250g blood orange juice (1 large and 3 small)
100g buttermilk
5g citric acid
300g milk
100g cream
150g sugar
100g tapioca syrup
10g blood orange zest
5g tapioca starch
Whisk together juice, buttermilk, and citric acid and chill.
Measure milk into 4qt heavy saucepan. Remove 2T and whisk together with tapioca starch in a small bowl. Set aside.
Boil milk, cream, sugar, and tapioca syrup 4 minutes. Remove from heat and whisk in tapioca starch. Stir in zest, cover, and infuse 30 minutes. Strain and chill. Mix base with juice mixture and cure at least 4 hours.
Honey Sriracha Salmon Fried Rice*
Sauce:
3T ketchup
2T soy sauce
2tsp sesame oil
1/2tsp salt
1 small onion, chopped
4c cooked long grain rice
1c mixed frozen veg, thawed
2 eggs, slightly beaten
6-8oz leftover Honey Sriracha Salmon, flaked
Whisk together sauce ingredients and set aside. Saute onion, stir in rice. Add veg and eggs, cook a minute or so. Stir in sauce and salmon and heat through.
A couple of teaspoons of chili garlic sauce in the sauce would not have gone awry here.
*modified from Martin Yan's Beef Tomato Fried Rice in A Wok For All Seasons
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