Kumquat Tangerine Liqueur Recipes

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Steps:

• Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
• Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
• After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
• When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
• Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
• Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
• Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

KUMQUAT LIMONCELLO

Steps:

• Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.
• In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.
• Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)

BUCKWHEAT CRêPES WITH TANGERINE BUTTER AND POACHED KUMQUATS

Steps:

• Prepare and cook: 12 Buckwheat Crêpes (opposite).
• Stack the crêpes as they are cooked. Don't refrigerate them if you are using them within a few hours.
• Prepare: Poached kumquats (page 365).
• Prepare the tangerine butter. Remove, with a fine grater, the zest from: 1 tangerine.
• Cut the fruit in half and squeeze the juice into a measuring cup.
• In a small bowl mix together: 4 tablespoons (1/2 stick) butter, softened, 2 tablespoons sugar.
• Beat until soft and creamy and then, with a fork, stir in the zest and half of the tangerine juice. When mixed stir in: 2 tablespoons Grand Marnier or Cointreau.
• This will take a while, but keep stirring until the liquid is incorporated. If possible add a bit more of the tangerine juice. The butter will appear lumpy; this is not a problem.
• Remove a crêpe from the stack and, with the pale side up, spread a spoonful of butter over half of the crêpe. Fold the crêpe in two over the butter, and then in half again to make a triangle. Repeat with the rest of the crêpes. Lay them out in a buttered baking dish in slightly overlapping rows. If desired, sprinkle them lightly with more liqueur. Right before serving, bake the crêpes in a preheated 350°F oven for 5 to 8 minutes to warm through. While the crêpes are heating in the oven, warm the poached kumquats. Serve the crêpes hot from the oven and top each serving with a few spoonfuls of poached kumquats and their syrup.
• Serve the crêpes with the segments of 3 tangerines, raw with their juice, instead of the poached kumquats.
• Instead of the tangerine, use an orange or a blood orange to make the butter. Use only 1 teaspoon of its zest and start with about one third of its juice.
• Serve with vanilla ice cream or tangerine sherbet.

SWEET BRUSCHETTA WITH KUMQUAT TANGERINE SYRUP

Steps:

• Preheat oven to 350°F.
• With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Break cinnamon sticks in half. In a small saucepan bring sugar, corn syrup, and water to a boil with cinnamon sticks, stirring until sugar is dissolved. Add kumquats and gently simmer until kumquats are translucent and syrup is slightly thickened, about 15 minutes.
• Diagonally cut eight 1/2-inch-thick slices from baguette and melt butter. Lightly brush butter onto both sides of baguette slices and arrange on a baking sheet. Toast slices in upper third of oven until pale golden, about 10 minutes.
• Squeeze juice from 2 tangerines and pour through a sieve into kumquat mixture. With a sharp knife cut peel from remaining 2 tangerines, including all white pith, and cut sections free from membranes. Squeeze any juice from membranes into kumquat mixture. Bring kumquat mixture to a simmer and add tangerine sections. Remove pan from heat.
• Dip toasts into syrup to coat both sides and arrange 2 toasts on each of 4 small plates. Spoon fruit and remaining syrup over toasts and garnish each serving with a piece of cinnamon stick.

CORNISH GAME HENS WITH KUMQUATS AND ORANGE LIQUEUR SAUCE

Steps:

• Preheat oven to 375 degree Fahrenheit.
• Remove tarragon leaves from the stems; place aside. Wash and dry kumquats; slice in half and remove all seeds; place aside. Crush, dice, or press the garlic cloves; place aside. Rinse game hens with cold water and pat dry.
• Separate the skin from the game hen's breast. Push in the tarragon leaves and crushed garlic under the skin; the skin protects the leaves and garlic from burning. Place tarragon stems inside the hen's cavity, along with about 35-40 seeded kumquats.
• Place game hens on a raised rack in a roasting pan. Add 1/2 cup of water to the bottom of the pan to prevent the juices from burning. Cook for about one and ½ hours at 375 degrees Fahrenheit. Baste frequently and replenish the water in the pan as needed.
• Optional: Place giblets in a saucepan and cover with water. Cook over medium heat until done, about 1 hour. Remove and allow to cool. Chop and set aside.
• Coarsely chop the remaining 10 to 15 kumquats. In a sauce pan, combine the orange juice, sugar, and kumquats. Bring to a slow boil and reduce heat to a low simmer. Stir frequently and cook until done, about 30 to 45 minutes. Set aside.
• Remove the game hens from the oven after 90 minutes or when golden brown and done. Transfer the game hens to a serving platter. Remove and discard the tarragon stems. Reserve the cooked kumquats and decoratively place around the hens.
• Deglaze the roasting pan and transfer the drippings to a saucepan. Carefully add the flour to make a roué. Add chicken broth and cook over medium heat until the gravy is thickened, about 5 to 10 minutes. Add giblets (optional).
• Combine the orange liqueur with orange juice/kumquat sauce and add to gravy. Simmer another 5 minutes. Transfer to gravy boat.
• Carve game hens and serve each portion with gravy and kumquats.