What to do with Kumquats?
Any ideas on what to do with a bumper crop of Kumquats...I have made a tasty marmalade but wondering if anyone has more creative ideas...
I made a sauce with them for meat, I think it had orange and ginger in it, then used it as a "schmear" on the plate next to a balsamic reduction schmear. OMG, it was beautiful and tasty both! Looked like a painting. I think I served chicken or pork with it.
Oh: they freeze nicely (juice and sauce both).
Hi Plantman, I know you posted your question about a year ago, but since it's now kumquat season again, hopefully you will be able to try the Kumquat & Cardamom tea cake that is on epicurious.com. I've made it many times (I omit the tea powder and nuts) and everyone LOVES it.
I have used them in tarts, regular and the "fruit pizza" style on sugar cookie dough. I slice them thin, leaving the edible skin on.
Most memorable dessert I've ever had was at Millennium in San Francisco about 15 years ago and included kumquats.
It was a leaning mound of hot baked gingerbread topped with a scoop of meyer lemon sorbet surrounded by quartered kumquats on a drizzled (blue?)berry coulis.
Getting all four components in each mouthful was a study in orgasmic contrasts. Hot/cold sweet/sour soft/firm wet/dry
Poach them! Well, that's somewhat less creative than marmalade, but sweetened in equal parts sugar and water with a little vanilla bean they are delicious on pancakes etc., and the poaching liquid makes a very nice cocktail.
I made them into a kumquat relish. Fried in sesame oil with musterd seed, asoefoetida, curry leaves and chili. Great with curries etc.
I also pickled some, but preferred the relish. I then decided to use the pickled ones as a base for the relish and that is now my go-to recipe.