Some people don’t realize that California citrus is in season during the winter – which means zesty grapefruit is at its peak right now!
The mighty grapefruit first came to us in the 18th century as a cross between a pomelo and an orange. They are rich in vitamin C and packed with fiber. Grapefruits can also be your best friend if you’re looking to shed a few pounds.
Switch up your salad routine by throwing in some grapefruit, avocado, and a little red onions with some arugula – then whip up a dressing with grapefruit juice, honey, ginger and olive oil…yum!
Or how about topping your favorite fish or grilled shrimp with grapefruit segments tossed in olive oil, seasoning and chopped fresh herbs. The citrusy punch is the perfect complement to any seafood.
Are you a chicken piccata fan? Replace the traditional lemon with grapefruits instead – my recipe for Chicken Piccata with Grapefruit, Pine Nuts, and Capers is so d’lish!
Grapefruits are amazing in drinks too! For a refreshing, anytime sipper try my Pink Grapefruit Honey Ginger Fizz – packed with flavor and fizzy goodness.
So grab a zesty grapefruit and get creative in the kitchen!
-Kathy
Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings
2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing
In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.
Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.
Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)
In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.
Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.
Recipe by Kathy Casey Food Studios®
Pink Grapefruit Honey Ginger Fizz
For an added ginger kick, try substituting ginger beer for the soda water in this refreshing drink. To make it libatious, add a shot of your favorite spirit!
Makes 1 drink
3 oz fresh squeezed Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Grapefruit wedge
Fill a tall glass with ice. Measure in the Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.
Honey Ginger Syrup
Makes 10 ounces
1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water
Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.
Recipe by Kathy Casey Liquid Kitchen®
