Meydenbauer Center Catering – February Ingredient of the Month

Kumquats are an amazing winter fruit – they pack a punch of Vitamin C to get you through the cold, rainy months. The entire fruit is edible, peel and all. The skin is a bit sweeter than the pulpy flesh, so eating them whole gives them a balanced flavor. Organic and locally sourced Kumquats often produce the best flavors.

“The skin is super sweet and the flesh is actually quite tart; it’s like the Warhead of the fruit world.” – Executive Chef Steven Banbury

Tips for selecting the perfect kumquat:

  • Look for kumquats with a vibrant orange color; avoid ones with yellowish green hues as they indicate that the kumquat was harvested prematurely
  • Skin should be tight to the fruit’s flesh with minimal separation
  • Organic and locally sourced kumquats are typically the best choice

Ingredients:

Dark Chocolate Pate

1 lb dark chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

Semisweet Chocolate Pate

1 lb semisweet chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

White Chocolate Pate

1 lb semisweet chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

Kumquat Marmalade

2 ¼ cups kumquats
1 cup sugar
1 lemon zested and juiced
1 cup water
1 Tbsp fresh chopped rosemary

Candied Kumquat Wheels

1 1/8  inch sliced kumquat wheels
½ cup sugar
1 tsp kosher salt

Procedure:

Triple Chocolate Pate

  • In the top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
  • Remove from heat and add yolks, one at a time, beating well after each.
  • Add powdered sugar, whisking constantly until smooth. Mix in vanilla.
  • Butter a loaf pan. Put waxed paper or plastic wrap in a pan, leaving overhang, and butter sides and bottom of the lining. Pour dark chocolate pate mixture first, place into the freezer and allow to slightly harden while making semisweet chocolate pate.
  • Remove pan from freezer and pour semisweet chocolate pate and place in freezer to set up while preparing white chocolate pate.
  • Remove pan from freezer and pour white chocolate pate and place in the freezer, cover with plastic wrap and freeze overnight.

Kumquat Marmalade

Place all ingredients in a pot. Place on stovetop over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out.

Candied Kumquat Wheel

  • Preheat oven to 300 degrees Fahrenheit
  • Mix salt and sugar in a mixing bowl
  • Toss kumquat wheels lightly until completely coated with sugar-salt mixture
  • Lay kumquat wheels onto a greased piece of parchment paper on a sheet pan
  • Bake for 20-25 minutes or till sugar caramelizes

 

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