Grapefruit-Ginger Curd

There is drama in this week. We start with a parade into Jerusalem, with palms and Hosannas. There is a feast. The king washes the feet of his friends, and then, even after that radical display of love and humility, one of the same friends betrays him. He is arrested, tortured. The people who hailed his entry into the City of David cry in a frenzy for his execution. And then the king, speaking not a word against those who mock him, beat him, and spit on him, is nailed to a cross. The sun refuses to shine, the curtain of the temple is torn asunder, and the king dies with forgiveness on his lips.

Two days pass in darkness and despair and then, a miracle. Bearing the marks of his crucifixion on his body, the king walks again among the living. The world as we've known it is changed.

Drama.



Grapefruit-Ginger Curd
adapted from 101 cookbooks

This would make a fantastic accompaniment to Easter brunch. Serve it at home, or give it as a hostess gift. They'll be glad they invited you. This can be safely canned in a hot-water bath, too. Process in boiling water for 10 minutes. After canning, it will remain fresh at room temperature for two months. After opening, refrigerate and use within a week.

2 cups freshly squeezed grapefruit juice, strained
10 tablespoons softened unsalted butter
1 cup granulated sugar
4 egg yolks, room temperature
4 whole eggs, room temperature
1/4 teaspoon salt
2 tablespoons freshly squeezed lemon juice, strained
2 tablespoons ginger juice (press grated ginger through a fine-mesh sieve)

Simmer the grapefruit juice in a small saucepan until reduced by half. I couldn't tell by eyeballing it, so I just poured it back into the Pyrex measuring cup a couple of times until I had a cup. Allow to cool slightly.

Cream the butter in a medium stainless bowl (or the bowl of a stand mixer), and then add the sugar and beat until light and fluffy. Add the egg yolks and the eggs one at a time, beating well after each addition. Add the salt, and then the grapefruit, lemon, and ginger juices, working them in gradually.

Set the bowl over a saucepan (you can use the same one you simmered the grapefruit juice in) of simmering water, making sure the bowl doesn't touch the water, and cook, stirring constantly, until the mixture is about 166 degrees F and coats the spoon, about ten minutes. Remove from heat and transfer to jars. Process in a hot water bath if desired.

Yield: about 4 cups (2 pints). Recipe can easily be cut in half.

Anise-Almond Biscotti

I learned a lot of things about myself when I spent a month in Italy in college.

• I don't like to make grammatical mistakes, even in other languages.
• I like Italian coffee bars. Espresso or cappuccino, a biscotto or cornetto. A real cup, and a few seconds to enjoy.  No 20-ounce sugar-free, non-fat, super duper caramel latte, no giant mediocre muffin, none of this to-go nonsense.
• I can live without peanut butter.
• I love-love-love the flavor of anise. It started with my first sip of Sambuca, and I haven't been able to stay away since.

The word "biscotti" is the plural of "biscotto," which literally means "twice-cooked." You bake them once in a flat, oblong loaf, and then you slice them and bake them again!





These flavor of these cookies is subtle and sophisticated.  They make a fantastic gift, because they are fancy and impressive, and they keep well without becoming stale.

Give some away in cute little tins, but save a few for breakfast!

Anise-Almond Biscotti
adapted from Brown Eyed Baker
 
1.5 cups roasted unsalted almonds
2.5 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
3 large eggs, plus 1 large egg, lightly beaten
1 tablespoon anise seedes
Turbinado (raw) sugar for decorating the top

Preheat oven to 375.  Line a large baking sheet with parchment and set aside.  On a different rimmed baking sheet, arrange the almonds in a single layer.  Place in the oven and toast until golden and fragrant, about 6-8 minutes.  Cool completely.  Sift together flour, cornmeal, baking powder and salt, and set aside.  Cream butter and sugar together until light and fluffy.  Add anise extract and beat to combine.  Add eggs, one at a time, mixing well after each addition.  Add flour mixture and stir to combine.  Stir in almonds and anise seeds.

Turn the dough onto a lightly floured surface, and knead to form a cohesive ball.  Make sure the nuts and seeds are evenly distributed.  My dough was very sticky, so make sure to have extra flour handy for your hands.  Divide dough in half, and shape each half into an oblong loaf, about 18 inches long, 6 inches wide, and 1 inch thick.  Don't worry too much if these loaves look smooth and pretty - it doesn't matter after you cut them up.  Transfer carefully to parchment-lined baking sheet and bake about 30 minutes, rotating the pan halfway through the cooking time, until the loaves are golden and firm.  Transfer parchment and loaves to a wire rack and cool 20 minutes.  Decrease oven temperature to 300 degrees.

Using a serrated knife, slice loaves on the diagonal into 1/2-inch slices.  Place a wire rack on a rimmed baking sheet, and arrange slices cut-side up.  Bake about 30 minutes, and let cool completely on the rack.

Yield: about 4 dozen