key lime tart.

Tyler asked for Key Lime Pie for his birthday, so I made him Key Lime Pie because whatever the birthday boy wants, the birthday boy gets even if I wished he asked for something different.  Something involving chocolate and cake and maybe some sprinkles. Something that felt a little more birthday since he's a 29 year old man with an epic year ahead of him.  But this isn't about me, it's about him, and if he wanted Key Lime Pie I was going to make him the best damm Key Lime Pie.

But I didn't make a Key Lime Pie.  I made a Key Lime Tart which is practically the same thing except for the pan and while it didn't involve chocolate or sprinkles, it was pretty awesome.  A homemade graham cracker crust with its strong notes of cinnamon and ginger makes for the perfect base to a lime curd/custard I'm not entirely sure what to call it filling. The filling is tart and refreshing with an amazingly smooth consistency and a zippy finish due to the additional of lime zest.  It wasn't a birthday cake but it made the boy very happy and isn't that the point of a homemade birthday dessert?

Key Lime Tart
Recipe adapted from Martha Stewart

Of course I made some changes.  The original recipe suggested adding more sugar to the filling which I found absurd.  Sweetened condensed milk is sweet enough that you don't need any more sugar.  Omitting the extra sugar results is a tart that's tart but doesn't make your mouth pucker (which is how Key Lime Tart should be).  I also added some zest to the filling for a little added color and an extra dimension of flavor.  I also used homemade graham crackers (my recipe can be found here) because I had some dough in the freezer but store-bought is perfectly fine!

9 to 10 graham crackers (each 2 1/2 by 5 inches)

2 tablespoons sugar

4 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

Zest of 1 lime

3/4 cup fresh lime juice (from 4 to 6 limes)

4 large egg yolks

Pinch salt

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime zest, lime juice, egg yolks, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature; then refrigerate until chilled, at least 2 hours.  

lemon cake.

Every year, like clockwork I spend January going on an absolute citrus binge.  It starts innocently enough with a box of Spanish clementines purchased for the awesome price of $6.99 during the first week of January and then it usually manifests into something akin to me lugging 18 pounds of grapefruits, blood oranges, and Meyer lemons, from Whole Foods onto the subway because I just can't resist (I will never be known for my excellent willpower). 

The only logical thing to do when you are starring at bowls and fridge drawers filled with Meyer lemons is make a lemon cake since we might as well use as much lemon as possible.  This cake does just that since its a combination of lemon zest, lemon juice, lemon syrup, lemon glaze, and if you want to take things to a whole other level then there is also candied lemon (go big or go home) .  You would think eating a slice would make your mouth pucker like nothing else but really, it's surprisingly mellow due to the addition of buttermilk which lends a brilliant level of tang and moistness to the cake. I suggest serving with a cup of afternoon tea in an attempt to chase away the (bitterly) cold winter blues.  

Lemon Cake
Recipe from Ina Garten 

The only change I made her was to halve it (because I really don't need 2 cakes lying around especially with a wedding coming up) and baking it in a cake pan instead of a loaf pan since I think it makes for a prettier presentation.  The candied lemon recipe can be found here.  They aren't necessary but who can resist something so beautiful. Not to mention candying lemons is super easy.  This cake allows Meyer lemons to shine so if you can get your hands on them this is the place to use them but regular lemons work just as well.  

For the cake

1 stick unsalted butter, at room temperature
1 ¼ cups granulated sugar, divided
2 large or extra-large eggs, at room temperature
5 – 6 tablespoons grated lemon zest (3 to 4 large lemons)
1 ½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¼ cup + 2 tablespoons freshly squeezed lemon juice, divided
¼ cup + 2 tablespoons buttermilk, at room temperature
½ teaspoon pure vanilla extract

For the glaze

1 cup confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour one (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans or one 9 inch round cake pan. You may also line the bottom with parchment paper, if desired.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour (if a loaf) or about 30 – 35 minutes (if using a cake pan), until a cake tester comes out clean.

Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack set over a tray, parchment, or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

grapefruit bars.

Grapefruit gets very little love.  Usually it's regaled to the world of breakfast diet food which is rather unfortunate since it can and should be used for so much more.  While thinking about lemon bars last week (the reason being I had a super fabulous one from Thirty Acres in Jersey City which if you haven't been yet I suggest you go because they are doing some pretty wonderful things) I got to pondering why you never see blood orange bars or grapefruit bars, why does the lemon get all the love.  I think the issue with other citrus fruits is that the ratio can't be 1 to 1 (trust me I made the first batch trying that and it tasted like barely any fruit at all), you need to concentrate the juice of the grapefruit my boiling it down to half or even more (the more concentrated the more flavor!).  Once you concentrate it down you can use it as you would lemon juice (or in conjunction with lemon juice!) which makes for a pretty magical bar.    

Grapefruit Bars
Recipe adapted from/inspired by here and here!

I suggest concentrating the grapefruit juice down by at least half if not more to really allow the flavor to come through.  I also think blood oranges would be beautiful in a bar like this!  Really the possibilities are endless.   To concentrate the juice you simply boil the juice down over medium-low heat, stirring on occasion until it reduces by half.  Pretty simple! 

For the crust

1/4 cup (50 grams) granulated sugar
1 teaspoon freshly grated lemon zest
1/8 teaspoon table salt
1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks
1 cup (125 grams) flour

For the grapefruit layer

2 large eggs
3/4 cup (150 grams) granulated sugar
6 tablespoons concentrated grapefruit juice

1 tablespoon lemon juice

1/3 cup (40 grams) all-purpose flour

1 tablespoon grapefruit zest, lemon zest or a combination of both
Confectioners’ sugar, for dusting

Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.

Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making this perfect. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling (though no need for it to be completely cool when you fill it). Leave oven on.

Make the grapefruit layer: In a medium bowl, whisk together the eggs, sugar and grapefruit/lemon juice until smooth. Mix in citrus zest. Stir in flour. Pour into cooling crust and return pan to the oven, baking the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. (You can speed this up in the fridge.)

Cut them in squares. Dust with powdered sugar before serving. Store in fridge for up to a week.

grapefruit olive oil pound cake.

At the onset of the hurricane, I developed a serious craving for cake.  I imagine it came about because of the delay in my visit to the Sunshine State.  (Sometimes the only way to cure your blues is with a slice of cake.)  I contemplated during the very beginning of the snowstorm, venturing out to Bed Bath and Beyond in my completely impractical shoes and non-water resistant coat to buy a set of 6-inch cake pans (something that’s been on my to-buy list for a while).  However, making a mini triple layer cake for one during a snowstorm just seemed a little overly indulgent (not that I didn’t contemplate doing so for several hours).

That evening I arrived home from work without cake and proceeded to investigate every cookbook I had in an attempt to find the recipe that would satisfy my craving.  Something simple and comforting that wouldn't take 12 bowls and 3 hours to make.  Surprise, surprise the answer was found in The Smitten Kitchen Cookbook in the form of a grapefruit olive oil pound cake. (Deb Pearlman how do you always know what I want before I even know what I want.)  This cake is oh so light.  It’s tender and subtle and everything a pound cake (and non-pound cakes!) should be.  The grapefruit and olive oil pair beautiful together (I need to eat more salads like this!) and the glaze makes it feel a little indulgent (it’s tart and sweet).  I found this best enjoyed with a cup of tea, an oversized throw blanket, a pile of the latest spring fashion magazines, and a blizzard outside your window. 

Grapefruit Olive Oil Pound Cake

Recipe from the The Smitten Kitchen Cookbook

Makes one 9x5 loaf

For the cake

1 ½ cups (190 grams) all-purpose flour, plus more for pan

2 tablespoons freshly grated grapefruit zest (from 1-2 large grapefruits)

½ cup granulated sugar

½ cup raw or turbinado sugar (or use more granulated sugar)

½ cup olive oil

2 large eggs at room temperature

1 teaspoon baking powder

¼ teaspoon baking soda

2 tablespoons grapefruit juice

1/3 cup buttermilk or plain yogurt

For the syrup

2 tablespoons granulated sugar

1/3 cup grapefruit juice

For the glaze

1 cup confectioners sugar

2 tablespoons grapefruit juice

Pinch of salt

Heat the over to 350 degrees.  Butter and flour a 9x5-inch loaf pan. 

In a large bowl, combine the two sugars and the grapefruit zest.  Rub the grapefruit zest with your fingertips.  This will help release as much grapefruit essence as possible.  Whish in the oil until smooth.  Add the eggs one at a time and whisk until combined.  Scrape down the bowl. 

Combine the flour, baking powder, baking soda, and salt in a second bowl.  In a liquid measuring cup combine the 2 tablespoons of grapefruit juice with the buttermilk (or yogurt.  Add the flour and buttermilk (yogurt) mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with the flour. 

Spread the batter in the pan and bang the pan on the counter a few times to make sure there are no air bubbles. Bake for 45 minutes to 1 hour, or until a tester comes out clean. 

For the syrup, combine the 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves. 

When the cake is finished, let it cool for 10 minutes in its pan before inverting it onto a rack.  Poke holes in the cake with a toothpick or fork.  Spoon or brush the grapefruit syrup over the cake.  Let cool completely.

For the glaze, combine the confectioner’s sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth.  Pour the glaze over the top of the cooled cake and allow to drizzle decoratively down the sides.