Happy 2011!!! A new year and a new start.

Starting out with a recipe for Panna Cotta. I picked up the January 2011 issue of Bon Appetite and this recipe for Blood Orange Panna Cotta jump out at me. I figure this time of the year, there is an abundance of citrus around. I found some of the Blood Oranges but they were asking for a pretty penny for them. I can't imagine paying $2.99/lb for them and would need about 12 of them to make this recipe. So I improvised, I guess that's what we went to Culinary school for, to 'step out of our comfort zone' and experiment with different flavors and recipes. 'Texas Ruby Red Grapefruits' were my citrus of choice since they were on sale at 4 for $1. To counteract the bitter and sour of the grapefruit juice, I juiced 2 grapefruits with 2 navel oranges.



Grapefruit/Orange Panna Cotta
Ingredients:

2 1/3 cups fresh grapefruit and orange juice (from 2 grapefruits and 2 large oranges) divided into 1 cup and 1 1/3 cups.
1 3/4 teaspoon unflavored gelatin
3/4 cup sugar divided in 1/2 cup and 1/4 cup
7 teaspoon of zest from both grapefruits divided in 5 tsp and 2 tsp
2/3 cup plain greek style yogurt
2/3 cup heavy whipping cream
1/2 teaspoon fresh lemon juice
1/2 teaspoon cardamom seeds, crushed (from about 16 pods)

Directions:
1. Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand for 5 minutes.
2. Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes.
3. Add in 1/2 cup of sugar and 5 teaspoon of zest, stir until sugar dissolves about 1 to 2 minutes longer.
4. Strain mixture into medium bowl, pressing on the solids. Discard solids left in the strainer.
5. Cool juice mixture for 10 minutes.
6. Whisk in yogurt, cream and lemon juice into the grapefruit/orange juice until smooth. Strain into a 2 cup measuring cup with a pouring spout.
7. Divide among six small goblets.
8. Chill until set, at least 4 hours ahead.

Grapefruit/Orange Cardamom syrup
Directions:
1. Stir 1 1/3 cup Grapefruit/orange juice, 1/4 cup sugar, 2 teaspoon zest and cardamom in medium saucepan over low heat until sugar dissolves.
2. Increase heat and boil until reduced to 6 tablespoons, about 16 to 17 minutes.
3. Strain syrup into small bowl; chill.

For serving, garnish with a small slice of orange and grapefruit, spoon some syrup over each panna cotta.

Recipe adapted from January 2011 issue of Bon Appetit Magazine, page 46.