I had just enough Yuzu on my small tree for marmalade, and some leftover for another terrific idea, such as Yuzu tart, flan, creme brulee, or even another delicious Yuzu ice cream that I made last year when the fruit were actually still green. But today, I am going to share marmalade recipe that is simple and easy to make. I also include a rich and buttery Brioche with vanilla flavor recipe which is superb on its own, but also will be perfect to serve with yuzu marmalade.
I know it is a little challenging to find this citrus in your local grocery store, but who knows, a little trip to your Japanese store in your neighborhood might be all worthed.
Since I first discover about Yuzu and how chefs are crazy about this type of citrus, I have been bugging my husband to find the tree for me. I was so happy when he bought a small tree last year. I planted the tree in my herb garden outside my kitchen, and even more happy to discover that it was already bare fruits, not a lot, but enough to make couple of delectable food I mentioned above. If you are interested, you learn more about Yuzu citrus from this site.
The recipe here I adapted from David Lebovitz's marmalde, but using Yuzu that grow in my herb garden instead of Bergamot, which is not available and never seen it where I live. Speaking of Bergamot, I just bought Bergamot and Seville Orange tree last weekend. Unfortunately the Bergamot I bought hasn't bear any fruit yet, but happy to let you know that the Seville orange has enough fruits that I can harvest in couple of months and definitely will make it into another marmalade.
Yuzu Marmalade
Recipe adapted from David Lebovitz's Bergamot Marmalade
makes 1 qt
450 g Organic Yuzu citrus
400 g sugar
600 ml filtered water
Wash yuzu under cold running water, then dry them well. Cut in half, crosswide, squeeze the juice, remove as much seeds as you can. Collect the seeds and wrap them with cheese cloth, then tie with kitchen string. You will need this seed to add more pectin during the process. Slice the Yuzu into sliver, as thick or as thin as you want it. As you can see, I like mine a lit bit chunkier. Now, transfer the juice, the slivered yuzu, including the seed pouch onto a large pan. Add the filtered water, and boil for 20 minutes, or until translucent. Now add sugar, bring back to a boil. Once boil, reduce the heat to low, let it simmer for about 50 to 60 minutes, (depending how low or high your heat is), or until candy termometer reaches about 220 degrees F. If you don't have termometer, you can test it using David's test wrinkle method. Transfer into a sterile jar, cool completely then store in the refrigerator.
This Vanilla Brioche recipe is to share with fellow bloggers at YeastSpotting!
Brioche is one of my favorite rich bread, I especially like this version as it is so much richer then any other brioche I've ever made before. Plus, the addition fresh vanilla bean it really add not just delicious flavor, but also a delicate aroma that worth noted. One thing I can tell you is that I will never get tired of eating brioche, and I love making my own as it is pretty uncomplicated to make.
Brioche Loaf
Recipe adapted from Thomas Keller's Bouchon
Makes 2 loaves
10 1/2 ounces (2 1/2 cups) cake flour
2 ounces (2 cups) all-purposed flour
1/4 ounce osmotolerant yeast (SAF Gold)
1/3 cup sugar
2 tsp fine sea salt
1/3 cup warm milk (110F - 115F)
6 large eggs, room temperature
1 vanilla bean, scrape
10 ounces (20 tbs) unsalted butter, cut into 1-inch cubes
In a mixer bowl, mix cake flour, all-purposed flour, SAF Gold yeast, sugar, and fine sea salt.
Lightly mix eggs and vanilla bean, pour into the flour mixture. Knead using dough hook attachment on low speed for 1 minutes, with machine still running, slowly pour in warm milk. Continue to knead for another 5 minutes. Add about a quarter of the cubed butter at a time, beating about 1 minutes after each addition. Once all butter has been used up, continue to knead for another 10 to 15 minutes until the dough is very elastic and pass the window pane test. Mine take about 15 minutes on a 7 Qt 1.3 HP Kitchenaid mixer using speed #2. You might need to adjust your time according your mixer type and capacity.
Gather the dough into round ball. Place it in a clean bowl lightly greased with oil. Cover the bowl with plastic wrap, let the dough rest for 2 to 3 hours until double in size.
Turn the dough ut onto kitchen counter top. Fold onto itself, place it back into the bowl, wrap, refrigerate overnight.
The following day, turn the dough out onto kitchen counter top. Divide the dough into 2 equal portions, shape each portion into rectangle to fit the size of your pans. Cover the pans with clean kitchen towels, let rest for about 2 to 3 hour, or until the top of dough reaches about 1/2 inch from the the top of the pans.
Bake the loaf in the preheated 350F oven for 35 to 40 minutes until well brown.
Remove the loafs from the oven. Let cool on a wire rack. If you want to freeze one of the brioche, wrap the still hot brioche with heavy duty aluminum foil and promptly freeze. It will keep for up to a month, and when you are ready to use it, reheat in a preheated 250F oven without thawing it first and still wrap in foil for 20 to 25 minutes.
I think my small Yuzu tree is quite happy in my herb garden. At the moment (as I finished to write this post), none of the fruits are left as I have already used them up. Will have to see if it will bear more fruit next year.
