Guacamole with a Twist

Grapefruit guacamole.

When Lauren Palmer, the editor of The Art of Living Beautifully asked me to develop a grapefruit guacamole recipe for the summer issue of the magazine, I was skeptical.  The inherit problem with grapefruit is their intense bitterness.  As I thought about the combination, I began to get really excited.

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The key to a great tasting guac is cutting the fruit into supremes. This method of preparation takes most of the bitterness from the fruit leaving behind that unmistakable, juicy, citrus flavor.

Lauren and I created this video to show you how to cut grapefruits into supremes.  This method works really well for oranges too!

I hope you will enjoy this recipe as much as I do and the many taste tester friends, I made it for this spring!

If you have not already subscribed to The Art of Living Beautifully, do so!  You will find lots of inspiration there as well as recipes from me!

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Grapefruit Guacamole 

2 large ripe avocados

½ teaspoon grapefruit zest

1 large grapefruit cut into supremes

2 teaspoons fresh jalapeno, finely chopped

2 tablespoons red onion, chopped

2 tablespoons fresh basil cut into a chiffonade

Dash cayenne pepper

Salt to taste

Cut grapefruit supremes into ½ chunks. Mix avocado, grapefruit chunks and zest, onion, jalapeno and basil very well.  Season to taste with salt and cayenne and serve with chips.

The French Tart(e)

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The first French tart can be traced back to medieval times.  In the 1500’s tarts were enriched crusts generally stuffed with meat fillings and  were seen as haute cuisine for nobility. The tart naturally evolved to include sweet, fruit and custard fillings as well.

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A tart can also be called a pie, like our all-American apple pie but a tart never has a top crust.

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You may also be wondering what the difference is between a tart and a quiche.  Quiche always has an egg base. The tart may or may not have eggs in the recipe and a quiche is always savory.

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The frugal side to my personality loves the tart.

As long as you have a sheet of puff or pie pastry in the freezer, you can have a gorgeous dinner in minutes with leftovers (I like to call them planned overs) from the week.  Start with one serving of protein like a chicken breast or 4 ounce of salmon or ham; add whatever vegetable you have on hand.  Add all the ingredients along with 6-8 eggs and a sprinkle of cheese to the pastry, throw it in the oven and dinner is done!

Whether the tart is sweet, savory, loaded with fruit or eggs, I am in!

If you want to learn to make French tarts from scratch, join me for my upcoming French Pastries Workshop. We will sip wine while we prepare 3 types of tarts along with Crab Gourges, the adorable Saint Eve from Bayeux France and so much more. Details on registration below!

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One of my favorite things to do while in France is to press my nose against the glass of the fine patisseries, gazing upon the beauty and artistry of each morsel. Look at these mushroom hand pies!

  I am in Paris right now with my A Taste of Paris 2018 group; follow along on our culinary journey on Instagram @atasteofparis.

Are you ready to make a French adventure of your own?  Travel with me in 2019!  

signature3 no block less spaceClassic French Pastries Workshop- Friday, May 4th 11:00-2:30 Join me in my gourmet kitchen to prepare my favorite time honored French pastries.  I will share the skills I’ve learned in cooking schools attended all over France in this fascinating look at the French pastries.  We will talk about how gourmet Patisseries prepare their goods and ensure freshness at all times.  Our time together begins French sparkling wine and delicate Crab Gourges, oh my! For our lunch we will prepare 2 savory sensations Goat Cheese and Ratatouille Tart and Salmon and Potato Quiche, both served with a Bistro Salad and French wine of course!  Next, we will head to the sweet stuff including Grand Mariner Soufflés that rise to amazing heights, served with an unbeatable White Chocolate Sauce.  We will feel like we are standing at the Maubert Marche in Paris where I first tasted the fabulous Apricot and Pistachio Tart, this treat will thrill you.  We will craft delectable and creamy Orange Crème Brulee.  Next a classic, Eclairs stuffed with Vanilla Pastry Cream and slathered with Chocolate Ganache.  And last but not least the precious Saint Eve from Bayeux, France will delight.  Guests will be provided a box to take their full sized portions of any goodies not consumed in class. Limited seats available! Class Fee $79.00

Register TODAY by email to lorie@atasteofparis.net OR click HERE to go to class registration page!