2011 Cookbook Challenge: Kumquats

Kumquat Salsa from Simply Recipes
Ingredients

2 cups chopped cleaned and thinly sliced kumquats

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

3 Tbsp olive oil

1/4 teaspoon red pepper flakes

Dash of cayenne pepper

Pinch of kosher salt

Method

Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.Makes about 2 1/2 cups of salsa.

Great served with steak or seafood such as halibut, black sea bass, or salmon.



Candied Kumquat Recipe from Simply Recipes
Print OptionsPrint (no photos)Print (with photos)

Ingredients

4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)

1 cup of water

2 cups of sugar

Method

1 With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.

 Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.

3 Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.

Serve or jar and refrigerate. Can be stored for up to two weeks.



Kumquat Mojito from Chowhound message boards

Tumbler


Muddler

7 or so mint leaves

2 tsp sugar

3 tbsp fresh lime juice (1/2-1 lime)

1 1/2 oz light rum

4 kumquats quartered



Muddle the mint leaves with the sugar in the bottom of the tumbler. Toss in the kumquat slices and muddle some more. Pour in lime juice & rum and stir. Dump in some ice and top with club soda, place shaker cup on top, flip and shake gently to mix club soda, flip back and serve. Take a whole kumquat and cut a slit half way through and rest on the rim of the glass. Delicious and refreshing summer adult beverage!