Grapefruit Ginger Tea Bread Recipes

GRAPEFRUIT AND GINGER TEA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with nonstick baking spray and line the bottom with parchment paper. In a dry sauté pan, toast the sliced almonds until golden brown, about 1- 2 minutes. Set aside to cool. Cut and peel the white pith from the grapefruits. Cut the segments out of the membrane and set aside. Squeeze the membranes into a small bowl and collect any juice drippings.In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.In a large bowl, beat eggs and sugar until incorporated. Whisk in the sour cream, milk, almond extract and canola oil. Stir in the grapefruit pieces and zest.Sift the flour mixture into the egg mixture just until moistened and no lumps remain. Fold in the crystallized ginger and ½ cup toasted almonds. Pour the batter into prepared loaf pan and bake until a knife or toothpick inserted into the center comes out clean, about 50-60 minutes. Cool on a wire rack; remove from pan and cool completely.Meanwhile, whisk the powdered sugar, grapefruit zest and juice in a small bowl. Add in a little more powdered sugar if needed to make a thick yet pourable glaze. Place foil beneath the wire rack to catch drips. Turn the loaf upside down so the flat side is up, and drizzle the glaze over the loaf. Sprinkle with remaining toasted almonds. Allow the glaze to set before slicing.

GRAPEFRUIT LONG ISLAND ICED TEA

Steps:

• Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
• Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
• Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve. Pour the mixture into a large punch bowl.
• Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs.
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• From Food Network Kitchens

GRAPEFRUIT-GINGER TEA BREAD

Steps:

• Preheat oven to 350. Coat a 9x5" loaf pan with cooking spray. Spread pecans on baking sheet and toast 6-7 minutes. Cool slightly and chop.
• Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
• Beat eggs in a separate bowl. Whisk yogurt, milk and canola oil into eggs. Stir in grapefruit pieces and zest.
• Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan and bake 55-60 minutes, or until deep brown around edges and toothpick inserted in center comes out clean. Cool 1 hour on wire rack. Remove from pan and cool completely.
• To make glaze: whisk together confectioner's sugar and 1 T grapefruit juice in a small bowl. Stir in additional 1/2 t juice to achieve thick, but pourable consistency. Add another 1/2 t juice drop by drop, if necessary.
• Place foil beneath wire rack to catch drips. Turn loaf upside down so that flat side is up. Drizzle glaze over loaf. Allow glaze to set before slicing.

SHANDIES TWO WAYS: GINGER AND GRAPEFRUIT

Steps:

• For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass.
• Squeeze in the juice of 1/2 the lime, and float a lime wheel on top.
• For the ginger shandy: Add the beer and ginger beer to a pint glass.
• Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top.

GRAPEFRUIT-GINGER TEA BREAD

Steps:

• 1. To make Bread: Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Spread pecans on baking sheet, and toast 6 to 7 minutes, or until pecans are fragrant, tossing once. Cool slightly, and chop. 2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside. 3. Beat eggs in separate bowl. Whisk yogurt, milk, and canola oil into eggs. Stir in grapefruit pieces and zest. 4. Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan, and bake 55 to 60 minutes, or until deep brown around edges, and toothpick inserted in center comes out clean. Cool 1 hour on wire rack; remove from pan, and cool completely. 5. To make Glaze: Whisk together confectioners' sugar and 1 Tbs. grapefruit juice in small bowl. Stir in additional ½ tsp. juice to achieve thick, but pourable, consistency. Add remaining ½ tsp. juice drop by drop, if necessary. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing. How to Supreme a Grapefruit One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it: 1. Trim ends all the way to juicy flesh. 2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.) 3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one. 4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.

GRAPEFRUIT BREAD

Steps:

• Beat butter and sugar until fluffy. beat in eggs.
• Sift flour with salt, soda and baking powder. Add the batter alternately with milk. Add the grated rind and 4 tablespoons of the juice.
• Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.
• For the glaze, combine the remaining 2 tablespoons grapefruit juice with powdered sugar. Remove bread from pan and poke holes in it. Pour the glaze over it. Let set, then wrap in foil or plastic wrap and let stand for a day for flavors to mellow.

GRAPEFRUIT TEA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
• Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
• Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.

GRAPEFRUIT WALNUT BREAD

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans., In a large bowl, beat shortening and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts and zest., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Meanwhile, whisk glaze ingredients. Remove pans from oven; immediately brush with glaze. Cool in pan 10 minutes before removing to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

GRAPEFRUIT POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar., Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients; drizzle over bread.

GINGER TEA BREAD

Steps:

• Place dried fruit in a large bowl pour over tea and soak for 2 hours stirring occasionally. Heat oven to Gas 3 160C/140C fan.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Put flour, baking powder, fructose and egg in a food processor or blender for a couple of minutes. Add the dried fruit and tea and blitz again until well mixed.
• Spoon the mixture into tin and bake for 40 mins until the cake feels springy in the centre or when a skewer comes out clean. You can check after 20 mins to see if the top is browning to quickly if so cover with foil and continue to cook. Cool in the tin for 5 mins then carefully turn out onto a wire rack.

CARROT-GINGER TEA BREAD

Steps:

• Preheat oven to 375°F.
• Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
• Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
• Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
• Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.