Almond & Stanford Citrus Marmalade Crostata

INGREDIENTS:
Three Citrus “Stanford” Marmalade
makes ten 8-oz. jars
Note: make sure to allow two days for the marmalade process.

  • 5 lbs of citrus, total:

~2 lbs grapefruit
~1 1/2 lbs oranges
~1 1/2 lbs lemons

  • 5 lbs sugar
  • 5 oz. freshly squeezed lemon juice

METHOD:
Day 1: Fruit Preparation

  1. Starting with the grapefruits, cut each fruit in half and squeeze and strain the grapefruit juice. Cover and set aside in the refrigerator. Place the grapefruit halves in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Discard the liquid and repeat the boiling and simmering once more. After draining, cover the grapefruit halves again with enough cold water so that the fruit floats freely in the pot. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 1-2 hours, stirring periodically, until the grapefruit is fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.
  2. For the oranges, juice each half and add the juice to the grapefruit juice. Slice the oranges. Place the orange halves in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Discard the liquid and repeat the boiling and simmering once more. After draining, cover the orange slices with one inch of cold water. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 1-2 hours, until the oranges are fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.
  3. For the lemons, slice each lemon thickly. Place the lemon slices in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Drain and discard the liquid. Return the lemon slices to the pot and cover with one inch of cold water. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 30 – 40 minutes, until the lemons are fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.

Day 2: Marmalade

  1. Place a few spoons on a plate in the freezer. Place clean jars and lids on a baking sheet and bake at 120 degrees C for at least 30 minutes.
  2. Strain the grapefruit halves from the liquid, reserving the liquid. Over a bowl, scoop the insides out of each grapefruit, scraping to remove excess pith around the insides. Strain the flesh and pith, reserving the juices and adding them back into rest of the cooking liquid. Discard the remaining solids. Cut the grapefruit into thick slices.
  3. In a large bowl, mix to combine the grapefruit, oranges, lemons and their cooking juices with the sugar, freshly squeezed lemon juice, and reserved grapefruit and orange juices. Transfer the mixture to a 11- to 12-quart pot with a wide mouth. Bring the mixture to a boil. Cook at a rapid boil for at least 25 minutes. Do not stir until the mixture starts foaming. Then stir slowly to prevent burning. Test for doneness once the marmalade starts to darken slightly.
  4. To test for doneness, remove the pan from the stove. Retrieve a spoon from the freezer and scoop a small amount of liquid. Return the spoon and sample of jam to the freezer for a few minutes. Once cooled, hold the spoon vertically. If the marmalade does not run off the spoon and is thickened to a jelly consistency, the marmalade is done. If not, return the pan to the stove and continue to cook for a few minutes more before testing again.
  5. Jar the jams in the sterile containers. Return the jars to the oven for 15 minutes, then remove and let cool, being careful not to disturb the jars during this time. The jars should seal while cooling.
Almond and Citrus Marmalade Crostata
makes one 6 or 7-inch crostata

  • 1 3/4 cups (245 gr) AP flour
  • 1 cup (100 gr) slivered almonds
  • 1/2 cup (100 gr) sugar
  • 2 tspn baking powder
  • 9 Tbspn butter, cold and in chunks
  • 1 egg
  • 1 egg yolk
  • 1 tspn almond extract
  • zest of 1 lemon
  • marmalade (~ 1 1/4 cups), recipe above
  • heavy cream
  • turbinado sugar

METHOD:

  1. Combine the flour, almonds, sugar, and baking powder in a food processor. Process until the almonds are finely ground.
  2. Cut the butter into the almond mixture using a pastry cutter or the food processor until the size of small peas.
  3. Add the egg, egg yolk, almond extract, and lemon zest. Process just until a dough begins to form.
  4. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for at least 1 hour.
  5. Preheat oven to 180 degrees C. Lightly grease the bottom and sides of the tart pan.
  6. Remove the dough from the refrigerator and divide into thirds. Press 2/3 of the dough into the bottom and up the sides of the pan. The bottom should be slightly thicker than the edge crusts. Fill the tart with a thin layer of marmalade. Roll out the remaining dough to about 1/8-inch thick and cut into strips. Lay the strips in a lattice on top of the marmalade.
  7. Brush the top of the crostata with cream and sprinkle with turbinado sugar.
  8. Bake the tart for 20-25 minutes, until the crust begins to turn golden brown. Do not let it darken too much. Remove from the oven and let cool until room temperature before cutting.
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Grapefruit Rosemary Olive Oil Cake

INGREDIENTS:
makes one 10-inch cake or two 7-inch cakes

  • 1 small (325 g) grapefruit
  • 2½ cups (500 g) sugar
  • 3 cups (375 g) all-purpose flour
  • 2 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 2–3 Tbspn chopped fresh rosemary (see note)
  • 4 eggs, at room temperature
  • 6 Tbspn (81 g) extra virgin olive oil
  • confectioners’ sugar

METHOD:

  1. Trim a small amount from the bottom and top of the grapefruit, just enough to reveal the flesh. In a small pot, cover the grapefruit with water and bring to a boil. Cook for about 1 minute and drain, discarding the water. Repeat the boiling, cooking, and draining twice more.
  2. Combine the blanched grapefruit, 1 cup (200 g) sugar, and 3 cups (690 g) water in the small pot over medium heat. Cook for about 20 to 30 minutes, stirring frequently, until the sugar dissolves and the grapefruit rind is fork-tender. Remove the grapefruit from the cooking liquid, saving the liquid for later. Let both cool to room temperature.
  3. Preheat oven to 180° C. Grease and flour one 10-inch round cake pan or two 7-inch round cake pans and set aside.
  4. In a bowl, whisk to combine the flour, baking powder, baking soda, salt, and chopped rosemary. Set aside.
  5. Cut the grapefruit in half and scoop the flesh into a food processor. Scrape a majority of the pith from the rind and discard the pith. Add the grapefruit rind to the food processor. Add the eggs and pulse to combine, until the grapefruit is a chunky purée. Add the remaining 1½ cups (300 g) sugar and olive oil to the food processor and pulse to combine well. Add the flour mixture in two additions, pulsing briefly to incorporate the flour. Do not overmix.
  6. Transfer the batter to the prepared pan(s). Bake for 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place on a wire rack.
  7. Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing the cake from the pan and letting cool completely.
  8. Serve when cool, with a generous amount of powdered sugar.

Note: adjust the amount of rosemary dependent on the potency of the herb that you have on hand. For a cake with lighter rosemary flavor, go with 2 Tbspn. For something more robust, go with 3 Tbspn.