32 replies to this topic

[Pierogi]

What about salt preserved kumquats like you would do with lemons? That could be really interesting.

What about salt preserved kumquats like you would do with lemons? That could be really interesting.

That works. This recently showed up from one of the blogs I follow.

Yes ! Totally works. I did it a couple of years ago when I had a surfeit of kumquats from my CSA.

[Jane Randahl]

These little citrus fruits pack quite the punch and they are frankly too much for some people. The boldness of the kumquat is best utilized in giving a zing to certain dishes. I tend to use them to the same extent as lemon or lime juice and often drizzle the juice on seafood.

They are also add a good zing to asian dishes such as orange or general Tso chicken. When making some of the more conventional Chinese sauces, the recipe sometimes calls for an orate peel and I simply throw in a kumquat or two (ground up of course). This gives the item a slightly more tart flavor.

Marmalade is also really good with these. I basically substitute them in any recipe that calls for orange peel because I think they taste pretty similar, but kumquats are a little more flavorful.

[TheCulinaryLibrary]

I agree with the Kumquat Marmalade Idea. I make it every year and it is amazing. It you like it a little darker and bitter just let it cook out a little longer until the sugar syrup begins to caramelize.