Why this Pairing Works: This is seriously such a perfect match! The bright grapefruit in these recipes plays beautifully with our candle's zesty citrus notes, while the fresh herbs complement those lovely jasmine undertones. And that vanilla pound cake? It's hitting all the same creamy, comforting vibes as the candle's soft base.
The Cava pairing is pure genius here – those crisp, bubbly notes echo the candle's effervescent yuzu and lime, creating this amazing layered citrus experience that flows seamlessly from scent to sip.
Light this while you're cooking and you've got yourself a full sensory celebration – like bringing a sunny orchard right into your kitchen. Your senses are going to love this combo!
Wine Pairing: Cava
Specific Suggestion: Covides NV Comte de Foix Reserva Especial Sparkling
Dinner: Grilled Shrimp Summer Salad with Grapefruit Vinaigrette | Serves 4
For the Grilled Shrimp:
1 1/2 lbs large shrimp, peeled and deveined
3 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1/2 tsp cumin
Salt and pepper
Juice of 1 lime
For the Salad:
8 cups mixed greens (arugula, spinach, butter lettuce)
2 ripe avocados, sliced
2 large grapefruits, peeled and segmented
1/2 red onion, thinly sliced
1/2 cup toasted almonds, sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
For the Grapefruit Vinaigrette:
1/4 cup fresh grapefruit juice
2 tbsp fresh lime juice
1 tbsp honey
1/3 cup extra virgin olive oil
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Marinate shrimp: Toss shrimp with olive oil, garlic, paprika, cumin, lime juice, salt, and pepper. Let marinate for 15-20 minutes.
Make vinaigrette: Whisk grapefruit juice, lime juice, honey, and Dijon in a small bowl. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
Prep grapefruit: Cut away peel and pith, then cut between membranes to release segments. Reserve any juice for vinaigrette.
Grill shrimp: Heat grill or grill pan to medium-high. Grill shrimp 2-3 minutes per side until pink and cooked through.
Assemble salad: Arrange mixed greens on a large platter or individual plates. Top with avocado slices, grapefruit segments, red onion, and herbs.
Serve: Top with warm grilled shrimp, drizzle with citrus vinaigrette, and sprinkle with toasted almonds.
Dessert: Vanilla Pound Cake with Grapefruit Compote & Whipped Ricotta
For the Vanilla Pound Cake:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
3 large eggs
2 tsp vanilla extract
1/2 cup whole milk
For the Grapefruit Compote:
2 large grapefruits, peeled and segmented
1/4 cup sugar
2 tbsp honey
1 tbsp fresh ginger, minced
1 tbsp fresh mint, chopped
For the Whipped Ricotta:
1 cup whole milk ricotta
1/4 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
Zest of 1 lemon
Instructions
For the Pound Cake:
Prep: Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
Mix dry ingredients: Whisk flour, baking powder, and salt in medium bowl.
Cream butter and sugar: Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
Combine: Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
Bake: Pour into prepared pan, bake 50-60 minutes until golden and toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack.
For the Grapefruit Compote:
Cook compote: Combine grapefruit segments, sugar, honey, and ginger in medium saucepan.
Simmer: Cook over medium heat 8-10 minutes until grapefruit releases juices and mixture thickens slightly.
Finish: Remove from heat, stir in fresh mint. Cool to room temperature.
For the Whipped Ricotta:
Whip ricotta: Beat ricotta and powdered sugar until smooth.
Add cream: In separate bowl, whip heavy cream, vanilla, and lemon zest to soft peaks.
Fold together: Gently fold whipped cream into ricotta mixture until combined.
To Serve:
Slice pound cake into thick pieces
Top with generous dollop of whipped ricotta
Spoon grapefruit compote over and around cake
Garnish with fresh mint and grapefruit zest
