Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. 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 (International Association of Culinary Professionals)
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.