Fresh Yuzu Bohemian Cocktail, Yuzu Foam
It’s cocktail hour! And time to use the yuzu. The fruits on my Southern California yuzu tree are at their ripest. On a trip back to LA last week, we picked the yuzu and flew home to Las Vegas with a big bag of fresh citrus fruit. It’s OK to carry on the plane per the TSA. Good to know!
An extremely aromatic fruit, a basket of yuzu perfumes the whole room. No wonder that it makes an equally aromatic cocktail; a heady complex floral elixir with notes of mandarin orange, grapefruit, lemon, and lime.
The traditional Bohemian Cocktail is made with grapefruit juice. Substituting fresh squeezed yuzu takes this cocktail to a whole new exotic level. The foamy head adds a layer of luxurious richness and creamy texture to balance the tart invigorating citrus. A dash of bitters always finishes a classic cocktail with more aromatic notes and cool understated stylish flair.
Fresh Yuzu Bohemian Cocktail Recipe
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Sublime Franco-Korean Elderflower Soju Martini
St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as seductive as it is elusive.
Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20% (about half as much as vodka), it is usually enjoyed neat, sipped from a shot glass.
Angostura Bitters, a product of Trinidad, is an aromatic preparation of botanically infused alcohol. Just a couple dashes of its distinctive herbal spice flavor enhances the other components by adding another layer of complexity.
To create an Absolutely Bewitching Martini, pair soju with elderflower liqueur and angostura bitters, and enjoy a fusion cocktail that is delicate, captivatingly complex, and impossibly irresistible.
Elderflower Soju Martini Recipe
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A Caramelized Meringue Cake with a Crisp Shell and a Marshmallowy Center
Filled with Elderflower Lemon Curd Yogurt
Elderflower Macerated Cherries, Blueberries, Blackberries, Raspberries
This enchanting global dessert ~ named after a RUSSIAN ballerina, created in either NEW ZEALAND or AUSTRALIA (both countries claim it as a national dish), flavored with a FRENCH liqueur (St. Germain Elderflower), filled with GREEK yogurt ~ happens to make a festive red, white, and blue addition to our Independence Day menu, here in the UNITED STATES.
Over the years I have made several pavlovas, cooked in different ovens, at different temperatures from 250° to 300°F. This incarnation was cooked at the higher temperature and resulted in a delightful caramelized meringue with the signature soft marshmallowy center. (I suggest cooking at the lower temperature if you prefer a pale meringue). After it is baked, turn off the oven and slowly cool the meringue with the oven door slightly ajar to achieve the perfect texture and to prevent it from deflating.
Mixed Berry Pavlova with Elderflower Lemon Curd Yogurt Recipe
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