Monday, May 5, 2008

and i don't even like grapefruit...

so zeke sent out the produce box list the other week, and it included grapefruit. i almost swapped it out (i'm not a grapefruit fan), but then a co-worker sent me a link to a recipe on cookie madness. a recipe for ruby red grapefruit bars.

now, i don't like drinking grapefruit juice (unless it is in a cocktail format) or eating straight grapefruit (even sprinkled with sugar), but i have tinkered with grapefruit while baking before - with some fantastic results. so i thought to myself, self - let's give this recipe a try. i had a grill-out to go to last weekend, and i thought i'd whip up these bars for the occasion.

first i made the crust: one cup of flour, quarter cup of powdered sugar, and a stick of butter (plus a dash of salt)

after cutting the softened butter into the flour and sugar (and salt), i pressed the dough into a 9x9 parchment lined baking pan.

while the crust baked in a 350 degree oven for about 18 minutes, i zested the leading lady - my grapefruit.

that zest was mixed with two eggs, quarter cup of fresh squeezed grapefruit juice, one cup of granulated sugar, quarter of a teaspoon of baking powder, and two tablespoons of flour.

i whisked it all together (with two drops of red food coloring - i wanted my grapefruit bars to be pink).

the crust had cooled a bit by that time, so i poured the whisked mixture in and popped it back into the oven for 20-25 minutes (just make sure it is set).

fresh out of the oven - kinda bizarre looking...

but then i sprinkled it with powdered sugar, making it much cuter.

overall, it was a very simple bar to make, but i thought it was too sweet. the reason i like the lemon version of this bar is because it is tart. this wasn't. perhaps next time i'll use a bit less sugar, substitute some lemon juice for the grapefruit juice, and put some zest in the crust. yeah, that might do it.

oh, and it also got mixed reviews. the boys liked it (in fact, i saw mike eat one for breakfast the other day), but one of the boys at the grill out wouldn't finish the one he tried. although a different guy complimented me on them. so i really don't know. i think the tart-factor is key.

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