Kumquat Champagne Cocktail

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!

What's In Season: Rhubarb

The days are longer and the air is getting warmer. As of late March, spring has definitely sprung! That means gardens across the country are sprouting the leafy green beginnings of rhubarb. Though technically a vegetable, rhubarb is so often used in desserts that it's like an honorary fruit. Rhubarb's pucker tart flavor is often tamed by strawberry (not to mention a load of sugar), but don't let that classic pairing limit you.

Using one simple compote recipe, you can make a variety of rhubarb-flavored treats. Use the compote to fill tarts, fold into sweetened whipped cream to make a Rhubarb Fool, or mix into your favorite muffin recipe. Gild the lily of a pound cake, panna cotta or ice cream by dolloping the rhubarb compote on top. You can also strain the compote and drizzle the rhubarb syrup on Greek yogurt. Or mix the syrup with some gin, club soda and a twist of lime for a killer cocktail.

Experiment with your favorite flavor combination and find out how versatile rhubarb can be!


Basic Rhubarb Compote:

Wash and trim 2 pounds of rhubarb, then cut into 1/2 inch pieces.

In a heavy saucepan, combine with:

1.5 cups sugar
1 TBSP lemon juice
Pinch of salt
For additional flavor, add any of the following:

• Fresh grated ginger
• Lemon zest
• Orange zest
• Hulled, chopped strawberries
• Vanilla bean
• Rosewater (use sparingly)
• Mint
• Basil
• Rosemary

Stir the mixture over medium heat until the sugar dissolves. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, about 8-10 minutes. Remove herbs, if necessary. Cover and chill the compote. Keep refrigerated.