COOK } Winter Citrus
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| Sliced kumquats: a midwinter pick-me-up |
Happy new year! I can't believe how quickly 2012 flew by and how quickly Salt & Sundry came to be. Feels like just the other day I was pondering what a crazy idea it would be to open a store. Once I get the hang of this whole new world of shop life, I hope to be back here with updates more often.
It's tart, sweet and simply delicious splashed in soda water. Or try this punch recipe from the shrub's creators, which mixes rum, Masala chai tea and Fino Sherry. Pick up a bottle at Salt & Sundry and let me know what you mix it into.
Another winter star: kumquats. Here's a recipe I posted last year for a refreshing winter salad:
Fennel Kumquat Salad
serves 4
2 fennel bulbs, core removed and thinly sliced (also use some of the green fronds)
1 1/2 cups of kumquats, sliced with the rind left on and seeds removed
1/2 cup extra virgin olive oil
2 tablespoons white wine or rice vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
In a jar or small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil to combine.
In a medium bowl, toss the fennel, fennel fronds, sliced kumquats and enough vinaigrette to coat everything. Serve and enjoy!
For more ideas:
Fennel Kumquat Salad
serves 4
2 fennel bulbs, core removed and thinly sliced (also use some of the green fronds)
1 1/2 cups of kumquats, sliced with the rind left on and seeds removed
1/2 cup extra virgin olive oil
2 tablespoons white wine or rice vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
In a jar or small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil to combine.
In a medium bowl, toss the fennel, fennel fronds, sliced kumquats and enough vinaigrette to coat everything. Serve and enjoy!
For more ideas: