Have you tried ... kumquats
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, February 28, 2013
2/28/13 at 3:13 AM
The first time we tried kumquats, we did it wrong.
Well, not so much wrong, we just didn't sample the citrus fruit to its full potential.
The variety of kumquats that we sampled are shaped similar to a grape tomato. With a skin similar to an orange, our instincts told us to slice it open and eat the fruit inside.
As you can imagine, that didn't take long.
The interior of the fruit tastes like a cross between an orange and a lemon. It's tart.
But later, we discovered that the rind was the sweeter part of the fruit and kumquats are the only citrus that you are encouraged to eat whole. Biting into the rind of the fruit was a unique experience, but the rind was sweet, as promised, and we recommend trying them that way.
Like other citrus fruits, kumquats are in season during the winter. They are native to China, but are also grown in California and Florida.
Since the rind is used, they make great marmalade. They are also sliced and used in winter salads.
Kumquats have become a popular garnish for drinks and cocktails. I particularly enjoyed them in my iced tea after slicing off the end and squeezing the juice in the glass.
Searching available recipes, I was also intrigued by the thought of kumquat pie. Or, maybe a delicate tea cake.
Look for them in the produce section of your local grocery store.
Here's a marmalade recipe using kumquats that can be used on toast or served with chicken or pork.
KUMQUAT MARMALADE
Servings: 1 1/2 cups
2 cups kumquats, chopped
1/2 cup sugar
1/2 cup water
Spices such as vanilla bean, cinnamon, star anise, cloves, cardamom (optional)
1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes.
2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools).
3. Place in an airtight container and store in a refrigerator. Use within two weeks.
- adapted from epicurious.com
KUMQUAT REFRIGERATOR PIE
1/4 cup sour cream
1/2 cup unsalted butter
1 1/3 cups all-purpose flour
1 cup heavy cream
3 tablespoons sugar
1/3 cup pureed kumquat rinds
14 ounce can condensed milk
juice of 1 lemon
juice of 1 lime
juice of 1 orange
8 ounce package cream cheese, room temperature
1. Preheat the oven to 350 degrees. Combine sour cream and butter together in a bowl. Mix in the flour, but do not over mix. Form the dough into a ball and place into the refrigerator for a few minutes. Lightly flour your work surface, and roll the dough into a medium thick crust. Place the crust into a 9-inch pie plate and prick the crust with a fork. Bake for 20 minutes or until golden brown. Let cool completely.
2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before serving.
- adapted from tastykitchn.com
Have you tried ...
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