Wednesday, March 31, 2010

k is for kumquat

 i love the kumquat
it is 
sweet on the outside
and oh so sour
sort of like 
john hughes character

truth be told
i would rather
eat them straight
cook with them
but today
i decide to build a treat
around kumquats

panna cotta with kumquat confit
(printable recipe)
(say that 10 times fast!)
kumquat confit
10-15 kumquats--sliced thinly lengthwise
1 cup granulated sugar
1 cup water
pinch salt
put sugar and water into a pot and bring to a boil  toss in salt and kumquats. let cook for 5 minutes then turn off heat. allow to cool completely.  Remove kumquats with slotted spoon and place on silpat or parchment paper.  Store sugar water separately.  The kumquats should be good and gooey.  The sugar water should taste citrusy. I use it to flavor my tea, or you can boil it up again and use it in your favorite marshmallow recipe.  If you want to store the kumquat for longer than a day, put in a jar, add a bit of the sugar water and put in the fridge.
vanilla panna cotta
1 1/2 cups cream
1/2 cup milk
1/4 cup sugar
1 tsp vanilla
pinch of salt
2 tsp powdered gelatin
3 Tbs cold water
Place cream, milk, sugar and salt in a saucepan.  In a small bowl, sprinkle the gelatin over the water and let sit for a few minutes.  Heat the cream until the sugar is dissolved and the liquid is simmering. do not let it boil.  turn off heat, and drop in the gelatin and stir until it is dissolved.  you may need to put it back on the fire to completely dissolve the gelatin, but do it over a gentle heat.  Add vanilla.  Pour into 4 ramekins or other serving pieces.  If you want to serve the panna cotta unmolded, put a little oil around the bottom and sides before filling, for insurance.  Refrigerate for about 4 hours or overnight.  Serve plain or with a bit of the confit, or sugared berries.
I am participating in alphabe-thursday over at 
you should go check it out
and see what all the fun is about
this week
sponsored by the letter K


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