Saturday, April 17, 2010

Maple-Grapefruit Glaze for Edamame, Beets, and More

More grapefruit from the farmshare.  More creativity required.  Mollie Katzen's grapefruit glaze from The Vegetable Dishes I Can't Live Without  is a flavor-packed citrus revelation that can be used to brighten a host of not-quite-there-yet winter and spring vegetables.  I modify the recipe somewhat, using arrowroot instead of cornstarch, and additional maple syrup to sweeten the bitter grapefruit. Cornstarch produces a shinier coating like you see on the beets below.  For food that looks like food and not plastic in the glare of the papparazzi, use arrowroot.

Time: 30 minutes
Serves: Enough to cover 3 cups of cooked edamame, 3 pounds beets, or similar amount


Juice of 1 grapefruit, fresh-squeezed
1 T unseasoned rice vinegar
3-4 T maple syrup, to taste
2 t arrowroot powder, dissolved in 1T cold water

1. Whisk together grapefruit juice, rice vinegar, and maple syrup.
2. Heat mixture in a small saucepan over medium heat until just boiling, whisking frequently.
3. Turn heat down and add dissolved arrowroot powder.  Whisk frequently until mixture thickens and becomes glossy, 3-5 minutes. At this point the glaze can be refrigerated and reheated and re-whisked before serving.
4. Drizzle over vegetables of choice and serve immediately. 

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