Kumquat Recipes

View All | View Summaries
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!


Full Recipe...
Kumquat Drink Recipe (Orangina) Recipe

Kumquat Drink Recipe (Orangina)

04.18.10 by Jackie

Our kumquat trees have been so prolific this season that I thought it was time for me to experiment and re-create my favorite soda, Orangina, from scratch. In France, Orangina is a very popular sparkling beverage made from tangerine and oranges. I've tried making this with oranges in the past, but the citrus flavors weren't strong enough to resemble the famous drink. Since kumquats have a unique, strong, lemony flavor, I gave the fruit a try.

I've made homemade soda drink in the past, using dry active yeast (I'll post the recipe this summer) but unfortunately because of the cold weather (I assume), after 3-4 days, the fizz didn't happen. So I re-made it using carbonated water. Because the process is immediate, you'll be able to enjoy a delicious soft drink right away. The soda is very flavorful and has a striking orange color -not the radioactive hue of artificial orange drinks-. If you can find kumquats at your local market, give this a try. Your taste buds will thank you!


Full Recipe...
Kumquat and Chocolate Chip Cookies Recipe

Chocolate chip cookies are so classic that one might ask, why mess with perfection? Well, I think my kumquat and chocolate chip cookies are the answer to that question. Citrus and chocolate are a great pair in desserts, and this is no exception. The zing of the rind really enhances the creamy quality of the chocolate.

I decided on kumquat preserves because I still had one jar leftover from last season (I'm making more today!). For the cookie dough, I mixed butter, brown sugar, finely chopped fresh kumquat zest and whole wheat flour for texture and a little nutrition. It provides a nice canvas for the morsels of chocolates and chunks of preserved kumquats.

If you're still skeptical that kumquats can enhance the flavor of chocolate chip cookies, there's really only one solution; make them yourself! You won't be disappointed.


Full Recipe...
Lamb Chops with Kumquat Walnut Crust Recipe

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.


Full Recipe...
Oven Roasted Chicken with Kumquats Recipe

The strong flavor of kumquat takes roasted chicken to another level. I marinated the chicken with kumquats and finished the dish by brushing the poultry with a kumquat glaze. The final product was tender and tasty with a crunchy skin.

I served the chicken as one of the dishes for our buffet-style dinner party. We had about 15 people at the house, so I roasted 3 whole chickens. I carved the chickens and placed them in a chafing dish with the chicken drippings at the bottom of the dish to prevent the chicken from drying out or burning. There were literally only a few wings left, so I think it worked out pretty well. Our tree is absolutely bursting with kumquats, so if you're a fan of the diminutive citrus, stay tuned, because I'll be posting many more recipes in the near future.


Full Recipe...