I’ve been on a quest for the perfect IPA-inspired dessert. Spoiler alert: this post is not about that dessert because I’m still mulling it over and tinkering and drinking beer for research. But I know a few things about this mythical sweet. It must have hops. It must have conifers. And it must have grapefruit. My love for lemon curd borderlines on fetish, so I thought grapefruit curd had to be even better.
For this recipe you cook down the grapefruit juice by half to concentrate the flavor. I reduced the sugar a bit to make up for how sweet the grapefruit reduction is. I added a bit of pink food dye to make it look the color of grapefruit juice but you can leave it as-is too. This yummy curd has the bright flavor of grapefruit with just a hint of bitterness. It’s great anywhere you would usually use lemon curd. This particular grapefruit curd was layered with caramelized spruce syrup and vanilla buttercream between layers of white cake for a decadent cake. Since it was the cutting cake for one of my favorite friend’s wedding, I topped it off with some white chocolate “sails” brushed with edible gold and her lovely vintage toppers. So fancy!
I spent a lot of time driving myself crazy over the perfect cake but in the end I just went with a version of this cake and I think it was just right. The gold stand, gold leaf, gold sails, gold sprinkles, #goldeverything really glam-ed up the simple green ombre frosting that hinted at the spruce flavor inside.
In a medium saucepan, reduce the grapefruit juice by half to 1/2 c over medium-high heat. Allow to cool slightly.
Add eggs, egg yolks and sugar and cook over low heat until mixture begins to thicken and coats the back of a spoon, 10-12 minutes. Remove from heat and stir in butter one tablespoon at a time until smooth. Stir in grapefruit zest.
Pour in bowl or jar and cover top with plastic wrap to prevent a skin from forming. Keeps in the fridge for a week, in the freezer for a month.
During all those walks around the neighborhood gathering violets and dandelions for jelly, I started to notice that baking inspiration literally grows on trees around here. There are lilacs, redbuds and magnolias galore. They all have edible parts but I was all flowered out. Then I happened to see a post from Once Upon A Weed about spruce syrup and remembered there’s a spruce growing in the parkway just a few blocks from here. It’s about 40 feet tall and absolutely covered in itty-bitty spruce tips. Continue reading “Carmelized Spruce Syrup”
I’m founding a local chapter of the PWHGCMOM’s, that’s People Who Have Gone Completely Mental Over Meringues. I am pretty sure meetings will be well-attended and sticky and borderline diabetic. Meringues are just the best. Continue reading “Strawberry-Matcha Meringues”
Along with the lovely tradition of making dandelion jelly in the spring, I also grew up with violet jelly. As a girl it took a lot of time to gather the hundreds of flowers needed to fill my mom’s pint jar. It often involved walking with my sister to parks and lawns that were further from the house than we were used to roaming. It was an adventure. Continue reading “Violet Jelly”
So, I know this is a baking blog and jelly is not really a baked good. But if some joker can put bacon on a maple donut, I think I can put jelly on my baking blog. Bacon started it.
Continue reading “Dandelion Jelly”
Man do I hate making royal icing. I hardly ever do. Most of the cookies I make, I just work the designs around what colors are available in Betty Crocker cookie icing. But a friend of mine whose family ran a bakery posted some pics of cookies she had dipped in icing and they looked so lovely I thought I’d give it another try. Royal icing is a simple mix of egg whites, powdered sugar and extract or lemon juice. No big deal, right? Am I not the Master Of All Baked Goods? Do I not bleed icing?
Continue reading “Pussy Willow and Speckled Eggs Cookies”
One of the best things about my new BFF caramel is that the flavor possibilities are so wide open. Think of any dessert, candy or drink you like and then google that with the word “caramel” and you’ll see what I mean. Continue reading “Banana Nut Bread Caramels”
I have known how to make caramels for three days and still feel like I just invented fire. The Salted Mezcal Caramels were a hit with the adults, but the kids didn’t really like them so I told Weezy I’d make some for her friends that were plain vanilla and she could decorate them. They ended up with so many sprinkles on them that I had to vacuum my kitchen counter when I cleaned up. Continue reading “Swedish Coffee Cake Caramels”