Mangosteen tart with yuzu curd (Makes 6 Tarts).(Recipe): An article from: Art Culinaire on Amazon™

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Mangosteen tart with yuzu curd (Makes 6 Tarts).(Recipe): An article from: Art Culinaire

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This digital document is an article from Art Culinaire, published by Culinaire, Inc. on September 22, 2009. The length of the article is 636 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: Mangosteen tart with yuzu curd (Makes 6 Tarts).(Recipe)
Author: Unavailable
Publication: Art Culinaire (Magazine/Journal)
Date: September 22, 2009
Publisher: Culinaire, Inc.
Issue: 94 Page: 22(1)

Article Type: Recipe

Distributed by Gale, a part of Cengage Learning Top to learn more

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 27. Chapters: Calamondin, Grapefruit, Clementine, Tangelo, Orange, Lemon, Jaffa orange, Yuzu, Dekopon, Meyer lemon, Kinnow, Cam sành, Cold Hardy Citrus, Tangerine, Ponderosa lemon, Limequat, × Citrofortunella mitis, Oroblanco, Sudachi, Valencia orange, Ugli fruit, Rangpur, Kiyomi, Tangor, Smith Red Valencia, Kabosu, Amanatsu, Mandelo, Citrangequat, Citrus hybrids, Orangelo, Blood lime, Fairchild tangerine, Sunquat, Orangequat, Imperial lemon, Yuzuquat, Mandora. Excerpt: An orange-specifically, the sweet orange-is the citrus Citrus × sinensis (Citrus Sinensis (L.) Osbeck) and its fruit. It is the most commonly grown tree fruit in the world. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and mandarin (Citrus reticulata). It is an evergreen flowering tree generally growing to 9-10 m in height (although very old speciments have reached 15 m). The leaves are arranged alternately, are ovate in shape with crenulate margins and are 4-10 cm long. The orange fruit is a hesperidium, a type of berry. Orange trees are widely cultivated in tropical and subtropical climates for the delicious sweet fruit, which is peeled or cut (to avoid the bitter rind) and eaten whole, or processed to extract orange juice, and also for the fragrant peel. In 2008, 68.5 million tons of oranges were grown worldwide, primarily in Brazil and the state of Florida in the US. Oranges probably originated in Southeast Asia and were cultivated in China by 2500 BC. The fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange. The name is thought to derive ultimately from the Sanskrit for the orange tree, with its final form developing after passing through numerous intermediate languages. In a number of languages, it is known as a "Chinese apple" (e.g. Dutch Sinaasappel, "Chin... Top to learn more

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But for the yuzu kosho with jalapeños, Abe-san adjusted the proportions to balance the pepper's fiery heat, and made his batch with 60% chopped jalapeños and 40% grated (or super-finely chopped) yuzu peel. Abe-san said that the classic proportions for yuzu kosho are, by weight, 80% chopped chilies and 20% grated yuzu peel, and 10% of that total mixture in salt. :)) Armed with jalapeños and yuzu peel, I headed to the EN kitchen to meet Abe-san before service, and learn how to make yuzu kosho. A few weeks ago, when I received an amazing box of fresh yuzu citrus that were grown here in New York, I thought, okay, now's my chance -- for the first time I'm going to try to make my own yuzu kosho. By the way, while he was working, Abe-san wondered aloud what the yuzu kosho would be like if he made it with super-hot, fragrant habanero chilies. In Japan, they make yuzu kosho with a chili that resembles Bird's Eye chili, which is common in Southeast Asia (I'm sure that's no accident). Once Abe-san got his desired proportions, he mixed the ingredients by gloved hand until they were well combines, and then put the yuzu kosho in jars. "When I was growing up in Fukuoka," Abe-san told me, "yuzu kosho was like ketchup is here in America --you can always find it on the dining table. I have to say, the taste of Abe-san's fresh yuzu kosho blows the doors off anything store-bought I've ever tried. "In fact," added Abe-san, "my father spiked everything he ate with yuzu kosho. For the yuzu (or other citrus), Abe-san suggests grating the fruit with an oroshigane or microplane to produce zest. Yuzu kosho will keep in the fridge for 1 month, or you can store batches in the freezer for up to 1 year.

The occasional yuzu tree adds a layer of enchantment, the golden yellow citrus fruit perfuming the crisp air with hints of grapefruit and orange. When hiking through the Inari Shrine in Kyoto you may hear the faint sound of running water and then spot a stone vessel overflowing with cold mountain water that’s streaming out of a bamboo spigot. I’m not Buddhist, nor do I practice Shintoism but if I’m in Japan at the dawn of a new year I always visit one (or several) of the temples and shrines scattered throughout the country. After all the praying and cleansing you might be feeling pretty damn good about your prospects for the new year, so this would be a great time to buy a omikuji. I love the variations of spigots, typically dragons or bamboo, delivering cool water for visitors to purify their hands (and mouth if so desired) before entering the shrine or temple.

Next time I'll give first right of refusal to my friends and then have a garage sale. The espresso machine and all it's accesories were pitched right on in (I was just tired of the clean-up required after each use).

This year seems to be a great year for yuzu trees in the Bay Area. Both my mom and sister’s trees are busting with fruit. For my caffeine-free drink, I thought I’d make use of the bounty of winter and use the zest of a yuzu, grated ginger and a dollop of honey.

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(Oto's market also stocks sudachi, a lime-like citrus that's related to yuzu, for $6.99 per pound.) Another option is to buy a dwarf yuzu tree from a local nursery and grow it in the backyard. Despite all the reasons that yuzu might feel especially

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