Introducing Lindsay from Food La La

I am SO excited to announce that I am going to be having the beautiful Lindsay Kinder from the blog Food La La as a new food contributor to Whiskey and Lace! Lindsay will be sharing a new recipe with all of you every other Friday. You may remember the absolutely delicious and gorgeous I might add dinner that Lindsay created during our girls trip to wine country! Lindsay and I became friends quickly and I knew she’d be the perfect first contributor to Whiskey and Lace! See below to find out a little bit about Lindsay and for her very first recipe: Broiled Grapefruit Recipe. Please be sure and let us know what you think!!

Meet Lindsay
By:  Lindsay Kinder // Food La La // @food.la.la
Photography by: Erica Garlieb

Hi everyone, I’m Lindsay! Since I was a girl, I’ve dreamed of all things French: the fashion, the art, the history, but most of all the food.  A few years ago, I quit my corporate job (selling life insurance!) to backpack through France and discover the je ne sais quoi of French cuisine.

I studied under Susan Herrmann Loomis, one of the most renowned authorities on French cooking. While living in Susan’s 14th-century home for a month, I assisted with tastings and dinner parties and helped test recipes for her latest book, In a French Kitchen (ask me about the time I burned the apple compote and the lesson I learned).


Outside a French village, I harvested and sold produce at the farmers market with Baptiste, an organic farmer, who delivers vegetables and fruit daily to Michelin-starred restaurants.

While working on a foie gras farm, I learned about French country cooking and preparing pâté and foie gras; I foraged for mushrooms, harvested walnuts, and preserved and canned apricots for winter confit.

In the fall I headed to the organic, biodynamic French winery, La Gramière, for their vendange (wine harvest), where the vintners taught me how to select the perfect moment to harvest grapes, and how to remove the stems before storing the grapes in tanks.

I spent time studying French pastry at a cooking school on the Mediterranean, perfecting my macaron technique. For my last month, I studied under master chefs at Le Cordon Bleu in Paris.

Now I’m bringing the joie de vivre of French cuisine to San Francisco.  As much as I enjoy creating special meals and teaching French macaron classes (you can grab a seat here!), I delight even more in in creating new recipes—breaking down traditional cooking techniques to teach YOU how to cook!

I’m so excited to share new recipes and unique entertaining ideas with the Whiskey and Lace family! Now let’s get started with our first recipe!

Broiled Grapefruit
By:  Lindsay Kinder // Food La La // @food.la.la

Grapefruit brûlée is a delightful sidekick for your breakfast-in-bed.  The contrast between the tart grapefruit and sweet, caramelized sugar is magic.   Drizzle with homemade balsamic reduction for a show-stopping dish.  I especially love this recipe because it is effortless, yet the result is elegant.


Play with variations to make it your own:  a sprinkle of sea salt or cinnamon, a splash of vanilla; or make a meal of it by adding Greek yogurt, pistachios, and honey.

And double the balsamic reduction to keep on hand for other uses:  drizzled over a caprese salad, grilled stone fruits, or even vanilla ice cream.

{Ready to take it up a notch?  Click here to get my three easy tricks to instantly boost your confidence in the kitchen!}
Food photography by: Erica Garlieb

Serves:  4
Ingredients:

  • Two organic grapefruits
  • 4 tablespoons cane sugar
  • 1 cup balsamic vinegar
  • 4 sprigs rosemarySteps:
  1. Put vinegar in small saucepan over medium high heat and bring to a boil.
  2. Turn heat down and simmer until it has reduced to ¼ cup (around 8 minutes). Remove from heat and set aside.
  3. Turn broiler on high.
  4. Slice two grapefruits in half crosswise.
  5. Arrange on a parchment-lined baking sheet with the cut side facing up.
  6. Top each with one tablespoon of sugar, and spread evenly to cover the top of each half.
  7. Place tray under broiler until sugar browns, rotating tray periodically to evenly melt the sugar.*
  8. Remove grapefruit from oven and put each half in individual bowls.
  9. Top with a drizzle of balsamic reduction and a sprig of rosemary.Note:

    The first time I made this, I started a sizeable oven fire.  Remember the ruleNever walk away from the broiler!  If it happens to you—grapefruits or otherwise—the keep the oven door closed to suffocate the fire, which will go out on its own.

    XOX,
    Lindsay
    @food.la.la
    P.S. Ready to get started?  Click here to get my three quick tricks to instantly up your kitchen game!

 

Hi! I’m Erika and I live in Sonoma County with my high school sweetheart and two kids. Follow along to find home inspiration, delicious recipes, and the inside scoop on all things wine country.

Get Social

Leave a Comment

5 Comments

  1. 9.22.17
    Jennifer said:

    This looks so good! Looking forward to your next recipe!

    Jennifer
    Effortlessly Sophisticated

    • 9.22.17

      Right? Everything she makes is so delicious!! xo

    • 9.27.17

      Thanks for stopping by, Jennifer! Let us know if there are any specific recipes you’d like to learn and we can make sure they’re in the line up!

      XO
      Lindsay

  2. 9.25.17
    Elise said:

    This looks amazing. Now I have to try it.