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Anna N

Kumquats - Any ideas?

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I just received about 5 lbs of kumquats. There are only so many I can eat raw, any ideas on what to do with them?

My mother used to cook chicken with kumquats and a soy-based glaze. It may have been a James Beard recipe, but I'm not sure. It's not bad, though I thought it used too much soy and was also too sweet (sugar may have been added). The idea of combining kumquats with some type of protein dish is a good one, though, I'd say.

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Kumquat vodka marmalade, great with foie gras. They'd also be good in a chutney for duck. I used to have a book about olive oil - in the back there was a recipe for a polenta cake that called for a whole lemon ground up with sugar, I added kumquats to this mix as well and the cake was awesome. If only I could remember the name... came out about 3 years ago. I served it with honey whipped ricotta.

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Just harvested my first tiny crop of kumquats from the dwarf tree I planted two years ago. The weather has been bizarre since then so it was challenged. The entire harvest resulted in this miniature portion of kumquat and honey marmalade. The syrup off the spoon suggests it will be delightful.

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

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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.

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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.

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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.

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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.

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I had a grilled kampachi in soubise with charred greens and tiny slivers of kumquat recently. It was the perfect foil for the richness of the sauce.

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I like them in a salad with endive. There's that interplay of sweet, sour and bitter.

 

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Or with delicata squash agrodolce and spicy raisins.

 

I also pickle them, typically with cardamom and vinegar.

 

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