We have a huge crop of kumquats this year from our patio tree, so I’ve been trying out some new ways to use them. And since I’ve been into fermentation lately, I preserved a jarful of kumquats in brine with a few spices. The result: a little spiced jewel with the pleasant funkiness of a preserved lemon and a fruity taste somewhere between a sour orange and a sweet tangerine.
Now, what to do with these preserved kumquats? They have cocktail potential, or would be great on a cheese board, but to me salad dressing seemed like the easiest place to start. Here I’ve added them to a basic honey lemon dressing, and the result is so good I think I’ll be making it again and again.
Fermenting kumquats is easy and fun — I used this recipe from the Kraut Source website. But you can also make this dressing with fresh kumquats, leave the kumquats out altogether or use a teaspoon of grated zest from another citrus fruit.
Ingredients
2 cloves garlic, minced
juice of 1 lemon (about 1/4 cup)
1 tsp rice vinegar
2 tbsp honey
2/3 cup olive oil
1 tbsp coarse Dijon mustard
1 tsp salt
1/2 tsp pepper
3 preserved kumquats, thinly sliced (seeds removed)
Whisk together all ingredients except the kumquats, until well combined. Stir in the kumquats, then cover and refrigerate overnight. The next day, let sit at room temperature for a few minutes and then whisk before using.
Pictured: Pyrex Spring Blossom 441 Cinderella Mixing Bowl, Fire King Gravy Boat, Hazel Atlas Egg Beater Cup
Thrifted Kitchen 