Grapefruit RSS feed for this section

The Hemingway


The great Hemingway, a classic cocktail, a daiquiri to be precise. This iconic Cuban drink was born in La Floridita restaurant, one of the favorite bars of Ernest Hemingway.

Summer is here, in full bloom and we thought about making this drink a lot. What can we add, what can we change… can we make it better? Well pretty much, no.

I think the Hemingway daiquiri is perfect as it is. The drink is a refreshing mix of white rum, fresh lime juice, fresh grapefruit juice and maraschino liqueur, the perfect combination for a summer drink. With simple ingredients, natural fruit juice, this drink is a hit. Refreshing, not too sweet, with a bitter edge.

We’ve seen various versions where is made on the rocks or as a Martini. But after reading what Ernest Hemingway said about one of his favorite drinks: “ The drinks had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.” Now this sounds refreshing to me! We decided to take it “literally”.. ehehm, and we added a couple of scoops of ice to a blender and a rim of pink himalayan salt, making it a slushy. Now it lives, feels, and tastes like Hemingway’s description. Its just what you dream of on a hot summery day specially when you are dreaming of a beachy vacation that seems so far away… yet so close, as close as our couch on the living room besides our bookshelves.


Yes, this is our staycation summery treat, along with a list of our books we aim to read, this are not the newest titles out there, they are what we have not been able to read, you know those books that stay on the bookshelfs and you promise yourself you’ll read them soon. Well we have quite a homework to do.

But first things first set your self up with a drink, relax, and read…


To make a Hemingway you will need…

The Hemingway

Makes 2 generous tall glass cocktails

The juice of 2 medium size pink Grapefruits
The juice of 2 juicy green Limes
3 oz. White Rum
3oz Maraschino Liquor
2 large scoops ice

Himalayan pink salt and 2 lime wedges for the glass rims.

Preparation :

Juice the grapefruits, and limes directly into the blender, add rum, add Maraschino liquor, and the two scoops of ice. Blend well until a fine ice consistency.
Rim the glasses with lime and then dip them into the pink salt. Pour the slushy and Enjoy.

The Hemingway-slushy-_Summer-drink-fresh-grapefruit-juice_Yes,-more-please!

The Hemingway-slushy-_Summer-drink-maraschino-liquor_Yes,-more-please!


Our Summer Book-it list…

Ian’s bookit list:

Naked Lunch, by William S. Burroughsa breakthrough book from the beat generation.

Death in Venice, by Thomas Manna master of prose narrates a writer’s struggle with inner passion.

Kansas City Living The Rise and Times of Charlie Parker, by Stanley Crouch,…the greatest of the Be-bop musicians is born and grows up in the Midwest, influenced by the place and the musicians of the time.

James Joyce: Dubliners, a Portrait of the Artist As a Young Man, Chamber Music.great stories and vignettes of a national identity.

A Movable Feast, by Ernest Hemingway.

Mariana’s bookit list:

Movable Feast, by Ernest Hemingway, Who would not have wanted to lived in Paris in 1920’s? Hemingway’s personal stories, specific places addresses of cafes, bars, hotels, and apartments, some of which can still be found in Paris today. Even if you stay at home this Summer, you can travel to Paris with this Novel…

Habitat Summum “Una Arquitectura concsiente del Sujeto y del Entorno, My Tesis, a colaborating project along with Igor Ivan Ojeda Delgado, and Juan Pablo de la Torre Ruiz Velasco my like brothers friends. We worked together about a year on this project, we believed in what we wrote and were convinced of our theories about the symbiosis between environmental psychology and architecture. Ten years later, I think it would be a good idea to refresh those convictions…

The Andy Warhol Diaries Edited by Pat Hackett,…This reads are for fun, this crazy Andy and the way he saw and talk to the world it is like reading a Woody Allen character, yet better…

The Nasty Bites, by Anthony Bourdain,… Who does not like a raw, sarcastic, honesty in food, coming from Bourdain everything is better, even hot dogs.

The Canal House Cooking the Spaguetti booklet,… These Ladies have such a simple narrative on their recipes, simple ingredients you can almost taste them in every page… Besides, for my waist line sake, it is better to read about pasta than to eat it…hehehe

Seven Fires, by Francissi Malmann, Grilling, the season. This is my summer bible.

Libro de cocina del hermano fray Gerónimo de San Pelayo, Coleccion de Recetarios Antiguos, by Dirección General de Culturas Populares e Indígenas en coedición con la Dirección General de Publicaciones…Cooking History, I’m always intrigued and amazed the ways the flavors, the food preparations before any pre-made, or fast and easy concepts… 

Nothing Fancy, By Diana Kennedy, A re-visit of the amazing Diana and her shenanigans in the kitchen, I love the Diana, I wish we cooks would have at least a dash of  her ethics and convictions in the kitchen.

Want to Know more about Ernest Hemingway?,

I found this great article: 10 things you probably didn’t know about Ernest Hemingway….

The Hemingway-There is no friend as loyal as a book-Ernest Hemingway-image by Ryan Sheffield_Yes, more please!

Enjoy your Summer!

View Post or View Comments 0

Spinach Ambrosia Salad with Dijon-honey-grapefruit vinaigrette



Semantically Ambrosia is a powerful word, the food or drink of the immortals, Greek goodess, sweet luscious juicy fruits, sweet honey smells, something that will bring  youth, pleasure, and health. In my crazy fantasy food world I imagine Homer, Penelope, Aphrodite, and Sappho and their ambrosia offerings of sweet and incredible nectars.  But the enchanted elixir got shattered when I Googled “ambrosia salad” and the record sounded broken. To my surprise his ambrosia salad it is an abominable concoction from the 50’s. Where all the Greek Gods must of been under the marshmallow influence, along with cans of syrupy fruits like cherries red no.5, pineapple chunks of yellow no.5 undistinguished cubes of fruit matter, bright green grapes and that fluffy component all tied up into a sweet coma. That’s what I call fulminating love…(Pepé Le Pew style hehhee)

Being lost in translation and trying to rescue the origins of the word,  this salad came to my mind. Lately I’ve been seeing a lot of “no wimpy salads” and a lot of encouragement to try and thrive while you feed not only your body, but the enticing act of eating consciously present and awake.

Althoug, I can not promise all of this matters in just one salad, I will assure you that this is not a wimpy one. In fact it does have the Ambrosia elements, fruits, smells textures, sweet, salty, acidic, juicy, creamy, crunchy all the components that make a salad a memorable meal, and the kind of salad you will crave the next day and perhaps the next weekend too. Spinach, strawberries, avocado, grapefruit segments, cucumbers, salty, creamy feta cheese, and crunchy nutty and meaty walnuts, all carefully combined and drizzled with a simple three ingredient Dijon-honey -grapefruit juice vinaigrette.  Needless to say the salad is healthy, energetic, nutritious, beautiful  and delicious.

This Spinach Ambrosia Salad with Dijon-honey-grapefruit vinaigrette  is what you need to welcome Spring and feel like a greek goddess, Enjoy!


For the recipe you will need…

Continue Reading →

View Post or View Comments 0

Rosemary Paloma


What are you going to raise a glass with this New Years Eve? Champagne? Well, that’s fine and well at midnight but for the duration of your evening we have something to share with you… A delicious Rosemary Paloma!
Try this very refreshing Mexican Classic cocktail made with grapefruit and lime juice, tequila, lots of ice, and sea salt. My spin a rosemary syrup that gives this Paloma a fragrant and festive flair.

Winter is the citrus season, and what better use than to add cheer and receive the New Year with some freshly squeezed grapefruit cocktails! They are calorie friendly and loaded with vitamin C…what a good omen to start your year!

I hope you had a great year. We had a blast! In this time of reflection and gratefulness we want you to know how grapefruit we are to you.

Thank you to all our friends, family and people that helped us, cheered us up and supported us with all your comments. We love what we do and sharing it with you gives us joy.

Thank you, thank you, thank you all, everywhere!From the bottom of our hearts.

This New Year will bring new recipes, music, more inspiration and fun!

We invite your ideas and comments; if you have a recipe in mind, if you want us to feature your favorite vegetable, fruit, meat, cheese, spice, anything goes!
Leave us a comment we would love to hear from you… Meantime I assure you this Rosemary Paloma, will knock your socks off!

Cheers!,  Salud!,  Salut!,  Kippis!,  Cin Cin!,  Nazdrivia!,  Skål!, Proost!,  Santé!,  Sláinte!,  乾杯!,  Noroc!, Živjeli!,  Saúde!,  Şerefe!,  Dô!,  अच्छी सेहत!,  Okole Maluna!,  Oppa!,  Skál!,  Yamas!

 H a p p y    N e w     Y e a r  !

I a n   and   M a r i a n a


For the recipe you will need…

Continue Reading →

View Post or View Comments 6

Yogurt Panna Cotta with Pink Grapefruit Cardamom and Pistachios


Citrus Season is here! I’ve been juicing, zesting, squeezing all the magic citrus kingdom; oranges, blood oranges, lemons, limes, mandarins, clementines, and Ooh the pink grapefruits! I love pink grapefruits. My mouth waters just to think of the plump and juicy semi-sweet segments. The aromatic smell and the pink flesh color; I love everything about this juicy citrus. Grapefruit it’s undoubtedly one of my favorite fruits.
I wanted to make a very simple citrus dessert using pink grapefruits, based on what I was craving.
I imagined it to be a creamy and light, but not overly sweet dessert with fresh citrus, loaded floral ,and fragrant notes. Something very light on the palette…What would that be?… Yogurt Panna Cotta with Pink Grapefruit Cardamom and Pistachios.
Panna Cotta is an Italian dessert, which means cooked cream. It sounds fancier that what it is, and is way easier to prepare than what you may think so it can make in a flash. In my recipe I added some cardamom in order to bring some floral notes to the creamy mixture. If you are not to crazy about cardamom you can substitute vanilla bean, lavender or thyme. I wanted to showcase the grapefruit segments, juice, and zest, so I made a light syrup to complement the silky creamy yogurt. For crunch and texture I sprinkled some roasted salted pistachios on top as a final touch.
This Panna Cotta is quite a delicious and dainty dessert. Simple ingredients, about 10-15  minutes of preparation and a few hours in the refrigerator and voilà you have a silky, creamy, aromatic, and light to the palette dessert that will satisfy your citrus cravings. Enjoy!



Yogurt Panna Cotta with Pink Grapefruit Cardamom and Pistachios

Makes 6 – 8 ½ cup ramekins, molds, 3 oz mason jars, or “whatever suits you fancy”

2 cups Greek yogurt (2%fat is what I used)
½ cup milk
½ cup Heavy Cream (you can substitute for milk if you want a lighter version)
½ cup sugar (you can replace with agave or honey)
6-8 green cardamom pods
1 teaspoon ground cardamom seeds
1 teaspoon vanilla extract
1 teaspoon fine grapefruit zest
½ cup grapefruit juice
3 teaspoons powder un-flavored gelatine
2-3 medium large PINK grapefruits will yield about 1 cup to 1-1/4 cup grapefruit juice.
¼ cup shelled roasted salted and chopped pistachios.

For the Light syrup:
½ – ¾ cup grapefruit juice
½ cup water
the zest of one grapefruit, long thin curls*
¼ cup agave nectar or sugar.
3-4 green cardamom pods
The segments of 1 whole grapefruit.

Preparing the Grapefruits:

1. Fine zest one grapefruit Long zest one grapefruit.
If you do not have a zester, here is a good one for the fine zest; and for the long thin curls* I recommend this one like in the photo.
2. Juice one or two grapefruits until you have 1-1/4 cup juice.
3. Reserve ½ cup for the  Panna Cotta and  the rest for the syrup.
4. Cut the top and the bottom of one grapefruit. Following the curve of the fruit remove all the skin, leaving no skin in the flesh.
5. With a pairing knife working over a bowl to catch the juices slice in between the sections and carefully remove the grapefruit segments. Set them aside. Squeeze the remaining membrane to get all the juices out.



Preparing the Panna Cotta:

1. In a medium sauce pan over medium-low heat, warm the milk, heavy cream, yogurt, sugar, cardamom pods and ground cardamom seeds. Warm up gently until sugar dissolves, and the cardamom seeds release their aroma. About 3-5 minutes. Set a side. Add the fine grapefruit zest to the mixture and stir well.

2. In a little bowl add ½ cup of grapefruit juice and sprinkle the gelatin powder let it bloom. The juice will dissolve all the gelatin granules, absorbing all the juices, it will look like a jelly paste.
This paste will be easier to incorporate to the yogurt mixture.

3. With the help of a spoon, remove the cardamom pods from the yogurt mixture, usually they float to the top so its easy to find them. Add the juice-gelatine paste to the yogurt mixture, making sure there  are no lumps.
4. If you are using individual metal molds*, lightly grease them with some vegetable oil before pouring. Pour Panna Cotta mixture all the way to top and refrigerate for at least 2 hours, or until firm but tender and springy to the touch.

*( I love these mini tin plated steel  molds. I can use them for baking tarts and because they are metal they chill faster. Or you could use silicon molds like these which will work like a charm! for easy unmolding)


Preparing the Syrup:

In a medium size pot combine the ¾ cup grapefruit juice, ½ cup water, cardamom pods, grapefruit zest, agave nectar or sugar, whisk until well combined. Bring to a slow simmer and reduce by half.
Remove from heat. Set aside. When the syrup is warm to the touch add the grapefruit segments, and refrigerate. Make sure to bring to room temperature your syrup before serving, it taste better this way.


To Serve:

To un-mold the panna cotta dip the metal molds in warm water for about 1-2 minutes (be careful about not to get water into the mold). Proceed to un-mold the Panna Cotta into an individual serving plate, then turn the mold upside down and tap the back of the mold with a spoon, this will help release the panna cotta. Drizzle the Grapefruit syrup and top it with 1 or 2 grapefruit segments, sprinkle the chopped pistachios. Enjoy.



~Creamy and Silky Grapefruit Yogurt Panna Cotta~

View Post or View Comments 5

Privacy Policy Contact Us Yes, more please!