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Kumquat and Loquat

LOQUAT PRESERVES (JAM)

Ingredients:

  • 8 cups seeded quartered loquats
  • 6 cups sugar
  • 1 vanilla bean
  • Juice of a large lemon

Directions:

  1. Wash, de-seed, and cut the loquats into quarters. Add lemon juice. Put the loquats, and sugar in a large pot over high heat, stirring until the sugar melts. Cut the vanilla bean in half and add to the loquat mixture.
  2. Bring to a boil while stirring constantly, then reduce to a low simmer. Stir frequently to prevent from burning. The fruit will start to break down. You will need to cook this for approx. 1 hour.
  3. At the 30 minutes mark, remove the vanilla beans from the jam. Start squishing the loquats until they reach your desired chunkiness. Add the vanilla beans again and continue to cook for the hour time frame, until the jam is thick.
  4. Ladle into jars and seal with a lid. Allow to cool and set. Keep refrigerated unless you have properly canned and sealed the jam. Enjoy. 

LOQUAT-SOY GLAZED WINGS

Ingredients:

  • 12 chicken wings
  • 12 cloves garlic, smashed and skin removed
  • ½ cup loquat preserve
  • ¼ cup soy sauce

Directions:

  1. Combine loquat preserve and soy sauce in a medium pot with a lid. Simmer and stir for about 10 minutes. Let mixture cool. Reserve half and set aside.
  2. Add wings and garlic cloves to the pot. Mix well to thoroughly coat the wings in the marinade. Let sit in the refrigerator for 1 hour.
  3. Preheat oven to 400 degrees F. Spread wings out on a foil lined baking sheet so that they are not touching each other. Bake for 20 minutes. Make sure they reach 165°F
  4. Heat remaining half of the mixture in a wok over low heat until thickened. Toss the baked wings in the glaze to thoroughly coat and serve. 

TOAST WITH KUMQUAT MARMALADE AND GOAT CHEESE

Ingredients:

  • ¼ cup water
  • ¼ cup sugar
  • 12 oz. kumquats, rinsed, cut into ¼-inch rounds, seeds removed
  • ¼ tsp. finely chopped fresh rosemary, plus one sprig
  • ½ tsp. black peppercorns, coarsely crushed
  • 4 slices multigrain bread
  • 6 tbsp. soft goat cheese

Directions:

  1. Combine water and sugar in a saucepan set over medium-low heat. Cook, stirring, until sugar dissolves. Add kumquats, peppercorns, and rosemary sprig. Bring to a simmer and cook for 10 to 15 minutes, stirring occasionally, until kumquats are translucent, and liquid has become syrupy.
  2. Remove marmalade from heat and remove rosemary sprig. Stir in chopped rosemary and set aside.
  3. Lightly toast each bread slice. Spread goat cheese over toast and top with a generous scoop of marmalade.

ZESTY KUMQUAT SALAD

Ingredients:

  • 1 cup quinoa
  • 1 cup low-sodium vegetable broth
  • ¼ cup water
  • 1 cup packed arugula
  • 1 cup chopped seeded kumquats
  • ¼ cup lemon juice
  • 2 tbsp. olive oil

Directions:

  1. Bring water and broth to a boil in a small saucepan. Add quinoa, reduce to a simmer, cover, and cook until liquid is absorbed, about 15 minutes.
  2. Let quinoa cool briefly, then transfer to a large bowl with remaining ingredients.
  3. Toss to combine and season, if needed. Serve warm, room temperature, or cold.