On the menu: Salty Dog and Candied Grapefruit Peels
You don’t want me to say much right now.
I’m brooding. I’m in this phase of serious self-discovery, pushing my limits, setting goals, and trying to figure out what it’s all going to come to. I’m asking all these ridiculous existential questions. You know, what’s the point? Why does any of this matter? Who am I? I feel like a child.
Didn’t this happen half my life ago? Adolescence was a bitch. And yet, here I am, going through it all over again. I’ve been rebelling against my advisors ideas of what I’m going to do with my dissertation, trying to figure out what I’m going to do more independently. I want to be more sure of myself as a scientist. I’m basically a freaking teenager these days. So I think it’s best for all of us if I keep my mouth shut.
But I’m eating (And drinking. I can do that this time around.) a lot of grapefruit. Let me show you.
adapted from The Best Remedy
1 tablespoon kosher salt
4 ounces fresh-squeezed grapefruit juice
2 ounces gin
Place the salt on a small plate. Run the rim of a coupe glass along the cut flesh of a grapefruit, then dip it in salt to coat and set aside.
Mix grapefruit juice and gin in a cocktail shaker filled with ice. Shake vigorously for 10 seconds until very cold. Strain into coupe glass and serve.
Candied Grapefruit Peels
adapted from Jacques Torres via Food Network
I only dipped a third of the peels I made in chocolate, so scale up the amount of chocolate if you want all the peels dipped. I would highly recommend that you do that.
1 3/4 cups sugar, divided into 1 1/4 and 1/2 cup portions
4 oz bittersweet chocolate
Carefully cut the peel in roughly 2 inch sections from the grapefruit and avoid cutting a lot of white pith along with the peel. Cut sections of peel into 1/2 inch wide strips.
Place sliced peels in a small nonreactive saucepan and add cold water to cover the peels by about 1 inch. Bring to a boil, then drain the peels. Cover with fresh cold water and repeat this process three more times. This removes a lot of bitterness from the peels.
After the fourth boil, return the peels to the sauce pan and again add cold water to cover the peels by 1 inch. Add the 1 1/4 cups of sugar and bring to a simmer over medium low heat. Simmer for 2 hours. The peels will become soft and translucent.
Drain the peels and lay on a wire rack to remove excess syrup. Make sure to put something under the rack to catch the syrup! After three hours, the peels will be firm and tacky. Carefully toss the peels with the 1/2 cup sugar.
To coat with chocolate, melt the chocolate over a double boiler, then dip 1/2-3/4 of a peel into the melted chocolate. Let set on a wire rack. Finished peels will keep at room temperature for three days.