Wash the kumquats in warm water; drain and dry.
Gently prick each kumquat with a skewer in 2 or 3 places.
Combine the water and sugar in a saucepan (not aluminum).
Bring to a boil and add the kumquats.
Cook over low heat for 20 minutes, or until syrup is thick and clear.
Stir in the ginger and lime juice.
Pack in sterile jars and seal.
Makes about 3 pints.
Mix strawberries, mandarins, kumquats, lemon juice and ginger. In a cup, combine the liqueur and water.
Heat oil to the smoking point in a wok; add the strawberry mixture and stir-fry for 2 minutes.
Pour into a bowl, stir in the liqueur mixture.
Serve as dessert or side dish with curry.
Serves 4.
Stir in the garlic and preserved lemon peel.
Stir the
In shallow pan, add the couscous.
Bring water to a simmer and pour over the couscous.
Cover and let sit until all of the liquid as evaporated, about 5 minutes.
In a small sauti pan, melt the butter over medium heat.
Add the onions.
Season with salt and pepper.
Sauti for 1 minute.
Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve.
Drain mandarins and kumquats, reserve packing syrup in separate containers.
Finely chop mandarins.
Remove pits from the kumquats and finely chop.
Mix kumquats, mandarins and all remaining ingredients in a bowl.
Refrigerate at least 30 minutes.
Serve chilled as a dessert or as a side dish for poultry, pork or fish. Serves 2.
Mix sugar and water together and boil for 5 minutes to make syrup.
Cool.
Wash kumquats thoroughly.
Cut small cross in blossom end with scissors.
Place in cooled syrup.
Bring to a boil, reduce to a simmer.
Cover and simmer gently for 1 hour.
Do not remove cover until fruit and syrup are cool.
Fruit will stay plump.
(If you remove cover before both are cool, the fruit will wrinkle.)
Put in jars and keep refrigerated.
hickens.
Stir
in kumquats and cherries.
Makes 4
br>Place a dollop of Preserved Lemon Dressing on a plate
adle or 2 of stock, preserved lemon, crabmeat, butter, parmesan (if
o a platter, top with preserved lemons and drizzle with olive
place aside. Wash and dry kumquats; slice in half and remove
ore.
Add olives and preserved lemons.
Add salt and
iquid).
To glaze the kumquats, bring 1 cup of water
Place kumquats in plain water to cover and simmer over medium heat for 10 minutes to remove any harshness or bitterness, Drain and discard water.
Place kumquats and simmering ingredients in a small saucepan, bring to a boil over medium heat, and simmer for 30 minutes, uncovered. Cool and let rest in the simmering liquid overnight.
Serve at room temperature, 3 kumquats per portion with 1 tablespoons of the pot liquor spooned over them.
Slice kumquats into thin rounds, discarding seeds (do not peel).
Combine arugula, parsley, dates, kumquats and parmesan in a large bowl.
Whisk together lemon juice and olive oil. Season with salt and pepper. Pour over salad and toss.
up chives, 1/4 cup preserved lemon, and Champagne vinegar together
Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.
To make the quick Preserved Limes:
Combine all ingredients
he lamb. Remove pulp from preserved lemons and discard, keeping the