'kumquat' on Serious Eats
OK, you'll probably be able to find them past March 1st, but their season is coming to a close. Here are three ways to use them up before they go!
I kind of hate the word 'mocktail'—it seems girly and fake, and makes me think of overly sweet and pink virgin strawberry daiquiris used for toasting at a baby shower. Non-drinkers deserve better. Here's the best freshly-made cocktail substitute I know: a mixture of ripe pear, fresh ginger, and kumquat.
This tangy juice is an excellent cocktail substitute: kumquats give it brightness, tartness, and a touch of bitterness, ginger adds a little spice, and pear make it smooth and rich.
Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.
For a cold-weather, hangover-clearing elixir, Rouge Tomate head bartender Cristian Molina whips up an alcohol-free Winter Citrus Punch. "The citrus is just amazing right now," who waxes especially poetic about clementine juice.
When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat.
This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one.
The tart lime and kumquat make this cocktail from Debbi Peek of The Bristol in Chicago an ideal option for margarita or mojito-lovers who are looking to branch out.
Olive-sized kumquats have an edible peel that's sweet while the flesh is tart. A hearty muddling brings out the oils from their skin as well as the juice from their flesh, bringing that tartness that's key to a balanced margarita.