|This is the tabouli-ish salad I made using the quick preserved kumquats|
True, dat. It's also true that the quick preserve method doesn't give you the same complex flavor as true preserved lemons, but this method provides a good substitute when necessary. Or you have some Nagami kumquats
Her recipe calls for 1 1/2 Meyer lemons, but I had a few of the Nagami kumquats and a plan to make a kind-of-a-tabouli salad and figured I'd give Ms. Clark's method a try. I love kumquats to eat out of hand, but I prefer the Miewa kumquats that I get from Will's Avocado's at the Ferry Plaza Farmers Market which, while still tart inside, have a sweeter rind.
The Nagami's would make an awesome marmalade but for me, one or two eaten raw is my limit (Hmm... Shaker Kumquat Pie, anyone?). I eat the Miewas seeds and all but for this recipe, I de-seeded them as they would be used in a salad. Getting rid of the seeds is a bit fussy but since I wasn't working with too many, I didn't mind.
QUICK PRESERVED KUMQUATS
adapted from: "Preserved Lemons Brighten a Stiry-Fry" and "Sauteed Chicken with Meyer Lemon and Rosemary, by Melissa Clark on the NYTimes online site. The quick preserve method (using Meyer lemons) is in the chicken recipe.
Makes between 1/2 and 1 cup
- 15-20 tart/sour kumquats - like Nagami.
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 small or 1/2 large bay leaf
- Trim or pick off the little green stems, slice the kumquats in half lengthwise and then cross-wise in 1/4" slices. Remove the seeds.
- Bring a small pot (a 1 1/2 qt sauce pan works for this) to a boil. Add the kumquat slices and then lower the heat so that the water is simmering and cook for 5 minutes. Strain the kumquats and run a little cold water over them.
- Rinse out your pot and add 1 cup water, 1 tablespoon kosher salt, 2 tablespoons sugar, 1 small (or 1/2 large) bay leaf and bring to a boil.
- Add the blanched kumquat slices, stir once, reduce the heat and simmer for 3 minutes. Strain under cold water and shake the strainer to remove all of the liquid. Pat dry.
Note: Today I used in the tabouli-ish salad. These should be used soon after they're ready but I'm sure they'd be fine in the refrigerator for a day if necessary. Ms. Clark's chicken recipe looks tasty, too. In a pinch, these quick preserved kumquats (or lemons) can be used where any preserved lemon is called for, or wherever your imagination takes you..