Tag Archives: citrus

Kumquat Champagne Cocktail With Candied Kumquat Garnish

Kumquats may look like miniature oranges but make no mistake they are very different…

Kumquats have an edible rind which is tender and sweet.  Oranges have inedible rinds.

Kumquat flesh is dry and very tart.  The flesh of an orange is sweet with a bit of tartness.

Kumquats are more expensive than oranges. I paid $6.99 for 12 ounces. Oranges would have costed me 99 cents for a pound.

Both kumquats and oranges are rich in vitamin C.  Both fruits have seeds.

For sweet cocktail lovers please note…this cocktail is NOT SWEET!  It has the tartness of kumquat with just a hint of sweet and lots of fun bubbles.

Kumquat Champagne Cocktail

This recipe is from Epicurious.com.

Serves 4

INGREDIENTS

1 1/4 cups thinly sliced kumquats

1/3 cup Grand Marnier or other orange liqueur

1/4 cup sugar

1 750-ml bottle brut Champagne, well chilled (I used sparkling wine for this recipe since I rarely use true champagne to make cocktails.)

PREPARATION

    1. Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
    2. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Garnish with candied kumquats.  (I saved the kumquats from the cocktail kumquat syrup to make the candied kumquats.)

Candied Kumquats

12 ounces sliced kumquats

1 cup sugar

1 cup water

Place water and sugar in a saucepan. Stir to combine.  Heat to boiling and then reduce heat to a simmer. Add kumquat slices and stir to coat the slices with sugar water.  Simmer over medium-low heat for 20 minutes.  Remove from heat and cool.

I also served the candied kumquats with Roasted Pork Loin finished with Oliveto Olive Wood Smoked Olive Oil…divine!   So easy, I just put a small pork loin in a baking pan, drizzled it with some of the wood smoked olive oil (gives the pork a little hint of smokey flavor)and sprinkled it with Cavender’s Greek Seasoning.  Baked in pre-heated 350 degree oven for 40 minutes.   After I took it out of the oven I drizzled it with some more of the smoked olive oil and served each portion of pork with a spoonful of the candied kumquats.

 

I always love the signs outside our local wine shop Mr. Bill’s Wine Cellar…

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Celebrating Dining In Cookbook With Taittinger Champagne

Tattinger champagne

Taittinger Champagne ~ lush and silky, notes of ripe pear and a touch of citrus, freshly-baked brioche with lots of tiny bubbles bouncing around the flute.

I recently entered a contest sponsored by Taittinger Champagne and I won this lovely cookbook, personally signed by the author.

Here’s Alison Roman’s bio from her book:  …the author of Dining In, is a contributor at Bon  Appétit magazine.  Formerly the Senior Food Editor at Bon  Appétit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe, and Lucky Peach. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince.  A native of Los Angeles, she lives in Brooklyn.

In her new cookbook Alison Ramon encourages us to cook at home with recipes that are fun and fresh.  “…for me there is nothing more special or satisfying than cooking for your friends, family, lovers, or, perhaps most important yourself.” And she loves going to the grocery store (one of my favorite places on this planet!) The first recipe I made out of her cookbook was this delicious salad, using as many fresh herbs as I can find this time of year. It reminds me that Spring is right around the corner!

Vinegared Romaine with Sour Cream, Bacon and Herbs…thick cut smoked bacon, crisp green romaine lettuce, fresh herbs…parsley, cilantro, tarragon, and/or dill…drizzled with olive oil and sprinkled with flaky sea salt.

Dear Readers, what is your favorite cookbook? I would love to hear from you…

“Now and then it is a joy to have one’s table red with wine and roses.”                                                                                                                            ~ Oscar Wilde

lemon

My bubbly sister-in-law Gwen sent me this delightful idea.  I put some “grated lemon” in my hot tea this morning and it is absolutely delicious!  I plan to keep grated lemon in my freezer from now on.

Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.
Sprinkle  it to your vegetable salad, ice cream, soup,  cereals, noodles, spaghetti sauce, rice, sushi,  fish dishes, whisky… the list is  endless.
All  of the foods will unexpectedly have a wonderful  taste, something that you may have never tasted  before.  Most likely, you only think of  lemon juice and vitamin C. noodles.
What’s  the major advantage of using the whole lemon  other than preventing waste and adding new taste  to your dishes?
Well,  you see lemon peels contain as much as 5 to 10  times more vitamins than the lemon juice  itself.  And yes, that’s what you’ve been  wasting.
But  from now on, by following this simple procedure  of freezing the whole lemon, then grating it on  top of your dishes, you can consume all of those  nutrients and get even healthier.  

You are invited to visit my Facebook page: bubblybee

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