What to do with lots of kumquats?
this is a bit late in the game but i got huge bags of it from my co-worker. I plan to make jam so i have it handy for glazes. (it sounds like a great idea, and so versatile).
I can put hand full of it pureed in a tart/lemon bar filling. Such as this lemon tart: http://smittenkitchen.com/2009/02/who...
throw them in salads, top on seared fish.
how do you think it'll freeze? is it wierd if i chop some up in a berry scone???
Interesting! What do you do with the salt-preserved ones and what do they taste like?
Over the weekend, I made the kumquot marmalade from the Sunday Suppers at Lucques book. Not really a marmalade but you make candied kumquots in sugar syrup, then cut them up in strips and blend them into softened butter with a bit of the syrup and a bit of powdered sugar. I made a little jar for a weekend event and then somehow didn't get a taste, so I have to make another batch with the kumquots I have left. Looked beautiful though.
Make liqueur. You can use pretty much any citrus liqueur recipe as a template. Or make kumquat-infused vodka (pretty much the same idea as liqueur, but without the sugar or other flavorings).
I like them sliced in green salads. If I had enough to experiment with, I'd probably try to develop a recipe for braised chicken with kumquats.
[Edited to add another suggestion.]
I love candied kumquats!
I used this recipe when I made them before.
After you candy, you can use them to make tea, fancy mixed drinks or use some of the syrup to glaze a chicken or duck.
I've had them added to a cheese plate at a restaurant as well.
Or just snack on em!