Recipe: Simple, versatile kumquat sauce makes most of sweet-sour flavor
Easy kumquat sauce brightens up a dish of yogurt. The sauce also is good on chicken or pork chops. (Photo: Debbie Arrington) Debbie Arrington
Kumquats can be addictive. These little gems are made to eat in one bite, the sweet skin complementing the sour juice inside.
A symbol of good luck and prosperity, kumquats are a common gift during Chinese New Year. They also grow very well in Sacramento, making them a popular addition to backyard gardens. Varieties with rounder fruit tend to have higher cold tolerance.
Compact like their fruit, kumquat trees can produce abundant mini-citrus crops to brighten winter days. Like other citrus, kumquats can be as attractive as they are fruitful, a natural for edible ornamental landscapes. But unlike Meyer lemons or Washington navels, kumquats can be a puzzle.
What do you do with them? (Besides pop them in your mouth and spit out the seeds.) Embrace their yin-yang nature and make the most of their sweet-sour flavor.
Like a thin marmalade, this simple kumquat sauce can serve as both sweet and savory. With this sauce’s versatility, there’s a lot to do with kumquats.
Atop dessert, it contrasts with the richness of cheesecake, ice cream or pound cake. Add a couple of tablespoons to a smoothie for a jolt of kumquat flavor.
As a glaze on chicken, this sauce adds a caramelized citrus crust. At the table, it complements pork roast or chops. On Greek yogurt, it was simply delicious.
In a sealed jar, this sauce will keep at least a week in the refrigerator; up to a year in the freezer.
Simple kumquat sauce
Makes 2 to 4 servings
Ingredients:
1 cup kumquats, sliced and seeded (about 16 whole)
½ cup sugar
¼ cup water
¼ cup orange liqueur or white wine
Instructions:
Gently wash kumquats, removing any stem. Slice crosswise, discarding seeds.
In a medium saucepan over medium heat, combine sugar, water and liqueur or wine. Stir until sugar dissolves. Add kumquats.
Bring mixture to a boil. Reduce heat and simmer, stirring often, until kumquats are tender and sauce reduces into a light syrup, about 10 minutes.
Remove from heat and let cool. Serve warm or cold as dessert topping, over yogurt or as sauce for chicken or pork.
Note: This sauce will keep in the refrigerator at least one week.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.