Yuzu Is the Citrusy Ray of Sunshine Your Winter Cooking Needs - WSJ

Step 1

Bring a large pot of generously salted water to a boil over high heat.While water comes to a boil, in a bowl big enough to accommodate the pasta, whisk crème fraîche with yuzu juice. Reserve 1⁄2 cup crème fraîche-yuzu mixture and set aside.Cut smoked salmon into batons and stir into bowl with crème fraîche-yuzu mixture. Stir in 1⁄4 cup salmon roe and 2 tablespoons chives. Season to taste with fine sea salt.Cook pasta according to package directions and drain thoroughly. Add cooked, drained pasta to bowl and toss with crème fraîche-yuzu mixture, salmon, salmon roe and chives. Plate four servings of pasta. Top each with a generous dollop (about 2 tablespoons) reserved crème fraîche-yuzu mixture. Place a generous dollop (about 2 tablespoons) salmon roe on top of or next to crème fraîche-yuzu dollop. Sprinkle with remaining chives. Serve immediately.

Step 2

In a cocktail shaker combine all ingredients except rose petals and bitters with ice. Shake vigorously for 15 seconds.Strain cocktail into a chilled coupe and let settle for a few seconds. Use a dropper to apply 4 drops bitters to egg-white head. Garnish with rose petals.

Step 3

In a bowl large enough to accommodate the scallops, combine yuzu juice, honey, olive oil, garlic, turmeric root, if using, ginger root, jalapeno slices and salt. Allow to infuse while preparing the scallops.If using bay scallops, slice each scallop into two. If using larger varieties of scallops, dice them. Add scallops to marinade and toss gently to coat. Refrigerate 3 hours.Before serving, remove the sliced turmeric and ginger roots. Layer avocado, scallops and herbs in a Martini glass. Garnish with herbs. Spoon some of the marinade into each glass. Serve chilled.

Step 4

In a skillet over medium-high heat, melt butter. Add scallops and season with salt. Increase heat to high and lightly sear scallops on all sides, about 3 minutes total. Remove from heat.Stir in yuzu juice, garnish with herbs and serve immediately.

Step 5

Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans.In a small saucepan over low heat, melt butter. Set aside and keep warm.In a small mixing bowl, lightly whisk together flour, baking powder and salt.Use a stand mixer, electric beaters or hand whisk to whisk sugar and eggs at medium speed until mixture lightens, 3-5 minutes.Add crème fraîche and whisk until homogenous. Reduce speed to low and add dry ingredients, then yuzu juice, then lemon and lime zests, and finally melted butter. Whisk until just smooth.Pour batter into prepared loaf pans. Bake until a knife inserted in center comes out clean, 50-55 minutes. Transfer cakes to a rack to cool to room temperature.Make the yuzu glaze: In a small bowl, whisk together confectioners’ sugar and yuzu juice. Pour over cakes. To save a cake for later, once it has cooled and glaze has set, wrap in plastic wrap and store at room temperature.