Christmas Day with Kumquats

 

the day begins at 4 with turning on the tree lights

the day begins at 4 with turning on the tree lights

hand-carved angel from Munich's Christkindlmarkt

hand-carved angel from Munich’s Christkindlmarkt

a room bathed in golden glow

a room bathed in golden glow

faux mistletoe over the fireplace

faux mistletoe over the fireplace

a swag of silver

a swag of silver

packages are wrapped

packages are wrapped

 

assembling cinnamon and almond rolls at 4 am

into the kitchen to begin assembling cinnamon and almond rolls

 

enjoying pastries after everyone has opened gifts

enjoying pastries after everyone has opened gifts

 

dinner prep begins by washing vegetables and wild rice for the casserole

dinner prep begins by washing vegetables and wild rice for the casserole

add mushrooms to the mix

add mushrooms to the mix

ready for the oven

ready for the oven

IMG_8748

lone sprout

kumquats bought on a whim

kumquats bought on a whim

i thought they might make a nice accompaniment for the duck breast

i thought they might make a nice accompaniment for the duck breast

stem, quarter, and seed - a tedious task

stem, quarter, and seed – a tedious task

add cherry preserves

add cherry preserves

strain the fruits from the syrup and serve as a relish

strain the fruits from the syrup and serve as a relish

drizzle the syrup on the duck, relish on the side

drizzle the syrup on the duck, relish on the side

 

Duck a l’orange or duck with cherry sauce, the eternal question. But why decide? Here’s a way to have both at once.

Kumquat and Cherry Relish for Duck

  • 1 pint kumquats: washed, stemmed, quartered, and seeded
  • 3/4 cup vegetable broth
  • 1/4 cup red wine
  • 1 cup cherry preserves
  • 1 bay leaf
  • salt and pepper to taste

Prepare the kumquats as directed above and set them aside.

Place the broth, wine, jam, and bay leaf together in a medium saucepan. Bring these to a boil, stirring to dissolve the preserves. Once this mixture reaches a boil, add the kumquats. Reduce the heat to maintain a simmer. Simmer steadily for 15-20 minutes, or until the kumquats are softened and the liquid looks syrupy. Add salt and pepper to taste, if desired.

Remove the pan from the heat.

Pour the fruit through a mesh sieve set over a bowl. Transfer the fruits from the sieve to a serving dish. Transfer the collected syrup to a small pitcher. Drizzle the liquid over poultry, such as duck, and serve the fruit relish alongside as an accompaniment.

 

Merry Christmas and Happy New Year! I am so grateful for my readers and also for the good food I am able to put on the table every day. I wish all of you good meals and lots of kitchen experimentation in 2014. Continue to take care of yourselves, your loved ones, and your neighbors in the months ahead.

 

it's been a long day Santa, sleep tight!

it’s been a long day Santa, sleep tight!

©2013  Jane A. Ward