The (Winter) Sweetest Easter Meal
Ok…so it’s not winter anymore but Winter Sweetz is sure to make this Easter especially tasty.
Our Texas red grapefruits are so sweet and juicy, they are the perfect ingredient to any meal, especially Easter meals. Because this spring holiday is right around the corner, we’ve searched high and low for the perfect combinations of recipes to make a delicious Easter meal.
Enjoy these tantalizing recipes made even better with Winter Sweetz Texas red grapefruits.
Let’s start off with a delicious drink to go with your succulent meal.
1. LAVENDER + BRÛLÉED GRAPEFRUIT GREYHOUND
What You’ll Need:
- 4 tbsp of dried culinary lavender
- A bottle of vodka (1.5 oz per guest)
- 7 cups of fresh Winter Sweetz grapefruit juice (4 to 6 oz. per guest)
- Fresh lavender (for garnishing)
Can serve up to 10 guests.
What To Do:
- To get the perfect lavender infused vodka, add 4 tbsp of dried culinary lavender into 2 cups of vodka. Cover and let it rest for 3 hours; stir occasionally. After the 3 hours, strain the vodka through a fine mesh lined with cheesecloth or a nut milk bag, then let chill in the fridge.
- For the brûléed grapefruit garnish, cut grapefruit slices. Coat them lightly with sugar – this will allow them to caramelize and get a golden color – then place them in a broiler on high. Let boil until the sugar bubbles and edges are dark and toasty. Then cut the slices in half; you’ll need half a slice per drink-.
- Finally, for each cocktail, pour 1.5 oz of the lavender infused vodka into a glass with ice, then top it with 4 to 6 oz -about ⅔ of a cup- of fresh Winter Sweetz grapefruit juice. Stir in glass, and garnish with the half slice of brûléed grapefruit and a small branch of fresh lavender.
Your friends at Winter Sweetz would like to remind you to please drink responsibly. Never drink and drive.
Next, a hearty entrée. Sweet, salty and juicy. Ham is a traditional dish for Easter and we have found the perfect recipe.
2. SPICE-RUBBED FRESH HAM WITH CITRUS GLAZE
What You’ll Need:
- 1 fresh ham, cut from shank end (about 12 pounds)
- 3 tbsp of coriander seeds, lightly toasted
- 3 Winter Sweetz Texas red grapefruits (2 cut into wedges, 1 zested and juiced)
- ¼ cup of coarse salt
- 2 tbsp of extra virgin olive oil
- ½ cup of honey
- 3 tbsp fennel seeds, lightly toasted
- 2 tsp whole black peppercorns
- 6 limes (3 halved, 3 zested and juiced)
- Assorted citrus fruits (halved or cut into 1 ½ in wedges)
- ½ cup of sugar (plus extra for sprinkling)
- ½ pomegranate cut into wedges for serving
- Fennel crowns for serving
What To Do:
- Score the ham’s fat in ¾ inch wide diamond pattern. Finely grind the coriander and fennel seeds along with the peppercorn in a spice mill or clean coffee grinder. Transfer into a clean bowl with zests and salt. Rub the ham with the mixture, wrap in plastic, and refrigerate for 1 to 3 days.
- Unwrap ham and let stand in room temperature for 1 to 2 hours. Preheat the oven at 325o. Combine 2 cups of water, grapefruit wedges and lime halves in a roasting pan. Set the ham on a wire rack in the roasting pan. Bake, basting every hour. After the first hour, cover the ham with parchment-lined foil. Ham is ready when the thermometer reads 140o inside. Let rest 45 minutes after baking.
- Meanwhile, increase the oven’s heat to 400o. On a rimmed baking sheet, place the assorted citrus and toss with olive oil and sprinkle sugar generously. Roast in the oven, turning once until browned, for about 40 minutes.
- While the ham is resting, cook the honey, sugar, and ¼ cup of water in a saucepan over medium heat, stirring until sugar caramelizes and mixture looks golden. Remove from the heat and slowly stir citrus juices. Place back on the heat and bring to a boil. Cook until reduced to 1 cup worth. Brush 3 tbsp of this glaze over the ham.
- Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.
Finally, to finish our meal in a sweet note, an exquisite dessert.
3. RUBY RED GRAPEFRUIT TARTLETS
What You’ll Need For the Crust:
- 2 ¼ sticks unsalted butter (at room temperature)
- ½ cup of confectioners sugar
- Pinch kosher salt
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
What You’ll Need For the Filling:
- 1 cup & 2 tbsp granulated sugar
- 6 tbsp all-purpose flour
- 3 tbsp cornstarch
- ½ tsp kosher salt
- 4 large egg yolks
- 1 ½ tbsp finely grated Winter Sweetz grapefruit zest
- 1 ½ cups juice from 3 Winter Sweetz grapefruits
What You’ll Need For the Topping:
- 2 large egg whites
- ¼ cup granulated sugar
- ¼ tsp cream of tartar
- ¼ tsp pure vanilla extract
- Chopped Winter Sweetz Texas red grapefruit, for serving
What To Do:
- Make the crust. Using an electric mixer, beat butter, confectioner’s sugar and kosher salt in a large bowl until light and fluffy. Add and beat in vanilla. Reduce speed and add flour and mix until just combined. Don’t over mix.
- Divide dough in two, then roll each half between 2 pieces of parchment to 1/8 inch thick. Cut each piece into half and fit into bottoms and sides of two 4-inch tart pans with removable bottoms. Poke the bottom dough with a fork, then refrigerate about 15 to 20 minutes. Make sure the dough is firm.
- Repeat rerolling scraps of dough for a total of 8 tart pans.
- Preheat oven to 400oF. Place tarts in rimmed baking sheets and bake for 8 to 10 minutes, until golden. Then, let cool. Lower oven’s temperature to 325o.
- For the filling. In a large bowl, whisk together sugar, flour, cornstarch, and salt. Whisk in grapefruit zest and egg yolks. Fill the crusts and bake in preheated oven until set. Rotate positions of baking sheets at 20 minutes. Let cool at room temp and then refrigerate overnight.
- Make toppings once ready to serve. In a large metal or glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over a saucepan of simmering water – without touching the water – and cook, whisking constantly for 2 to 3 minutes until sugar has dissolved and the mixture is warm. Take off from heat and use an electric mixer to beat the mixture at low speed until glossy and stiff peaks form. Beat in vanilla until combined.
- Top the tarts with chopped and scoop or pipe on meringue. For an extra touch, lightly torch the meringue on the tarts.
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