I've baked a lot with grapefruit - love the citrus-y but also floral flavor. Here are some of my favorites:

Grapefruit-Meringue Pie: http://cupcakemuffin.blogspot.com/2009/09/grapefruit-meringue-pie.html

Grapefruit-Mint-Tarragon Chocolate Tart: http://cupcakemuffin.blogspot.com/2009/03/pi-day-grapefruit-mint-tarragon.html

Grapefruit Yogurt Cake: http://cupcakemuffin.blogspot.com/2009/02/grapefruit-yogurt-cake.html

Enjoy!

Thomas Keller's Grapefruit Cake in his (now James Beard award winning) book Ad Hoc At Home- wish I could link to the recipe but it's not online :/

I am massively in love with Paula Deen's recipe for grapefruit cake with grapefruit cream cheese frosting... sounds overwhelming, but the citrus taste is very subtle and delicious! I always top it with a beautiful strawberry design. Recipe (and a picture of my most recent attempt) here: http://anjeme.blogspot.com/2010/03/paula-deen-themed-post.html

Devon, I've made this grapefruit zabaglione several times for several people. It's always a hit and it's super easy!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grapefruit-zabaglione-over-mixed-berries-recipe/index.html

I used it in this scallop and risotto dish. Grapefruit pieces in top, a sauce made with the juice, and zest in the risotto! http://healthy-delicious.com/2010/02/risotto-with-scallops-and-grapefruit/

How about boozing it up? Fresh grapefruit juice is delicious with Campari or prosecco/cava/champagne or, my absolute favorite, Aperol, an Italian rhubarb aperitif. Great as pre-dinner drinks but these combos are also fun in sorbets or granitas. Or some frozen ice pops.

Seared scallop on top of arugula with clementines (but use red grapefruit) and sprinkle with pomegranite seeds. The dressing is made with the citrus. The recipe is on epicurious.com

A delicious salad! I always get compliments!

Grapefruit drizzle cake instead of a lemon one. Simply replace the lemon zest and juice with that of grapefruit. I think a pink or ruby grapefruit works well.

This is a great recipe I found in Food & Wine: http://www.foodandwine.com/recipes/citrusy-mojito-chicken

I've made the recipe twice and it's a lot better if you marinate the chicken for at least a couple of hours.

Smorris88,

Didn't even think of Mojo, awesome idea!

Another Pink Grapefruit Yogurt Cake

Sorry meant to say Mojito not Mojo, though a citrus infused Mojo sauce could be cool too.

-Devon

Alice Waters does a simple delicious salad with grapefruit and avacado in "the art of simple food" - it is a staple in our home!

One jigger of gin six ounces fresh squeezed grapefruit juice. Salt on the rim of a tumbler glass. Ice. Add gin and grapefruit juice. Salty Dog.

Just as a note to Devon, grapefruit, for some reason, interacts poorly with many kinds of medication (psychiatric, cholesterol, etc.), so make sure to be very explicit about the dish's contents and don't be offended if someone won't even taste it.

You can put them under a broiler, too. We sometimes do that to make a quick lunch dessert. The citrus caramelizes beautifully and somehow brings out all the lovely buttery undertones of the fruit.

It's not fancy in the least, but I really enjoy grapefruit in a fruit salad with nata de coco (coconut gel; look for it in asian markets) and whatever other fruits you have lying around (tropical fruits, guava, papaya, berries...)

The pastry shop I used to work at makes fresh grapefruit tarts. They fill a plain tart shell with pastry cream, then top with slices of pink grapefruit (slice crosswise and saw off the pith and skin). They sprayed some kind of sweet jell thing on top to keep the fruit shiny, but you could just do a little sugar.

They were really good and, despite the pastry cream, pretty light.

Of course, then you have to make pastry cream and tart shells, but it's a pretty impressive dessert.

I like the idea of mojito chicken--we do this often in our house in the summertime. I like to grill grapefruit halves at the end, and then give the whole dish a squeeze of the grilled grapefruit. Yum yum yum!

It is deffffffinitely better if the chicken has lots of time to marinate. I've tried to whip this up quickly before, and it just doesn't pack enough punch or get the chicken tender enough unless it has time to work its magic.

We occasionally make an herb and citrus pasta--we toss together olive oil, citrus zest and juice, and a big handful of chopped herbs with some pasta and kosher salt and black pepper. It's easy and light and could certainly be done to highlight grapefruit nicely. Maybe with a little fresh mint or parsley? I feel like cilantro is the obvious, and thus overdone, choice with grapefruit, but it could certainly work well enough too. (If I have my wits about me, I like to thinly slice a little chile to toss in there too, but not everyone is a fan. I just like the combo of an herb with citrus and heat.)

I'm a firm believer that any citrus fruit can generally be substituted for another in baking and sweet cooking. Grapefruit curd is particularly yummy - made just the same way as lemon curd but perhaps with slightly less sugar to compensate for the sweeter fruit.

http://www.seriouseats.com/recipes/2009/02/goi-buoi-pomelo-salad-recipe.html

I'm now starting to think of a way to make a ceviche of some sort. Though I may make a couple things, lots of good ideas here! I'm definitely making the grapefruit ice cream.

Thanks!

Devon