Magazine article Sunset

Flavor Burst

Magazine article Sunset

Flavor Burst

Article excerpt

Wake up your winter cooking with tart-sweet kumquats.

KUMQUAT MINT SALAD with JASMINE DRESSING

SERVES 4/35 MINUTES

This salad may be simple-note the very short ingredient list-but is full of exotic, refreshing flavor.

2 bags jasmine tea

5 oz. kumquats (about 15)

1 tbsp. canola oil

½ tsp. kosher salt

¼ tsp. pepper

1 ½ qts. butter lettuce torn into large pieces

½ cup small whole mint leaves, or torn larger leaves

½ cup toasted slivered almonds

1. Heat V3 cup water in a small saucepan over high heat until small bubbles form. Add tea and remove from heat. Steep 3 minutes and stir. Strain tea and let cool; discard tea bags.

2. Meanwhile, seed and thinly slice kumquats (see/'How to Seed Kumquats," below). Finely chop one-third of them; set

3. In a small bowl, make dressing: Combine choppedikumquats, jasmine tea, oil, salt, and pepper.

4. Put letti~ce, mint, sliced kumquats, and alnion4 in a salad bowl. Add dressing. and tós~ gently to coat.

PER 2-CUP SERVING 121 Cal., 62% (75 Cal.,) from fat; 3.89 protein, 8.4 g fat (0.7g sot,); 10 g carbo (4.6g fiber); 199 mg sodium; 0 mg chol. GF/LC/LS/VG

HOW TO SEED KUMQUATS

Either slice each kumquat crosswise about a third of the way - into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.

LENTIL and KUMQUAT SOUP

SERVES 5 OR 6 (MAKES 2 QTS.) / 1 HOUR

This soup has two layers of kumquats- cooked in the soup to become mellow and tender, and finely chopped with parsley for a bright topping.

V* cup (4 oz.) chopped pancetta or bacon

1 tbsp. olive oil

1 large onion, finely chopped

% cup each diced carrots and celery

1 Vi tbsp. chopped fresh thyme leaves

1 Vi cups French green*, black beluga, or regular lentils, sorted from debris and rinsed

About 6 cups reduced-sodium chicken broth

3A tsp. pepper

8 oz. kumquats (about 24)

Vi tsp. kosher salt, divided

9 tbsp. chopped flat-leaf parsley, divided

1. Sauté pancetta in oil in a medium pot over medium-high heat until browned, 4 to S minutes. Discard all but 2 tbsp. fat. Add onion, carrots, celery, and thyme; cook, stirring often, until vegetables start to brown, 8 to 10 minutes.

2. Add lentils, 6 cups broth, and the pepper to pot. Cover and bring to a boil, then reduce heat and simmer until lentils are almost tender, 25 to 30 minutes.

3. Meanwhile, quarter kumquats and seed (see page 80). Finely chop 3A cup. Thinly slice remaining kumquats crosswise.

4. Stir sliced kumquats into soup and add 'A tsp. salt. Simmer until lentils are tender, about 5 more minutes. Stir in 3 tbsp. …

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