch frisée, ripped and rinsed
- 2 grapefruits, one segmented, one juiced
- 2 cara cara oranges, one segmented, one juiced
- Juice of 1 lemon
- 8-10 large shrimp, cleaned and deveined
- 1/2 tsp. yellow mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/3 cup olive oil
- 1 tbsp. honey
- 1 tsp. dijon mustard
- Salt and pepper
- For the vinaigrette: combine the lemon juice and half the grapefruit juice in a medium-sized bowl. Add the honey, dijon mustard, salt and pepper to taste, and whisk to combine. Still whisking, slowly add the olive oil until the vinaigrette is thickened and the oil is well-blended.
- Toss the shrimp in a small bowl with a little olive oil, and season with salt and pepper.
- Heat a tablespoon of olive oil in a sauté pan over medium heat. Add mustard seeds, fennel seeds and coriander seeds to the hot oil, and – being careful not to burn them – sauté them until fragrant (putting a lid over the pan helps contain the mustard seeds, as they tend to pop up once heated). When the action in the pan dies down a little, add the shrimp and cook for 3-4 minutes, turning over once halfway through. Add the grapefruit and cara cara orange segments, searing for about 1 minute.
- Remove the shrimp and citrus segments from the pan and transfer to a plate nearby. Add the remaining grapefruit juice and 2 tablespoons cara cara orange juice to the pan and reduce the liquid with the seeds until thickened slightly.
- Toss the frisée with a bit of the citrus vinaigrette. Arrange the shrimp and citrus segments over the frisée on a plate and drizzle the reduced sauce over the dish.