Not Your Grandmothers Greyhound Food

NOT YOUR GRANDMOTHER'S GREYHOUND RECIPE

Steps:

• 1. Cut grapefruits in half. Roast at 350ºF for 20 minutes or until crispy golden brown; cool and squeeze. 2. Combine all ingredients in a cocktail shaker. 3. Shake with ice. Serve in martini glass with brown or raw sugar rim. At a glance: Servings: 1 Active Time: 5 min. Total Time: 25 min.

NOT-YOUR-GRANDMOTHER'S SAUTEED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
• Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
• In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
• Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.

NOT YOUR GRANDMOTHER'S FRUITCAKE

Steps:

• FOR THE CAKE:.
• Heat oven to 350°F.
• In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
• In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
• Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
• When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
• FOR THE GLAZE:.
• Mix all glaze ingredients together and drizzle over the top of the cake.
• OPTIONAL:.
• Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
• For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
• Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
• Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
• Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
• I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!