Spiced Kumquats

Citrus was abundant at the Ferry Building Farmers’ Market in San Francisco last week.The oranges and kumquats were the sweetest I have ever tasted, and I couldn’t resist packing some to take home with me to Ohio.

Kumquats are a particular favorite of mine. They are unique in that they can be eaten whole as their sweetness is in their skins and their tartness in their flesh. Often used to make jams and marmalades, they become even more versatile when spiced. Served alongside pound cake, as a topping for ice-cream or waffles, added to a chicken dish or even mixed into seltzer or cocktails, spiced kumquats seem to breathe life into any dish they touch.
Crates of Miewa Kumquats at the Ferry Building Farmer’s Market
Citrus, citrus everywhere!
Spiced Kumquats

Recipe from The New Complete International Jewish Cookbook

2 lbs. kumquats, rinsed

2-1/2 cups granulated sugar

1 stick cinnamon

6 whole cloves

2 cardamon pods

1/8 t. nutmeg

1 cup cider vinegar

Place the kumquats in a saucepan with enough water to cover and simmer gently for 10 minutes, covered.

In another saucepan, add the sugar, spices, and vinegar. Heat to dissolve the sugar, then raise heat to boil for 5 minutes.

Remove the kumquats, reserving the cooking liquid.

Add them to the spiced vinegar mixture using some of the reserved cooking liquid if needed to submerge the kumquats. Cook covered over low heat for 30 minutes. Remove from heat, uncover, and allow to sit at room temperature for 24 hours.

Remove the kumquats from the syrup and pack into clean and sterilized canning jars. Bring the syrup back to a boil to thicken slightly. Add to the kumquats. Seal and store in the refrigerator for 3 weeks before serving. Use within 3 months.

 

 

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Raspberries in Prosecco Jelly

Simple yet elegant, this dessert requires but a few ingredients. For a non- alcoholic version, substitute apple juice for Prosecco.

Jumbo silicon muffin cups from Sur La Table make interesting molds.

I like the clean taste and smell of gelatin sheets which can be mail ordered here. If you prefer to use a powdered variety, you can substitute Knox unflavored gelatin, available in most grocery stores.
Raspberries in Prosecco Jelly
Recipe adapted from Jelly Mongers
4 servings
2 cups Prosecco, Champagne, or Apple Juice
5 Gelatin Leaves
or
1 envelope Knox unflavored gelatin
1/4 cup granulated sugar
Squeeze of lemon juice
12 oz. fresh raspberries
Fresh mint

In a heatproof bowl, cut the gelatin sheets into small pieces with scissors . Cover with 1/2 cup Prosecco. Or, sprinkle powdered Knox gelatin over 1/2 cup Prosecco. Set aside for 10 minutes to soften.

Bring a pan of water to a boil and place the bowl of softened gelatin on top of the pan of boiling water. Once the gelatin has melted, stir in the sugar to dissolve and add another 1/2 cup of Prosecco.

Pour the mixture through a sieve and into a large measuring cup. Squeeze the lemon through the sieve and add enough Prosecco to measure 2 cups.

Divide the raspberries among the 4 molds, adding a few small mint leaves throughout. Fill with the Prosecco mixture.

Refrigerate for 6 hours before unmolding.

 

Eating San Francisco

There are so many wonderful places to eat in San Francisco that I often wish I was a bottomless pit. As I’m not, I’ve devised a strategy that works well for me. It involves my husband Richard. He eats, I taste. It’s perfect. Here are a few of the places in San Francisco I tasted today.

Plow in Potreo Hill serves up breakfast and brunch to happy diners. If you go on Sundays, be prepared to queue up. There’s always a line thats worth waiting in.

Four Barrel Coffee

Named one of the coolest coffeehouses in the country by Travel + Leisure magazine, Four Barrel roasts their own beans in this vintage German roaster.

Bi-Rite Creamery

Handcrafted ice-cream with flavors such as Toasted Coconut, Roasted Banana, and Orange Cardamon, make Bi-Rite a San Fran favorite.

“We make all of our ice cream by hand, in small batches, on 18th Street. In the bak­ery adjoin­ing our ice cream kitchen we make every­thing that goes into our ice cream, whether it’s brown­ies, peanut brit­tle, marsh­mal­lows, or the snick­er­doo­dles for ricanelas! We have lots of home­made top­pings to jazz up your ice cream includ­ing almond tof­fee, gra­ham crack­ers, and spiced pecans to name just a few of the most pop­u­lar (and don’t for­get to ask for our deca­dent home­made hot fudge to top it off!)”

Straus Fam­ily Cream­ery, only 45 miles away, deliv­ers all of the organic milk, cream and eggs for our recipes. Our salted caramel, roasted banana, honey laven­der, and other fla­vors draw lines that wrap around the block!”

To be continued…