Want to add some trendy citrus accents to your home cooking? Candied Kumquats and Preserved Meyer Lemons are making their seasonal appearances in food magazines and on menus. They are a gorgeous and delicious addition to cuisines from sweet to savory. The Candied Kumquats are fabulous over ice cream for a luscious dessert. Or, plain yogurt for a yummy breakfast. Preserved Meyer Lemons are perfect when a salty, tangy flavor is needed.
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| Kumquats and Meyer Lemons |
The Candied Kumquats are canned using the usual canning methods, with 10 minutes of processing time.
3 lbs of fresh kumquats
1cup water
1 cup sugar
1 large vanilla bean
star anise
Cut the kumquats lengthwise and remove the seeds. Don't worry about disturbing the fruit as it is the candied rind that is eaten.
Cover the kumquats with cold water and bring to a boil. Transfer the kumquats to a strainer. Repeat 2 more times. This breaks down the cell walls to allow the sugar to penetrate the rind.
In the meantime, make a simple sugar. Boil the water, sugar, and seeds scrapped from the vanilla bean for two minutes. If the vanilla seeds clump, try wishing the mixture.
Ladle kumquats into sterilized jars. Pour the hot simple syrup over the kumquats. Leave a 1/4 inch gap.
Place a star anise in each jar. Seal the jars and process for 10 minutes.
If you can resist, wait a few weeks before trying so the flavors can merge.
The yield is 6 half pint jars.
The Preserved Meyer Lemons are salt cured and ready to enjoy in 4 weeks.
kosher salt
6 Meyer lemons, a few more for juice
pint jar
Use a clean, hot jar, sterilized, if you prefer. Put a thin layer of salt on the bottom of the jar.
Cut the stem end off the lemons and then cut an X shape into the lemon, leaving it intact. The lemon will resemble a four-petal flower.
Pack the lemons with salt, then into the jar. Keep pressing down to release the juice and make room for more lemons. Some people put spices such as cumin seeds, coriander, and bay leaves with the lemons.
When the jar is filled with lemons, add additional lemon juice to cover the lemons, as needed.
Seal the jar. Keep it on the counter or in the pantry. Just remember to turn it over every few days. Add additional lemon juice to cover the lemons, as needed
Refrigerate after opening. The lemons will keep in the refrigerator for up to 1 year. For the best taste, rinse the rind before using it.
When life gives you leftover Meyer lemons and vanilla infused simple sugar,
make a Vanilla Side Car.
2 parts Bookers Bourbon
1 part Cointreau
2 parts Meyer lemon juice
1 part vanilla infused simple sugar
Shake with ice, pour into a glass, and enjoy.
3 lbs of fresh kumquats
1cup water
1 cup sugar
1 large vanilla bean
star anise
Cut the kumquats lengthwise and remove the seeds. Don't worry about disturbing the fruit as it is the candied rind that is eaten.
Cover the kumquats with cold water and bring to a boil. Transfer the kumquats to a strainer. Repeat 2 more times. This breaks down the cell walls to allow the sugar to penetrate the rind.
In the meantime, make a simple sugar. Boil the water, sugar, and seeds scrapped from the vanilla bean for two minutes. If the vanilla seeds clump, try wishing the mixture.
Ladle kumquats into sterilized jars. Pour the hot simple syrup over the kumquats. Leave a 1/4 inch gap.
Place a star anise in each jar. Seal the jars and process for 10 minutes.
If you can resist, wait a few weeks before trying so the flavors can merge.
The yield is 6 half pint jars.
 |
| Star Anise |
The Preserved Meyer Lemons are salt cured and ready to enjoy in 4 weeks.
kosher salt
6 Meyer lemons, a few more for juice
pint jar
Use a clean, hot jar, sterilized, if you prefer. Put a thin layer of salt on the bottom of the jar.
Cut the stem end off the lemons and then cut an X shape into the lemon, leaving it intact. The lemon will resemble a four-petal flower.
Pack the lemons with salt, then into the jar. Keep pressing down to release the juice and make room for more lemons. Some people put spices such as cumin seeds, coriander, and bay leaves with the lemons.
When the jar is filled with lemons, add additional lemon juice to cover the lemons, as needed.
Seal the jar. Keep it on the counter or in the pantry. Just remember to turn it over every few days. Add additional lemon juice to cover the lemons, as needed
Refrigerate after opening. The lemons will keep in the refrigerator for up to 1 year. For the best taste, rinse the rind before using it.
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| Sealing the Weck Jar |
When life gives you leftover Meyer lemons and vanilla infused simple sugar,
make a Vanilla Side Car.
2 parts Bookers Bourbon
1 part Cointreau
2 parts Meyer lemon juice
1 part vanilla infused simple sugar
Shake with ice, pour into a glass, and enjoy.
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| Vanilla Side Car |
This is perfect! I have more Meyer Lemons in our backyard than I know what to do with. MUST try this!
ReplyDeleteVanilla side car sound scrumptious!
ReplyDeleteThese look good.You can also make a very nice liqueur with either of these fruits.
ReplyDeleteThank you for what you have shared with us a recipe. I've been I want to try to do something like that.
ReplyDelete