Citrus Recipes

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My Cutie Loves Cuties! Recipe

My Cutie Loves Cuties!

02.16.13 by Jackie
My Cutie Loves Cuties!
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Homemade Tangerine Kumquat Marmalade Recipe Recipe

Every year, we make preserves with the fruits from the garden. As I told you in a recent post, I had it all planned out so that nothing would go to waste and was determined to create Orangina soda. I used the kumquat pulp for the syrup of the drink and used all the kumquat rind for marmalade. To repeat the same flavors of the soft drink, I added tangerine to the marmalade as well. To make the marmalade a bit fancier, I added some vanilla beans and vanilla extract at the end.

Making marmalade is labor intensive, so gather some friends and family to get through the process. Rest assured that your efforts will be rewarded. We cooked and canned 13 pounds of fresh kumquats. If sealed properly, you can keep the jars of marmalade for a year. Good luck holding on to it that long though. The girls have already gone through two jars! The sweet fragrance of the kumquats and vanilla is intoxicating. Spread a little (or a lot) on a slice of buttered toast, pour yourself a cup of tea and enjoy. It's the perfect way to start the day!


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Grapefruit Salad (Pomelo Salad) Recipe

Grapefruit Salad (Pomelo Salad)

02.25.10 by Jackie

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.


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Kale with Caramelized Kumquats Recipe

Kale with Caramelized Kumquats

02.07.10 by Jackie

This side dish couldn't be easier to make. Onions and kumquats are slowly caramelized with ginger and agave nectar and added to slightly sautéed kale. What could be better than a dish that's delicious, healthy and simple?

I was inspired to make this dish by a reader. Chef Doreen T. Ross is a culinary artist and consultant from North Carolina. Doreen sent me a recipe suggestion using kumquats (I've asked for recipes using this ingredient) with wilted kale. I've adapted Doreen's recipe and added an Asian twist to it. Sunny and Lulu were my guinea pigs, and they loved it. Merci Doreen!

As I've said several times, I'm just a home-cook who is passionate about food and has had no professional training. Creating this site has really broadened my culinary horizons. I've received many lovely messages filled with kind words and a ton of tips and culinary tricks. Thank you all for your support, and please keep those messages coming.


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Pomegranate and Mandarin Marinated Tofu Recipe

If you're wondering why I made a pomegranate and mandarin sauce, the reason is simple: I love the flavors of both fruits and I think they complement each other very well. Both have acidic notes which make them work well together.

The combination is perfect for white meats, salads and tofu. To the pomegranate and mandarin juices, I added lavender honey, sugar cane vinegar and granulated sugar. I bound the sauce with a blend of walnut and olive oil. Before serving, I added some pink peppercorns and African basil leaves. This sauce will brighten whatever dish you add it to. 


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