Kumquat
Champagne Cocktail
Makes 6 glasses
The month of
January marks the beginning of many things. New Years resolutions, the start of
a new calendar and the beginning of kumquat season (which extends through
April). This miniature fruit resembles a tiny orange. About the size of an
olive, kumquats have a sweet skin and a tart interior pulp. Aside from their
beautiful color, one of the best characteristics of the kumquat is that the
entire fruit is edible (except they do have seeds).
In the United States,
most of our kumquats come from California but this fruit is native to China.
Despite their appearance as a citrus fruit, many classify the kumquat in their own genius, Fortunella.
Kumquats can be
used in a variety of sweet and savory dishes. I love to make kumquat marmalade
and mix them with other fruits to make warm chutneys. Oftentimes, they’re
candied to tone down their sometimes-intense tartness, as I am going to show
you in this champagne cocktail. But really, this fruit is delicious just eaten
whole.
Since New Year’s
Eve celebrations are right around the corner, I’ve decided to share a Kumquat
Champagne Cocktail recipe. You can enhance this cocktail with a splash of Grand
Marnier or you can use these candied kumquats as a sweet addition to a cheese
plate.
Ingredients:
1 pint kumquats,
pricked with a skewer
1 ½ cups cold
water
1 cup sugar
1 bottle
Champagne, chilled
Directions:
In a medium
saucepan, place kumquats, cold water and sugar. Bring to a boil and reduce to a
simmer for 20 minutes. Remove from heat and allow kumquats to cool completely.
Spoon kumquats and 1 tablespoon of syrup into each of the six glasses. Top off with champagne. Cheers and Happy New Year!
