Grapefruit Old Fashioned

This is definitely my new favorite mixed drink.  It combines (one of) my favorite fruit(s) with my favorite smelling alcohol, and is beautiful and refreshing.  I made an entire punch bowl of it for a party, and the ladle was scraping the bottom of the bowl by the end of the night.  Everyone loved it.

I stumbled across the recipe over at one of my favorite food blogs, A Cozy Kitchen.  Adrianna is always posting delicious and beautiful looking food, desserts and drinks.  And every so often I just can't resist trying out one of her recipes.  This was one of those times.

My camera has been acting up, so unfortunately these photos are straight off my phone... hopefully I'll be back to better pictures soon.

Ingredients
makes 4 cocktails
for the sage syrup:
1/2 cup water
1/2 cup sugar
3-4 sprig fresh sage

for the drink:
4 ruby red grapefruits (fresh squeezed is worth it!)
Angostura bitters
Bourbon of choic
Sage syrup
Sparkling water
Ice

Procedure
In a saucepan over medium heat, add the water and sugar; stirring until sugar dissolves. Add the sprigs of sage and bring the mixture to a simmer, cooking for 5 minutes. Remove from heat and allow the syrup to steep while you compile the rest of the drink, about 10 minutes. After it’s done steeping, remove the sprigs of sage and discard.

Before you juice the grapefruits, slice off four grapefruit rings for garnish. Juice the grapefruit juice into a measuring cup.  Feel free to strain the grapefruit juice, if it's too pulpy for you.  I ended up straining about half of it, and leaving the other half with all it's pulp.

To build the cocktail, add about 4 liquid ounces of grapefruit juice and two tablespoons of the sage simple syrup to a glass. Add two dashes of bitters, 2 liquid ounces bourbon, a splash of sparkling water and ice. Stir until combined, and garnish with the grapefruit peel. Repeat the process until all the other cocktails are assembled.

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Sattler Dresdner Christstollen

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar



Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

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A Sattler Family Recipe

Grapefruit Curd Tart

Ingredients

For Crust

1 cup flour

1/3 cup sugar

1/2 tsp salt

1/2 tsp cinamon

1/2 cup butter, cold cut into 1/2 inch slices

For Filling

3/4 cup sugar

2 Tbs flour

pinch of salt

3 eggs

3 Tbs cream

1 grapefruit

1/4 cup candied orange or grapefruit peel (optional)

Procedure

For Crust

Preheat oven to 350 degrees F.  Grease a 9 inch pie pan. 

In a food processor combine sugar, flour, salt, and cinnamon.  Pulse once or twice to mix together ingredients.  Add butter.  Pulse for about a  minute or until dough holds together when squeezed between your fingers.  Press into pan.  Bake for 15-20 minutes or until pale golden brown.  Set aside to 

cool.  Reduce oven to 325 degrees F.

For Filling

While crust is baking, mix together sugar, flour, salt in a medium sized mixing bowl.  Peel grapefruit and individually remove skin off of each grapefruit section.  Puree grapefruit in blender or food processor.  Add eggs, cream and grapefruit puree to mixing bowl.  Whisk until just combined.  Add peel(optional). Once crust has cooled for 10 minutes pour filling mixture into it and bake for another 22-27 minutes, or until filling has set but still jiggles when you shake the pan.  Let cool at least 30 minutes before serving.

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Inspired by a William-Sonoma Recipe