Are you ready to brighten up your cooking with a burst of citrus flavor? Look no further! The tiny but mighty kumquat, a type of orange that’s often overlooked in favor of its more popular cousins, is the star of the show in these 18 tangy and delicious recipes. From sweet treats like Kumquat Upside-Down Cake to savory dishes like Honey Glazed Kumquat Chicken, there’s something for everyone in this collection of kumquat-based recipes.
In this article, we’ll be exploring the many ways you can use kumquats to add a burst of citrus flavor to your meals and snacks. Whether you’re looking for a new twist on an old favorite or just want to try something completely new, these recipes are sure to delight. So grab some kumquats and get cooking!
Kumquat Marmalade with Vanilla Bean
This sweet and tangy marmalade is a perfect blend of citrusy kumquats and creamy vanilla, making it a delightful addition to your breakfast toast, yogurt, or as a topping for ice cream.
Ingredients:
– 1 cup kumquats, sliced
– 2 cups water
– 4 cups granulated sugar
– 1/2 vanilla bean, split lengthwise
– 1 lemon, juiced (about 2 tablespoons)
Instructions:
1. In a medium saucepan, combine kumquat slices and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
2. Add sugar, vanilla bean, and lemon juice to the saucepan. Stir until sugar is dissolved.
3. Increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer for an additional 10-15 minutes or until marmalade has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to a clean glass jar. Store in the refrigerator for up to 6 months.
Cooking Time: 30-40 minutes
Honey Glazed Kumquat Chicken
This recipe combines the sweetness of honey with the tanginess of kumquats to create a deliciously glazed chicken dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup kumquat preserves
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Fresh kumquats, sliced (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, kumquat preserves, soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes (if using).
3. Place chicken breasts in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until chicken is cooked through.
5. Garnish with sliced kumquats before serving.
Cooking Time: 25-30 minutes
Kumquat and Ginger Infused Vodka
Add a twist to your cocktail game with this unique Kumquat and Ginger Infused Vodka recipe, perfect for warm weather sipping or gift-giving. This flavorful infusion combines the sweet tartness of kumquats with the spicy warmth of ginger.
Ingredients:
– 1 cup vodka (at least 40% ABV)
– 1/2 cup kumquats, sliced
– 1-inch piece of fresh ginger, peeled and sliced
– 1 tablespoon sugar (optional)
Instructions:
1. Combine vodka, kumquat slices, and ginger slices in a clean glass jar with a tight-fitting lid.
2. Store the mixture at room temperature for 4-6 weeks, shaking the jar every few days to infuse flavors evenly.
3. After the infusion period, strain the liquid through a cheesecloth or fine-mesh sieve into another container. Discard the solids.
4. If desired, add sugar and stir until dissolved to balance the flavors.
5. Store the infused vodka in an airtight container at room temperature for up to 6 months.
Cooking Time: 4-6 weeks (depending on infusion strength)
Spiced Kumquat Chutney
This sweet and tangy chutney is a perfect condiment for your next gathering or picnic, with the unique flavor of kumquats complemented by warm spices. It’s easy to make and can be stored in the fridge for up to 6 months.
Ingredients:
– 1 cup kumquats, chopped
– 1/2 cup granulated sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– Salt to taste
Instructions:
1. In a medium saucepan, combine kumquats, sugar, apple cider vinegar, and water.
2. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Stir in grated ginger, cinnamon, cardamom, and salt.
4. Continue to simmer for an additional 5 minutes or until chutney has thickened slightly.
5. Remove from heat and let cool completely before transferring to an airtight container.
Cooking Time: 15-20 minutes
Kumquat and Almond Tart
This tart combines the sweetness of kumquats with the crunch of almonds, creating a unique and delicious dessert perfect for special occasions. The tanginess of the kumquats balances out the richness of the almond crust, making this tart a must-try for any pastry lover.
Ingredients:
– 1 cup kumquats, sliced
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 1/2 cups all-purpose flour
– 1/2 cup sliced almonds
– 1/4 teaspoon salt
– 1 tablespoon confectioners’ sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add melted butter, mixing until crumbly.
4. Stir in sliced almonds.
5. Press mixture into a 9-inch tart pan with removable bottom.
6. Arrange kumquats on top of the crust.
7. Sprinkle granulated sugar over the kumquats.
8. Bake for 40-45 minutes or until crust is golden brown and kumquats are tender.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 40-45 minutes
Kumquat Glazed Pork Tenderloin
Elevate your dinner party with this sweet and savory kumquat glazed pork tenderloin recipe. A perfect blend of citrusy flavors and rich pork, this dish is sure to impress.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 1 cup kumquats, chopped
– 1/2 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together kumquats, brown sugar, soy sauce, honey, and ginger.
3. Place the pork tenderloin on a rimmed baking sheet lined with parchment paper.
4. Brush the kumquat glaze all over the pork, making sure to coat evenly.
5. Drizzle olive oil over the glaze.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
8. Let rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Kumquat and Thyme Roasted Carrots
This recipe combines the natural sweetness of carrots with the tanginess of kumquats and the earthiness of thyme, creating a unique and flavorful side dish perfect for any occasion.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 1/2 cup kumquat preserves
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until coated.
3. Spread the carrot mixture in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until carrots are tender and caramelized.
5. While carrots are roasting, mix kumquat preserves with thyme sprigs.
6. After 15 minutes of roasting time, brush the kumquat-thyme mixture evenly over the carrots.
7. Continue roasting for an additional 5-10 minutes or until carrots are golden brown.
Cooking Time: 25-30 minutes
Kumquat Sorbet with Mint
This sorbet combines the sweet and tangy flavors of kumquats with the cooling essence of mint, creating a perfect dessert for warm weather.
Ingredients:
– 1 cup kumquats, seeded and chopped
– 1 cup granulated sugar
– 1 cup water
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine kumquats, sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and let cool to room temperature.
3. Stir in fresh mint leaves and lemon juice.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop sorbet into bowls and serve immediately.
Cooking Time: 10-15 minutes (chilling time not included)
Kumquat and Goat Cheese Crostini
Kumquat and Goat Cheese Crostini: A Sweet and Savory Twist on Classic Canapés
Elevate your party repertoire with this delightful combination of tangy goat cheese, sweet kumquats, and crispy baguette slices.
Ingredients:
– 1 (8 oz) log goat cheese, softened
– 1/4 cup chopped fresh kumquats
– 1 tablespoon honey
– 1 baguette, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Arrange baguette slices on a baking sheet and toast for 5-7 minutes or until lightly browned.
3. In a small bowl, mix together goat cheese and honey until smooth.
4. Top each toasted baguette slice with a dollop of the goat cheese mixture.
5. Place a few chopped kumquats on top of the cheese.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme leaves if desired.
Cooking Time: 10-12 minutes
Kumquat Upside-Down Cake
This moist and flavorful cake is infused with the sweet-tart taste of kumquats, topped with a caramelized layer of sugar and citrus. Perfect for a brunch or afternoon treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup kumquat juice (about 6-8 kumquats)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and baking powder.
3. In a large bowl, whisk together butter, eggs, kumquat juice, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared cake pan and smooth top.
6. Arrange kumquats on top of the batter in a single layer, leaving a 1-inch border around edges.
7. Sprinkle brown sugar evenly over kumquats.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Kumquat and Jalapeño Jam
Kumquat and Jalapeño Jam Recipe
Experience the sweet and spicy combination of kumquats and jalapeños in this unique jam recipe.
Ingredients:
– 1 cup kumquats, chopped
– 2 cups sugar
– 1/4 cup water
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lemon juice
Instructions:
1. Combine kumquats, sugar, water, and jalapeño in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Stir in lemon juice and continue to simmer for an additional 5 minutes, or until the jam has thickened.
4. Remove from heat and let cool slightly.
Cooking Time: 15-20 minutes
Notes:
– This jam is best served chilled or at room temperature.
– Adjust the level of spiciness to your liking by using more or less jalapeño pepper.
Kumquat and Rosemary Shortbread Cookies
Brighten up your day with these fragrant and flavorful shortbread cookies infused with the sweetness of kumquats and the herbaceousness of rosemary. Perfect for a sweet treat or as a gift, these cookies are sure to impress.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tablespoons honey
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup kumquat jam or preserves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy.
3. Add honey and mix until well combined.
4. Gradually add flour and salt, mixing until a dough forms.
5. Fold in rosemary leaves and kumquat jam or preserves.
6. Roll out dough to 1/4 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
8. Allow cookies to cool before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Kumquat and Avocado Salad
A refreshing twist on traditional salads, this Kumquat and Avocado Salad combines the sweetness of kumquats with the creaminess of avocado.
Ingredients:
– 2 ripe avocados, diced
– 1/4 cup kumquats, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons olive oil
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a large bowl, combine diced avocado and sliced kumquats.
2. Add the thinly sliced red onion and chopped cilantro on top of the avocado-kumquat mixture.
3. Drizzle with olive oil and squeeze lime juice over the salad.
4. Season with salt to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Kumquat and Dark Chocolate Truffles
A sweet and tangy treat that combines the juiciness of kumquats with the richness of dark chocolate, these truffles are a perfect blend of flavors.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter
– 1/4 cup kumquat jam or preserves
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Remove from heat and let cool slightly.
3. Stir in the heavy cream, butter, kumquat jam, and vanilla extract until smooth.
4. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Roll the mixture into small balls, about 1 inch (2.5 cm) in diameter.
6. Dust with confectioners’ sugar before serving.
Cooking Time: None necessary – simply chill until ready to serve!
Kumquat and Star Anise Tea
This refreshing tea combines the sweet and tangy flavors of kumquats with the warm, spicy notes of star anise. Perfect for a relaxing afternoon or as a soothing brew to calm the mind.
Ingredients:
– 1 cup fresh kumquats, sliced
– 2 tablespoons dried star anise
– 4 cups water
– Honey or sugar (optional)
Instructions:
1. In a large pot, combine sliced kumquats and water.
2. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Add dried star anise and continue to simmer for another 5 minutes.
4. Strain tea into cups or a teapot using a fine-mesh sieve or cheesecloth.
5. Sweeten with honey or sugar to taste, if desired.
Cooking Time: 15-20 minutes
Kumquat and Coconut Rice Pudding
This creamy rice pudding is infused with the sweet and tangy flavors of kumquats, a unique addition that adds depth and complexity to this classic dessert. Perfect for warm weather, this recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked white rice
– 3 cups coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup kumquats, sliced
– 1 tablespoon unsalted butter
– 1/2 teaspoon vanilla extract
Instructions:
1. Rinse the rice in a fine-mesh strainer and combine with coconut milk, sugar, and salt in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is creamy.
3. Stir in sliced kumquats, butter, and vanilla extract.
4. Remove from heat and let cool slightly before serving warm or chilled.
Cooking Time: 20-25 minutes
Kumquat and Basil Gin Fizz
Elevate your cocktail game with this unique and tantalizing Kumquat and Basil Gin Fizz. The sweet and tangy flavors of kumquats perfectly complement the subtle herbal notes of basil, all tied together with a crisp gin fizz.
Ingredients:
– 2 oz gin
– 1 oz freshly squeezed lime juice
– 1/2 oz simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup kumquat puree (see note)
– 1/4 cup basil leaves
– Splash of soda water
– Lime wheel, for garnish
Instructions:
1. In a cocktail shaker, combine gin, lime juice, simple syrup, and kumquat puree.
2. Add a handful of ice to the shaker and shake vigorously for about 15 seconds.
3. Strain the mixture into a chilled glass filled with ice.
4. Add a sprig of basil leaves on top of the cocktail.
5. Top with a splash of soda water.
6. Garnish with a lime wheel.
Cooking Time: None, as this is a cocktail recipe!
Kumquat and Pistachio Baklava
A sweet and savory twist on the classic baklava, this recipe combines the tartness of kumquats with the nutty flavor of pistachios.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup of granulated sugar
– 1/2 cup of honey
– 1/4 cup of chopped pistachios
– 1/4 cup of kumquat jam or preserves
– 1 tablespoon of rose water (optional)
Instructions:
1. Preheat oven to 350°F.
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together sugar and honey until well combined.
4. Layer phyllo dough with the sugar mixture, pistachios, and kumquat jam in a 9×13 inch baking dish.
5. Roll out remaining phyllo dough to fit the top of the baklava and place on top.
6. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the tangy sweetness of kumquats with these 18 mouthwatering recipes! From sweet treats like Kumquat Marmalade with Vanilla Bean and Kumquat Upside-Down Cake, to savory dishes like Honey Glazed Kumquat Chicken and Spiced Kumquat Chutney, there’s something for every palate. You’ll also find refreshing drinks like Kumquat Sorbet with Mint and innovative desserts like Kumquat and Dark Chocolate Truffles. Whether you’re a citrus lover or just looking to spice up your cooking routine, these recipes are sure to tantalize your taste buds!
