ill moistened.
Fold in kumquat puree and nuts.
Pour
n half. Remove seeds. Place kumquat halves in food processor and
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Roll out thawed puff pastry sheet to make a 10 inch square.
Brush evenly with 2 T.
of the jam.
Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
Remove and let cool.
Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
Spread evenly over the baked puff pastry.
Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
Melt the remaining jam.
Remove from heat and whisk in the liqueur.
Gently brush onto the kumquats.
Cut into triangles ...
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Place kumquat seeds in small bowl with
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.
Preheat the oven to 175\u00b0F
Dip the kumquat slices in the simple syrup and transfer to a Silpat-lined baking sheet.
Bake for 1 hour and 20 minutes, or until the kumquat slices are dry but glossy.
Flip and bake for another 10 minutes.
Remove from the oven and allow to cool.
Store in a tightly covered container at room temperature.
our of roasting, make the kumquat sauce. Place the honey in
Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree.
Pour kumquat mixture into ice cream machine and freeze according to manufacturer's instructions.
Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
Put sliced kumquats, water, and sugar in a saucepan.
Simmer until fruit is soft.
This may take up to half an hour.
Puree the fruit with the liquid from the pan and let cool.
Fold cream into the puree.
Pour into a container, cover and freeze until firm, beating twice at hourly interval.
n the skin of each kumquat; place in glass bowl; cover
range liqueur and add the kumquat slices. Mix the remaining orange
Place orange pieces, cinnamon stick, star anise, sugar and 1/2 cup water in a saucepan and cook, stirring, over low heat for 5 mins. Strain through a sieve. Reserved liquid and discard solids.
Mix spiced liquid with orange juice, white wine and Blue Curacao. Serve hot with a garnish of orange, kumquat and star fruit slices.