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
KUMQUAT ICE CREAM
My Great Greandparents owned a kumquat farm a long time ago. Some of the recipes are starting to filter to me. Cooking time includes feezing time.
Provided by CoffeeMom
Categories Frozen Desserts
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put sliced kumquats, water, and sugar in a saucepan.
- Simmer until fruit is soft.
- This may take up to half an hour.
- Puree the fruit with the liquid from the pan and let cool.
- Fold cream into the puree.
- Pour into a container, cover and freeze until firm, beating twice at hourly interval.
Nutrition Facts : Calories 462.2, Fat 28.2, SaturatedFat 17.2, Cholesterol 101.9, Sodium 38, Carbohydrate 53.1, Fiber 5.5, Sugar 45.5, Protein 3.1
KUMQUAT MARMALADE
This Kumquat Marmalade is bright in both color and flavor! It's tart and sweet, and can be used in a variety of ways. Our small batch freezer jam recipe requires no canning, and uses no pectin or refined sugar! If you have never made jam, then this is a good place to start because it requires minimal effort.
Provided by Pimp My Recipe
Categories Extras, Vegetarian, Vegan, Dairy Free, Gluten Free, Healthy, Entertaining
Time 9h30m
Number Of Ingredients 6
Steps:
- Using a sharp knife, slice the kumquats lengthwise into quarters, then remove the white membranes and seeds. To a small (2-cup) measuring cup, add 1 cup of filtered water, add the seeds, and let them soak in the water while you prepare the rest of the preserves (see #1 in Notes section). Chop kumquats into ⅓ inch diced pieces and place them in an extra large measuring cup (chop enough for 6 cups). Leave the peel on the fruit as it provides much of the flavor.
- Dump the chopped kumquats into a large non-stick 3.5 quart saucepan and test for sweetness (see #2 in Notes section). Then squeeze fresh lemon juice into the saucepan and stir. Place saucepan on medium-high heat and stirring frequently, bring to a boil.
- Strain seed water liquid into another small measuring cup, and discard the seeds. As soon as the kumquats comes to a boil, add only ½ cup strained liquid, agave, cinnamon and ground cardamom, and stir well.
- Turn down the heat to low, cover with lid, and simmer for 15 minutes until kumquats are softened and starting to break down (see #3 in Notes section).
- Remove lid, stir and simmer uncovered for another 20-30 minutes until kumquats are super soft, completely cooked down, and have reached a thick consistency. Then test for doneness (see #4 in Notes section).
- Allow to cool in the saucepan uncovered for about 15 minutes, then carefully pour marmalade into airtight freezer safe containers. Let containers cool completely (uncovered) on your kitchen counter. Once completely cooled, cover and place containers in the refrigerator and chill overnight. The next day, keep one in the fridge and store the others in the freezer for later use.
Nutrition Facts : Calories 23.32, Fat 0.20, SaturatedFat 0.02, Carbohydrate 5.42, Fiber 1.40, Sugar 3.76, Protein 0.41, Sodium 2.31, Cholesterol 0.00
CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY
Inspired by Huckleberry Cafe in Santa Monica, CA, these tiny muffins pack a bright citrus punch and a moist crumb spotted with crunchy poppy seeds. Once baked, they're slathered with even more citrusy goodness and topped with adorably tiny candied kumquat rings. Make the most of citrus season and experiment with different varieties-like zest from a Buddha's Hand lemon or the juice of a ruby red grapefruit!
Provided by Amanda Berrill
Categories Snacks
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
- Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
- In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
- Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
- Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
- Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
- Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
- Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
- Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
- Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
- Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
- The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 28 grams
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