Tuesday, February 28, 2012
La Cuisine Éclectique: Candied Kumquats
La Cuisine Éclectique: Candied Kumquats: 1 cup of water 3/4 cup honey 1/4 cup sugar 15 whole cloves 2 cinnamon sticks, broken in half 1 vanilla bean, split lengthwise 22 ounce...
Monday, February 27, 2012
La Cuisine Éclectique: Borlotti with Tuna & Pasta
La Cuisine Éclectique: Borlotti with Tuna & Pasta: You can see these beans all through the coco rouge in the south of France. I was lucky to find them from a local farmer here in my kent neig...
La Cuisine Éclectique: Emilia Romagna Ragu
La Cuisine Éclectique: Emilia Romagna Ragu: For the sauce: 1 (28-ounce) can crushed tomatoes in juice, preferably San Marzano 1 1/2 to 2 1/2 cups chicken stock 3 tablespoon t...
La Cuisine Éclectique: Cherry Bran Muffins
La Cuisine Éclectique: Cherry Bran Muffins: 1/2 cup of light brown sugar 1/2 cup of softened unsalted butter 2 eggs 1/3 cup of mild molasses 1 1/4 cups of buttermilk 3/4 of a cup...
La Cuisine Éclectique: Pan Asian Salmon Meatballs
La Cuisine Éclectique: Pan Asian Salmon Meatballs: 1 pound of frozen pink salmon defrosted 1/2 cup of fresh bread crumbs 1 shallot 1 tablespoon brown sugar 1 garlic clove 3 tablespoons o...
La Cuisine Éclectique: Mandarin Orange Spinach Salad
La Cuisine Éclectique: Mandarin Orange Spinach Salad: 1 large bunch of washed spinach 2 carrots put through a mandolin 4 fresh mandarin oranges segmented 1 bunch of green onions 3 tablespoon...
La Cuisine Éclectique: Candied Kumquats
La Cuisine Éclectique: Candied Kumquats: 1 cup of water 3/4 cup honey 1/4 cup sugar 15 whole cloves 2 cinnamon sticks, broken in half 1 vanilla bean, split lengthwise 22 ounce...
Candied Kumquats
1 cup of water 3/4 cup honey
1/4 cup sugar
15 whole cloves
2 cinnamon sticks, broken in half
1 vanilla bean, split lengthwise
22 ounces kumquats,
cut into 1/4-inch-thick rounds, seeded
Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes.
They are lovely on a frosted cake or on ice cream. They are mixed into salads and savory meat dishes too!
This lovely South East Asian fruit can be canned in a water bath for later use; as you would a jam.
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