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Wednesday, April 30, 2014

Pink grapefruit carpaccio with honey and cinnamon (raw vegan)

This is actually a combination of flavors I've discovered since long ago, long before I started cooking (back in college days when the honey and the cinnamon seemed to counterbalance the bitterness of grapefruit perfectly). I served it back then less artistically ;), eating honey and cinnamon with a teaspoon straight from their jars, but that's not a story to share here necessarily. 
A carpaccio is any arrangement of something raw (usually meats; most often fish) spread on a plate and generously sprinkled with a sauce (like citrus juices and spices). This way of preparing something usually "cooks" it chemically, allowing people to sample the dish raw. But vegetable or fruit carpaccios are another way to do it, and this here is one of the best you could ever start with :).
Carpaccio here, previously: with kohlrabi or with smoked salmon (Swedish-style).

Last year: Frangipane tart with kiwi and starfruit (Italian).
Two years ago: Creme brulee (French).
Three years ago: Simple chocolate brownies with walnutsCorn tortillas without masa harina (experiment) and Huevos rancheros (Mexican).

Ingredients (serves 1):
  • 1 large pink grapefruit
  • 2-3 tablespoons liquid acacia honey
  • 1/2 teaspoon cinnamon

Slice the grapefruit. Remove and discard the rinds of the slices. Arrange them on a plate. Drizzle with honey and sprinkle with cinnamon. Let it sit for at least 10 minutes before serving, to allow the juices and flavors to meld.
It's done, dig in! :)

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