Kumquat Cello Food

KUMQUAT LIMONCELLO

Kumquat Limoncello image

For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.

Provided by Food Network

Categories beverage

Time P14DT30m

Yield Four 18-ounce jars

Number Of Ingredients 3

Ingredients

2 pints kumquats
3 cups sugar
1 liter grain alcohol, such as Everclear

Steps:

Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.
In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.
Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)

PINEAPPLE INFUSED AFTER DINNER DRINK (PINEAPPLE-CELLO)

Pineapple Infused After Dinner Drink (Pineapple-Cello) image

Ran into a special on fresh pineapples, and my aversion to waste led me to this idea. Pineapple, lemon and ginger infused vodka with a simple syrup, to be kept in the freezer til time to share. If you use an 80 proof vodka it's probably going to freeze, but you simply set it in a sink of water for a few minutes and it'll thaw.

Provided by rodney h.

Categories Beverages

Time 2m

Yield 2 quarts+ -

Number Of Ingredients 7

Ingredients

1 fresh pineapple
1 lemon
2 inches knob ginger
1 liter decent vodka or 1 liter neutral grain alcohol
1 clean quart jar
2 cups sugar
3 cups water

Steps:

Remove top from pineapple and discard. Remove bottom and cut into chunks to fit into jar. Cut skin off pineapple in strips narrow enough to fit in jar. Core pineapple and reserve core. Save the pineapple for dessert and put the scraps into the jar. Quarter the lemon and add to jar, along with the knob of ginger. Cover with the alcohol and screw lid tightly. Put the jar somewhere cool and dark and let it set for at least 2 weeks, the longer the better. When you are ready, pour the contents through a cheesecloth lined strainer and discard the scraps, although the ginger is still good for another batch or for cooking, like pickled ginger. Combine sugar and water and bring to a boil for 5 or so minutes. Let syrup cool, add to alcohol, put in jar and store in freezer til ready to serve. Tastes like pineapple KoolAid, you'll never know it's alcohol til it hits home, so to speak. Absolutely a pineapple-lovers dram.

Nutrition Facts : Calories 1977.9, Fat 0.5, Sodium 15.8, Carbohydrate 235.5, Fiber 5.8, Sugar 221.7, Protein 1.9

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Maggie's Lethal Kumquat Liqueur image

This easy-to-make and delicious recipe is from my friend Maggie Smith-the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.

Provided by Leggy Peggy

Categories Beverages

Time 10m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

15 -30 kumquats, pricked
2 1/4 cups sugar (scant measure)
700 ml brandy
100 -200 g dark chocolate, melted

Steps:

Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

Nutrition Facts : Calories 394.4, Fat 2.3, SaturatedFat 1.4, Sodium 3.4, Carbohydrate 21.9, Fiber 1.5, Sugar 19.9, Protein 0.8

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