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Loads of citrus

Sararwelch

By Sararwelch
in Pastry & Baking

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ludja

ludja

Posted
Posted (edited)

Honey is a nice flavor to add to grapefruit sorbet. I make a recipe from Bill Neal's "Biscuits, Spoonbread and Sweet Potato Pie" (a great book) that uses about 2 heaping cups of grapefruit supremes, 1/2 cup honey and 1/3-1/2 cup of sugar to taste and 1/2 cup water. I make it with red grapefruits but the recipe suggest yellow as an alternative. It's great with a splash of Campari and/or a sprinkle of pomegranate seeds. I've not tried it, but he recommend chocolate glazed shortbread as a surprisingly good accompaniement.

As a grapefruit fan, I've been intrigued by recipes I've seen for grapefruit upside-down cakes. I don't have a particular one to recommend but there are several recipes on the net.

I love just eating grapefruit and/or oranges as supremes in their own juice. You can process a pretty large amount this way and they will keep for quite a while refrigerated in their own juice.

If you peruse the cocktail forum I think there is a thread on grapefruit cocktails as well. Yellow grapefruits with their often greater acidity as compared to red grapefruits can work very well here. The juice can be frozen as well.

I'd also be tempted to make a grapefruit marmalade or try a grapefruit cordial. grapefruit liqueur

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Sararwelch

Sararwelch

Posted
  • Topic Starter
Posted
Honey is a nice flavor to add to grapefruit sorbet.  I make a recipe from Bill Neal's "Biscuits, Spoonbread and Sweet Potato Pie" (a great book) that uses about 2 heaping cups of grapefruit supremes, 1/2 cup honey and 1/3-1/2 cup of sugar to taste and 1/2 cup water.  I make it with red grapefruits but the recipe suggest yellow as an alternative.  It's great with a splash of Campari and/or a sprinkle of pomegranate seeds.  I've not tried it, but he recommend chocolate glazed shortbread as a surprisingly good accompaniement.

As a grapefruit fan, I've been intrigued by recipes I've seen for grapefruit upside-down cakes.  I don't have a particular one to recommend but there are several recipes on the net.

I love just eating grapefruit and/or oranges as supremes in their own juice.  You can process a pretty large amount this way and they will keep for quite a while refrigerated in their own juice.

If you peruse the cocktail forum I think there is a thread on grapefruit cocktails as well. Yellow grapefruits with their often greater acidity as compared to red grapefruits can work very well here.  The juice can be frozen as well. 

I'd also be tempted to make a grapefruit marmalade or try a grapefruit cordial.  grapefruit liqueur

Grapefruit upside down cake sounds really interesting - I will look for a recipe, if I don't see one I may just have to create my own.

http://saraskitchen.blogspot.com
ludja

ludja

Posted
Posted

Oohh... let us know if you end up trying one and how it turns out. I think I saw a recipe in "Fine Cooking" awhile back but I have no idea in what issue that was.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

ludja

ludja

Posted
Posted

I'd also be tempted to try this Champagne Grapefruit salad that I bookmarked a while back from Scott Peacock: click

There is no flavored gelatin in sight; just unflavored gelatin, sugar, grapefruits, champagne, orange and lemon zest and lemon juice. I've seen some other nice versions that have ginger ale in them.

One could make a nice naturally flavored orange gelatin dish as well.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

ludja

ludja

Posted
Posted

Thanks for the photos, sararwelch! Did you enjoy the desserts and did you end up using a grapefruit upside down cake recipe from online?

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Sararwelch

Sararwelch

Posted
  • Topic Starter
Posted

I generally followed the cake recipe that Gifted Gourmet posted from Martha Stewart. We liked it, but didn't love it - Martha Stewart's recipe calls for pink grapefruits, which are sweeter than the yellow grapefruits I had. Also, it was hard to make segments out of my grapefruit, it broke apart into smaller pieces. When the grapefruit cooked, it actually took on a consistency similar to pineapple -combine that with the color of the yellow grapefruit, and it tasted and looked like a slightly bitter pineapple upside down cake!

I still like the concept, it just might work better with pink grapefruit.

http://saraskitchen.blogspot.com
  • 18 years later...
Saltychoc

Saltychoc

Posted
Posted

I think this might be the right topic to post this.

 

What would you do with pounds and pounds of zested citrus - lemons, meyer lemons, several types of oranges, limes, key limes, etc. I do not need any juice or puree - I have several frozen cases of each fruit that I use. Also do not need preserved lemons as we have tons.

 

I was thinking of slicing them and candying, I normally do it with the peel on but the pre-zesting is throwing me off. Can I candy these even without the outer rind/zest? I mean I know I "can" but will they turn out super bland or boring or weird? Would you remove more of the pith? Or totally peel? 

 

Sincerely, very tired of finding uses for zested citrus

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, Saltychoc said:

I think this might be the right topic to post this.

 

What would you do with pounds and pounds of zested citrus - lemons, meyer lemons, several types of oranges, limes, key limes, etc. I do not need any juice or puree - I have several frozen cases of each fruit that I use. Also do not need preserved lemons as we have tons.

 

I was thinking of slicing them and candying, I normally do it with the peel on but the pre-zesting is throwing me off. Can I candy these even without the outer rind/zest? I mean I know I "can" but will they turn out super bland or boring or weird? Would you remove more of the pith? Or totally peel? 

 

Sincerely, very tired of finding uses for zested citrus

 

Try Pectinase SPL to remove the pith then candy.

 

  • Like 1
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Katie Meadow

Katie Meadow

Posted
Posted

Although peel or shredded zest add flavor and texture to marmalade, as long as you use seeds to set up the end result, you could most likely make a good spread without the peel. I've never done that, but it's maybe worth a try.  You can use up lbs of citrus to make a few jars of marmalade.

 

Just curious, why has this fruit already been zested? 

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