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 July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.