When I see ingredients I haven’t worked with, I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats.
Let’s Talk Kumquats
If you’re not familiar with the adorable kumquat, they’re the midget member of the citrus family. Originally from Asia, they have thick, sweet skins, a bitter, powerful centre and are about the size of a robin’s egg. The flavour is over-the-top orange with a sharp tang finish. If you’ve never tried one I suggest popping one straight in your mouth, just to familiarize yourself with the intensity of the fruit in its raw state.
Ready yourself for an explosion of flavour. Kumquat can easily overpower if you’re not careful with it, but there are some things it loves to work with, like vinegar for a tangy pickle, or lime for a tart salsa, or sugar for an intense preserve or flavoured syrup.
Originally, I planned a colourful citrus salsa, to take us down the road of a savoury-sweet endeavour, but then I had an overwhelming desire for the taste of orange and chocolate. Inspired by Terry’s Chocolate Orange, I whipped up a dark and delicious Chocolate Orange Chiffon Cake, moistened with kumquat syrup and topped with colourful bits of candied kumquat.
The result was truly satisfying – bright, bold citrus flavour grounded in rich, dark chocolate. Craving conquered.
Try this: top a toasted flax beagle and cream cheese with the sharp, citrus twang of candied kumquats for a taste of pure sunshine!
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.