Kumquats, those tiny citrus fruits bursting with tangy sweetness, are often overlooked in the culinary world. But as winter’s chill settles in and we crave comforting flavors, kumquats shine like little orbs of sunshine on our plates. From savory stews to decadent desserts, these versatile fruits add a zesty kick to any dish. So, let’s embrace the season and explore four tempting kumquat recipes that’ll warm your heart and tantalize your taste buds on even the coldest evenings. Get ready to fall in love with kumquats all over again as we embark on this delicious journey together!
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Chicken & Kumquat Salad Recipe
This chicken & kumquat salad recipe combines shredded chicken, thinly sliced kumquats, red onion, cilantro, toasted almonds mixed greens. Whisk together a dressing of olive oil, honey, lemon juice, salt pepper. Toss the salad with the dressing, then serve chilled. Perfect for a light lunch or dinner, this unique salad balances sweet and savory flavors, while delivering a satisfying crunch from the almonds kumquats.
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Duck Breasts with Mustard and Candied Kumquats Recipe
This recipe marinates duck breasts in white wine, olive oil, mustard, and rosemary. Kumquats are candied in sugar syrup. Duck is seasoned, seared medium-rare, then served with a sauce made from the marinade, shallots, jalapeño, kumquat syrup, and Dijon. Candied kumquats can be made ahead and refrigerated for a week. Enjoy this flavorful dish that combines savory duck with sweet-tart kumquats and a tangy mustard sauce.
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Cranberry & Kumquat Relish Recipe
Boil 1 cup each cranberries and halved, seeded kumquats with sugar, OJ, water for 10 minutes ’til fruit softens. Off heat, add orange zest. Cool before serving or refrigerate up to 1 week. This sweet-tart condiment bursts with vibrant citrus notes – perfect for holiday meals!
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Kumquat Marmalade Recipe
Slice a pound of kumquats thinly, discarding seeds. Combine fruit, two cups sugar, one cup water in a pot. Boil mixture over medium heat, stirring occasionally. Simmer on low 45-60 minutes ’til syrupy. Cool marmalade slightly before transferring to jars. Seal tightly, letting jars cool completely prior to refrigerating. This tangy, sweet spread is perfect on toast, biscuits, or as a glaze for meats. Enjoy!