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YES YOU CAN MAKE: CANDIED KUMQUATS AND KUMQUAT MARMALADE


You feeln' fancy today? Are you? Well we are about to get fancy. I have gushed about my love of kumquats before on the blog and they are back in season. Today I am going to show you how to make candied kumquats and kumquat marmalade.

There are so many ways to use these little guys. Before you cook you can slice up really thin and put in a salad for a little citrusy flavor. After they are candied they make beautiful garnishes for drinks or desserts. Imagine a few of these on top of a chocolate ganache tart, so pretty! The marmalade can be used on top of toast or with a nice strong blue cheese.

Let's get going…

This is the hardest part. I promise. Cut up a container full of kumquats in vertical slices. The slices should be a few centimeters. This process goes a lot smoother if you have a really sharp knife. Then put them in a fairly deep sautΓ© pan.

 Pretty close-up of the slices.

 Next pour 3/4 cup of sugar over the kumquats. This was sweet enough for me but adjust if you like sweeter or more bitter. Add 1 cup of water to the mixture and toss so the kumquats are covered. Bring to a boil and then simmer for 10 minutes.


Next pull out 20-30 middle slices. These are going to be your candied kumquats. Place them on a paper towel so the sugar water is absorbed. This is an important step! Then in a flat dish or plate pour about 1/2 cup of sugar. Pick up the slice with a fork and drop in the sugar. Flip over and repeat with the other side.

Next place your sugared slice on a sheet of parchment paper.

Repeat over and over again until all of slices are covered in sugar and on the parchment. Then let the slices dry for one day.


Meanwhile while you are sugaring your candied kumquat slices your other slices have turned completely translucent and have started to come apart and become jammy. There shouldn't be any water/sugar mixture left.

 When they are finished, spoon the marmalade into a jar. This should keep for about a week in the fridge.



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