Tuesday, March 13, 2012

KUMQUATS

Oakland
Arline, whose cooking fame is legendary, brought us some of her kumquat marmalade.  She also brought tons of kumquats from her tree --and her recipe.    However, not having enough sugar for marmalade, I made kumquats in brandy, kumquat cake, and even kumquat salad dressing..    
               Alors, (that's Kumquatian for "Voila!")



 

KUMQUATS and BRANDY
                                             My kind of combo!





BRANDIED KUMQUATS
RECIPE

4 cups fresh kumquats
1  1/2 cups sugar
1/2 cup brandy

Halve, or if you have the patience, quarter the kumquats, removing seeds.. or some of them.

In medium saucepan combine kumquats and sugar.

 
No, you don't need water
Bring to boiling, but watch that it doesn't boil over. ( I forgot to do this part.)

 Reduce the heat and  simmer till kumquats are tender, 20 to 25 minutes minimum.
Cool slightly and then stir in the brandy.

  ( I made 1.5 times the recipe, to use up almost all the sugar we had.
 Selim and Naveed polished off the rest of the sugar.)


 

I added too much brandy (about 3/4 cup), so we have been sipping off the liquid (not bad at all.)    Once the liquid is sipped off, we may just add more. 

What we do not drink or eat plain, we are considering plating with ripe Brie (starters), or rich vanilla ice cream (enders).

 

Store covered in the refrigerator.   

AND, for the Oakland KUMQUAT SHABBAT 
 March 17th, Oakland




in which SELIM is  FIRE CERTIFIED








 KUMQUAT SALAD DRESSING


1 cup kumquats, rinsed and stems removed
1 large clove garlic, crushed
2 tablespoons apple cider vinegar
1/3 cup olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon sriracha (or try sweet red Thai  sauce)
1 TB grated fresh ginger
½ C sugar or ¼ C honey

Combine the kumquats, garlic and vinegar in a blender. Blend until smooth. With blender running, add the olive oil, ginger, sugar, sea salt, pepper, and sriracha (if you want). Scrape down the sides and check consistency–add water if needed. Taste for salt and acid levels and adjust accordingly.


FOR the SALAD

Spinach
Kale
Arugula
Kumquats
Avocado
Grapefruit
Toasted Sunflower Seeds


KUMQUAT CAKE 
 
1 box white or yellow cake mix
1 C sour cream (or plain yogurt)
1 pkg. vanilla pudding mix
1 c. ground kumquats
4 eggs
3/4 c. oil
½-1 tsp. lemon flavoring (optional)

Use blender, vitamix or processor to grind whole kumquats with the liquids.
Stir or blend in the dry ingredients,  blending well.

Bake at 325 in greased and sugared pan (8x12, max) for about 30 minutes

ICING
1 c. kumquats
1 1/2 c. powdered sugar
grind whole kumquats in blender (they are juicy, so this works)
spread on warm cake.
Sieve lots of powdered sugar over all.  

THIS CAKE IS SOOO GOOD!
















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