Citrus Salad with Honey-Tarragon Vinaigrette | #ProgressiveEats

Does your body ever crave something, but you just can't figure out what? You walk through the kitchen, opening the fridge, then the pantry, then the fridge, then the pantry—and still, nothing seems right? When this happens to me, that yearning can usually only be satisfied with one of two things: dark leafy greens or citrus fruit.

Sunrise Rum Punch

This post is sponsored by CAPTAIN MORGAN®.

I've been fantasizing about a tropical vacation for as long as I can remember. In my mind, it's white sand beaches, turquoise blue water, and palm trees. It's brilliant sunshine, fresh fish and seafood, tropical fruit out the wazoo, and cocktails from dusk 'til dawn...'til dusk again. It's not worrying about bills or schedules or deadlines. Who's with me?

So, when the Captain Morgan team challenged me to create an original Rum Punch recipe using one of the three new Captain Morgan Flavors – Grapefruit, Pineapple and Coconut, as part of their #SunsOutRumsOut campaign, I'll bet you can guess which direction I headed. Mmm hmm—to those white sand beaches.

Caramelized Grapefruit Margarita

Guess what day it is! No, not hump day. It's National Margarita Day! Since it's always more fun to raise your glass with friends, that's exactly what I'm doing. I've once again asked some of my food-blogging friends to conjure up a little margarita magic to share. It's selfish, really. I'm always looking for new cocktail inspiration, be it in the glass or on a plate, and this delivers that straight to my door, so to speak.

So, when I was trying to decide what kind of margarita I wanted to celebrate with, I started by looking around the kitchen. I really didn't want to brave the blindingly white outdoors. Fortunately, I had a huge pile of grapefruit just begging to be turned into that (unfrozen) concoction that helps me hang on.

Since I'd originally thought I was going to coat them in sugar and stick them under the broiler anyway, I figured I still would. A little deep caramel flavor never hurt anybody. So, brown sugar, a flame, and a few minutes later, I had some lovely grapefruit juice that was sweetened to taste like that popular breakfast treat.

Grapefruit & Mint Boozesicles {#SummerOfThePopsicle Guest Post: Nutmeg Nanny}

Who's Holding the Stick:  Please help me welcome another of my talented blogging friends...a woman after my own heart, who is bringing two of my favorite things about summer together in one glorious post (that would be popsicles and alcohol).  Today we have the pleasure of spending time with the kind and talented Brandy from Nutmeg Nanny!

Hi girlichef readers! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be bringing you a little summer popsicle boozesicle treat.

Ice pops were a big part of my childhood. My mom used to make them all the time and I would happily eat them all day long. Even as an adult I could eat ice pops all day long instead of actually eating a real meal. I know, as a food blogger I should probably not admit that I’m happy to not eat all day.

Now, these boozesicles are packed full of fresh summer flavor and can easily be made kid friendly by leaving out the vodka. But then they just become an ice pop instead of a boozesicle and lets face it, boozesicle is A LOT more fun to say.

Am I right?

Grapefruit & Mint Boozesicles

by a guest post from Brandy O'Neill of Nutmeg Nanny

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack alcohol mint grapefruit vodka frozen popsicles summer

Ingredients (4 small boozesicles)

• 1 large ruby red grapefruit, peeled
• 1 teaspoon grapefruit zest
• 15 fresh mint leaves
• 1 tablespoon sugar
• 2 tablespoons vodka

Instructions

In a blender add all ingredients until smooth.

Add into popsicle molds or Dixie cups.

If your molds hold the stick add it immediately or add it after a few hours. Another option is covering your cups with foil and putting in the stick right away. The foil will help keep the stick in place. (This is the way I tend to do things.)

Let freeze for at least 6 hours until hard.

Oh yeah, you're definitely right, Brandy!  Speaking of booze, while you've got the vodka out, you may to head over and visit Brandy at her place, Nutmeg Nanny - she's got all sorts of great boozy creations I know you'll want to make.  You can also find her on Facebook, Twitter, Google +, Pinterest, and Instagram.

Join me again next Wednesday for another frozen treat on a stick from another talented friend...

Spinach and Citrus Salad w/ Ginger-Sesame Dressing

Carotenoids, Fiber, Lutein, Lycopene, Omega-3's, Potassium, Vitamin C, Gingerol, and Isoflavones.  I bet those were the first things that popped into your head when you saw the photo of this salad, weren't they?  Yes.  I thought the same thing.

NOT.

It was all about the deep, gorgeous colors when this was on the table.  But the same things that make this salad such a looker are exactly those things I mentioned above.  The jewel-tones of segmented grapefruit in two colors, blood orange, and apricots adorn the tender green leaves of baby spinach.  Candied nuts gleaming with a thin shell of sugar are tucked amongst these bright bursts of color.  And the musky, seductive scent of sesame oil and ginger complete the experience.

If you don't do it for the looks...you've got to make this for the awesome health benefits and fantastic flavors!

Spinach and Citrus Salad w/ Ginger Sesame Dressing

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: salad vegan citrus spinach ginger blood orange

Ingredients (serves 8-12)

Salad

• 10-12 oz. baby spinach
• 2 ruby red grapefruit, segmented
• 2 white grapefruit, segmented
• 4 blood oranges, segmented
• 4 oz. candied walnuts (see below)
• 4 oz. candied hazelnuts (see below)
• 4 oz. dried apricots, julienned
• Ginger Sesame Dressing (see below)

Quick Candied Nuts

• ½ c. sugar
• 1½ c. nuts (any type...I used equal parts walnuts and hazelnuts here)
• coarse salt

Ginger Sesame Dressing

• ¼ c. grated ginger root
• ¼ c. soy sauce
• ¼ c. rice vinegar
• ¼ c. sesame oil
• freshly ground black pepper

Instructions

Salad

Place spinach in a large serving bowl. Toss with as much dressing as you'd like (start with about half of the recipe and adjust as needed).

Add grapefruit and blood orange segments, apricots, and candied nuts. Toss again gently. Serve and enjoy!

Quick Candied Nuts (yield: 1½ c.)

Preheat oven to 350°F. Spread the nuts in a single layer on a lined baking sheet. Slide into oven and bake for ~5 minutes or until golden and lightly toasted. Set aside to cool a bit.

Place sugar in a heavy-bottomed saucepan. Cook over medium, stirring with a wooden spoon once the sugar starts melting. Stir until sugar has completely melted and medium-amber in color. Quickly add the nuts to the pan and stir quickly to coat each one.

Turn out onto a silpat or sheet of parchment and working quickly, use a couple of forks to separate the nuts. Sprinkle with a good smattering of salt and allow to cool completely.

Ginger Sesame-Dressing (yield: ~1 c.)

Combine all of the ingredients (black pepper to taste) in a jar with a tight fitting lid. Shake it up!

You could easily half this recipe as you probably won't use it all here...but it's so good that you might like having the extra around.

Salad & dressing adapted from FoodTrients. Nuts slightly adapted from Simply Recipes.

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Whole Food Wednesdays

Fizzy Lifting Drinks inspired by Charlie and the Chocolate Factory

I've adored the story of Charlie and the Chocolate Factory for as long as I can remember.  Since I was a wee one.  But in the spirit of full disclosure I have to tell you - this is the first time I've actually read the book.  I don't know why.  I've had my nose buried in books for just as long!  And it's crazy since I'm a fan of Roald Dahl.  BFG.  James and the Giant Peach.  Matilda.  Go figure.  So I was totally excited when my friend Deb from Kahakai Kitchen announced that she was choosing Charlie and the Chocolate Factory for this round of Cook the Books!   So now along with both versions of the film adaptation, I also own the book.  And I'm making sure that all my kids take turns reading it.  It has the potential of being a favorite.

Grapefruit Vanilla Bean Mini-Bundt Cakes

What's a girl with a craving for citrus cake that extends deep down to her toes to do?  And in the midst of said craving, she's fortunate enough to receive a case big, fat, beautiful Texas Grapefruit from Bonnie at Sweet Life and find an adorable mini-bundt pan on clearance and have some plump, fragrant Vanilla Beans from Beanilla that she happened to win from Dessert Wars beckoning her from the cupboard?

She gets busy baking.

This are light and spongy and mini...which always reels people in.  Really.  Just ask the looky-loos who were lurking behind me while I was busy with this photo shoot.

Grapefruit Vanilla Bean Mini-Bundt Cakes

from the kitchen of girlichef

makes 12

½ c. unsalted butter, at room temp.

¾ c. vanilla sugar

2 Tbs. finely grated grapefruit zest

1 vanilla bean

2 large eggs, at room temp.

½ c. sour cream, at room temp.

¼ c. freshly squeezed grapefruit juice

1½ c. all purpose flour

1 tsp. baking powder

½ tsp. fine sea salt

½ tsp. baking soda (my favorite is Rumford by Clabber Girl...it's aluminum free)

icing:

~ ¼ c. freshly squeezed grapefruit juice

2 c. confectioners' sugar

 seeds from ½ of a vanilla bean

Preheat oven to 325° F.  Set out a non-stick mini-bundt cake pan to use.  Or, if it's not nonstick, grease the pan.

In a large bowl, cream butter, vanilla sugar, grapefruit zest, and the seeds scraped from one vanilla bean until light and fluffy.  One at a time, beat in the eggs.  Add sour cream and grapefruit juice and beat until just combined.

Whisk flour, baking powder, sea salt, and baking soda together, then add to bowl and beat until just combined. 

Scoop batter into a pastry bag (or large zippered baggy w/ one corner snipped off) and pipe evenly into 12 mini-bundt forms (my pan makes 12 individuals).  They should be ~¾ of the way full. Alternately, you could use this batter to make cupcakes or even one small cake (~8"...and in this case, no pastry bag required, simply scoop/pour batter into prepared pan).  Slide into the preheated oven and bake for ~20 minutes, or until it passes the tooth pick test.  Cake will be golden and springy and pull away from edges.  Time may need to be adjusted if making one large cake...but it shouldn't take too much longer. 

Immediately (and carefully) turn out onto a wire rack to cool.

While the cakes are cooling, whisk together the ingredients for the icing.  If it seems stiffer than you like, add a bit more juice to adjust consistency.  Drizzle over slightly cooled cakes.

These are equally delicious without any icing, or try sifting some confectioners' sugar over the top or serving with some lightly sweetened whipped cream.

The grapefruit that I used to make these cakes was sweet.  Super sweet and juicy.  I do recommend tasting your grapefruit before using it to make these...if it's extremely sour, you may want to add more sugar.  As they are, the cakes are not overly sweet. 

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Dessert Wars: Vanilla Dreams
Iron Chef challenge: Baking Powder sponsored by Clabber Girl