Best Grapefruit Alaska Recipes

BAKED GRAPEFRUIT ALASKA

Steps:

• Cut grapefruits in half.
• Carefully remove fruit sections; set aside fruit skins.
• Mix grapefruit sections with grapes and berries in a small bowl.
• You can add a bit of sugar, if you'd like them sweeter. Sometimes I sprinkle them with orange juice, although if you'd like them to be very fancy, you could toss the fruit with a little bit of champagne.
• Refill grapefruit skins with berry mix.
• Beat egg whites and cream of tartar in a cold mixing bowl until stiff peaks form.
• Fold in sugar.
• Cover fruit with merangue.
• Bake at about 500 degrees until just golden brown.
• It's easiest just to keep an eye on them until they look right; it really dos't take that long.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 350°. Halve grapefruits and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top each with 1 rounded tablespoon of whipped cream. Place on an ungreased foil-lined baking sheet., In a large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake until meringue is browned, 15 minutes. Top each with a cherry. Serve immediately.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 425°F.
• Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
• In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
• Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.

ALASKA CRAB SALAD WITH AVOCADO, GRAPEFRUIT & CITRUS-GINGER VINAIGRETTE

Steps:

• Make the vinaigrette first: In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate until ready to serve. You can make the vinaigrette up to 3 days in advance.
• Using kitchen shears, cut Alaska crab shells open and remove crabmeat from shells. Chop or shred meat, if desired.
• Cut the peel and all the white pith from the grapefruit, exposing the flesh. With a small paring knife, cut out the grapefruit segments and place in a bowl; set aside.
• Wash the butter lettuce and spin dry. Use mainly the inner leaves of the butter lettuce, tearing larger leaves into bite-sized pieces if necessary. Cut the "root" end off the Belgian endive, then peel off each leaf. Arrange the leaves in a stack and cut them in half lengthwise. Cut the avocado in quarters; peel and slice thinly.
• Toss the lettuce and endive with half of the vinaigrette. Divide between 4 oversized dinner plates, placing the greens in high mounds and pulling some endive pieces to the top. Divide the avocado slices and grapefruit segments on top of each salad. Divide the crabmeat between salads then sprinkle salad with toasted almonds and pomegranate seeds. Pass the remaining salad dressing to drizzle over the top of the crab. Serve immediately.
• Cook's Tip: This salad is geared toward the fall and winter, with the inclusion of Ruby Red grapefruit and pomegranate. For a wonderful summer version, replace the grapefruit with 2 oranges and the pomegranates with raspberries or blackberries that have been cut in half.