Ginger Snapped

And just like that…

 It was fall.

On the heals of a hurricane September arrived in Southampton with a sudden cold snap. Breezy yet beautiful, bright but brisk, the weekend weather reminded us all of summer’s imminent exit visa. So to say our final goodbyes I chose to create something sweet and spicy to celebrate the coming and going of seasons:

Grapefruit Ginger Snap Sandwiches

Simple and seductive, these treats are the perfect pick-me-up whether it’s tea time or H.B.T. time (Horizontal Before Ten)…

Crispy chewy ginger cookies contrast with sweet tangy citrus to create a cozy snack, or a comforting dessert- The perfect partner to watch the sun go down with this holiday weekend.

And when the days get shorter, drinks get longer. These sweet sandwiches pair perfectly with beer or sweet white wine and won’t take you away from the party for more than a few seconds. Make the ice cream ahead of time and take the “semi-homemade” approach with the rest. (I picked up these delicious ginger snaps at a local bakery and took an extra hour enjoying the outdoors).

So while it only takes a moment to assemble my transitional treats, you’ll be able to enjoy these Grapefruit Ginger Snap Sandwiches all September long.

Grapefruit Ginger Snap Sandwiches
makes 6 sandwiches

12 large favorite Store-bought Ginger Snaps

Grapefruit Ice Cream

Ingredients
1.5 cup 2% milk
1.5 cup heavy cream
1 3/4 cup fresh grapefruit juice
1.5 cup fine sugar
2 tbsp grapefruit zest
1-2 star anise

Optional: Serve with sprinkling of zest from 1 grapefruit

Method
1. combine juice, sugar, and zest in a small sauce pan and bring to a quick boil. Lower heat to low stirring to dissolve the sugar and add the star anise. Reduce for about 8-10 minutes till it reaches a syrupy consistency. Turn off the heat and allow the syrup to cool completely to room temperature.

2. Combine the milk, cream, and syrup and chill covered in the refrigerator till completely cool (this can take up to 4 hours). Remove the star anise and pour the liquid mixture into the bowl of an ice cream maker. Process according to the ice cream maker’s direction and freeze the ice cream in an airtight container for up to 1 month.

To assemble?
Scoop, sandwich, and serve.

So snap out of it! Celebrate the change in seasons, send summer on it’s way, and say hello to a fall full of great suppers.

Darcy Jones

4 Comments

  1. September 6, 2011 / 10:07 am

    Love ice cream sandwiches AND gingersnaps – this looks perfect!

    I have to say I'm ready for fall – got pretty excited by the apples in the market yesterday.

  2. Anonymous
    September 6, 2011 / 10:24 pm

    YUM! Wish someone would make this for us. -Piper

  3. September 22, 2011 / 12:39 am

    Very pretty – and perfect for the fall season!

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