5 Interesting Ways To Use A Grapefruit

Recipes and Styling by Libbie Summers
Photography by Chia Chong, Cedric Smith
Assisted by Candace Brower
5 Interesting Ways To Use A Grapefruit
I could probably name 100’s, but I get bored after 5.
Find all the inspiration, recipes, and pro tips all week long on my blog!
A Food-Inspired Life, Five Ways To Use A Grapefruit, Citrus, Life Hacks, How To
1. A Food-inspired Centerpiece
For a chic centerpiece on the fly, always look to the beauty of seasonal foods! Here, grapefruit just picked from the tree (or bought at the store) lined up like soldiers down the table maked for a striking centerpiece to a dinner party. Don’t forget to include your inspiration in at least one course so to inform the meal. 
When berry season seems so far away, this simple sauce is the perfect substitute spooned over morning pancakes, French toast or a simple sponge cake for dessert. 
A last minute gift of smooth skin and wide eyes is only a few ingredients away. If you’re making it for a friend, do yourself a favor and double the recipe and give a gift to yourself. 
A full blown toast party. 
When you want to impress and get a little nostalgic at the same time this is the cake for you. This Grapefruit Meringue Cake is a Baked Alaska via Brooklyn –old school meets something pretending to be old school. Make one for every two people at your table to promote a little table talk! 

Spicy Winter Citrus Salad

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Food Stylist’s assistant Candace Brower
Video from A Food-Inspired Life 

Zing and beauty. A salad that will make you smile even on the dreariest of Winter days. 

Spicy Winter Citrus Salad
serves 4

10 citrus fruits (grapefruit, oranges, blood oranges, clementine, lime)
1 tablespoon honey
1/4 teaspoon cayenne pepper (more if you like heat)
Kosher salt
1/3 cup pepitas (shelled pumpkin seeds)

Place your cutting board on a baking sheet with sides to capture all the juices as you remove the rinds of all the fruit with a sharp knife and cut each fruit crosswise into ¼-inch rounds. Remove any visible seeds. Arrange sliced fruit on a serving platter.

In a small bowl, whisk together the reserved juices from the fruit, honey and pepper. Salt to taste. Pour mixture over the fruit. Garnish with pumpkin seeds. Serve immediately.


NOTE: For a different look to this salad, why not try segmenting your citrus. Here’s a quick fun video to show you how!

Libbie’s Food Styling Props: When the food is so beautiful, you don’t have to do much. Floral fabric is from Fabrika Fine Fabrics. Citrus salad is on a vintage meat tray picked up at Habersham Antiques Market. Bowls with silver rim from the collection of Betty Anderson. Old enamelware serving spoon from an antique shop in Montana. Velvet ribbon tied through the spoon hole brought home from Paris.

One Turkey Four Looks

By Libbie Summers
Assisted by David Dempsey

Styling a holiday turkey platter can get mundane. Even a turkey doesn’t want to wear the same look every holiday season. Here are a few of my favorite color inspired looks for this years turkey presentation. All are fun and fast and fresh!
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Look 1: Persimmons Parsley and Sage. Choosing a stand alone beautiful fruit like persimmons makes your work easy.

Food Styling a Turkey, Thanksgiving, Libbie Summers, a Food-inspired life
Look 2: Kale and Pears. I love this simple green approach. The key is picking small pears and always…always cutting at least one open!
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Look 3: Cranberries and Kale. Who says a turkey doesn’t need a necklace! I strung cranberries for a necklace and draped it over the bird. Filled the cavity with a pretty leaf kale (because it will hold up) and then filled the cavity with loose cranberries. So fun!
Thanksgiving, Food Styling, Turkey Styling, Libbie Summers, A food-inspired life
Look 4: Eggs and Rosemary. I love this hard boiled egg crown and one fun egg out of the cavity!! You could even circle the turkey with eggs, but that may be overkill.

Check out this fun video!

Five Grocery Store Cake Toppers

By Libbie Summers
Assisted by Candace Brower and David Dempsey
Photography by Cedric Smith

I love a natural cake topper, especially when it “may” give a nod to the flavor of the cake AND can be a fun conversation starter AND add drama AND be affordable! Here are five Grocery Store Cake Toppers that will make any novice cake decorator an avant garde genius!
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Cake Decorating, Cake Toppers, Libbie Summers,

Butter Lettuce (no this isn’t a butter lettuce cake…it’s a lime cake, but I loved the drama of the butter lettuce better)
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Raspberry (sometimes a single beautiful berry is all you need)
Cake toppers, Cake Decorating, Natural Cake toppers, Libbie Summers, A food-inspired life

Blueberry (okay, a vintage milk glass rabbit filled with blueberries doesn’t hurt either)
Grocery Store Cake Toppers, Cake Decorating, Fun Cake Toppers, Natural Cake Toppers, Libbie Summers, A food-inspired life

Line them all up on a party dessert table for a big WOW factor.
Cake Decorating, Party Cakes, Libbie Summers, A food-inspired life


Buttermilk Citrus Bundt Cake

By Libbie Summers
Photography by Cedric Smith
Assisted by Candace Brower

Easy to make.
Gorgeous when baked.
Loaded with citrus and love.
Buttermilk Citrus Bundt Cake from Libbie Summers (photo by Cedric Smith)
Buttermilk Citrus Bundt Cake
serves 12

2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
1 1/4 cups buttermilk
Zest and juice from one lemon, divided
Zest and juice from one small orange, divided
5 tablespoons lemon juice, divided
4 large eggs, room temperature
1 to 1 ½ cups confectioner’s sugar (for glaze)

•Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan and set aside.

•In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.

•In a small bowl, stir together the buttermilk, lemon zest, orange zest, 2 tablespoons lemon juice and 2 tablespoons orange juice and set aside.

•In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5

minutes). Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the

sifted dry ingredients and the buttermilk ingredients to the butter-sugar mixture, stirring on low JUST until incorporated.

Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about

60 to 75 minutes).

•Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal

spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.

•For glaze, mix the confectioner’s in a small bowl with just enough of the remaining lemon and orange juice to make a pourable frosting.

•Once the cake has cooled, pour the glaze over the cake and allow to firm up before cutting.

•For a beautiful decoration, I like to fill the center of the cake with fresh citrus and citrus leaves like kumquats or satsumas.
From Bundt to Beautiful by Libbie Summers (photo by Cedric Smith)

Take a peek behind the lens in this 15 second video of getting this shot.