Cooks Look for Answers to Citrus Freeze

California is the nation's number-one producer of fresh citrus, and this winter it has taken a frosty beating! The freeze is having an effect on the lives of food professionals, including Chef Cathal Armstrong of Restaurant Eve in Alexandria, Va. Chef Armstrong speaks with Rebecca Roberts about how to work around problems created by the bad crop.


Yuzu Poppy Seed Cake

Ingredients:

Cake Flour, 2 2/3 cups

Baking Powder, 3/4 teaspoon

Sugar, 2 cups

Eggs, 6

Creme Fraiche, 3/4 cup

Yuzu Juice, 3 1/2 tablespoons

Salt, pinch

Butter, 4.5 oz. (1 stick + 1 tablespoon), melted & cooled

Poppy Seeds, 2 tablespoons

Directions:

1. Combine sugar, eggs, creme fraiche, juice and salt

2. Combine dry ingredients and then mix in with above ingredients until fully combined

3. Fold in butter in 2 to 3 additions

4. Pre-heat oven and grease loaf pan with butter or cooking spray

5. Bake in loaf pan and bake for 55-60 minutes

Glaze with 1/2 cup of powdered sugar & 3 tablespoons of Yuzu juice when cake is cooled


Kalamanzi Curd Tart Shell

Ingredients:

Butter, 16 Tablespoons (8 oz.) at room temperature

Powdered Sugar, 1 1/3 cup

Egg Yolk, 2 at room temperature

Flour, 2 cups + 2 Tablespoons

Salt, 1/4 teaspoon

Directions:

1. In a machine bowl fitted with paddle attachment, cream butter and sugar until light in color and fluffy (6-8 minutes)

2. Add yolks one at a time, beat another 1-2 minutes

3. Add dry ingredients, mix on low until fully combined 1-2 minutes

4. Wrap in plastic set aside for at least 2 hours

5. Roll dough to fit in a 9-inch tart

6. Prick bottom with a fork and chill for 20 minutes

7. Bake at 350 in a preheated oven until golden brown

8. Cool completely


Kalamanzi Curd

Ingredients:

Kalamanzi Juice, 4 oz.

Egg Yolks, 6

Eggs, 1

Sugar, 1/2 cup + 4 tablespoons

Salt, pinch

Butter, 8 Tablespoons (4 oz. ) at room temperature

Directions:

1. In bain-marie whisk together all except butter

2. Whisk until mixture thickens, doubling in volume

3. Strain add butter and chill

Fill tarts with chilled curd

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