Grape Zest Recipes

Steps:

• Shortbread base:
• Place a rack in middle of oven; preheat to 350°F. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
• Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps-entirely up to you!) and press into an even layer. If dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24-28 minutes. Let cool.
• Candied grapefruit zest:
• While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"-3" wide strips (it's okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally, until zest is translucent and softened, 15-20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use.
• Curd and assembly:
• Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won't need all of it; snack on any left over!).
• Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20-25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
• Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
• Do Ahead
• Shortbread can be baked 3 days ahead. Store tightly covered at room temperature. Grapefruit can be candied 1 week ahead. Store airtight at room temperature. Bars can be baked 3 days ahead. Cover and keep chilled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Steps:

• Peel lemon rind in long strips and place in glass with end hooked over rim.
• Squeeze juice from peeled lemon.
• Shake lemon juice, grape juice and sugar with crushed ice.
• Pour into glass and fill with ginger ale.
• Stir gently.

Steps:

• Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days.
• The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed.
• Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.
• Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well. Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate. Repeat this the second and third day.
• Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it's a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.