i started this weekly cookbook recipe challenge with a thomas keller recipe, and it feels good to be (sort of) rounding the bend with ad hoc at home. 20 weeks left folks, and we're into a new year...time sure flies.
this book is a bible for eating well. the book covers all the basics, but elevated to very gourmet levels. with lots of butter. lots of butter (and other wonderful things). the book is described as a compilation of family meals and approachable everyday staples, and although i'm not sure i wholeheartedly believe in the everyday part, as many of the recipes require some rather fancy schmancy ingredients, and quite a bit of prep time, but if you live in the land of lots-of-time-and-money, they are definitely for your everyday. in the past i have only made the pineapple upside down cake, but in the future i have visions of the buttermilk fried chicken.
this week, i'm bringing you two recipes (i'm still making up for a few weeks back when i skipped out for a bit, tisk, tisk).
let's start of with corn, shall we?
have i mentioned before that it's my favourite food?
my last meal would include corn on the cob, with lots of butter and salt. and after this recipe from ad hoc, possibly some lime too.
this recipe is really just the simplest little ditty ever. some genius (ahem...keller) determined that the sweetness of corn, the saltiness of butter, plus the sour zing of lime zest made a pretty tasty combination, and put them all together to amp up the best that summer has to offer. it's a winner, even though summer corn right now really doesn't need any help.
the salt recipe makes much more than is required for 6 ears of corn, and let me tell you, it takes cucumber and tomato slices to a whole new level.
and once you're done with dinner, dessert is in order, non?
how about a nice slice of grapefruit cake?
i made it and took it to the office, and when my coworkers heard me say "grapefruit cake" they all turned their heads sideways a little bit. lemon cake, sure, but grapefruit cake, not nearly as common - but a welcome change none the less.
the recipe is standard enough, however compared to your typical loaf , this one gets a soak in grapefruit syrup, and adorned with grapefruit glaze. i highly suggest following the tip to cream the butter and sugar for at least 3 minutes as it makes the cake extra fluffy. my other tip is that it took me two average sized grapefruits to get the right amount of juice for this recipe.
the syrup seemed unnecessary to me at first, but i stand corrected as it added a big punch of grapefruitty flavour to the cake, which otherwise only included zest.
the killer of this cake, is the glaze. simply grapefruit juice and powdered sugar, it is supremely delicious, and i was licking my fingers, the spoon, the spatula, and the bowl to make sure none was wasted. i can't say enough about this glaze. it makes the cake what it is.
look at all those slices, lined up and ready to be eaten by my always-hungry coworkers. the photos really don't do the cake justice, as it has a nice butter yellow tone, and the glaze is just ever so slightly hued pink. it's a really pretty little lady.
the cake is both fluffy and dense, and sweet, but not overly so. it is a bit on the fragile side, but all the more reason to eat it quickly. i might suggest a plate and a fork so you don't lose any, but then you will miss out on getting to lick glaze of your fingertips. this would be an excellent cake to have if you're having someone over for tea, or for a lovely mid week sweet ending to dinner. after filling the platter to take to work i had two or three slices leftover that we cubed up and served with fresh berries and coconut whipped cream when the bff and her bf came for dinner. we all mmm'd our way through that one, that's for sure.
nothing like a little grapefruit to brighten your day!