Colds are not fun. Thankfully there are many remedies aside from over the counter medications to help…like getting to play with these delightful little cherubs of sunshine.
Folks, meet the kumquat. Along with my three day nothing but chicken soup, fruit and tea cleanse, these little darling have me on the way to being mended shortly. Estimated time of departure cold…NOW. Yes, little pest, I’m kicking you out!!!
Today’s lesson: Kumquat Preservation
Preserved kumquats are a spin off the traditional preserved lemon. Often preserved lemons are used and associated with North African and certain Indian cuisines. Generally, the rind is the only portion used when using preserved citrus. This might present a problem with the kumquat being fairly thin skinned, but who knows, maybe the thin skins will make the quats all the more delicious!
So here we go friends! 20 minutes and 4 weeks of waiting. Hopefully the springtime sun will be shining down by then and preventing cold germs from spreading like wildfire! Till then, I’ll stare at these lovely orange orbs and radiate some vitamin D.
Makes 2 pints
(adapted from the Zuni Cafe Cookbook’s preserved lemon recipe)
2 1/2 cups of kumquats
1 1/2 cups water
1 1/2 tablespoons kosher salt
spices: 1 cinnamon stick, 1 bay leaf, and a couple black peppercorns and coriander
extra virgin olive oil
Bring a saucepan full of water to a boil (large enough to hold all the kumquats) and add the kumquats.
Boil the quats for approximately one minute, drain and rinse with cold water. Set aside.
In a separate pan add the water, salt and spices and bring this mixture to a boil.
Boil for approximately 1 minute, remove from heat and let cool for 5 minutes.
Stuff the blanched kumquats in the two pint jars.
Pour over the brine liquid dividing the spices equally among the jars.
Cover with just enough olive oil to barely cover the surface and screw on your lids.
Stick them in a cool dark place or your fridge and allow them to mellow for 4 weeks or longer.
Note: Generally these guys are said to stay edible for a year in the fridge. Sniff, inspect and you be the judge.