For the love of Grapefruit.

I know this lovely couple.
My favorite in the world actually.
They are the epitome of perfect in my book.
Since love is in the air and valentine's day is close, I dedicate this blog post to them.
I wish you two the happiest life-long relationship.
:)

So this all started months ago when it was a gorgeous warm day and the lovely couple invited me over for a swim in their lovely pool. It is surrounded by different plants, complete with a finger lime, grapefruit and calamondin orange tree. They told me once they were ripe I could steal a few and create something delicious! And here it is!



The great thing about this recipe is you use the entire fruit. And with how delicious these homegrown texas grapefruits were, I couldn't waste ANYTHING. TOO GOOD.

Grapefruit-Yogurt Tea Cakes

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°F. Prepare cupcake pan and liners.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, grapefruit juice and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 23-25mins or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook 1/3 cup grapefruit juice and 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cakes are done, allow to cool in the pan for 10 minutes. pour a spoonful of the grapefruit-sugar mixture over each of the cakes and allow them to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cakes.

Candied Grapefruit Rinds:
from Epicurious

Ingredients

• 2 small grapefruits
• 1 cup granulated sugar
• 1/2 cup water
• 1 cup superfine granulated sugar

• With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.

  Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.

  Have ready a lightly oiled large rack set in a shallow baking pan.

  Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.

  Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.

Top your cakes with these delicious candies or just snack on them! They are so yummy. Try dipping half in dark chocolate for an extra special treat for your special someone on valentine's day :)



Now, the perfect ending to this blog post: BOOZE.
Here is a treat for you after all your hard work with baking!


The Big Texas Bourbon and Grapefruit Cocktail:

1. 2 tablespoons fresh grapefruit juice
2. 1 1/2 ounces bourbon
3. 1/2 tablespoon grapefruit simple syrup (leftover from the grapefruit rinds!!)
4. 2 basil leaves
5. Ice
6. 1 candied grapefruit rind (for garnish)

In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit rind.

On the Citrus Train...Grapefruit Macarons

Sticking with the citrus theme, I decided to make some Macarons.
I bought both Texas Ruby Red Grapefruits and Florida Red Grapefruits to enjoy this week but decided to turn them into something even more delectable then they are naturally.

Citrus is FAR underused in desserts in my humble opinion... I mean I can't think of anything more delicious than a citrus dessert! I lends itself perfectly. The tartness allows the dessert to not be over sweet and helps to develops deeper flavor profiles.

I turned these lovely grapefruits into:


Grapefruit Macarons filled with Bittersweet Chocolate-grapefruit Ganache and a GRAPEFRUIT CARAMEL BUTTERCREAM.


I got the idea for a Grapefruit Caramel from a blog that did a blood orange caramel. Recipe was from the sweets GENIUS David Lebovitz. He did a cooking class at my VERY OWN CENTRAL MARKET and I MISSED IT.

I cried.

Then made this caramel in his honor.

And ate it by the spoonful.

Kill me now.


Anyways, The macarons taste like heaven. The perfect balance of tart, bitter and sweet.

High five.



The blood-orange caramel recipe is here!
You will die. AMAZING.


For the Macarons:

Followed the "I LOVE MACARONS" recipe with Grapefruit Zest added halfway through your "macaronage"

Then for the Bittersweet Chocolate Grapefruit Ganache (GOD THAT'S A MOUTHFUL!):
1 cup 70% Cocoa
about 1/4 cup milk
grapefruit zest
tablespoon grapefruit juice

Melt Chocolate in double boiler. Add milk and stir to the desired consistency. Stir in remaining ingredients.

For the Grapefruit Caramel Buttercream:

Make the Grapefruit Caramel from the recipe above and set aside to cool.

1 1/2 sticks butter (softened)
about a cup of Powdered Sugar (or to taste)
grapefruit zest
a little less than half of the cooled grapefruit caramel

Beat butter in electric mixer until light. Add zest and slowly drizzle in caramel. Add sugar until it is desired sweetness.

Enjoy :)