Grapefruit Cream

This grapefruit cream is so decadent and, well, creamy, you will want to eat it by the spoonful.  And hey, if you do take a few (or ten) spoonfuls, I won't judge.  Obviously with all the butter and sugar in this, it's not exactly healthy but once you taste it you will forget about that.  It is great on pancakes, waffles, muffins...practically any baked good and is just a fun little treat to top your breakfast (or whatever else).

Grapefruit Cream

Number of Servings: about 1 cup of cream
Time to Prepare: 30 minutes

• 1/3 cup sugar
• zest of 1 grapefruit
• 2 eggs
• 1/4 cup grapefruit juice
• 7 Tbsp butter at room temperature, cut into tablespoons
• tiny drop of red food coloring (optional)

In the bottom of a double boiler, put about an inch or so of water and bring it to a low boil.

In the top of the double boiler (before putting it over the boiling water), mix together the sugar and zest, then whisk in the eggs and grapefruit juice.  Place over the boiling water and whisk constantly until it reaches 180 degrees.  It should be somewhat thickened.  Once it reaches 180 degrees, pour through a strainer into a blender.  Let it sit for about 10 minutes, stirring periodically, to allow it to cool.

Put the lid on the blender, start blending, and add the butter, one piece at a time.  If you want it to be slightly more pink, you can add a tiny drop of red food coloring (I have gel food coloring and just put in a little toothpick point).  Let it blend for 3 minutes, then pour into a jar or serving bowl and let chill until firm.

Source: Everyday Reading
Produce Used: Grapefruit

4/7/2012 Basket - Citrus Tilapia and Provencal "Stuffed" Tomatoes

Citrus Tilapia
Uses from this basket: Grapefruit, orange

• 8 tilapia filets
• salt
• pepper
• ground ginger
• 1 orange, thinly sliced
• 1 grapefruit, thinly sliced

Preheat oven to 350 degrees (you can also cook these on the grill if you want). Get four large squares of foil and place two filets in the middle of each square. Sprinkle the filets with salt, pepper, and ginger. Place two thin slices of orange and two thin slices of grapefruit on the filets in each foil square. Wrap the fish inside the foil to create a packet. Cook for 10-15 minutes, until fish is white and flakes easily.
*Note that the grapefruit can give a pretty sour kick to the fish so if you're not a grapefruit lover, try lemon slices instead.

Provencal "Stuffed" Tomatoes
Uses from this basket: Tomato
Other produce: Garlic

• 3 medium tomatoes
• Salt
• Pepper
• 1 Tbsp plus 1/4 cup olive oil
• 1/4 cup dried bread crumbs
• 2 Tbsp freshly grated Parmesan cheese
• 2 cloves garlic, peeled
• 1/4-1/2 tsp basil
• Parsley

Preheat oven to 350 degrees. Cut tomatoes in half width-wise. Place in a baking dish, cut side up. Generously season with salt and pepper and drizzle with 1 Tbsp oil.
Combine 1/4 cup oil, Parmesan cheese, garlic, basil, and a pinch of salt in a food processor and process until well blended--the mixture should be wet but crumbly. Press crumb mixture onto tomato halves and bake for 15 minutes or until tops are browned and tomatoes are warmed through. Sprinkle with parsley and serve warm.