HOME > Chowhound > Minneapolis-St. Paul >
Brewing beer, curing meat, or making cheese?
TELL US

Ooooh - Limequats at the Wedge!

AnneInMpls Jan 20, 2013 05:19 PM

At least, the Wedge had lots of limequats a few days ago. I've already made a limequat drop cocktail (like a lemon drop, but with limequat juice and the peel/pith as garnish) and sauteed turkey tenderloin with limequats and cranberries. And I started a vodka-limequat infusion.

More discussion of limequats is in this thread:
http://chowhound.chow.com/topics/498257

By the way, these so-called limequats were very yellow, and looked like they should be called "lemonquats". But who cares - they're DELICIOUS!!!! Run out and get your own (if they're still available).

  1. j
    jaycooke Jan 20, 2013 05:55 PM

    Would you share your vodka infusion technique? Would be a lovely thing to make to get through this long winter!

    1 Reply
    1. re: jaycooke
      AnneInMpls Jan 20, 2013 08:15 PM

      I don't have a recipe - I just toss the chopped limequats, skin and all (because the skin is the sweet part), in a bottle of vodka, then try to ignore it for a few weeks. For more useful information on citrus infusions, see the Spirits board, including posts like these:
      http://chowhound.chow.com/topics/307139
      http://chowhound.chow.com/topics/723947
      http://chowhound.chow.com/topics/849621

    2. b
      Brad Ballinger Jan 23, 2013 06:25 PM

      I've made a kumquat caipirinha, which is traditionally made with limes. I'll have to amend to try a limequat version.

      1. a
        american_idle Feb 11, 2013 09:27 AM

        Was at the Wedge on Saturday and they still had Limequats (super sour to those unfamiliar), but they also had Mandarinquats! Loved them. Would love to have a smoothie / glass of juice from it. Sweet with just a hint of twang.

        Show Hidden Posts