KUMQUAT ICE CREAM
Kumquats are a small citrus fruit grown in Florida from about November through March. After the seeds are removed, the entire fruit is eaten, skin and all. The skin is sweet while the flesh is sour. The unique, bright flavor of this fruit makes for a refreshing and delicious ice cream.
Provided by Sarah Rose
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree.
- Pour kumquat mixture into ice cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 24.2 g, Cholesterol 43.8 mg, Fat 11.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 28.7 mg, Sugar 22.2 g
KUMQUATS
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
Time 35m
Yield 16
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, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
ORANGE CHEESECAKE WITH CANDIED KUMQUATS
Provided by Sarah Patterson Scott
Categories Cake Dessert Bake Thanksgiving Cream Cheese Orange Vanilla Kumquat Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For candied kumquats:
- Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes. Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup. Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.
- For crust:
- Position rack in center of oven and preheat to 350°F. Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.
- Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
- For filling:
- Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.
- Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake cake until just set in center, about 1 hour 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.
- Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
- The KUMQUAT SYRUP is perfect with the cake-but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.
SOUR LEMON CAKE
This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift-if you can resist eating it yourself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 6-inch round cakes
Number Of Ingredients 13
Steps:
- Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
- In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
- Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
- Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.
CANDIED KUMQUATS FOR SOUR LEMON CAKE
Garnish Martha's Sour Lemon Cake with these delicious candied kumquats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Using a needle or a toothpick, prick small holes in kumquats all around; set aside.
- Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours.
- Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight.
CANDIED KUMQUATS RECIPE
Learn how to make and use candied kumquats, also called calamondin or kumquat glass; kumquat recipe.
Provided by Leda Meredith
Categories Dessert Ingredient Candy
Time 1h25m
Yield 24
Number Of Ingredients 3
Steps:
- Wash the kumquats. Slice them crosswise into thin rounds (no thicker than 1/16 inch). Remove and discard any seeds as you come across them. Put the kumquat slices into a bowl.
- In a small saucepan, make a simple syrup by bringing the sugar and the water to a simmer over medium heat. Stir constantly until the sugar has completely dissolved.
- Pour the still warm simple syrup over the kumquat slices in the bowl. Stir gently to make sure that all of the kumquat rounds are coated with the syrup. Let the fruit sit in the syrup at room temperature for 1 hour.
- Preheat oven to 175F. Alternatively, you could use your dehydrator set to 155F (expect a slightly longer drying time).
- Drain the kumquat pieces in a colander set over a large bowl (be sure to save the delicious citrus-flavored syrup for another use-try it in cocktails or use it to make preserved whole kumquats).
- Line a baking sheet with parchment paper. Spread the syrup-coated kumquat slivers out on the sheet in a single layer with none of the pieces touching. Bake the sugared kumquat for 1 hour and 10 minutes.
- Take the baking sheet out of the oven. Turn over each piece of candied kumquat. Yes, this part is a bit labor intensive. Trust me, it's worth it. Bake for another 10 minutes.
- Let the candied kumquat pieces cool completely before transferring them to storage containers. They will keep for several months if stored away from moisture and heat. Additional serving suggestions:
Nutrition Facts : Calories 81 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 17 g, Fat 0 g, ServingSize 1 bowl (24 servings), UnsaturatedFat 0 g
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