Day 21 - Spiced Candied Kumquats Recipe
Cooking is a fandom, right? Of course it is! It is my favorite fandom actually and one I spend a great deal of time on. I have something like 60 or 70 cookbooks, a few years of Fine Cooking Magazine, and the whole internet of food blogs for inspiration. I love taking a few sources and combining them into something new and creative, giving things my own spin. A bit like making graphics only tastier. Next up I do have a more traditional fandom post since it was requested that I picspam Kili and Fili as well. :)
A couple of weeks ago I had a little get-together here to celebrate Christmas with some of my family and, as I do, I made a labor intensive multicourse meal. (Including chicken and chorizo empanadas with parsley dipping sauce, grilled steaks with a brown ale demi-glace sauce, roasted and whipped sweet potatoes, broccoli feta and fried almond salad, and a couple types of cookies.) One of the things that I made at the last minute for the heck of it (and because I saw them in the supermarket) was Candied Kumquats. I've hardly ever cooked with kumquats - I made a tart with them once - but I had the feeling they could be candied since I knew the peels were thin and edible. And so I give to you a recipe for spiced, candied kumquats! Sweet, citrusy, and with a little kick. (Or more if you want.) Excellent with a cheese plate, over ice cream or cheesecake or other creamy desserts, or just by themselves with a little something to drink.
Spiced Candied Kumquats
Spiced Candied Kumquats
This recipe does take some time since you need to simmer the kumquats in the syrup for about an hour but so long as you in the area doing other things so you can stir it occasionally the kumquats basically take care of themselves. However, slicing them does take some active time if you wish to remove the seeds. I did because they were large and I didn't think they would work very well in the dish, but whether you seed them or not is up to you.
2 c water
1 c granulated sugar
1 c light brown sugar
1/4 c bourbon
1/4 tsp cinnamon
1/8 tsp cayenne pepper plus 1/8 tsp more if needed
1/4 tsp kosher salt
1 lb kumquats, sliced
In a medium saucepan, combine water, granulated sugar, brown sugar, bourbon, cinnamon, 1/8 tsp cayenne pepper, and kosher salt, then bring to a boil over medium heat, stirring until the sugar is dissolved.
Stir in sliced kumquats, and return to a boil. Lower heat; let simmer uncovered until the kumquats are soft with nearly translucent peels, approximately 1 hour. Remove from heat, and allow to cool slightly. Taste for spice and add more cayenne bit by bit until the spice level is where you want it. Store in the refrigerator. (If you have dried chiles such as pequin, you can add a few of them instead of the cayenne when simmering the fruit.)
This recipe can easily be canned if you have the interest and ability. I don't so I simply kept them in the refrigerator and used them within a week.
This entry was originally posted here and has
comments. Comment here or there.
A couple of weeks ago I had a little get-together here to celebrate Christmas with some of my family and, as I do, I made a labor intensive multicourse meal. (Including chicken and chorizo empanadas with parsley dipping sauce, grilled steaks with a brown ale demi-glace sauce, roasted and whipped sweet potatoes, broccoli feta and fried almond salad, and a couple types of cookies.) One of the things that I made at the last minute for the heck of it (and because I saw them in the supermarket) was Candied Kumquats. I've hardly ever cooked with kumquats - I made a tart with them once - but I had the feeling they could be candied since I knew the peels were thin and edible. And so I give to you a recipe for spiced, candied kumquats! Sweet, citrusy, and with a little kick. (Or more if you want.) Excellent with a cheese plate, over ice cream or cheesecake or other creamy desserts, or just by themselves with a little something to drink.
Spiced Candied Kumquats
Spiced Candied Kumquats
This recipe does take some time since you need to simmer the kumquats in the syrup for about an hour but so long as you in the area doing other things so you can stir it occasionally the kumquats basically take care of themselves. However, slicing them does take some active time if you wish to remove the seeds. I did because they were large and I didn't think they would work very well in the dish, but whether you seed them or not is up to you.
2 c water
1 c granulated sugar
1 c light brown sugar
1/4 c bourbon
1/4 tsp cinnamon
1/8 tsp cayenne pepper plus 1/8 tsp more if needed
1/4 tsp kosher salt
1 lb kumquats, sliced
In a medium saucepan, combine water, granulated sugar, brown sugar, bourbon, cinnamon, 1/8 tsp cayenne pepper, and kosher salt, then bring to a boil over medium heat, stirring until the sugar is dissolved.
Stir in sliced kumquats, and return to a boil. Lower heat; let simmer uncovered until the kumquats are soft with nearly translucent peels, approximately 1 hour. Remove from heat, and allow to cool slightly. Taste for spice and add more cayenne bit by bit until the spice level is where you want it. Store in the refrigerator. (If you have dried chiles such as pequin, you can add a few of them instead of the cayenne when simmering the fruit.)
This recipe can easily be canned if you have the interest and ability. I don't so I simply kept them in the refrigerator and used them within a week.
This entry was originally posted here and has
comments. Comment here or there.