Trying to get into baking. I have an oven–something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up...
Even though we live in an age where bartenders are now called mixologists — makes them sound more scientific, doesn’t it? — many are finding inspiration in the old ways of mixing drinks by creating their own tinctures, bitters and infusions. The Asian citron —...
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a spoonful of 유자차 yujacha marmalade into a cup of hot...
In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with a sweet treat, Yujacha Rolls. These rolls are much quicker to prepare than Yujacha Hamantashen but use the same filling....
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim). Now...
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