You could also use it other grassfed beef cuts, Kobe beef, kurobuta pork, and a host of game meats.  It would probably also work well with seafood.

Ingredients:
5 tbsp Yuzu Juice
4 cloves of Garlic
2 tbsp grated Fresh Ginger
4 tbsp Mirin
1 tbsp Oil
Cracked Pepper & Salt to taste (we made ours rather salty)

Directions:
1. In a zip top bag, coverable bowl, or lidded container, combine all the ingredients.

2. Add the meat to the marinade.

3. Cover the container/close the bag & marinate overnight.

If you don’t have enough time to marinate overnight, put the mixture in a zip top bag and marinate several hours, flipping the bag every half hour or hour to redistribute the marinade.

4. Remove the meat from the bag and pat it dry to encourage browning.

5. Grill, broil, roast or otherwise prepare as you normally would cook that cut.

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Basic Oil Marinade Recipe
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Ingredients:       (Makes 1 Drink)
2oz Flash-Infused Lime Vodka (Recipe & Technique at How to Flash Infuse Alcohols)
.75 oz Elderflower Syrup
.5oz Dry Vermouth
Lime Disk

Directions:
1. Shake together all ingredients with ice.

2. Pour off ice into a martini glass.

3. Garnish with a lime disk & serve.

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Elderflower Recipes
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Ingredients: (Makes 6 or more small servings)
1 cup + 1 tbsp Yuzu Juice
1 cup + 1 1/2 tbsp 50/50 Simple Syrup (how to make simple syrup)
¾ cup Water

Directions:

1. Mix together all the ingredients.

2. Chill thoroughly.

3. Churn in your ice cream maker according to the manufacturer’s instructions.

4. Immediately move to the freezer to harden.

5. Serve!

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Citrus Recipes

Ingredients:       (Makes 1 Drink)
1 thin slice of Ginger
3/4oz Yuzu Juice
1/2oz Simple Syrup (How to Make Simple Syrup)
2oz Vodka (we used Smirnoff)
Vanilla Scented Sugar for the Rim (How to Make Vanilla Sugar)
Lemon or Yuzu Fruit slice for garnish

Directions:
1. Wet the rim of a martini glass or cocktail glass (ideally with a lemon slice).

2. Rim the glass with the vanilla sugar.

3. Put the ginger slice, a few ice cubes, and the simple syrup in a heavy glass.  Muddle vigorously.

4. Combine the ginger mixture with the yuzu juice and vodka in a shaker with ice.

5. Shake to blend & chill.

6. Strain the drink into the rimmed glass. Garnish with the fruit slice. Serve.

Mixologist: Jonny Spielsinger

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Here’s the version we made:

Ingredients:
Cantaloupe
Blueberries
Strawberries
Australian Finger Limes
Fresh Mint (we used Delicata Mint)

Directions:

1. Wash all the fruit and the mint leaves.

2. Cut the cantaloupe and strawberries however you wish.  We used a medium melon baller on the cantaloupe and thinly sliced the strawberries.  Leave the blueberries whole so their juice doesn’t stain the other fruit.

3. Pile the cantaloupe, strawberries, and blueberries in a bowl or on a plate.

4. Slice the finger limes in half and give them a gentle squeeze to release their juice vesicles.

5. Chiffonade the mint leaves.
Select several mint leaves of the same approximate size. Slice off their stems, and pile them up on top of each other.  Gently roll this stack into a tube and slice thinly.

6. Garnish the fruit salad with the mint leaves and then the finger lime.

7. Serve

Serving this cocktail straight up (without ice) lets the beautiful glow of the citrus juices shine through the glass unencumbered and keeps their flavor from being watered down.

Ingredients:  (Makes 1 Drink)
2oz Milagro Silver Tequila
1/2oz Cointreau
3/4oz Yuzu Juice
1/2oz Lime Juice
1/2oz Simple Syrup (How to Make Simple Syrup)
Green Chile Salt for Rim
Green Shiso Leaf for Garnish

Directions:
1. Pour all liquid ingredients into a shaker.

2. Wet the edge of a martini glass (preferably with a cut lime), and dip it in the chile salt to season the rim.

3. Add ice to the shaker.

4. Shake ingredients to combine & chill.

5. Strain into the martini glass.

6. Garnish with the shiso leaf & serve.

Mixologist: Jonny Spielsinger

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Why Candy Citrus Peel?
Candied citrus zest (aka candied citrus peel, crystallized citrus peel) is very useful as a garnish or as an ingredient in both savory and sweet dishes.   You can use it as a garnish for cocktails and other drinks too.  It is sweeter and more tender than plain zest.  This method is often used to make candied lemon peel, candied orange peel, or candied lime peel.  It can also be used to candy grapefruit peel, yuzu peel, buddha’s hand peel & meyer lemon peel. 

How to Candy Citrus Peel

1. Peel the zest in large strips off of the washed citrus fruit.
The easiest way to remove zest from citrus fruit is using a conventional vegetable peeler and long broad strokes.  As each large strip comes off the fruit, inspect the inside of the piece for white pith.  If you’re using the zest raw instead of candying it, it is important to remove as much of the pith as possible (scrape it off with a knife point).  If you’re going to be candying the zest, it is less important to to remove the pith.

2.  Make a 50/50 simple syrup. 
Simple syrup is so named because it is simple.  All you have to do to make simple syrup is dissolve 1 part granulated sugar in 1 part water (i.e. 1 cup sugar, 1 cup water) in a saucepan on the stove. 

3.  Cook the zest in simmering syrup.
Stirring occasionally, cook the peel until it becomes semi-translucent and shiny.

4.  Lay the zest out on parchment paper to cool.
Take the zest out of the syrup with a pair of tongs or slotted spoon (do not throw the syrup away!  See uses below).  Lay them out on a sheet of parchment paper to cool, making sure the strips of zest aren’t touching, or they will stick together.

5a. Make soft zest
For soft, chewy, zest: let it cool slightly, slice to your desired thickness (chiffonade-like thin strips are traditional) and toss in granulated sugar to coat.  Store in an air-tight container and use in cookies, cakes, mousses and ice creams.

5b. Make hard zest
For crunchy zest or zest powder: Put the parchment paper with the zest in a sheet pan and bake in a 225 degree oven to dry out (don’t let it brown).  Once it is hard and crispy, remove it from the oven and let it cool.

Candied Zest Powder
Make hard citrus peel following the instructions above, and once it is cool grind it into powder using a mortar and pestle or a coffee grinder.  Candied zest can be used to season dishes as-is, or added to spice rubs.  It will keep for about three weeks in an air tight container.

Uses for the leftover candying syrup:
The citrus infused simple syrup can be saved in the fridge and has a variety of delicious uses.  It can used to sweeten and flavor mixed drinks and iced tea, cooked down into caramel, used to make homemade sorbets, or drizzled over cakes before frosting to help keep them moist.

What is Citrus Zest?
Citrus zest is the colorful top layer of citrus fruits’ peels.  Not only is it a good source of color in dishes when used as a garnish, but this layer harbors flavorful and aromatic oils.  This makes zest a great way to add citrus flavor to dishes where the acidity or water content of the fruit’s juice would be a problem.

Using the zest from citrus fruits will help you get more flavor (and therefore value) from your food budget.  Just keep in mind that “bald” fruit which have had their zest removed do not last as long as intact fruit, so try to use them soon after zesting.

Beware the Pith!
Just below the beautiful tasty zest, but above the actual edible fruit, lies the white pith.  This stuff is tough and incredibly bitter.  Any culinary work you do with raw citrus zest should involve a sincere effort to keep as much of pith out of your zest as possible.  If using a grater to remove your zest, this means keeping a careful eye on the fruit as you grate.

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Citrus Fruit Recipes
Dessert Recipes
Culinary Techniques

Ingredients:       (Makes 1 Drink)
1.5oz Gin (we used Bombay Sapphire)
1oz Elderflower Syrup
.5oz Lemon Juice, freshly squeezed
Dry Sparkling Wine
Lemon Twist

Directions:
1. Shake gin, elderflower syrup & lemon juice with ice.

2. Strain the mixture into a highball glass.

3. Fill the rest of the glass with sparkling wine.

4. Garnish with the lemon twist.

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Citrus Fruit Recipes

What is a citrus supreme?

A supreme is essentially a citrus segment with the ribs of connective pith that hold the fruit together removed.  When done correctly (this takes practice) the result is a uniform, beautiful decorative wedge that can be used as garnish (perhaps for a roasted whole coho salmon) or as an ingredient in desserts, salads, and savory dishes.

How to cut supremes:

1.  Cut off the top and bottom of the citrus fruit (here we are using blood oranges)  to create flat surfaces to steady it during cutting.  

2.  Shave the rind off the sides of citrus fruit in a smooth curved motion (as one would cut the skin off a melon). Start shallow first, then go back for another pass as needed. The white ribs between each wedge of fruit should become exposed.

3.  Over a bowl to catch any juice, cut in at an angle along both sides of each rib to remove thin wedges of fruit. Squeeze the remaining center to extract any remaining juice.

It takes practice for photogenic rather than anemic supremes, but once you’ve done it a few times the results are worth all your hard work.

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Citrus Fruit Recipes
Culinary Techniques

Ingredients:       (Makes 1 Drink)
2oz Brandy
3/4oz Yuzu Juice
1/2oz Cointreau
Lemon Twist for Garnish

Directions:
1. Pour all ingredients into a shaker.

2. Add ice & shake to chill & combine.

3. Strain into a martini glass.

4. Garnish with the lemon twist & serve.

Mixologist: Jonny Spielsinger

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