Category Archives: grapefruit

Sparkling Grapefruit-Lime Aguas Frescas

Sparkling Grapefruit-Lime Aguas FrescasYour eyes are not deceiving you. I’m posting a cold beverage on a sub-30F day here in NYC. If you think I’ve lost my mind, you’re late to the party—I’ve been known to make ice cream in February.Sparkling Grapefruit-Lime Aguas FrescasThe truth is that a small miracle occurred a couple of weeks ago when I managed to find better-than-decent ruby red grapefruit for a third time this winter, something that’s virtually unheard of in New York. I’m lucky to find quality grapefruit once per year (see here, here, and here), so three times is just…well, it’s making my inner Texan very happy. I try to keep that part of myself under control, but it’s very difficult around good South Texas citrus (and enchiladas), so here we are.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas Frescas are exactly what I want in these last weeks of winter. They’re a fruity, bright, seasonal, sippable reminder that there will soon be a day when I can leave my coat at home. If you’ve never heard of an agua fresca, it’s just a combination of fresh fruit, sugar, and water. I made a Spicy Mango version last summer that’ll knock your socks off, and I’m excited to be adding a wintry version to my repertoire today ❤ Sparkling Grapefruit-Lime Aguas FrescasAs their name states, these aguas frescas are made with fresh-squeezed grapefruit and lime juices. They’re mixed together in a pitcher (or a big measuring cup, if you’re me) and sweetened to taste with a little simple syrup. I don’t care for super-sweet beverages in general, so I tend to limit the syrup to 1/3 cup for the entire batch, but feel free to sweeten to your heart’s content.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasYou’ll also need simple syrup for salting the rims of your glasses. Salt is totally dreamy with both grapefruit and lime, so this is one lily worth gilding. Just dip the rim of each glass into a dish of simple syrup and then into salt. Voila! A salted rim 🙂 I used regular Kosher salt here, but anything slightly coarse will do.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas FrescasAdd a few ice cubes to each of your salt-rimmed glasses and then fill them 3/4 full of the juice mixture. Most aguas frescas are blended with regular cold water, but I like to top these off with a little sparkling water. I use Topo Chico and love the subtle fizz it provides.Sparkling Grapefruit-Lime Aguas FrescasAren’t these fun?! I love their bright color and fresh, tangy flavor, and those salted rims, of course. They remind me a lot of a Salty Dog cocktail (aka grapefruit + vodka/white tequila + salt), but without the booze. I may or may not have taken to calling these Salty Schnauzers 🙂 Sparkling Grapefruit-Lime Aguas FrescasYou may, of course, add liquor to the mix, but as someone who doesn’t drink anymore, I’m always thrilled when there’s an alcohol-free option that isn’t soda, juice, or plain seltzer. I may be sober, but that doesn’t mean I only drink boring drinks.Sparkling Grapefruit-Lime Aguas FrescasNope. I don’t do boring.Sparkling Grapefruit-Lime Aguas Frescas

Sparkling Grapefruit-Lime Aguas Frescas
makes about 6 servings

2 1/2 cups fresh ruby red grapefruit juice (about 3 large grapefruits)
1/2 cup fresh lime juice (about 2-3 large, juicy limes)
1/3-1/2 cup simple syrup* (method in recipe notes)
ice
12 ounces sparkling water (I like Topo Chico)

For the salted rims:
1/4 cup Kosher or other coarse salt
1/4 cup simple syrup

In a pitcher or large (4+ cup) liquid measuring cup, stir together grapefruit and lime juices and simple syrup. Set aside.

Salt the rims of the glasses. Put simple syrup in a wide, shallow bowl. Make a bed of salt on a small plate. Working with one small glass at a time, dip the rim of each glass into the simple syrup and then into the salt. Repeat with remaining five glasses.

Place a few ice cubes in each glass. Fill 3/4 full with juice mixture and top each with a little sparkling water. Drinks will fizz (but not overflow) when mixture hits the salt rim. Serve immediately.

Aguas frescas will separate slowly as they sit; counteract this with a light stir. Any leftover juice mixture will keep covered in the refrigerator for a day or so.

Note: To make simple syrup, combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a simmer, stirring frequently, until sugar has dissolved (about 5 minutes). Remove from heat. Let cool for 5-10 minutes before using. Leftovers can be kept in a sealed container in the refrigerator.Sparkling Grapefruit-Lime Aguas FrescasSparkling Grapefruit-Lime Aguas Frescas

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Grapefruit Bars

Grapefruit BarsTexans love a ruby red grapefruit, and while I have not been a resident of my home state for more than a decade, my mid-winter citrus needs are still very real. Unfortunately, the window for finding spectacular grapefruit in NYC is alarmingly short—just a few weeks!—and so I am compelled to take advantage. It’s my duty as a displaced Texan. Or something.Grapefruit BarsGrapefruit Scones, Curd and Kolaches have all made appearances on this blog, and today I’m adding another recipe to my favorite winter citrus arsenal: Grapefruit Bars!Grapefruit BarsThese beauts are a seasonal spin on their more traditional lemony counterparts, but with all the sweet-tartness and vivid color of ruby red grapefruit.Grapefruit BarsNow, if you’ve ever cooked with grapefruit, you might have noticed that it tends to lose its natural color and tartness as it is heated. I learned to mitigate this last year while testing Grapefruit Curd, and bring some of the same techniques to making the filling for these bars.Grapefruit BarsGrapefruit BarsGrapefruit BarsHere, grapefruit flavor is added in two ways: first, by reducing a cup of fresh grapefruit juice by half, and then by rubbing zest into granulated sugar to release the citrusy oils. I also like to add a couple of tablespoons of lemon juice to ensure that the bars have a tart finish. The idea of omitting the lemon in favor of a “pure” grapefruit flavor is tempting, but I promise that leaving it out will leave you missing the acidic sharpness that makes these bars so singularly great.Grapefruit BarsThe sweet-tart ruby red grapefruit flavor pairs perfectly with the lightly-squidgy texture of the filling—it’s the sort of thing I daydream about sinking my teeth into. Really. I have caught myself thinking about the feeling of taking the first bite into a Grapefruit Bar more than a few times since I finished testing these a couple of weeks ago. Is that not normal?Grapefruit BarsIf not, I don’t want to be normal. Life’s too short not to daydream about the feeling of soft-set grapefruit filling and crisp, buttery shortbread between your teeth. It’s that sort of wholesomeness that makes this whole being a professional homebaker thing worthwhile.Grapefruit Bars

Grapefruit Bars
makes 16 bars

Grapefruit Filling:
2 large ruby red (or pink) grapefruits
1 cup granulated sugar
2 tablespoons fresh lemon juice (about 1 medium lemon)
2 large eggs + 1 large egg yolk, room temperature
4 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon Kosher or sea salt
1 drop red food coloring (optional)

Shortbread Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Topping:
3-4 tablespoons confectioner’s sugar

Preheat the oven to 350F. Line an 8- or 9-inch square pan with aluminum foil, leaving overhang on two sides for removal. Grease with butter. Set aside.

Zest and juice grapefruits. Set aside 1 tablespoon of zest. Pour 1 cup* of the juice into a saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 10-12 minutes. Set aside.

Make the shortbread crust. In a large mixing bowl, mix together flour, sugar, and salt. Using a pastry blender or two forks, cut butter into dry ingredients until the largest pieces are the size of small peas. Mixture will be very crumbly and dry. Transfer mixture to prepared pan and use your fingertips to press it into one even layer on the bottom of the pan. Bake for 10 minutes. Cool on a rack for a few minutes while you prepare the filling.

In a large mixing bowl, combine grapefruit zest and sugar. Use your fingertips to rub zest into sugar until combined. Whisk in lemon juice, followed by eggs and egg yolk, and melted butter. Mix in all-purpose flour and salt. Add food coloring, if using. Mixture will be thin. Pour filling over the shortbread crust. Bake for 18-20 minutes. Let cool completely on a rack before chilling for at least four hours.

Use the foil overhang to remove bars from the pan to a cutting board. Peel foil from the edges. Use a large, sharp chef’s knife to slice bars. Sift confectioner’s sugar over the tops of the bars before serving.

Serve bars immediately or refrigerate for up to three days. Confectioner’s sugar will degrade over time—this can be remedied by sifting more over the tops.

Note:

If you have slightly more or less juice, that’s okay. Just reduce it to 1/2 cup, as indicated in the recipe.

Grapefruit BarsGrapefruit Bars

Grapefruit Kolaches

Grapefruit KolachesToday is Texas Independence Day! On March 2, 1836, Texas became independent from Mexico, briefly becoming the Republic of Texas before it became part of the United States in 1845. Growing up in the Lone Star State, I can’t recall ever acknowledging this holiday in any formal way, but when I realized that March 2nd fell on a “blog day,” I set out to bake up a Texan delicacy: kolaches.
Grapefruit KolachesIf you’ve ever driven up or down I-35 between Austin and Dallas-Fort Worth, you know the turn-off for West (the town, not the direction) means two things: a pit-stop and kolaches (“kohl-ah-cheh”). This small Czech enclave is one of the most popular food attractions in Texas. I’m not exactly sure how this came to be the state capitol of Czech pastry, but basically everyone who has ever stopped at the Czech Stop is grateful it exists. Kolaches are the ultimate in Texan road trip snacks.
Grapefruit KolachesFun fact: I happen to be of Czech descent (my mother’s maiden name is Fitzek), but my ancestors came to the U.S. by way of Chicago and didn’t bake, as far as I know. But back to the pastries…
Grapefruit KolachesIf you haven’t had a kolache, just imagine a puffy, pillowy-soft pastry filled with sweet fruit filling (or sweet cheese or savory sausage & jalapeño). Apricot, prune, and poppy seed are some of the most popular traditional flavors, but when I set out to make quality homemade kolaches, I wanted to go extra Texan. I set my focus on a sweet-tart filling made from Texas Ruby Red Grapefruits.
Grapefruit KolachesAs far as I’m concerned, kolaches are a great treat any time of day, but I think they’re especially good alongside a cup of coffee on a weekend morning. But who wants to get up way early and work with yeast dough for three hours on the weekend?!
Grapefruit Kolaches My solution is to make the dough the night before and let it rise in the fridge while I sleep. This cuts waaaaay down on the early morning time commitment. Plus, the dough is initially super soft, thanks to the additions of sour cream, whole milk, and melted butter. It’s much easier to manipulate after a long chill.
Grapefruit KolachesGrapefruit KolachesJust punch it down in the morning…Grapefruit KolachesGrapefruit KolachesGrapefruit Kolaches
…roll it out and cut it into 2 1/2” circles. Brush them with melted butter.
Grapefruit KolachesGrapefruit KolachesLet them rise for half an hour while you mix together the posypka (crumble topping) and add a little flour to the homemade grapefruit curd filling. This will help keep it from running out of the kolaches while baking.
Grapefruit KolachesGrapefruit KolachesOnce 30 minutes are up, press a well into each piece of dough.
Grapefruit KolachesFill them with grapefruit filling…Grapefruit Kolaches
…and top them with the posypka.
Grapefruit KolachesBake the kolaches at 350F for 12-14 minutes, just until they’re barely starting to turn golden and smell like butter and grapefruit and nostalgia for your Texan childhood.

That last part may just be for me 🙂
Grapefruit KolachesGive the finished kolaches another brush of melted butter before digging in.
Grapefruit KolachesWhether or not you are familiar with these Czech pastries, you are in for a treat! Grapefruit Kolaches are super soft and buttery and the grapefruit filling has the perfect sweet-tart balance. One (or two) paired with a cup of coffee can make almost anyone happy to be awake.
Grapefruit KolachesAs if there were any doubt, I’m always happy to be Texan.Grapefruit Kolaches

Grapefruit Kolaches
makes about 22 pastries

1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup whole milk
1/2 cup full-fat sour cream
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lemon zest (from 1 medium lemon)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Filling:
1 cup grapefruit curd (recipe below)
2 tablespoons all-purpose flour

Posypka (Crumble):
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, makethe dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles.

Add 1 cup of the flour, the lemon zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough may be challenging to manipulate—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes.

Meanwhile, make the filling. In a small bowl, use a fork to stir together grapefruit curd and flour until combined. Cover and refrigerate until needed.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with 1/2 tablespoon (1 1/2 teaspoons) of grapefruit filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Top all kolaches with a big pinch of the posypka. Repeat process with remaining baking sheet.

Bake kolaches uncovered for 12-14 minutes, rotating pans front to back at the 6 Minute mark. They will be barely-golden when they are done. Brush bakes kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.

Grapefruit Curd
makes about 1 1/3 cups

1 1/2 cups fresh-squeezed ruby red grapefruit juice, from about 2 large grapefruits
2 tablespoons grapefruit zest, from about 2 large grapefruits
1/2 cup granulated sugar
pinch of salt
1 tablespoon fresh-squeezed lemon juice, from about 1/2 medium lemon
1 large egg + 3 large egg yolks, room temperature
6 tablespoons unsalted butter, room temperature, cut into 24 small cubes

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 2/3 cup (about 12-15 minutes). Remove from heat and cool 5 minutes.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together grapefruit zest, sugar, warm grapefruit reduction, lemon juice, and eggs. Set bowl over the pot of simmering water. Whisk constantly until mixture thickens slightly (it should coat the back of a spoon). Add butter 1-2 cubes at a time, whisking until melted. Continue until all butter is used. This should take 11-15 minutes total.

Set a fine mesh sieve over a medium mixing bowl. Push curd through sieve to remove zest. Transfer curd to a jar (or other container) and press a piece of plastic wrap to the top. Chill well.

Grapefruit KolachesGrapefruit Curd