Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again.
Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes.
Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
ill moistened.
Fold in kumquat puree and nuts.
Pour
Candied orange zest:
Remove the
n half. Remove seeds. Place kumquat halves in food processor and
t will overpower the entire recipe.
Mix all ingredients except
inutes).
Stir in the candied cherries and walnuts and quickly
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Day before:
Combine candied fruits, cherries and raisins. Cover and let stand overnight.
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam
n the egg yolks and candied ginger.
Whip the cream
andled pecans.
For the Candied pecans: Line a baking sheet
br>Meanwhile, to make the candied lemon slices, stir sugar and
ake batter.
Gently fold candied ginger mixed with 3 tablespoons
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. Whisk the butter, honey and ginger. Toss with the pepitas, oats, muesli, flour and candied orange. Fold in the egg white.
Transfer to the prepared pan and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins then cut into 20 bars.
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
Make candied pecans.
In a large
educed, about 8 minutes. Cool candied pumpkin to room temperature, about
ith bacon, whipped cream and candied pecans.
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.