CUMQUAT RECIPES
KUMQUATS RECIPE | ALLRECIPES
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 pound
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, CarbohydrateContent 29.5 g, FatContent 0.2 g, FiberContent 1.9 g, ProteinContent 0.5 g, SodiumContent 2.8 mg, SugarContent 27.6 g
MAGGIE'S LETHAL KUMQUAT LIQUEUR RECIPE - FOOD.COM
This easy-to-make and delicious recipe is from my friend Maggie Smith—the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.
Total Time 10 minutes
Prep Time 10 minutes
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
- Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
- After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
- When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
- Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
- Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
- Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.
Nutrition Facts : Calories 394.4, FatContent 2.3, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 3.4, CarbohydrateContent 21.9, FiberContent 1.5, SugarContent 19.9, ProteinContent 0.8
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KUMQUAT PECAN BREAD RECIPE - FOOD.COM
I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 212.2 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 212.2 per serving
- Cool and remove from pan.
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KUMQUAT BUTTER CAKE - RECIPES - SUR LE PLATSUR LE PLAT
My kumquat trees are laden with fresh fruit. I have three trees. Two of my kumquat trees produce a sour fruit and the other one produces a sweeter fruit. I used both of these kumquats, sweet and sour, to make a rustic butter kumquat cake with an orange glaze.
I baked a similar Italian butter cake with a whole pureed orange in it recently. Adding the whole orange gave the cake all of the flavor layers of an orange. It was sweet, tart, a bit sharp, and full of orange citrus goodness all at once. This kumquat cake is similar but uses roughly chopped kumquats rather than oranges.
Kumquat trees are native to eastern Asia and symbolize good luck. Eat this small, acid fruit whole, the rind and all, and they are sour and then sweet.
Kumquats are small trees that are perfect for growing in a small backyard. The bright orange, citrus fruit is excellent for marmalades, dried, or as made into preserves or chutneys. Try my spiced kumquat chutney with roasted meats or with your homemade biscuits for breakfast or brunch. There are very few seeds in the kumquats, but the rinds are sweet, regardless of how acidic the inside is. So don't hesitate, eat the entire fruit straight off the tree.
Visit my website for more recipes using fresh kumquats. A kumquat old fashioned a sweet and sour fruit filled bourbon cocktail is a great way to start the evening.
Fresh fruit, any fresh fruit, added to a salad with roasted nuts such as pecans or walnuts and a citrus dressing is one of my favorites. Try this green salad with fresh kumquats as a starter or as a side with a vegetarian main or chicken, seafood or meat.
If you have ripe kumquats either on the trees in your yard or if you have access to them through your local markets, please try this buttery citrus fruit cake and some of my other favorite kumquat recipes.
From surleplat.com
Reviews 0
Total Time 50 minutes
Calories [] per serving
From surleplat.com
Reviews 0
Total Time 50 minutes
Calories [] per serving
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KUMQUAT MARMALADE RECIPE: HOW TO MAKE IT
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Breakfast, Brunch
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Breakfast, Brunch
Calories per serving
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