I love to make pound cake.
It’s really bad for you, but it’s not something you eat every day, either…
It’s just turning March and no sign of spring whatsoever in Boulder county. So it takes me to citrus: grapefruit, tangerines, kumquat, lemons, lemons and more lemons. It also takes me to a warm dessert, with some ice cream on top!
This is what’s in season right now and it’s beautiful. A perfectly ripe grapefruit, eaten right out of the skin, is one of life’s little pleasures. I’m a sucker for candied ginger, the good stuff, nice and spicy.
- Chef Hosea Rosenberg, Bravo’s Top Chef – season 5
Recipe: Candied Citrus and Ginger Pound Cake with Mint Ice Cream:
- Pound Cake
- 3 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 2 teaspoons grapefruit and lemon juice
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated white sugar
- 2 Tablespoons grapefruit zest, finely grated
- ¼ cup candied ginger, chopped fine
- 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature
- Rind and Ginger Glaze
- 1 Large Grapefruit
- 6 kumquats, sliced into thin rings
- 4 tablespooons lemon juice
- ¼ cup sugar
- 1 cup chopped candied ginger
- ¼ cup butter
Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter, grapefruit juice and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure. Fold in the candied ginger.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a wire rack. While cake is cooling, brush cake with glaze, repeating a few times, allowing the glaze to soak in.
Rind & Ginger Glaze:
Cut rind off grapefruit along with white pith. Cut into very thin strips or “julienne”. Juice the rest of the grapefruit and strain juice. Reserve. Place rind in medium pot with 4 cups cold water. Bring to boil and drain. Repeat three times with cold water. On the fourth time, bring blanched grapefruit rind and sliced kumquat in pot with all other ingredients, 2 cups water and bring to very low simmer. Reduce to about 1/3 or until syrupy, but not too thick. Stir in ginger pieces and butter, stirring until combined. Keep warm.
Allow pound cake to cool completely, about 2 hours. Slice pound cake into 1 ½ inch slices and toast slightly in hot oven or broiler – about 1 to 2 minutes. Top with homemade or freshly made mint ice cream. Drizzle chunks of fruit from glaze over ice cream. Top with a few pieces of torn mint leaves and fresh whipped cream. Serve immediately!
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Noodles Every Day:
Noodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. Chapters are organized by type of noodle—Wheat, Egg, Buckwheat, Rice, and Cellophane and then Buns, Dumplings, and Spring Rolls, so it’s easy to find just the right treat for the occasion. With a section on basic Asian ingredients plus information on simple equipment and easy techniques to master, this great guide ensures that each dish comes out perfect every time.
Corinne Trang, dubbed the “Julia Child of Asian Cuisine,” is the award-winning author of The Asian Grill and writes articles for Food & Wine, Cooking Light, and Saveur. She lives in New York City.
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Serves 4 as a small side dish.
Quick Roasted Beet Slices
- 1 pound small or medium red or yellow beets, scrubbed but not peeled
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
Heat oven to 450 degrees
Cover two large rimmed baking sheets with parchment paper or foil. Slice off the tops and bottoms of the beets and then slice the beets into rounds as thin as possible. A mandoline would be helpful for this task. If your beets are large and tough, cut them in half first and then cut half moons. Toss the slices with the olive oil, salt and thyme and spread them in one layer with some space between each on two baking sheets. Roast for 20 – 25 minutes, swapping pans to opposite oven racks halfway thought the cooking time. The beets will be soft and shrunken and slightly dark around the edges.
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Essential Tool Box
- Baking Sheets
- Parchment Paper
This wonderfully creamy pumpkin risotto recipe is just too good to only make around Halloween. As a delightful side dish or a main course. This dish is sure to please.
- 4 miniature pumpkins
- For risotto
- 1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin
- 2 cups chicken stock
- 2 cups water
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 3/4 cup Arborio rice
- 1 oz grated Parmigiano-Reggiano (1/3 cup)
- 1 tablespoon unsalted butter
Roast miniature pumpkins:
Preheat oven to 350°F.
Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
Make risotto while pumpkins roast:
Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
Adapted from Epicurious
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