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