Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
the kumquats in half lengthwise, discard seeds.
a large deep pan, combine sugar, 3 cups water and lemon juice. Bring to a boil. Reduce heat, add the bay leaves, salt and
pepper, and simmer uncovered for 20 minutes stirring occasionally.
½ cup of water and pectin together. Add to the pan, stirring well. Bring to a boil, simmer and cook about 5
minutes. Remove from heat; discard bay leaves, and skim foam off top. Yields about
A kumquat is
a small and charming citrus fruit that may seem useless. Eaten fresh, its peel and pulp, does not have such an invigorating flavor, and it is filled with giant
seeds. As a food, it may not be as tasty, but as marmalade it has an exotic flavor.
It is a delicacy to impress even the most discerning guest.