KUMQUAT SOUR
Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try:Rosemary Vodka Tonics
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Serves 2
Number Of Ingredients 6
Steps:
- Moisten the rim of two rocks glasses with sour orange juice. Place sanding sugar on a shallow dish and dip rim of each glass in sugar to coat; fill glasses with ice and set aside.
- Fill a cocktail shaker with ice; add orange juice, bourbon, and kumquat syrup. Cover and shake until well combined. Strain into prepared glasses and garnish each with candied kumquats; serve.
KUMQUATS
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
CANDIED KUMQUATS FOR SOUR LEMON CAKE
Garnish Martha's Sour Lemon Cake with these delicious candied kumquats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Using a needle or a toothpick, prick small holes in kumquats all around; set aside.
- Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours.
- Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight.
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