kumquats

Smoking Bishop: Hot Holiday Drink That Packs a Punch

19 Dec 2010
smoking bishop mulled wine

Tis the season for a cocktail, a holiday cocktail; something warm and comforting. The mere idea of a steamy mug of fragrant luxury laced with a fiery shot of a seasonal spirit is warming to both body and soul.

Hot drinks have been an essential part of our social dynamic for centuries. From festive wassail gatherings in 13th century England to serving up hot "flips" in pubs and taverns all the way through to the Tom and Jerry's of mid-century America. Nowadays warm drinks like toddys are often associated with our cool weather activities.

So I have just the thing, a crimson colored holiday cup of cheer. It is a style of mulled wine, similar to wassail, and something like a warmed sangria, though made with port. Traditionally it is scented with cloves and sour oranges, but my version has been updated just a bit. It is called a Smoking Bishop and it has come to be associated as Christmas itself.

Sippity Sup Continues »
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Smoking Bishop

smoking bishop
By jgreghenry Published December 19, 2010
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 12 whole kumquats
  • 0 whole cloves as needed
  • 10 all-spice berries
  • 2 T dark brown sugar
  • 1 (750 ml) ruby port
  • 1 c brandy or cognac

Directions

preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.

Notes:

serves 6

Kumquat Liqueur "Kumquacello" or Drunken Kumquats

kumquats in vodka
By jgreghenry Published September 22, 2009
Prep time: 360
Yield:1 ()

Ingredients:

  • 3 lb kumquats
  • 2 (1.5 liter) bottles 80 or 100-proof vodka, divided
  • 4 c water
  • 4 c sugar

Directions

1. Put the kumquats in a jar or bottle, add 1 bottle vodka and seal tightly. Leave the jar to steep until the fruit loses it's color, at least 2 weeks. 3. Put the water and sugar in a saucepan and boil until it turns clear. Let the syrup cool completely. 4. Strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly and let the components come together for at least 1 week before using. Store the liqueur in the freezer.

Notes:

this makes a lot!

Chocolate Covered Kumquat Bon-Bons

Chocolate Covered Kumquat Bon-Bons
By jgreghenry Published September 11, 2009
Prep time: 5
Yield:1 ()

Ingredients:

  • 1 lb cold kumquats, stems removed
  • 4 oz 60% chocolate, melted, and brought to body temperature
  • 2 T unsweetened cocoa powder

Directions

1. Start by melting 4 ounces of 60% semi-sweet chocolate. The chocolate should not be super hot when you work with it, so test it by tasting. Body temperature is just perfect. 2. Next put the cold, dry kumquats into a large bowl. Large enough that they can all roll about easily. Add the chocolate to the grapes one spoonful at a time; stirring and folding as you go. Scrape the sides of the bowl as you work with a rubber spatula. The idea is to build the chocolate up in coats as it hardens around the cold fruit. Keep working until the chocolate begins to set and the kumquats are completely covered. 3. When the chocolate has nearly set, sprinkle about 2 tablespoons of cocoa over the chocolate covered kumquats. Use a small mesh strainer to cover them lightly little by little. Continue working by tossing and folding (I required 2 people to make this work, but if you have four hands you may be able to accomplish this on your own). 4. Working the cocoa in gradually and moving them around the bowl allows them to harden as you go and not stick together. When they are well-coated and separated move them to a parchment covered baking sheet. Cover them with plastic wrap and refrigerate until you are ready to serve them.

Kumquat Liqueur Revelations

15 Apr 2009

Time for the second to last update on my Kumquat Liqueur I have been calling Kumquacello.

I still do not think that is the best name. You guys sent in way better ideas. You can review them at Kumquat Liqueur 1 and Kumquat Liqueur 2.

But sometimes things just get stuck in my head and it is hard to get them out. That may be the case with Kumquacello. Which does not indicate a lack of open-mindedness on my part (I hope). So keep those great names coming.

I have been soaking kumquats in vodka for 36 days. I decided to do this after making a very successful Limoncello. I followed a lot of the steps and tips I learned in that experiment. But the kumquats took a heck of a lot longer to give up their color and their flavor.

But it finally happened.

Sippity Sup Continues »
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