KUMQUAT SAUCE WITH STAR ANISE
This exquisite four-ingredient sauce is wonderful spooned over yogurt, waffles, or pancakes for a flavorful breakfast, used as a salad dressing, or served with roast chicken or pork. The kumquats, a bite-sized winter fruit, offer a big sweet-tart flavor in a small package. There's no need to peel kumquats. In fact, their sweetness comes from the peel while the juice is tart. We find that the easiest way to seed them is to use a small pointed paring knife to pick out the seeds from the kumquat slices. When buying kumquats, choose bright orange fruit that are firm and have a fragrant aroma.
Categories Dessert
Time 18m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a medium saucepan and set over medium heat. Bring to a boil, stirring, until the sugar is dissolved. Add the star anise and return the mixture to a boil; boil 5 minutes. Stir in the kumquats and salt; simmer until slightly thickened, about 5 minutes. Remove the star anise and reserve for garnish, if desired. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 week. Serve chilled or gently reheat. Yields 1/4 cup per serving.
Nutrition Facts : Calories 144 kcal
CHEF JOHN'S KUMQUAT MARMALADE
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
Steps:
- Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
- Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
- Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
- Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g
STAR ANISE KUMQUAT SAUCE
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan bring the water and the sake or vermouth to a boil with the sugar, the star anise, and a pinch of salt and boil the mixture for 5 minutes. Stir in the kumquats and simmer the mixture for 5 minutes, or until it is thickened. Discard the star anise, chill the sauce until it is cold, and serve it with ice cream, yogurt, or pound cake. The sauce keeps, covered and chilled, for 1 week.
ROASTED DUCK WITH KUMQUAT SAUCE
I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.
Provided by Busters friend
Categories Whole Duck
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees.
- Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.
- In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.
- Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.
- Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.
- Remove the duck and set aside to rest 20 to 30 minutes before carving.
- While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.
- Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.
Nutrition Facts : Calories 1545.9, Fat 140.9, SaturatedFat 46.9, Cholesterol 263.9, Sodium 829, Carbohydrate 27.8, Fiber 2.9, Sugar 22.5, Protein 40.7
KUMQUAT AND CRANBERRY COMPOTE
Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet
Yield Makes 8 to 10 condiment servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
STAR ANISE SAUCE
Make and share this Star Anise Sauce recipe from Food.com.
Provided by Alan Leonetti
Categories Sauces
Time 35m
Yield 3/4 Cup
Number Of Ingredients 11
Steps:
- In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
- Reduce heat& simmer about 5 minutes.
- Check for seasoning.
- Bring to a boil again.
- Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
- Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
Nutrition Facts : Calories 853.9, Fat 16.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5457.9, Carbohydrate 152.8, Fiber 16.4, Sugar 83.1, Protein 24
SPICY PORK AND KUMQUAT STIR-FRY
Categories Fruit Ginger Pork Stir-Fry Quick & Easy Kumquat Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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.
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