The goodness of Grapefruit…part deux.
More great breakfast and brunch ideas.
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…and for starters…
1 cup quinoa
4 cups water
1/4 teaspoon salt
1/4 cup dried cranberries
1 avocado – peeled, pitted and diced
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
1/4 cup chopped fresh mint
1/4 cup minced cilantro
1/2 cup arugula
4 cups baby arugula leaves, washed and dried
salt and black pepper to taste
In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Grapefruit-Star Anise Granita
2 1/2 cups fresh red or pink grapefruit juice
1/3 cup water
1/2 cup sugar
2 whole star anise
Bring water, sugar, and star anise to a boil, stirring until sugar is dissolved. Discard star anise and cool syrup. Stir syrup into juice. Freeze in a shallow metal pan, stirring occasionally (about every 40 minutes) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape with a fork, breaking up lumps.
NOTE: Granita can be made 1 week ahead and kept frozen, covered.
Creamy Pink Grapefruit Tart
1/2 cup (1/4 lb.) butter, cut into chunks
4 large eggs
2/3 cup pink grapefruit juice with pulp
1 teaspoon grated pink grapefruit peel
2/3 cup sugar
2/3 cup whipping cream
Sweetened whipped cream and peeled grapefruit segments
In a food processor or bowl, combine flour and butter. Whirl or rub in with your fingers until fine crumbs form. Add 1 egg and whirl or stir with a fork just until dough holds together. Pat into a ball, then press evenly over bottom and up sides of a 9- to 10-inch tart pan with a removable rim. Bake in a 325° oven until crust is pale gold, 25 to 30 minutes. Let cool. In a bowl, whisk together remaining 3 eggs, grapefruit peel and juice, sugar, and the 2/3 cup whipping cream. Set baked crust on oven rack and carefully pour in filling. Bake in a 350° oven until filling jiggles only slightly in the center when pan is gently shaken and tart is golden at edges, 25 to 30 minutes. Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.
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