Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Is your yard overflowing with kumquats, or you bought a basket of these irresistible little fruits at the store and don't know what to do with them? Try these liqueurs made with the best of all liqueur bases- white brandy.
After receiving another gift of perfectly ripe kumquats, I decided to concoct a recipe that would preserve them but keep their fresh, delicious flavor intact. This recipe is an easy marmalade and only uses a few ingredients.
A lively, bright, flavorful and sweet jam. Perfect on toast or biscuits and a great way to celebrate fresh winter fruits while using up that rhubarb you froze last fall.
This mixed citrus liqueur is a greatest hits mix tape of winter citrusy goodness! Cardamom, cinnamon, cloves and allspice add a gentle kiss of spice. Mix it up on Monday, enjoy it by Friday! It's great to sip on the rocks, or shaken into a martini!
I flagged this recipe when I reviewed a cookbook in the early fall. The author heaped praise on this particular recipe more than any other in her book.
The sweetness of kumquat peel mixed with the tartness of its juice makes for a wonderfully tangy jam, while bitterness takes a back seat. This simple marmalade recipe doesn’t require days of soaking, boiling & straining like many versions.
