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Jeff Grossman

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RC: Jellied Espresso with Candied Kumquat

by Jeff Grossman » Mon Apr 01, 2019 10:55 pm

If you like coffee, this is for you. The original recipe is from "The Cocktail Hour" by Sharon O'Connor.

1 envelope gelatin (= 1 tbsp)
1/2 c cold water (...whiskey, Bailey's, Kahlua...)
1/4 c sugar
1.5 c brewed espresso or French Roast coffee
1/2 tsp vanilla or almond extract (optional)

1. In a medium bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes.

2. Add the sugar and the hot espresso (and extract) to the bowl and stir until completely dissolved.

3. Pour the mixture into serving cups and refrigerate until firm, at least 3 hours but preferably overnight.

4. Top each cup with a dollop of whipped cream, a sprinkle of cinnamon, a few curls of chocolate, a few shavings of nutmeg, a couple pieces of crushed peppermint candy, etc.

--- Or, as I did, a slice of candied kumquat. I poured the espresso recipe into 5 cups (it could easily make eight) so I made only a little bit of kumquat:

2 kumquats
1/8 c water
1/8 c sugar

Slice the kumquats thinly. I recommend a very sharp knife for this. Carefully discard the pips.

Mix the water and sugar, bring to the boil and stir in the fruit. Set to simmer. Over the next 10 minutes, or so, the water will boil off and the froth will start to rise in the pan. Let it rise for a minute or two, then remove pan from the heat and let it cool completely. The syrup will congeal -- you've made a primitive marmalade -- but you can fetch the slices out with a fork. Lay one on each cup of espresso. The bitterness of the pith (and the kumquat generally) is hidden by the roasty coffee so the citrus flavor shines through.
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Jenise

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Re: RC: Jellied Espresso with Candied Kumquat

by Jenise » Tue Apr 02, 2019 3:11 pm

Thanks for posting, I'm really excited about this. I have some cold brew coffee/rum I brought back from Kauai (there's a rum plantation there, it's the real deal) that this would work so well in. I tried freezing it for a granita but the alcohol wouldn't allow it to set up, so gelatinizing it would be the perfect thing. And I currently have some tangelo-kumquat cross on hand that would be superb.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Rahsaan

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Re: RC: Jellied Espresso with Candied Kumquat

by Rahsaan » Wed Apr 03, 2019 9:06 am

I don't drink/eat coffee but earlier this winter the idea of making candied kumquats was a revelation for me.

So easy and such little labor but then such great flavor. The sweetness made it friendly to all types as a dessert accompaniment, but then the briskness of kumquats was still there. Good for ice cream, yogurt, bread, toast, crackers, pancakes, waffles, etc etc, even used the syrup in cocktails.
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Jeff Grossman

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Re: RC: Jellied Espresso with Candied Kumquat

by Jeff Grossman » Wed Apr 03, 2019 4:41 pm

Candying whole kumquats is possible, too, but requires more time and several changes of simple syrup.
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Bill Spohn

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Re: RC: Jellied Espresso with Candied Kumquat

by Bill Spohn » Mon Apr 08, 2019 2:40 pm

I don't like sweetened coffee, but your recipe intrigues me as I expect that it would also be quite good without the sugar.

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