I’m back from Florida and already missing my dad, his wife, and my youngest, Molly, who joined us for her spring break. For me, spring break in Florida is a complicated mix of tropical paradise and emotional roller-coaster. I’m missing the warmth of the beach, the hypnotic rustle of palm leaves, even the freakishly loud symphony of frog mating calls rising from the pond outside the house every night. And there’s nothing like eating lunch overlooking the waves while an army of pelicans glides by overhead. But what I really miss is that feeling of being part of a bigger family unit. And as my dad gets older, it’s so hard to just pop in and out now and then. And there was the double whammy of saying goodbye to him, and then to my daughter as we flew off in different directions. Lately I’ve been fantasizing about the Sunday dinners with the extended family lifestyle. Does anybody have that anymore? Anyway, I’ll leave you with a little gem of a recipe while I take care of business…I’ve got a lot of laundry and grocery shopping to do today. This Grapefruit Vinegar is a flavor bomb. You will love using it in so many ways. It’s the same basic formula as my BLOOD ORANGE VINEGAR, but now that the blood oranges are gone, you can continue to have a bottle of this versatile stuff in your fridge. Use pink or red grapefruit if you want. I love the uber-tang of this version.
- 1 white grapefruit
- approximately 1/3 cup white wine or champagne vinegar
- Cut the bottom off the grapefruit so it will sit securely and then use a sharp paring knife to slice off the rind. Discard the rind and cut the grapefruit flesh in quarters, or thick slices. Remove any seeds, and put the fruit in the bowl of a food processor.
- Process the grapefruit until it is completely pureed. Then strain the puree through a mesh strainer. Some of the pulp will makes its way through.
- Take 1/2 cup of the thick juice and mix with 1/3 cup vinegar. Taste and adjust the amounts to suit your liking. Decant the vinegar into a clean bottle and cap tightly. Refrigerate and use within the month.
Give the vinegar a stir or shake before using.
You can use this as you would any vinegar, but it will be way more vibrant and brightly flavored than any you’ve had before. Of course it can be part of a salad dressing when you mix it with oil, but you can use it alone, too. Drizzle it over fish, veggies, fruit. Splash it into sauces, or use it to deglaze the pan after searing meat, chicken or fish. Be bold with it, experiment. It will be your best friend.