I’m not a big fan of winter. That’s mainly because I’m not fond of the cold and I’m really not fond of the several inches of snow that have fallen over the last few hours making it difficult for me to get where I need to be.
Living out in the country is only an inconvenience when the snow blows across the prairie and the county doesn’t make a pass or two down the road.
My reprieve from the cold is our greenhouse. On a sunny day, even when it’s in the teens or 20s, temperatures inside the greenhouse are pretty pleasant. I just checked the thermometer and even though its 12 outside right now, the greenhouse is right around 60.
That makes it warm enough on the inside to grow one of my favorite fruits — grapefruit. We have one tree that on an average year, produces between 10 and 12 large grapefruit — right around Christmas.
More often than not, the grapefruit are used with a combination of other citrus we buy at the store and made into a colorful fruit salad. It’s fantastic mixed with cara cara (pink) oranges, blood oranges, tangerines, navel oranges and clementines. Sometimes though, I’m looking for other options. Wanting to try something different, while searching for a recipe I’ve made before for grapefruit cake, I stumbled across this one for blood orange avocado salad. Both are shared below.
Blood orange avocado salad
1/3 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 tablespoon minced Italian parsley
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 medium ripe avocados, peeled and sliced
4 large red grapefruit, sectioned
2 medium blood oranges, peeled and sliced
1/2 cup finely chopped red onion
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese
Grapefruit Cake
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup water
1/4 cup vegetable oil
3 eggs, separated
3 tbsps grapefruit juice
1/2 tsp grated lemon rind
1/2 tsp cream of tartar
Grapefruit Cream Cheese Frosting
2 – 6oz packages cream cheese
2 tsp lemon juice
1 tsp grated lemon rind
3/4 cup powdered sugar
6 to 8 drops yellow food coloring (optional)
1 -1 lb can grapefruit sections, or fresh grapefruit in segments
Sift together flour, sugar, baking powder and salt in mixing bowl.
Make a well in center of dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until very smooth.
Beat egg whites and cream of tartar separately until whites are stiff but not dry.
Gradually poor egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir mixture. Pour into an ungreased pan.
Bake at 350 for 25 to 30 minutes, or until cake springs back when lightly touched with finger.
Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With serrated knife, gently cut layer in half.
Let cream cheese soften at room temperature. Beat cheese until fluffy. Add lemon juice and rind.
Gradually blend in sugar. Beat until well-blended. Add coloring.
Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting.
Spread frosting on top of bottom half of cake. Top with several grapefruit sections. Cover with second layer. Frost top and sides, and garnish with remaining grapefruit pieces.
February 16, 2021 at 03:00AM
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InSeason: Beat the winter blues with citrus salad - Goshen News
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