Tag Archives: grapefruit

Grapefruit Scones

26 Feb


After getting back from our little day-long respite from the city (went to Huntsville State Park for a night of camping and hiking around the lake), we had to play catch up with everything on our list on Sunday. Finally after a quick and lighter meal (after eating bbq and burgers most of the weekend) of green beans with an Asian ginger sauce, tofu, and purple sticky rice, I realized that I hadn’t baked anything new this week, and had really coveted trying out a grapefruit scone recipe. I adjusted the heck out of the initial recipe, but it turned out tasty, especially with the aid of the grapefruit curd, which we topped it with. I have to say, scones for dessert are pretty damned good.


  • 1 grapefruit, sectioned
  • 1/4 c sugar
  • 2 c flour
  • 2 tsp baking powder
  • pinch salt
  • 4 tbsp butter, cut into small pieces
  • 1/2 c non-fat vanilla yogurt
  • 2 tbsp grapefruit juice
  • 1/4 c 2% milk (skim should work fine too)
  • dash of sugar, for topping


  • Preheat oven to 425
  • Section the grapefruit and cut each section into thirds, let sit over sieve so that remaining juice and drip and be caught
  • Whisk together flour, sugar, salt, baking powder
  • Work the cut butter into the flour mixture with a fork until the butter pieces are much smaller and incorporated
  • In a separate bowl, whisk together yogurt, milk, and grapefruit juice
  • Add the grapefruit sections into the dry ingredients and then gently mix in the wet ingredients, until a rough dough forms.
  • Flatten dough out, cut into scone wedges, top with a scant amount of sugar on each, and place on silpat into oven for ~10-15 min or until golden brown

Grapefruit Cake

12 Feb


Still working through loads of grapefruit. We flipped through a bunch of similar recipes, and landed on this one. The density and crumb of this cake is pretty astoundingly perfect. It is adapted from Smitten Kitchen below. I love that I’ve used non-fat yogurt for the richness! Hoorah!


  • 1 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c plain non-fat yogurt
  • 1/2 c splenda sugar blend
  • 3 eggs
  • 2 tbsp grapefruit zest
  • 1/2 tsp vanilla
  • 1/2 c canola oil
  • 1/3 c grapefruit juice
  • 1/3 c grapefruit juice (additional for glaze)
  • 1/2 c powdered sugar (for glaze)


  • Preheat to 350. Pam a loaf pan.
  • Sift dry ingredients together (flour, salt, baking powder).
  • Whisk yogurt, sugar, eggs, grapefruit juice, zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet. Fold the canola into the batter. Pour batter into loaf pan and bake for ~55 min. Let cool.
  • Meanwhile, whisk 1/3c remaining grapefruit juice and powdered sugar together until thoroughly mixed. Once cake is cool, pour glaze on top of cake and then let sit for ~30 min.

Try not to eat the whole thing in one go.


Grapefruit Curd

10 Feb


One of the finest things about living in Texas is the citrus in the winter time. Grocery stores will have HUGE bags of amazing Texas grapefruit for ridiculous prices. And Texas has some great grapefruit. The Rio Star is my current favorite. It is plump, with a beautiful rosy color, very juicy, with almost a vaguely spicy flavor.

A few nights ago, our friend Danielle brought over an 18-lb bag of grapefruit (we had gotten one of these jumbo bags from the Whole Foods before– for $9!). While we do actually eat a grapefruit and a half each every day, an 18-lb bag is still a lot.

So we tried to make grapefruit curd (think, lemon curd but different), from the Martha Stewart Living from March 2012.

I think it worked out fairly well! It’s tangy, rich, and smooth. Very tasty indeed. We set the breadmaker to whip us up some honey whole wheat bread this morning, and ta-da! Grapefruit curd on fresh bread. Happy Friday to us!


  • 1 c grapefruit juice, plus 3 tbsp grapefruit zest
  • 3 eggs plus 3 egg yolks
  • 1/3 c sugar
  • coarse salt
  • 4 tbsp unsalted butter, cut into small pieces


  • Boil grapefruit in a small saucepan on medium heat. Reduce heat and summer until juice is reduced by half. Cool in an ice-water bath.
  • Whisk together eggs, yolks, sugar, juice, zest, and pinch of salt in a double boiler. Whisk constantly for 6-7 min, until it starts to thicken sufficiently. Remove from heat and whisk in the butter chunks.
  • Pour mixture through a sieve in a bowl in an ice bath. Once cool, cover with plastic wrap and refrigerate until cold.