Yuzu Cheesecakes with Candied Meyer Lemon Zest

Fig Galette with Honey Marscarpone Orange Ice Cream

The rich, deep flavors of the fig galette are nicely balanced by the fresh and aromatic orange zest in the marscarpone ice cream. Also shown on the right is a fig-port sauce.

Galette crust:

- 1 2/3 cups unbleached all purpose flour

- 2 tablespoons sugar

- 1 teaspoon salt

- 10 tablespoons very cold butter, cut into 1-in pieces

- ¼--1/2 cup ice-cold water

Galette Filling-

- 2 tablespoons sugar

- 2 baskets (about 1 1⁄2 pounds) fresh figs







Directions:

1. Preheat oven to 425 F and position rack at bottom.

2. Make the dough: Place flour, salt and sugar in processor and pulse briefly to mix. Toss in cubes of cold butter and pulse several times until mix looks like breadcrumbs. (I don't have a food processor and used a manual pastry blender to cut the cold butter into the flour and sugar). Drizzle over 1/4 cup ice water and pulse again briefly. If needed, add more water (in small drizzles) until dough is sticky and shaggy, but not wet- it is important not to add to much water. Dump dough onto counter. Taking a handful at a time, smear the dough across the counter with the heel of your hand. Kneading very briefly and lightly, bring the dough together and form into a disk shape. Wrap in plastic wrap and chill for at
least 20 minutes.

3. Prepare the figs: Trim stems from figs and cut each lengthwise into 4 or 5 slices.

4. Form the galette: roll out the dough on a lightly floured work surface to make a 14 inch round of even thickness. Transfer dough to a baking sheet lined with parchment. (If time, chill rolled dough for 20 mins before filling). Lightly brush surface of dough with some egg wash. Sprinkle dough with tablespoon sugar, then arrange figs on pastry in concentric circles, slightly overlapping and with a 2-inch border around edge. Lift pastry edge and fold over filling to make a pleated border.Mound filling atop dough, leaving a 3 inch border. Fold dough border over filling to form a 7 inch round, pleating loosely and pinching to seal any cracks in dough. There should be plenty of figs showing in the middle. Brush crust with more egg wash, then sprinkle crust and filling with 1 tablespoon sugar. (If time, chill formed galette for 20 mins before baking).

5. Bake galette on bottom shelf in the oven at 425 for 10 mins. Lower the temperature to 375 and bake until crust is golden and juices bubble thickly, about another 20-30 minutes. Transfer baking sheet to a rack and cool for 10 minutes before serving. Serve with Honey Orange Marscarpone Ice Cream.















Honey Marscarpone Orange Ice Cream

Ingredients:

• 4 large egg yolks

• 3/4 cup plus 1 tablespoons sugar


• 1 tablespoon honey


• 2 cups whole milk


• 1 cup mascarpone (7 ounces, a little less than one 8 oz container)


• 1/2 teaspoon fresh lemon juice


• Zest of 1 large navel orange


• Pinch of salt

Directions:

1. Make the custard: In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 1 tablespoon of sugar and 1 tablespoon honey. Bring to a simmer. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; don’t let the custard boil.

2. Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes. (Can transfer to refrigerator if it’s not getting cold, just cover with plastic wrap touching surface of custard so it doesn’t form a skin while chilling).


3. Pour the custard and the orange zest into an ice cream maker and freeze according to the manufacturer’s instructions (Cuisinart requires 25-30 minutes). Transfer the ce cream to an airtight container and freeze until firm, at least 2 hours.

Yuzu Ice Cream

I picked up a few sad looking yuzus at the Ferry Building Farmers' Market this week, didn't look very fresh but they were pretty cheap and I had never tried anything with fresh yuzu. It's kind of like a cross between a lemon and a mandarin. The most common use I've seen is in savory Japanese Ponzu dipping sauces. Since i've been putting anything and everything into my new Cuisinart ice cream maker I thought I'd give Yuzu a try. This yuzu ice cream came out super creamy and refreshing, and simple to make!

This recipe is an adaptation of another person's adaptation of Morimoto's original yuzu recipe.

Ingredients:

2 large egg yolks

1/2 cup sugar

1 tablespoon honey

1 cup whole milk

1/2 cup heavy cream

1/4 cup fresh yuzu juice (or fresh lemon juice, but it's not the same!)

Zest of 2 medium yuzus

pinch of salt



Directions:
1. Make the custard: In a large bowl, using a handheld mixer, beat the egg yolks with 1/2 cup of sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with 1 tablespoon honey. Bring to a simmer. SLOWLY beat the warm milk into the egg yolks at low speed (first beat in spoonful by spoonful then when the egg mixture has warmed up a bit you can slowly beat the rest of the warm milk in. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; DO NOT let the custard boil- or you will end up with scrambled eggs ice cream.

2. Pour the custard into a bowl set in a larger bowl of ice water and whisk in the yuzu juice, yuzu zest, salt and heavy cream. Let stand until chilled, stirring occasionally, 30 minutes. (Can transfer to refrigerator if it’s not getting cold, just cover with plastic wrap touching surface of custard so it doesn’t form a skin while chillin).

3. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions (Cuisinart requires 25-30 minutes). Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.