Grapefruit Bread Food

GRAPEFRUIT POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar., Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients; drizzle over bread.

OATMEAL GRAPEFRUIT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, salt, baking powder and soda into a large mixing bowl.
• In a medium bowl, mix honey together with butter or margarine until creamy. Add to flour mixture along with the oats, egg, grapefruit juice and walnuts. Stir together until smooth and pour into a lightly greased 9x5 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into the center comes out clean.

GRAPEFRUITINI

Steps:

• Combine the sugar and grapefruit zest in a small, shallow bowl. Wet the rim of a martini glass with one of the grapefruit wedges, then dip the rim into the sugar mixture to coat. Garnish the rim with the remaining grapefruit wedge.
• Fill a cocktail shaker with ice. Add the grapefruit juice, vodka and pomegranate juice. Shake until well chilled. Strain into the martini glass. Serve immediately.

CITRUS-AND-DILL GRAVLAX

Steps:

• Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
• Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
• Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
• Do Ahead
• Wrap leftover salmon and refrigerate for up to 3 days.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

GRAPEFRUIT BREAD

Steps:

• Beat butter and sugar until fluffy. beat in eggs.
• Sift flour with salt, soda and baking powder. Add the batter alternately with milk. Add the grated rind and 4 tablespoons of the juice.
• Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.
• For the glaze, combine the remaining 2 tablespoons grapefruit juice with powdered sugar. Remove bread from pan and poke holes in it. Pour the glaze over it. Let set, then wrap in foil or plastic wrap and let stand for a day for flavors to mellow.

GRAPEFRUIT-GINGER TEA BREAD

Steps:

• Preheat oven to 350. Coat a 9x5" loaf pan with cooking spray. Spread pecans on baking sheet and toast 6-7 minutes. Cool slightly and chop.
• Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
• Beat eggs in a separate bowl. Whisk yogurt, milk and canola oil into eggs. Stir in grapefruit pieces and zest.
• Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan and bake 55-60 minutes, or until deep brown around edges and toothpick inserted in center comes out clean. Cool 1 hour on wire rack. Remove from pan and cool completely.
• To make glaze: whisk together confectioner's sugar and 1 T grapefruit juice in a small bowl. Stir in additional 1/2 t juice to achieve thick, but pourable consistency. Add another 1/2 t juice drop by drop, if necessary.
• Place foil beneath wire rack to catch drips. Turn loaf upside down so that flat side is up. Drizzle glaze over loaf. Allow glaze to set before slicing.

GRAPEFRUIT WALNUT BREAD

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans., In a large bowl, beat shortening and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts and zest., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Meanwhile, whisk glaze ingredients. Remove pans from oven; immediately brush with glaze. Cool in pan 10 minutes before removing to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE

Steps:

• Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
• Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
• Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
• Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
• Do Ahead
• Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.

GRAPEFRUIT-GINGER TEA BREAD

Steps:

• 1. To make Bread: Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Spread pecans on baking sheet, and toast 6 to 7 minutes, or until pecans are fragrant, tossing once. Cool slightly, and chop. 2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside. 3. Beat eggs in separate bowl. Whisk yogurt, milk, and canola oil into eggs. Stir in grapefruit pieces and zest. 4. Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan, and bake 55 to 60 minutes, or until deep brown around edges, and toothpick inserted in center comes out clean. Cool 1 hour on wire rack; remove from pan, and cool completely. 5. To make Glaze: Whisk together confectioners' sugar and 1 Tbs. grapefruit juice in small bowl. Stir in additional ½ tsp. juice to achieve thick, but pourable, consistency. Add remaining ½ tsp. juice drop by drop, if necessary. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing. How to Supreme a Grapefruit One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it: 1. Trim ends all the way to juicy flesh. 2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.) 3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one. 4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.