This month for the Secret Recipe Club, I was assigned the blog, Koreafornia Cooking. Koreafornia cooking is all about Korean food with a California spirit. This was a fantastic blog to look through because there were so many new ingredients that I wasn’t familiar with. I would have loved to make many of the recipes however, lately I’m on a citrus kick so I decided to tackle Yuja Curd.
Yuja (also known as Yuzu, in Japanese) is a citrus fruit that originates in East Asia and is very rare to get your hands on in the United States. In fact, I couldn’t find it anywhere so I had to improvise. But more on that in a bit. The yuja fruit looks like a small grapefruit and can be yellow or green. It’s very tart and has mandarin overtones. Once I learned what yuja was, I was intrigued and need to give it a try.
So back to my quest for the yuja. I couldn’t find it anywhere so I cast my line out into the vast internet and thanks to the wonder that is Amazon, I was able to purchase a bottle of yuja juice. From there, it was easy! Mix juice with eggs, sugar and butter and you have homemade fruit curd. In mere moments, I had a sweetly tart delicious treat. I couldn’t wait to taste it. It tasted sweet but more tart that a lemon curd. It also tasted very fresh and almost grassy in a very good way, if that makes any sense.
This can be spread on bread, used in cakes, made into a parfait with fresh berries… the ideas are endless! If you can’t find yuja, you could also make lemon curd using this recipe too just by replacing the yuja juice and zest with lemons. Lemon curd is truly one of my all-time favorite things. I can eat it right out of the jar. Don’t judge!
*Do you have a “new to you” food that you’ve tried lately? What was it and what did you think?
One Year Ago: Mason Jar Pies
I didn’t adapt anything from the original recipe so you can head on over to Koreafornian Cooking to check it out! Yuja Curd
Now, don’t forget to go take a peek at what all the rest of the Secret Recipe Club was up to this month!