Grapefruit Pie

I love citrus and grapefruit is one of my favorites.  It reminds me of being at my grandparents house in Florida and picking the tart fruit right from the tree!  As I was testing my key lime pie last year I started thinking about the possibility of grapefruit pie.  I’ve tried different variations of grapefruit pie over the last year and finally came up with one that I think is perfect.  As I researched grapefruit pie, I realized that they all use the actual wedges, and made a fruit pie, while I wanted more of a custard.  So I juiced the grapefruit and simmered it and reduced it by half so it was super sweet and super tart.  I also used the zest of one whole grapefruit to make sure it had tons of flavor.  Then I took the custard base that I use for the key lime pie and used the grapefruit juice and zest instead.  I couldn’t be more happy with the results and I hope you like it too!

~Jannawhipped-cream-birdie 3

Ingredients for filling:

1 cup grapefruit juice, I used Ruby Red but any variety will do (One very large grapefruit will give you about 1 cup)
Zest from your grapefruit
1 14oz can of sweetened condensed milk
3 large egg yolks
1 9″ graham cracker crust  (or you can use a ready made crust)

Ingredients for crust:

2 cups of graham cracker crumbs
2 Tbs granulated sugar
5 Tbs unsalted butter, melted

Ingredients for whipped cream:

2 cups heavy whipping cream
1 cup powdered sugar
1 vanilla bean
1 tsp vanilla extract
*If you don’t have a vanilla bean you can double your vanilla extract.
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Method:

Pre-heat oven to 350 degrees Fahrenheit.

In a 9 inch pie plate mix the graham cracker crumbs with the sugar.  Pour the butter into the dish and mix with a fork until all the graham cracker is coated.  Press mixture onto the sides of the dish and then press into the middle making an even thickness throughout.  Set aside.

To make the whipped cream, put the heavy cream into a cold mixer bowl (I stick mine in the freezer beforehand for a few minutes).  Using the whisk attachment and the mixer on high, whip the cream until it thickens up and forms peaks (3-4 minutes).  Turn the mixer off and add your vanilla and powdered sugar.  Turn the mixer on medium to incorporate the sugar and vanilla.  Once finished, put the whipped cream into a lidded air-tight container and store in refrigerator.  You will need your bowl and whisk attachment again so you’ll need to wash it.
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Squeeze grapefruit juice into a small bowl or sauce pot.  Strain out seeds and big clumps of pulp.

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Simmer in sauce pot on med/high heat to reduce by half.  This will take approximately 10-15 minutes.  Keep an eye on it and stir occasionally.  You will end up with 1/2 a cup of reduced juice.  Add the zest and cool in an ice bath.  (Don’t skip the ice bath!  You do this so you don’t cook the eggs by adding hot juice.)

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Once the juice isn’t hot to the touch (it’s okay if it’s warm) add it, the sweetened condensed milk, and egg yolks to a mixer bowl.  Using your whisk attachment again, blend on high until well incorporated, 1-2 minutes.

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Pour the filling into the pie crust and bake for 15 minutes.  grapefruit5

Let pie rest out of the oven for 10 minutes before chilling it in the fridge.  Top with homemade whipped cream and serve cold.
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Rainier Cherry Crisp

The produce in the Pacific Northwest is abundant in the summer!  Sometimes it’s hard to keep up with all that goodness.  Right now, in mid summer, we have cherries and apricots coming out of our ears!!  Traditionally, rainier cherries aren’t used in pies and baking because theyre not very tart, just sweet and delicious.  I decided to give rainier cherry crisp a try anyway.  I’ve added lime juice to give it a little tartness.  This crisp turned out 100 times better than I expected.  I was very pleasantly surprised upon the first warm, cinnamony bite.  My husband and I ended up eating several large spoonfuls right out of the dish!  This crisp is best served hot (you can reheat in the microwave if needed).  I bet its fantastic ala mode as well!  So without further ado, here is my recipe for Rainier cherry Crisp.

* I apologize for the lack of pictures, I was too excited while creating this dish to remember to stop and take pics!  I will add pictures and re-post next time I make it.

Ingredients:

Filling:
4 cups fresh rainier cherries, pitted and halved
1  Tbsp. corn starched whisked in 1/3 cup cold water
2 Tbsp. lime juice (or lemon)

Crisp:1/3 cup a/p flour
3/4 cup quick oats
1/3 cup brown sugar, lightly packed
1 Tbsp. ground cinnamon
4 Tbsp. butter, melted

Directions:

Preheat oven to 425 degrees Fahrenheit.

In a bowl, mix cherries, corn starch and lime juice until combined.  Put cherry mixture in a 8 or 9 inch round pie dish.  in a separate bowl, combine flour, oats, cinnamon and brown sugar, mix to incorporate and then add the melted butter.  Mix until all ingredients are incorporated.  Evenly spread the oat mixture to the top of the cherries.  Bake 20-25 minutes or until top is golden brown.  Enjoy warm!

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Rustic Blue Cheese Apple Tart

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I can’t recall the day I decided that I actually like blue cheese.  For years I considered it a disgusting, smelly hunk of mold, hardly classifiable as food.  Then one day, it was like someone flipped a switch and now, I crave the stuff!

This delicate recipe is a little twist on a blue cheese pizza that was prepared during a cheese class at my favorite local produce store, Chuck’s Produce.  Their resident “Cheese Whiz,” Andrew, allowed us to taste several varieties of blue cheese in various different ways.  One of the cheeses he sprinkled over his apple pizza and topped with agave syrup.  It was delicious!  For my version, I replaced the pizza dough with the lighter puff pastry, which I think lends itself better for a breakfast item, and used organic clover honey as the drizzle.

Aside from the incredible sweet & savory combination, you’ll love this recipe because it uses minimal, common ingredients and it is really quick and easy to prepare, while still being impressive in both flavor and presentation.

Are you a blue cheese lover?  If not, maybe this recipe will change your mind.  If you already love it, enjoy!

Ingredients:

1 sheet puff pastry
1-2 fresh apples, sliced (Honey Crisp or Pink Ladies taste great!)
½ cup blue cheese crumbles
Honey (enough to drizzle)

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Directions:

Follow thawing directions on the puff pastry box.  Lay pastry sheet out flat on a baking sheet.  Bake in a 350 degree oven for approx 15 minutes, or until golden brown.  Pastry will puff up…a lot!  It’s okay, it,s puff pastry, that’s what it’s supposed to do!  Once golden, remove from oven.  Puff.jpg

Slice and core apples and arrange evenly on the cooked pastry.  Top with blue cheese crumbles and drizzle with honey.4 pix.jpg

Bake for about 15 minutes or until blue cheese is golden and apples are soft.

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