Josh and our culinary team have experimented a little with this citrus fruit from Japan that has just appeared in our market. We have not been able to find them fresh as yet, but the bottled juice product is pretty unique and as close to the fresh fruit as we can find right now. Yuzu (prounounced YOO-zoo) is a small citrus fruit, indigenous to Japan, that is about the size of a tangerine and quite sour. The fruit is mostly used for its aromatic rind, and the aroma is distinctly different from lemons, limes or any other commonly known Western citrus fruit. Along with Yuzu juice, you can find yuzu paste, vinegar and powder. If you are interested in using this fruit, shoot me an email at avicar@simonpearce.com and I can let you know where to find this uniquely flavored ingredient.

Josh has featured Yuzu in vinaigrettes for some great fish specials, focusing on an Asian theme. Think Seared Tuna, Grilled Striped Bass then pair it with a light salad of arugula, fennel, mizuna, throw in some edamame (fresh soy beans) and buzz up a quick Yuzu Honey Vinaigrette.

Roasted Squash Sage Bread Pudding
    2 cups butternut squash – roasted with olive oil, salt and black pepper
1 cup celery – medium dice
    1 cup sweet onion – medium dice
    ½ cup dried cranberries
    ¼  bunch parsley – chiffonade
½  bunch sage – chiffonade
In a sauté pan with a small amount of butter sauté all of the ingredients until tender. Place the vegetables in a large mixing bowl.

Add 1 baguette cut into 1-inch dice.
Toss the bread into the vegetable mixture.

    For the Custard;
        2 cups chicken stock
        1 cup cream
        6 egg yolks
        2 whole eggs
        1 Tablespoon Butter

In a separate bowl combine the above ingredients and whisk to make the custard. Combine the custard into the bread mixture. Let the mixture rest for at least 15 minutes. Place the bread pudding into a buttered 9 inch pie plate. Arrange the dish on a sheet tray. Place the tray into the oven then fill with hot water. Bake at 350 degrees for 30 minutes rotating half way through the cooking time.

       

Combine all ingredients in the food processor and puree until smooth.