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Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Tuesday, March 29, 2011

Candied Kumquats

1 cup Sugar

1 cup Water

20 Kumquats

1. Prepare the kumquats by slicing them into quarters creating rings. Flick away any visible seeds.

2. In a small sauce pan add the sugar and water. Turn heat on to medium and let the sugar dissolve. Increase to a boil.

3. Add the kumquats and return to a boil.

4. Reduce to a medium simmer for 45 minutes. You want the kumquats to be translucent and the liquid to be like syrup.

5. Cool to room temperature. Cover and chill. Candied kumquats will last 2 weeks.

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