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Showing posts with label grapefruit. Show all posts
Showing posts with label grapefruit. Show all posts

Monday, January 16, 2012

Citrus Belt

The weather has been so mild this January. The majority of our days have been in the 40s and 50s, with several creeping up into the 60s. 60 degrees. In January. In South Dakota. In-credible.

I wore my flip flops to enjoy it and considered planting citrus trees in the backyard. A lemon, a lime, an orange, and a grapefruit tree to keep me company in the sunshine. Maybe clementines, too. I do love those cuties.

But, it seems that after every 60 degree heat wave, the weather takes a schizophrenic jump and throws us back to the reality of South Dakota winters. We still haven't had much snow, but we have had wind chills. Bitter cold, freeze any exposed body parts wind chills. Brrr.

Instead of planting citrus trees, I think I will stay inside and bake some Grapefruit and Pecan Quick Bread. Something warm in the oven suits the chill outside.


Grapefruit and Pecan Quick Bread
(adapted from Cooking Light)

1-2 large pink grapefruits
1 tablespoon grated grapefruit zest
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg
1/2 cup chopped pecans
Vegetable cooking spray
1/2 cup sifted powdered sugar
1 tablespoon water

Preheat oven to 350F.
Over a bowl, peel and section grapefruit, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes.
Place sections and juice in a food processor, and pulse 3 times.
Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use. (It works well in a citrusy vinaigrette salad dressing.)
Combine zest, flour, and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Stir in pecans.
Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.
Combine powdered sugar and water; stir well with a wire whisk.
Drizzle over bread; let cool in pan 10 minutes.
Remove from pan; let cool completely on wire rack.

Monday, August 22, 2011

Indulgent

This past weekend, I indulged in cupcakes and sushi. LOTS of cupcakes. LOTS of sushi. Red Velvet, Lemon Drop, and Triple Chocolate Meltdown dominated the cupcake scene. To counter the sweetness, I filled up on Rainbow Rolls, Eel Avocado Rolls, Red Dragon, Holiday Rolls, Tuna and Salmon Sashimi, Special Cucumber Rolls, and even threw in some fried tofu and squid tempura. Indulgent. Indeed.

Now, it is Monday. The weekend of pampering and fun is over. It's time to buckle down. This doesn't mean that what is On My Plate needs to be boring. I can still indulge in bright, beautiful flavors and textures. A Grapefruit Avocado Salad does just that. The citrus burst of the grapefruit melds well with the creaminess of the avocado and is highlighted by a drizzle of a vinegary dressing enhanced with shallots and chives. Indulgent. Indeed. 



2 medium pink grapefruits
1 medium shallot, minced
2 tablespoons chives, chopped
1 teaspoon white wine vinegar
2 tablespoons olive oil
2 medium avocados, sliced 1/4 inch thick
kosher salt
freshly ground black pepper

With a sharp knife, cut the skin and all of the white pith off of the grapefruits.
Working over a bowl, cut between the membranes to release the sections; set them aside.
Squeeze the juice from the remaining membranes into the bowl. (You should have at least 2 tablespoons of juice.)
Add the shallot, chives, and vinegar to the juice.
Whisk in the olive oil.
Set aside and let stand for a few minutes to meld flavors.
Arrange the sliced avocado and grapefruit sections on plates.
Drizzle dressing over the salad.
Season with salt and pepper. (Serves 4)

Thursday, December 09, 2010

Revisions

I have been considering a revision of this blog. I think that the format could use some polishing. Perhaps a 3-column design that doesn't require scrolling to China to see the end of the recipe index? We will have to see. I have spent a little time browsing templates, but nothing has jumped at me...yet. I think that a revision for On My Plate might be a good project for the new year. 

Other revisions in my life include reworking breakfast. Broiled Grapefruit has been around f.o.r.e.v.e.r. Sliced in half, sprinkled with brown sugar, broiled until browned and juicy, and even garnished with a maraschino cherry, this warm, citrus delight is a classic. The problem for me is getting the darn fruit out of the rind. I know the serrated edges of grapefruit spoons are supposed to easily scoop the juicy bits out and into my hungry mouth, but it isn't so easy for a klutz like me. And the rind gets HOT under the broiler. *ouch*

Enter Warm Citrus Fruit with Brown Sugar. It takes a little more prep and dirties a ramekin, but in my book, the enjoyment of easily appreciating the decadence of the bursting flavors of the heated fruit makes up for the extra work. No revision necessary for Warm Citrus Fruit with Brown Sugar On My Plate.


2 medium red grapefruits, peeled and sectioned
2 medium oranges, peeled and sectioned
1 cup fresh pineapple, chunked
1/4 cup brown sugar
2 tablespoons butter, softened

Preheat broiler.
In a medium bowl, combine fruit.
Transfer to 4 oven-safe ramekins.
Combine softened butter with brown sugar; sprinkle on fruit.
Broil 5 to 6 minutes until sugar is melted and bubbly. (Serves 4)
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