Spinach Kumquat Paradise Pudding Recipes

PARADISE PUDDING

Paradise Pudding image

This recipe (like dumplings and sauce all in one!) was handed down from my husband's grandmother. It reminds my father of the delicious plum puddings he loved to eat as a little boy.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups water
1 cup packed brown sugar
CAKE:
1 cup raisins
1 cup all-purpose flour
1 teaspoon butter or shortening
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

In a large skillet, bring water and brown sugar to a boil. Meanwhile, combine all cake ingredients in a large bowl. Drop by tablespoonfuls into skillet. Reduce heat to low. Cover and simmer for about 1 hour. Do not lift lid.

Nutrition Facts :

SPINACH KUMQUAT PARADISE PUDDING

SPINACH KUMQUAT PARADISE PUDDING image

Categories Vegetable

Yield 5 cups

Number Of Ingredients 5

Ingredients

2 cups baby spinach
6-7 kumquats, with peel and seeds
1 pear
2 bananas
1/2 cup water

Steps:

blend well: you will likely need to use your tamper to help this mixture blend. Decorate with fresh fruit.

TOFFEE KUMQUAT PUDDING

Toffee Kumquat Pudding image

The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins.

Provided by Martha Stewart

Categories Cake Recipes

Yield Makes eight 3-inch puddings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for ramekins
1 cup plus 8 teaspoons granulated sugar
8 ounces kumquats, sliced 1/4 inch thick, seeds removed, plus kumquats for garnish (optional)
8 ounces pitted dates, finely chopped
1 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup packed light-brown sugar
2 large eggs
4 ounces walnuts, toasted and roughly chopped
Toffee Sauce for Toffee Kumquat Pudding

Steps:

Butter eight 3-by-2-inch ramekins; sprinkle 1 teaspoon sugar in the bottom of each; set aside. Place kumquats, remaining cup sugar, and 1/2 cup water in a saucepan over medium heat. Bring to a boil; reduce heat to low. Simmer until kumquats are soft, 15 to 20 minutes. Place kumquats in bottom of each ramekin; set aside. Reserve liquid for poaching whole kumquats for garnish, if desired.
Heat oven to 350 degrees. Combine dates and baking soda in a bowl; add 1 cup boiling water; stir to combine; set aside. Sift flour, baking powder, and salt in a bowl; set aside. In an electric mixer fitted with the paddle attachment, beat 4 tablespoons butter and brown sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour mixture; beat until combined. Add date mixture and walnuts; beat until combined. Pour batter into ramekins. Bake until a cake tester inserted in the middle comes out clean, about 30 minutes. Run a knife around puddings' edges; unmold. Drizzle with toffee sauce.

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE

Sauteed Chicken Over Wilted Spinach with Kumquat Sauce image

Categories Chicken Fruit Leafy Green Poultry Sauté Quick & Easy High Fiber Vinegar Spinach Kumquat Gourmet

Yield Serves 2

Number Of Ingredients 11

Ingredients

3 kumquats
1 large shallot
2 boneless chicken breast halves with skin*
1 tablespoon unsalted butter
2 tablespoons sugar
1/3 cup water
3 tablespoons white-wine vinegar
1/8 teaspoon dried hot red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 cups packed spinach leaves (from about 1 bunch)
*available by request from butcher

Steps:

Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

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