Recipes Included On This Page Kumquat -- What Is It? Kumquat Mint Leg Of Lamb Kumquat Preserves Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kumquat -- What Is It? Recipe By : http://innet.com/~kumquat/page1.html Serving Size : 1 Preparation Time :0:00 Categories : Citrus Fruit Miscellaneous Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- kumquat information The word KUMQUAT is Chinese for "The Golden Orange" because of the color of the fruit. The Negami Kumquat is the most common variety and is grown commercially in the "Kumquat Capitol," Saint Joseph, Florida. The Negami Kumquat is a Chinese citrus fruit, oval in shape, 3/4" to 1" in diameter and between 1" to 2" long. The tree is shrub like and is similar to an orange tree in appearance. It is a prolific bearer and very decorative because of the dark green leaves and brilliant orange fruit. The fruit lasts for several months in warm winter climates.The trees do very well when planted in the yard or in larger pots. They can withstand temperatures as low as 28 degrees and require about the same care as other citrus. They can be grown throughout Florida, but produce larger and juicier fruit when grown in the sandy soils around eastern Pasco County in central Florida. Kumquats have a very distinctive taste. It is the only citrus that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten. They are similar to the seed of the orange and have a distinctive green color. The seeds also contain pectin, which can be removed by boiling for use in making jams and jellies. >From http://innet.com/~kumquat/page1.html Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kumquat Mint Leg Of Lamb Recipe By : W. Toth for Harmony Wines Serving Size : 1 Preparation Time :0:00 Categories : Fruit Lamb/Goat Volume 3, Dec. '98 Citrus Main Dishes Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 leg of lamb -- boneless several kumquats 1/2 cup brown sugar 1/4 cup butter 2 tablespoons dry mint leaves ***MARINADE*** 1 bottle mint sauce 1/4 cup honey 1 jar mint apple butter 1 T caraway seeds 2 tablespoons dry mint leaves Lamb preparation: Cut a pocket in lamb. Mix brown sugar with melted butter and crushed mint leaves. Pour into lamb and seal with toothpicks. Marinade: Mix all ingredients together, and heat a few minutes. Marinade lamb for one day, and BBQ or roast till done (3()-35 minutes per pound). Serve with Harmony Cellars Cabernet Sauvignon or Pinot Noir. (This recipe was submitted by Willie Toth for Harmony Cellars Recipe Collection) Bon Appetit! Recipe from http://webwinery.com/Harmony/Harmony-LegofLambRecipe.html Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kumquat Preserves Recipe By : Jean-Marie Ostiguy Serving Size : 1 Preparation Time :0:00 Categories : Jams And Jellies Citrus Volume 3, Dec. '98 Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds kumquats 4 cups sugar 2 thin lemon slices 1 quart water Scrub kumquats thoroughly. Prick each kumquat several times with a large needle. Put them in a large saucepan. Cover well with boiling water and simmer uncovered, until fruit is tender (about 25-30 minutes). Drain. Combine the sugar,lemon slices, and 1 quart water in a large saucepan. Bring to a boil and boil 5 minutes. Add the kumquats and boil gently until fruit is transparent (about 25 minutes). Remove from heat and allow to stand, covered loosely, overnight for the fruit to plump. Discard the lemon slices and bring the mixture, again, to a boil. Skim the kumquats from the syrup with a slotted spoon. Put them in hot sterilized half-pint jars. Continue to boil the syrup until it reaches 220 degrees on candy thermometer (about 8-10 minutes). Pour the boiling syrup over the kumquats, covering them well, to about 1/4 inch from the top of each jar. Seal and refrigerate. Yield: 2 pints Courtesy of, Jean-Marie Ostiguy ostiguy@wilmington.net Recipe from http://www.emerald-empire.com/zines/gourmet/rcpdata/Sauces/kumquat.htm Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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