This is an easy, quick dish with beautiful colors that is perfect for lunch, or as a dinner side dish. The kumquats get sweet and slightly caramelized and pair well with the salty, crispy broccolini and bread. The balsamic is important. The thick, syrupy balsamic makes such a big difference and I use it from everything from salads to ice creams.
Broccolini with Roasted Kumquats, Parsley, Pecorino, and Balsamic
Prep: 5 min Cook: 30 min Serves: 2
1 bunch broccolini
4 kumquats, sliced thin
Palmful curly parsley, chopped
Pecorino cheese, grated
Butter & olive oil
Salt & pepper
Balsamic (thick and syrupy is best)
1. Heat a skillet over medium-high heat. Add a tablespoon of butter and a drizzle of olive oil, then add the broccolini. Season with some salt and pepper, cover and cook for about 6 minutes or so, until slightly browned and crisped.
2. Add the kumquats and place the crusty bread in the skillet to brown on each side.
3. Cook until bread, kumquats and broccolini are nicely crisped, finish seasoning with salt and pepper. Serve with a drizzle of balsamic and the curly parsley.
Kumquats are one of my favorite types of citrus. I’ve had them lately as snacks, in salads and in salsa so it was just a matter of time until they made it into my ice cream. I just returned home from Santa Cruz where I completed my Wilderness First Responder course. The course was amazing, with a great crew and inspiring and engaging instructors. Whenever I’m in Santa Cruz I visit Penny’s Ice Creamery and enjoy their amazing ice cream. And so, even though today is windy with scattered snow I decided it was the kind of day that needed ice cream. When you make this recipe you should definitely save the leftover kumquat syrup. I made granola and used some of the syrup to sweeten and add flavor to the mix giving it a tangy citrusy taste.
Candied Kumquat Coconut Ice Cream
3 cups kumquats, diced with seeds removed
1 cup water
½ cup sugar, ¼ cup maple syrup
In a small saucepan heat the water, sugar and syrup until they come to a soft boil. Add the diced kumquats and simmer for about 10 minutes. Strain the kumquats over a bowl, separating the fruit from the syrup.
Candied kumquats and syrup
1 ½ cans coconut milk
1 tsp vanilla, I used the kind that comes as powder
¼ cup coconut palm sugar
Drizzle of maple syrup
1/8 tsp salt
1/8 tsp cayenne pepper
Raw cacao nibs
Add the coconut milk, vanilla, coconut palm sugar, maple syrup and salt to your ice cream maker while it runs. Then spoon in most of the candied kumquats, saving a few spoonfuls for garnish. Using a spoon, ladle in some of the syrup, about ¼ cup of so. Taste the ice cream and decide if you want to add more syrup. Sprinkle the cayenne in last and make sure the contents are well mixed. Process according to your ice cream manufacturers instructions. To serve add a small spoonful of the leftover candied kumquats, a drizzle of the syrup and a sprinkling of cacao nibs.