GRAPEFRUIT CURD
Reducing the grapefruit juice concentrates the flavor in the curd. You will need only part of it for the Jasmine Shortbread Cookies, but you'll find plenty of ways to use up the remainder. Serve it with scones, biscuits, or pancakes; lighten it with whipped cream and fill tartlet shells; or dip cookies in it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring grapefruit juice to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until juice is reduced by half, about 5 minutes. Let cool.
- Whisk together eggs, yolks, sugar, grapefruit juice, grapefruit zest, and a pinch of salt in a double boiler or a heatproof bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until thickened, 6 to 7 minutes. Remove from heat, and whisk in butter, a few pieces at a time.
- Pour mixture through a fine sieve into a bowl set in a larger bowl filled with ice water, and stir until cool. Cover surface of curd with plastic wrap, and refrigerate until cold, at least 4 hours and up to 2 days.
RASPBERRY-GRAPEFRUIT CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Puree the raspberries and grapefruit juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve.
- Whisk the sugar, cornstarch, grapefruit zest and salt into the raspberry puree. Whisk in the egg yolks. Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
GRAPEFRUIT CURD
This is a tea-time treat sandwiched between sponge cake layers or as a filling for scones or tarts/pastries. Recipe source: Teatime
Provided by ellie_
Categories Citrus
Time 50m
Yield 1 16 ounce jar
Number Of Ingredients 4
Steps:
- In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
- Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes).
- Spoon into a warm, sterilized jar and seal.
- Store in refrigerator for up to 1 month.
DOUGHNUTS WITH GRAPEFRUIT CURD AND CITRUS SUGAR
Fill rich yeasted doughnuts with tangy grapefruit curd and dust them with bright grapefruit zest-infused sugar.
Provided by Chris Morocco
Categories Bon Appétit Dessert Grapefruit Citrus Pastry Fry
Yield Makes about 12
Number Of Ingredients 28
Steps:
- Grapefruit Curd:
- Bring grapefruit juice to a simmer in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 12-14 minutes. Let cool slightly.
- Whisk egg yolks, eggs, sugar, and salt in a medium heatproof bowl to combine. Whisk in grapefruit zest, lemon zest, lemon juice, and reduced grapefruit juice. Set bowl over a large saucepan of simmering water. Cook, whisking almost constantly, until curd is thickened, 6-8 minutes. Remove from heat and whisk in butter, adding a few pieces at a time.
- Transfer to a nonreactive bowl and press a piece of plastic wrap directly onto surface of curd. Chill until set up and very cold, at least 4 hours and up to 12 hours.
- Citrus Sugar:
- Combine sugar and zest in a small bowl. Let sit uncovered 12 hours to dry out. (You can also microwave on high in 15-second intervals, stirring and letting cool slightly between intervals, until dehydrated.)
- Transfer to a blender and blend until powdery. (Or, work zest into sugar with your fingers; just make sure to break up any clumps.)
- Doughnuts:
- Heat milk in a small saucepan or microwave until just warm (you want it to be between 105°F and 110°F). Transfer to the bowl of a stand mixer and scrape in vanilla seeds; reserve pod for another use. Add 1 Tbsp. sugar and sprinkle yeast over. Let sit until yeast starts to foam, about 5 minutes.
- Add egg, egg yolk, honey, lemon zest, salt, and remaining 2 Tbsp. sugar. Mix gently with a wooden spoon until barely combined. Add 2 3/4 cups flour and knead with a dough hook on medium-high speed until dough comes together into a mass that no longer sticks to the sides of bowl and is beginning to climb up the hook, about 5 minutes. (Dough should spring back immediately when pressed.) Reduce speed to medium-low; add butter a couple of pieces at a time, working in completely after each addition.
- Turn out dough onto a work surface and knead with your hands until smooth and springy, about 2 minutes. Transfer to a very lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 2 hours.
- Turn out dough onto a lightly floured surface and roll out 1/2" thick. Cut out doughnuts with cutter, twisting cutter to release them. Reroll any scraps. Transfer to a very lightly floured parchment paper-lined baking sheet. Cover with a kitchen towel; let sit in a warm spot until slightly puffed and dough springs back lightly when pressed, 40-45 minutes.
- Fit a wide heavy pot with thermometer; pour in oil to come at least 2" up sides. Heat over medium-high until thermometer registers 325°F. Fry 3 or 4 doughnuts at a time, turning halfway through, until deep golden brown, about 6 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet; let cool.
- Using a paring knife, poke a hole in the top of each doughnut, being careful not to push through to the opposite side. Transfer grapefruit curd to a piping bag or resealable plastic bag (snip off one corner) fitted with a 1/4" round tip. Fill doughnuts with grapefruit curd, then coat generously with citrus sugar.
- Do Ahead
- Citrus sugar can be made 3 days ahead. Store airtight at room temperature.
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- Place the grapefruit juice in a small saucepan, bring it to a boil, then reduce to a simmer and simmer it until reduced to 3/4 cup. Pour the juice in a measuring cup and allow it to cool to room temperature.
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this curd.
- Pour the grapefruit juice into the saucepan. Add 1/2 cup of the sugar and whisk to combine. Taste the juice and then add more sugar to taste. Place the eggs yolks, whole eggs, lemon juice and salt in the saucepan and whisk until it is well blended.
- Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
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- Zest the grapefruit using a microplane, then juice the grapefruits until you have one cup of juice.
- Cream the butter and sugar in a metal bowl. Add in the egg yolks and eggs one at a time, whisking after each one.
- Stir in the zest and pinch of salt, then slowly add in the grapefruit juice and lemon juice, stirring as you go.
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