Friday, 11 August 2017
Pineapple and Cumquats: four ways
A cumquat tree in fruit is beautiful, and as we have a lovely crop, I went online in the hunt for pineapple and cumquat combinations. They were all delicious! Anne
Pineapple Kumquat Passion
Ingredients: 1 1/2 oz swiss chard; 3 oz kumquats; 1 orange – peeled; 4 oz pineapple; 1 tbsp chia seeds; 1 cup coconut water
“Small citrus fruits that resemble tiny, oblong oranges, kumquats have a delightfully sweet/tart taste, and are completely edible (which means you don’t need to peel them). They’re also bursting with vitamin C and fiber. Pineapple and an orange are full of vitamin C as well, making this sweet drink a magic elixir for both your immune system and complexion. Add in some chia seeds for healthy fat, fiber and protein, and swiss chard for a load of nutrients (vitamins K, A, C and magnesium), and you’ve got the perfect high fiber, low fat snack to sip on the day after a big Thanksgiving meal.”
Kumquat and Pineapple Chutney Jean-Georges Vongerichten
Serves : makes about 1 cup
Ingredients: 1 rounded cup kumquats (5 ounces); 1 cup finely diced peeled pineapple (1/4 pound); 3 tablespoons fresh lemon juice; 3 tablespoons light brown sugar; 2 tablespoons fresh orange juice; 2 tablespoons Madeira
How to Make It
Step 1 In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin.
Step 2 In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.
Make Ahead: The chutney can be refrigerated for up to 1 week.
Serve With: Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.
Pineapple, Kumquat and Ginger Crisp with Coconut Topping
Recipe from 'The Art and Soul of Baking' by Sur La Table with Cindy Mushet.
Serves 6 to 8
"If you haven’t considered tropical fruit in a crisp, you’ve got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf . . ." from the website
For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour; 1 cup (3½ ounces) gently packed sweetened flaked coconut; 1/3 cup (1½ ounces) chopped unsalted macadamia nuts; 1/4 cup (2 ounces) firmly packed light brown sugar; 1/4 cup (1¾ ounces) granulated sugar; Pinch of salt; 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple; 15 kumquats (about 4 ounces); 1/4 cup (1 ounce) finely chopped candied ginger; 3 tablespoons (1-1/2 ounces) granulated sugar; 2 tablespoons unbleached all-purpose flour; Coconut or vanilla ice cream, for serving
1 Preheat the oven to 350°F and position an oven rack in the center.
2 Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.
3 Make the filling: Use a chef’s knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.
4 Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.
5 Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.
6 Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.
Storing: Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.
Delicious hot and cold!
Tropical Kumquat Cake
Ingredients: 3 eggs; 2 cups sugar; 1 cup oil; 1 teaspoon cinnamon; 1 1⁄2cups chopped kumquats; 1 cup chopped nuts; 1(20 ounce) can crushed pineapple, well drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt
In a bowl, beat eggs, sugar and oil.
Fold in dry ingredients and mix well.
Add kumquats, nuts and pineapple.
Pour into greased and floured tube pan.
Bake 1 hour and 15 minutes at 350°F.
Cool, remove from pan.
Our oven is refusing to cooperate with me at the moment so we experimented cooking the cake in this space-craft-like gadget and . . . it worked just fine, Anne
A Florida USA website to check out for more recipes: