Kumquats

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INGREDIENTS

Kumquats

Servings

INSTRUCTIONS

"Kin ku" meaning golden orange became "kumquat" after Robert Fortune, a collector of plants for the London Horticultural Society, Anglicized the Chinese when he brought back kumquat clippings from China to England in 1846. Look also for hybrids: lime quats, lemon quats, orange quats, and calamondin (kumquats crossed with mandarin oranges). Buy kumquats that are bright orange. The peel should be consistent in color, the texture should be quite firm (think lemon firmness) and they should appear glossy. Storage: Kumquats are more perishable than other citrus because of their thin skins. They should keep for about five days at room temperature or about three weeks in the fridge. Cooking with kumquats: If you are putting kumquats, uncooked, into fruit or green salads, wash them (and your hands) and roll them gently between your fingers before adding. This releases some of the kumquats essential oils and thus releases some of the wonderful somewhat acidic flavor into the menu item. Kumquats can be added to stuffings, rice and couscous, and cake, cookie and muffin batter. Or they can be used as a flavoring agent for sweet-and-sour sauces. The mighty kumquat can be candied, made into jam or marmalade, poached in syrup or preserved in liqueur. Try slicing kumquats (thatll improve your manual dexterity) and adding them to poultry, game, lamb or seafood dishes. Not only will you be adding flavor and color, youll be adding vitamin C and potassium. SOURCE: Nancy Berkoff is a registered dietitian and chef from the Orange County area. Recipe by: Nancy Berkoff 03/31/99(Wed) Posted to EAT-LF Digest by PatHanneman on Apr 01, 1999,

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Kumquats

"Kin ku" meaning golden orange became "kumquat" after Robert Fortune, a  collector of plants for the London Horticultural Society, Anglicized the  Chinese when he brought back kumquat clippings from China to England in  1846.    Look also for hybrids: lime quats, lemon quats, orange quats, and  calamondin (kumquats crossed with mandarin oranges).    Buy kumquats that are bright orange. The peel should be consistent in  color, the texture should be quite firm (think lemon firmness) and they  should appear glossy.    Storage: Kumquats are more perishable than other citrus because of their  thin skins. They should keep for about five days at room temperature or  about three weeks in the fridge.    Cooking with kumquats: If you are putting kumquats, uncooked, into fruit or  green salads, wash them (and your hands) and roll them gently between your  fingers before adding. This releases some of the kumquats essential oils  and thus releases some of the wonderful somewhat acidic flavor into the  menu item. Kumquats can be added to stuffings, rice and couscous, and cake,  cookie and muffin batter.    Or they can be used as a flavoring agent for sweet-and-sour sauces. The  mighty kumquat can be candied, made into jam or marmalade, poached in syrup  or preserved in liqueur.    Try slicing kumquats (thatll improve your manual dexterity) and adding  them to poultry, game, lamb or seafood dishes. Not only will you be adding  flavor and color, youll be adding vitamin C and potassium.    SOURCE: Nancy Berkoff is a registered dietitian and chef from the Orange  County area.    Recipe by: Nancy Berkoff 03/31/99(Wed)    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 01,  1999,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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