Kumquats Kookin Kaboodles Limone Pistachio Gelato Recipes

CHEF JOHN'S KUMQUAT MARMALADE

Steps:

• Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
• Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
• Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
• Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

KUMQUATS

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.

KUMQUAT MOJITO

Steps:

• Reserve 4 kumquat slices for garnish.
• Place remaining fruit slices in a large cocktail shaker.
• Add the sugar, 4 of the mint leaves and lime juice.
• Crush the kumquats and mint into the sugar with a bar mallet or large spoon until sugar dissolves.
• Pour in the rum; shake well. Fill two tall glasses with crushed ice; strain mojito over ice.
• Fill the glasses with club soda; stir lightly.
• Garnish with remaining mint leaves, kumquat slices and sugar cane.

KUMQUAT'S KOOKIN' KABOODLES' LIMONE PISTACHIO GELATO

Steps:

• Whisk together the buttermilk, cream, yogurt and 3/4 cup Splenda granular in a mixing bowl until smooth.
• Take one cup of milk mixture and place in another bowl. To this add egg yolks, one at a time, whisking well after each addition.
• Pour the other 3 cups or so of the milk mixture into a saucepan and whisk in the lemon zest and juice as well as the remaining 3/4 cup Splenda granular. Heat over low heat, stirring constantly, until mixture just begins to boil. Remove from heat and allow to cool for five minutes.
• Take one cup of the heated milk mixture and add it gradually to the egg mixture in small amounts, whisking constantly.
• Return egg mixture to heated mixture in saucepan gradually, whisking constantly.
• Heat custard mixture over low heat until mixture becomes thick but not quite boiling. Remove from heat and allow to cool.
• Pour custard into a suitable covered container and refrigerate overnight.
• The next day, pour mixture into prepared and ready ice cream maker and follow your machines instructions.
• Add 1 cups chopped pistachios as gelato thickens.
• Allow to firm up further in the freezer for several hours until firm as you like.