Recipe by Chef Ming Tsai. The syrup can be used in a variety of recipes that use pork, chicken or shrimp. See links below to Ming Tsai recipes that use this syrup.
The author insists it tastes just like key lime pie! The original title is a Key Lime Spocktail
Recipe for making a blood orange sauce with a simple syrup and heavy cream.
Fresh baked scallops are lightly baked with miso in yuzu shells. If yuzus are not available, mandarins are an acceptable substitute but without the yuzu's characteristic aroma.
Recipe adapted from Cook's Illustrated, July 1, 2006 this Key Lime Bar recipe uses animal crackers for the crust and fresh key lime juice and sweetened condensed milk for the filling.