blissful eats with tina jeffers: Grapefruit olive oil cake

Some days you just want cake.  Today was one of those days and I wanted to incorporate my favorite winter fruit into a simple everyday cake that could brighten my mood on a cold winters day.  I try to cook with what is in season and just because it’s winter it doesn’t mean that there is a lack of ingredients to choose from. 

I found this recipe from The Yellow House, a wonderful blog that focuses on seasonal fresh ingredients.  I love Sarah’s photography and her recipes are exactly the kind of dishes that I want to serve in my kitchen.  I love olive oil cakes for their depth of flavor, ease and amazing texture.  If you aren’t a huge fan of grapefruit you could easily substitute another citrus in this cake.  Blood oranges or Meyer lemons would be equally delicious in this recipe.  This is the kind of cake that I would love to have on hand when a friend drops in for a cup of tea and a visit. 

 

Grapefruit olive oil cake

From The Yellow House

Ingredients:

For the cake: 

2 grapefruits

1 cup sugar

½ cup Greek yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 ¾ cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

For the glaze:

½ cup confectioner’s sugar

4 teaspoons grapefruit juice

 

Method:

Pre-heat the oven to 350 degrees.  Butter and flour a 9-by-5 inch loaf pan.  Zest the two grapefruits into a large mixing bowl.  Add the sugar to the bowl; with your fingers rub the zest and sugar together until they’re well incorporated to infuse the sugar with the grapefruit essential oils.

Slice one of the grapefruits in half and squeeze 1/3 cup of juice into a measuring cup and add it to the sugar mixture.  Add the yogurt, eggs and olive oil and whisk well to incorporate.

In a separate bowl, whisk the flour, baking powder, baking soda and salt.  Gradually stir the dry ingredients into the wet mixture.  Pour the batter into the buttered and floured pan.

Bake the cake for 50 to 55 minutes, until it is golden brown on top and is set in the middle.  A toothpick inserted into the center should come out clean.  When done, remove the cake and allow to cool completely.

For the glaze, half and squeeze the juice from the remaining grapefruit.  Mix the confectioners sugar with the juice and pour over the top of the cake.

 

blissful eats with tina jeffers: Kale, grapefruit and fennel salad

When it’s the dead of winter my body really starts craving some bright fresh flavors, it’s fortunate that winter brings with it an abundance of beautiful citrus to feed my cravings.  I was never a big fan of grapefruit but then a few years ago I discovered Rio Star grapefruits and I can never get enough during the few months they are available, they are a beautiful vivid pink color and sweeter and juicier than most other of their counterparts. 

Now that the holiday season is winding down I’m also really craving healthier and lighter dishes to counteract all the heavy food and sweets that my diet unfortunately consisted of.  This salad is bright, satisfying and doesn’t make me feel like I am depriving myself of anything.  I love the slight licorice flavor of fennel contrasted with the sweet tartness of the grapefruit and the dates, almonds and mint add a slight Middle Eastern flavor to the dish.  The best part is that since you are using kale as the base you can make the salad hours before you want to serve it and you don’t have to worry about it getting soggy or losing flavor.  I like my salads to have a nice bite from whatever acid I’m using so I normally go with a 1:1 ratio in my vinaigrettes but if you want to go a more traditional route add another tablespoon of olive oil to the dressing.

I just made some major changes to my blog and would love it if you stopped by and took a look!  Visit me at scalingbackblog.com for more recipes and inspiration!

Kale grapefruit and fennel salad

Serves 4

Ingredients:

For the salad:

1 bunch of lacinto kale, torn into bite sized pieces

1 grapefruit

1 head of fennel thinly sliced or shaved on a mandolin

2-3 dates, pitted and chopped

¼ cup slivered almonds

¼ cup mint leaves

salt and pepper to taste

For the dressing:

2 tablespoon champagne vinegar

1 teaspoon honey

2 tablespoons olive oil

¼ teaspoon salt

Method:

Combine all the ingredients for the dressing in a small bowl, whisking in the olive oil last.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and dress with a few tablespoons of the dressing; massage the leaves with your hands, working the dressing into the leaves. and season with salt and pepper.

Add the grapefruit and dates and toss gently to combine.  Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.

favorite pins of 2012: mmmmmm

hello, hello, hello...i absolutely love sharing my favorite pins of 2012 with all of you!  typically on bliss thursdays are all about food; tina graciously shares her talent with food and beautiful photography with all of us...so, so, lucky!  thursdays have given me a further appreciation of taking beautiful photographs of food...which is why i dedicated an entire board to food on pinterest.  the pins today come from my mmmmmm board, my very favorites from 2012...

berry ice cream, pretty cake, salted chocolate cupcake, blackberries in a strainer, berries and cream, muffin and coffee, berry tart, ice-cream sandwiches, blackberry fennel pizza

apparently, i have a thing for berries!  Can you blame me?

xo mrs. french 

blissful eats with tina jeffers: Flourless double chocolate walnut cookies

I always have the best intentions the week before Christmas,  I want to bake cookies, design elaborate meals and create handmade gifts for everyone.  Unfortunately I am usually running around at the last minute scrambling to get the basics done so ease and simplicity are always appreciated.

I wanted to offer a last minute easy cookie that you can whip up for any last minute holiday celebrations that might come up.  These cookies are a wonderful alternative to standard chocolate chip and are gluten-free so they are a nice option for people that are gluten intolerant.

These cookies have a glossy slightly crackly texture that is reminiscent of a soft meringue with a rich gooey fudgy brownie like center.  You don’t need any fancy equipment just a bowl and a spoon so they don’t make a lot of mess and you can have them ready for the oven in 15 minutes, in other words a perfect recipe.  I hope you all have a happy holiday, surrounded by loved ones and friends!  Be sure to visit me at www.scalingbackblog.com if you are looking for some recipe inspiration!

Flourless double chocolate walnut cookies

Ingredients;

2 cups walnuts halves

3 cups confectioner’s (powdered) sugar

¾ cup unsweetened cocoa powder

5 ounces bittersweet chocolate, chopped

½ teaspoon fine grain sea salt

4 large egg whites, room temperature

1 tablespoon pure vanilla exract

Method:

Pre-heat the oven to 325 degrees.  Place the walnuts on a parchment lined baking sheet and bake until fragrant and toasted, 10 to 12 minutes.  Set aside to cool.

Sift together the confectioner’s sugar, cocoa powder and sea salt.  Coarsely chop the walnuts and add to the mixture, then add the egg whites and vanilla.  Stir until well combined.

Spoon the batter onto a parchment lined baking sheet about 2 tablespoons at a time.  Leave plenty of space between cookies about 6 per sheet.

Bake until they puff up, the tops get glossy and they begin to crack a bit about 12-15 minutes.  Let cool completely.  To store keep in an airtight container for up to three days.

blissful eats with tina jeffers: Persimmon almond cookies

Growing up in southern California my parents loved to spend their weekends up to their elbows in dirt, cultivating what I realize now was a beautiful labor of love.  When I was a kid, I just didn’t get it, why would I want to spend time outside toiling away when I could sit on my butt and watch cartoons instead?  Now that I’m all grown up with a garden of my own I regret that I didn’t jump in with them, benefiting from all their experience and knowledge.

I have lots of regrets in my life but one of my biggest ones is that my dad didn’t live long enough to see my garden.  He loved to create with his hands, in most of my memories he’s involved in some big project, digging a pond in the backyard, teaching himself cross-stitch, making me a beautiful jewelry box for my 21st birthday.  I realize now that I am a lot like him, I love to work with my hands and have spent the last few years learning how to garden, cook and knit.  He would be surprised and delighted to see me follow in his footsteps.

This time of year I think of my childhood garden and am reminded of the pomegranates and persimmon trees that dominated the yard, heavy with fruit just begging to be picked.  The persimmons with their vivid orange skins, like miniature pumpkins weighing down the branches.  I would take them inside and freeze them until they were solid and then attack them with the spoon, eating the pulpy flesh, their sweet, honey flavor better than any ice cream I’ve ever tasted.  Or even better, straight from the tree, still warm from the sun, still firm, with a texture more like an apple, sweet and crunchy, the perfect snack.  Food has the ability to connect us with our memories of home and our place in the world and I relish revisiting all those moments in my kitchen. 

These cookies highlight my beloved persimmons, are super easy to throw together and take only minutes to bake.  The almonds compliment the honey tones of the fruit and the brown butter adds a delicious richness to such a simple cookie.  They are fairly delicate so make sure that you let them cool slightly before removing them from the cookie sheet.  They make the perfect afternoon snack with a nice cup of tea.

Persimmon almond cookies

Ingredients:

1 1/4 cups almond meal

1/2 cup sliced almonds

1/2 cup diced fuyu persimmon, ripe but firm

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup natural cane sugar

1 egg

3 tablespoons butter

1/2 teaspoon vanilla extract

Method:

In a small skillet heat the butter over medium heat and cook for 8-10 minutes until the butter starts to brown and smells nutty, set aside to cool.

In a large mixing bowl, stir together almond meal, almonds, persimmons, baking powder, salt and sugar.

Lightly beat the egg, pour in the brown butter and vanilla and then add the dry ingredients and mix until just combined.

Chill in the fridge for at least 30 minutes.

Pre-heat the oven to 375 degrees.  Shape the dough into 1-inch balls, place on a baking sheet about 1 1/2 inches apart.  Press down lightly to flatten a bit.

Bake for 9-12 minutes until the edges start to brown.  Let cool slightly before serving.