Grapefruit Shortcake is one of those easy recipes that takes a little zen. Keeping recipes easy is not that easy. I mean, you have to have the right ingredients on hand, and then it makes the whole dish seem effortless. So, here is my biggest recommendation when it comes to kitchen time: decide if you will be spending Real Time in the kitchen, or Zen Time.
Grapefruit Shortcake is a spring classic dessert
Simply put, it’s life. Quick, in the moment, freaking out, timing, burning, laughing, washing, running out the door, cleaning spills…I think you have the picture. It’s chaos, and its reality. It’s how most of us cook, or rather it’s how we live and eat.
Zen Time is more difficult to describe, because it is very personal. Some people like to spend their time by themselves, polishing their silver, or crystal, ironing the serviettes, arranging flowers, creating beauty and ambiance for when people arrive, or for their own personal enjoyment. Some people like to do these same tasks with a partner, bobbing along in both deep and shallow conversations.
Grapefruit Shortcake is light and easy
For me, I like making complicated recipes that take focus, and awareness. I let my mind drift on a different plane, while I practice rolling biscuits to the perfect thickness, or stirring a filling until it is lump free. I like taking my time grating citrus zest, and spending time tasting slow sips from a spoon, and truly experiencing the creation in front of me. That’s my Zen Time.
2 Excellent Recipes = 1 Quick Dessert
This recipe is the combination of 2 Zen Time recipes..Sour Cream Biscuits with Candied Pecans and Ruby Red Grapefruit Glaze . I made the grapefruit glaze first, about 4 days before I made the biscuits. It was an easy task, about 20 minutes, even with clean up. Biscuits are always a bit messier, so I made those on a Saturday, when I had more time to contend with the inevitable explosion of flour. (PS to make the heart shaped shortcake above, simply press the biscuit dough into a heart shaped cake mold and bake for 20 minutes.)
There isn’t a formal recipe for Grapefruit Short Cake with Candied Pecans in this post. You just need to two prior recipes (only make the glaze, not the grapefruit curd. The curd is rich and glorious, but its for another recipe…) and 2-3 whole grapefruit that have been peeled and segmented. Oh, and a pint of heavy cream that has been whipped with a little sugar. Store bought whipped cream works well too.
Once you have all your components, the short cake assembles quickly. Garnish with a few chopped candied pecans, and enjoy, and you can dash out the door to your next event, right after you enjoy your dessert.
I love your blog. I saw you on Texas Country Reporter and loved everything you made. I think you are awesome
Wow! Thanks I am sharing this with my husband! I appreciate you taking time to write me, and let me know if you every have any requests! Hugs~ mg
My husband and I saw you on Texas Country Reporter and enjoyed listening to you about the history of Your family and the land and the wonderful recipes. I understand you are closing your store, but certainly hope you continue sharing your recipes – and maybe more history – so interesting.
Hi Judy! Yes, the store closed, but I am feel I am more effective helping people in their kitchens by blogging! It’s my full time job now, and my aim is to record our amazing food heritage here in South Texas! And, I’m going to start writing more, so stay tuned! Many hugs! xo mg
Enjoyed your appearance on Texas Country Reporter (must have been a repeat as its now August) and mostly interested in the sour cream biscuits recipe…but can not find a recipe for the candied pecans…do you have that? Thanks.
Hi! For the biscuit recipe, I thought it would be easier to simply purchase the candied pecans, but I make my own quite often. I am pasting in a recipe for Orange Spice Pecans, but I will try to get this up on the blog for the holidays. Also, I saw your message about the temp for the oven for the biscuit recipe. Good catch! thanks for the proofreading. The temp is 400F, and I will fix that in the recipe right now. I appreciate your sharp eyes! best MG
Making Spicy Orange Pecans is a wonderfully quick weekend project. Once you have a batch in your cupboard, you are ready to sprinkle them over leafy greens, serve them with cocktails, or stir into a chicken salad. Spicy Orange Pecans are terrific as a cake garnish or snack, and can be cellophane wrapped as a lovely, homemade house warming gift!
Once prepared, the pecans should be stored in an airtight container, and should be eaten within one month of making them (if they last that long!)
1 1/2 cups powdered sugar
2 tbs cornstarch
1 tsp cinnamon
1/2 tsp cayenne pepper or 2 tsp Tabasco sauce
1/8 tsp salt
2 tbs orange peel, freshly grated
2 egg whites, slightly beaten
3 tbls freshly squeezed orange juice
4 cups shelled pecans
Mix together powdered sugar, cornstarch, cinnamon, cayenne pepper, salt, orange peel, egg whites and orange juice. Stir until well combined.
Spray a cookie sheet with cooking spray. Pour pecans into egg mixture, and stir to coat well. Using a slotted spoon, remove pecans individually from the coating mixture. Allow the coating mixture to drain from the pecan, and then place each pecan on the prepared cookie sheet. Do not allow pecans to touch.
Bake at 250 degrees for 20-25 minutes, or until dry. Cool before storing in a covered airtight container.