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Kumquat Puree Preparation (for your
favorite recipe)
Wash fruit, cut in half and remove seeds. Place
in blender or food chopper (A blender makes a finer puree). Do
not cook. Use puree in recipes as called for or freeze in
zip-lock bags or other freezer containers. Puree can be
stored for six months or more. When you use frozen puree
.. defrost and drain the excess liquid before using.
Kumquat Marmalade
3 cups chopped kumquats
1 cup water
6 1/2 cups sugar
1 pkg Sure Jell or Certo
Prepare kumquats, half fruit and remove seeds, chop
coarsely or slice thinly (Can be put through food chopper). Combine
chopped kumquats, water, and Sure Jell. Add sugar and bring to a
boil that cannot be stirred down. Continue to boil for one
minute. Pour into sterile jars and seal. Certo can be
substituted for Sure Jell but you will need to follow the directions
on the Certo package.
Kumquat Salad Uses
Add sliced seeded kumquats to fruit salads,
ambrosia or flavored Jello after thickening somewhat. Pineapple bits
and nuts can be added if desired.
Kumquat Chips
4 cups whole kumquats
2 cups sugar
1 cup water
Make syrup with sugar and water. Wash fruit
and slices an X on the stem end. Cover with water and bring to a
boil. Drain and cool. Slit kumquats and take out pulp.
Drop in boiling syrup and cook for 10 minutes. Cover, let stand over
night. Cook again for 20 minutes. Lift with tongs and place on
waxed paper to cool overnight or longer. Fill with pecan and roll in
granulated sugar. Store in refrigerator.
Hawaiian Chicken with Kumquats
4 chicken breasts
1/4 cup brown sugar
1/2 cup ketchup
1/4 cup vinegar
2 tbsp cornstarch
1 small green pepper chopped
1 can (8 oz) pineapple chunks with juice.
8 or 9 sliced or whole kumquats
Place chicken in casserole. Mix
all ingredients together and pour over chicken.
Cover with foil. Bake at 375 degrees for 1-1/2
hours. Serve over rice or noodles.
Kumquat Pound Cake
1 cup chopped kumquats (pureed)
2 cups margarine
3 cups sugar
1 tbsp. vanilla extract
10 large eggs
4 cups flour
1/2 tsp. ginger
1/4 tsp. nutmeg
Cream margarine and with 1/2 cup
sugar, then with remaining sugar, ginger and
nutmeg. Beat at high speed for 4 minutes
scraping bowl often. Add eggs two at a
time scraping bowl occasionally. At low speed,
add flour until blended. Stir in kumquat puree.
Turn into greased and floured 10' tube pan.
Cover with foil and bake 1 hour and 15 minutes.
Invert and remove from pan and cool.
Twins Kumquat Party Spread
2 Sticks Butter
1 16-ounce jar of Kumquat Marmalade
In a mixing bowl soften the 2 sticks of butter
to room temperature.
Mix in 16 ounces of Kumquat marmalade.
Blend together with a fork.
Serve on Kumquat Nut Bread at room temperature
For a breakfast treat
Serve on toast or on your favorite bread.
Low Sugar
Kumquat Pudding
1-8oz fat free cream cheese
5 oz fat free sour cream
1 pint pureed Kumquats
3/4 cup Splenda
Cool Whip 1-8oz
Cream and blend above well
fold in with Cool Whip (french vanilla) Cool 2
hours
Recipe from Bob
Hodges
Kumquat Chicken
Combine and let sit for 1/2 hour, tossing
occasionally:
2 C whole kumquats: then seed and quarter
1 T sugar
1 lb skinless, boneless chicken breasts cut into
1/2 x 2 inch strips
Combine for a cooking sauce:
2 T hoisin 1 T oyster sauce (it will taste less
complex [oyster sauce does not taste fishy], but
you can substitute
soy sauce, if so increase cornstarch by 1/2 T)
1 T cornstarch
2 tsp Chinese 5 Spice
Sauté ingredients to have ready:
1 1/2 T chili oil
2 T fresh ginger grated (tip: you can freeze a
ginger root and grate what you want as needed)
1/2 C chicken broth (canned,homemade, chicken
bouillon)
1 T rice wine vinegar (can substitute other wine
vinegar)
Cooking:
In a wok or large skillet...
Add chili oil and grated ginger. Sauté on medium
heat for 1 minute.
Add chicken strips. Cook for 3 minutes.
Add cooking sauce, and kumquats. Stir until
thickened.
Add vinegar, turn down heat, cover pan and
simmer 2-3 minutes until chicken is done and
kumquats are limp.
If necessary add water by teaspoons to keep
mixture from becoming so thick it sticks and
burns.
Serve over rice or noodles...see below.
Rice or noodles:
Add ins:
2 T sesame seeds lightly roasted in a small
frying pan. Remove seeds from pan.
1/2 C thinly sliced green onions, sautéed in 1
tsp sesame oil in the same pan (can substitute
olive oil but it will not be the same).
For each serving calculate 1 cup cooked rice or
rice noodles:
Prepare white rice according to package
directions or prepare wide rice noodles per
package directions.
Toss with roasted sesame seeds, sautéed green
onions and a dash of additional sesame oil.
Recipe from Teresa Alley
Candied Kumquats
1 cup sugar
1/2 pound kumquats
1. In a medium saucepan, bring the sugar and 2
cups water to a boil, stirring until dissolved.
2. Add the kumquats, cover the fruit with a
piece of parchment paper and a small plate or
lid to keep them submerged.
3. Simmer over low heat until the kumquats are
translucent, about 25 minutes.
4. Drain the fruit and reserve the syrup. Serve
with cheese or ice cream. The syrup may also be
reduced and drizzled on toast spread with
butter. Makes 1/2 pound.
Adapted from
"Sunday Suppers at Lucques," by Suzanne Goin.
Kumquat Ice Drops
1/4 cup raw sugar
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1 egg white
1 teaspoon honey
10 kumquats, halved, seeds removed.
1. In a small bowl, combine the sugar, salt
and cinnamon. In another small bowl, lightly
beat the egg white and honey.
2. Line a plate with wax paper. Dip the
kumquat halves halfway into the egg-white
mixture, then immediately dip into the sugar
mixture. Lay on the plate and freeze until
solid. Serves 4.
Adapted from Kim Severson.
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Kumquat Oatmeal Cookies
2/3 cups margarine
2/3 cups brown sugar
2 large eggs
1-1/2 cups oatmeal
2/3 cup white chocolate chips
2 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup chopped kumquats (pureed)
Beat margarine and sugar until
fluffy. Add eggs to the mixture and mix well.
Combine oatmeal, flour, baking soda and salt.
Mixing well. Add chopped kumquats and chocolate
chips. Drop by large teaspoon onto ungreased cookie sheets. Bake 10-15 minutes at
375 degrees or until golden brown. 2-1/2
dozen. Kumquat
Sauce
1 cup kumquat marmalade
1/2 cup lemon juice
1 tsp ground ginger
1 tsp prepared horseradish
Stir lemon juice and
marmalade until smooth. Add ginger and
horseradish. Store in refrigerator until ready
to use. Serve as a dip with pork, beef,
ham, chicken or seafood.
Kumquat Glaze
3/4 cup sugar
3/4 cup water
1 cup chopped kumquats (pureed)
4 tbsp cornstarch
3 tbsp lemon Jello gelatin
Mix sugar, cornstarch, Jello and
water. Cook over medium heat until
thickened. Stir in chopped kumquats. Serve over
torte or slices of pound cake and garnish with
whipped cream.
Kumquat Nut Bread
2/3 cup milk
2 beaten eggs
2 tbsp oil
2 cups flour
1-1/2 tsp baking powder
1 tsp salt
1/2 tsp soda
3/4 cup pureed kumquats
3/4 cup chopped nuts
3/4 cup sugar
In a mixing bowl, combine milk,
eggs and oil. In another bowl, mix the dry
ingredients. Add liquid mixture and stir until
moistened. Fold in pureed kumquats and nuts. Bake
in a greased 8" x 4" x 2" loaf pan in 350 degree
oven for 50-60 minutes. Cool and remove from
pan.
Cranberry Kumquat Relish
1 cup honey
2 tbsp. crystallized ginger
12 oz. fresh cranberries
2 (4 inch) cinnamon sticks
1 cup chopped kumquats
1 tbsp. lemon juice
In a 4 quart sauce pan, heat
honey, cinnamon sticks and ginger to boiling.
Add chopped kumquats and simmer until just soft. With a
slotted spoon, remove the kumquats and the
cinnamon sticks. Discard the cinnamon sticks.
Add cranberries to honey mixture in sauce
pan and cook until the cranberries burst. Remove
from heat, stir in lemon juice and allow to
cool. Stir kumquats back into the mixture and
spoon it into jars. Refrigerate.
Kumquat Ice Cream
3/4 pound kumquats, thinly sliced and seeds
removed
1 cup water
3/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
1 piece of candied ginger, finely chopped
(optional)
Put sliced kumquats, water and sugar in a saucepan;
simmer gently until the fruit is soft. This may
take 30 minutes but check occasionally.
Purée the fruit with the liquid and let cool.
Fold cream into the purée with the ginger, if
used. Pour into a container, cover and freeze
until firm, beating twice at hourly intervals.
About 30 minutes before serving, transfer the
ice cream to the refrigerator. Serve decorated
with twisted strips of kumquat peel and candied
ginger.
Merlot Candied Kumquats
1 cups tart kumquats
1-1/2 cups Merlot
1/4 cup water
2 cups granulated sugar
1 cup brown sugar
10 cloves
3 cinnamon sticks
Prepare kumquats:
With a sharp knife cut kumquats in half, remove
seeds and put in a pot of
cold water just to cover. Bring to a
boil, reduce heat and simmer for
8 to 10 min. Drain and refresh with
cold water.
Prepare syrup:
In a med
boiler add all ingredients except
kumquats and bring to a boil, reduce
heat and simmer about 10 min. (until it
begins to thicken) Add
kumquats and simmer an additional 5 min.
Pour into
clean jars.
Makes 2
pints.
Great with
ham or chicken
Recipe
from Jeanne Cannon
Lillian, Alabama
Carrot Salad
with Kumquats
2 pounds
carrots (peeled and trimmed weight--2½
pounds unpeeled, 10 carrots), peeled,
coarsely grated (about 7 cups)
6 green
onions, chopped (8 if small)
3 tablespoons
minced fresh parsley
16 kumquats, quartered
lengthwise, seeded, sliced 1/8" crosswise
3
tablespoons white wine vinegar
1 tablespoon
grated lemon peel
2 teaspoons Dijon mustard
½ teaspoon sweet paprika
½ cup olive oil
Salt and pepper to taste
8 whole red cabbage
leaves
Mix carrots, green onions, parsley
and kumquats in large bowl to blend. Whisk
vinegar, lemon peel mustard and paprika in
small bowl to blend. Gradually whisk in oil.
(Or, use blender to mix and add oil.) Season
to taste with salt and pepper. Pour dressing
over carrot mixture. Toss to coat evenly.
Cover and refrigerate at least 2 hours. (Can
be prepared 8 hours ahead. Keep
refrigerated. Let stand 1 hour at room
temperature before serving.) Spoon salad
into cabbage leaves; arrange on individual
serving plates or all on platter and serve.
8 Servings. Per serving: 200 calories.
Recipe from Jim
Ozark
Braised Duck
With Green Olives and Kumquats
1 5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced ¼ inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives.
1. Season the duck with salt and pepper.
Lightly coat the base of a large braising
pan with olive oil. Lay the duck skin side
down in the pan, place over medium-low heat
and cook for 30 minutes. Strain off the fat
and continue to cook over medium heat until
the skin is dark and crisp, another 30
minutes. Transfer the duck to a plate.
2. Drain all but 1 tablespoon of fat from
the pan; add the onion and garlic. Sauté
until the onion wilts. Add the wine and
reduce over high heat until syrupy; add the
bay leaves. Return the duck to the pan, skin
side up, then pour in enough broth to cover
it by two-thirds. Tuck the kumquats and
olives into the broth, cover and simmer
until tender, 30 to 40 minutes.
3. Let the duck cool in the broth, then
remove the duck, kumquats, olives, onions
and bay leaves and set aside. Skim the fat
from the broth, then reheat the broth,
reducing by half. Season to taste with salt
and pepper. Return the duck and its
accompaniments to the pan to warm through.
Place a piece of duck on a plate, topped
with olives, kumquats, onions and sauce.
Serves 4.
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Margie's
Kumquat Cake
1 lemon cake mix
1 small package of lemon instant pudding
3/4 cup oil
1/2 cup chopped kumquats (pureed)
1/4 cup milk
4 eggs
1 tsp lemon juice
In a bowl, combine the first 5 ingredients
and beat well. Add eggs one at a time beating well.
Add lemon juice. Pour into greased and floured bunt pan
and bake at 325 degrees for 45-50 minutes. Remove from
pan and add glaze.
Kumquat Glaze (for cake)
1/4 cup chopped kumquats (pureed)
1 cup confectionery sugar
2 tbsp melted margarine
1 tsp lemon juice
Combine ingredients and pour over top of
cake.
Recipe
from Margie Neuhofer
Kumquat
Pound Cake
Make Margie's Kumquat cake as directed above including the glaze. But don't put glaze on cake.
Mix 1 pkg lemon instant pudding with 2 c. milk and refrigerate for 1 hour.
After 1 hour, mix the pudding with the glaze and 8 oz. carton of Cool Whip.
Break the cake into pieces and put a layer in bottom of large round bowl.
Spread pudding/Cool Whip mix over the cake layer.Repeat and end with the pudding layer.
Recipe from
Diane Dyer Millis
Kumquat Chutney
1 cup chopped kumquats (pureed)
1/2 cup raisins
1 tsp mustard seed
1 cup brown sugar
1/4 cup chopped almonds or pecans
1 cup vinegar
Mixed spices to taste.
Cook chopped kumquats until
tender. Drain and add raisins, brown sugar,
mustard seed, nuts and spices. Stir and
cook for 15 minutes. Add cup of vinegar and cook
for an additional 15 minutes. Place in jars and
refrigerate. Especially good when served
with ham.
Rosemary's Kumquat
Cookies
1/2 cup butter
1/2 cup margarine
1-1/2 cups brown sugar
1 cup chopped kumquats (pureed)
2 large eggs
5 cups plain flour
1 tsp. baking soda
1 tsp. salt
1 cup nuts (pieces)
Cream shortening, sugars, and eggs (one at a
time). Stir in flour, salt and baking soda. Fold in chopped kumquats
and nuts. Place on waxed paper and form into rolls about two
inches in diameter. Cover and seal with aluminum foil and
freeze. Slice thin (1/4 inch). Place on greased cookie
sheets and bake in pre-heated oven at 400 degrees for ten
minutes.
Recipe from
Rosemary Gude
Kumquat Meringue Pie
1 baked 9" pie shell
3 tbsp. margarine
1 cup sugar
1/3 cup chopped kumquats (pureed)
3 eggs (separated)
1-1/2 cups water
1 tsp. lemon juice
1 pinch salt
3 tbsp. cornstarch
In heavy sauce pan, combine water, sugar,
cornstarch and salt. Place over medium heat and bring to boil.
Stir in beaten egg yolks. Bring to boil, stirring constantly.
Boil 2 minutes or until thick. Remove from heat and add
lemon juice, pureed kumquats and margarine. Cool and
pour in baked pie shell. Top with meringue.
Kumquat Cheesecake
Crust; 1/2 cup Margarine
1 egg yolk
1 cup flour
1 tbsp. sugar
Filling: 8 oz cream cheese
1 cup powered sugar
2 cups Cool Whip
1 cup pureed Kumquats
Crust: Blend butter and egg yolk
add Flour and sugar. Put in
a 9" pan. Bake at 375 for 20
to 25 minutes.
Filling: Bend cream cheese (at room temperature)
and sugar until creamy. Add kumquat puree
and Cool Whip to this mixture. Pour into the
the cooled crust and chill.
Note: Store bought crust may be substituted.
Sam's Kumquat
Martini
In a large gallon jug, cut two pints of kumquats
in half. Cover with orange flavored vodka
and let stand for up to two months.
Two parts of the
vodka flavored kumquat juice from the jug, one
part orange juice, one part cranberry juice, two
parts of sweet & sour mix, and one part of
citrus flavored gin.
Pour into martini
shaker over ice and pour into martini glass and
garnish with a slice of kumquat and a mint leaf.
Salad of
Kumquats, Dates and Shaved Parmesan
5 kumquats
4 handfuls baby arugula
½ cup flat-leaf parsley leaves
2 Medjool dates, pitted and diced
¼ cup Parmesan shavings (made +++with a
vegetable peeler)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to
taste.
Slice the kumquats into thin rounds, discarding
the seeds. Combine the arugula, parsley, dates,
kumquats and Parmesan in a large bowl. Whisk
together the lemon juice and olive oil; season
with salt and pepper. Pour over the salad and
toss. Serves 4.
Shrimp With
Pineapple and Pickled Kumquats
(This recipe is worth the two-day wait for
pickling.)
1 cup white-wine vinegar
2 cardamom pods
12 kumquats
1 ½ tablespoons honey
Freshly ground black pepper
Pinch of piment d'Espelette, Aleppo pepper or
toasted and ground red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for
sautéing
1/3 pineapple, peeled, cored and cut into 2-inch
cubes
1 cup frisée or other bitter or spicy greens,
torn into small pieces
16 large shrimp, peeled and deveined
Kosher salt
10 sprigs thyme.
1. To pickle the kumquats, bring the vinegar to
a boil in a small pan. Add the cardamom pods.
Put the kumquats in a heatproof container, then
pour in the vinegar mixture. Let cool, then
refrigerate for 2 days.
2. In a small bowl, whisk together the honey and
3 tablespoons of the kumquat vinegar. Season
with black pepper and piment d'Espelette. Whisk
in the olive oil.
3. Thinly slice 6 pickled kumquats and remove
the seeds; set aside. Thinly slice the pineapple
cubes. (You need only 12 slices total.) In a
mixing bowl, combine the frisée, pineapple and
pickled kumquats.
4. Place the shrimp in a bowl
and season generously with salt; add the thyme
and toss. Heat a large cast-iron pan until
almost smoking, then pour in enough oil to
thinly coat the base. Carefully add the shrimp
and thyme and brown on both sides until just
cooked through, about 2 minutes; discard the
thyme. Transfer to the bowl with the frisée.
Pour in just enough vinaigrette to coat (about
half) and toss. Divide among 4 plates. Serves 4.
Adapted from
John Fraser at Compass.
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