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Grapefruit recipes1/10/2023 The grapefruit shows up enough to announce it’s presence but not too brashly and the yogurt makes for a lighter, springier and more coffee-cake like crumb, and best yet, Alex has admitted he was misguided in his lack of faith. Having divided the batter into two miniature loaves, one for us and one for friends, I skipped the glaze due to nothing but laziness, though in truth it doesn’t need it for anything but show. I threw in an extra teaspoon of zest and dialed the sugar back in the glaze almost entirely and from our nibbles last night and another this morning, I think it did the trick. (Secretly, I also hoped for a ‘ruby red’ tinge, but alas, not much luck with that one.) (Lime and blood orange, you’re next.) The trick was trying to figure out how to adjust the replacement to really make the grapefruit flavor come forward, as it is more sweet and mild than lemon, less than orange and the zest has less… zing, couldn’t resist. I figured if she can make a lemon as well as an orange version of the pound cake, with and without chocolate chunks, each more fabulous than the last, that this recipe as well as technique - zest in the cake, basting with juices and draping with a citrus icing - would work for grapefruit as well. As I’ve already expressed my disdain for Food Networkian notions of “light food,” I’ll skip the there’s-no-hope eye roll and simply state that in comparing the new and the old recipes, the butter is replaced with an equal amount oil, one-third of a cup of buttermilk is replaced with one cup of whole milk yogurt, and an extra egg is added and in the “lighter version.” That said, just because it may not exactly mesh with whatever your notion of diet food is doesn’t mean that yogurt does not a wonderful cake crumb make. In her latest cookbook, Ina Garten takes what I consider her best recipe yet - her lemon pound cake - and tries to lighten it up. Unfortunately, my husband was convinced it wouldn’t work, and that it would be “weird.” Fortunately, I never listen to him. We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have become fixated on finding a way to bring their bitter, sour-sweet flavor to a baked good.
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