Because kumquats and because vodka. And also because when you'll be using this wonderful potion as an extract for cookies, or as an ingredient for cocktails, or when you'll be using the delicate kumquat slices inside as the improved grown-up version of candied kumquats, you'll thank me. So get to it.
Recipe adapted from here.
Note: You can totally transform this into a liquor by stirring 50 g sugar into the infused liquid after a few days. :)
Last year: Tuna parsley fritters with mustard Bechamel sauce.
Two years ago: Tortellini and vegetable souffle.
Three years ago: Sprinkle butter cookies (Italian).
Four years ago: Chicken with cream and mushrooms, Singapore noodles with chicken and Mexican-style scrambled eggs.
- 75 g kumquats (12-14 pieces)
- 300 ml vodka
- 3 tablespoons sugar (optional)
Finely slice the kumquats. Dissolve the sugar in the vodka. Put the kumquat slices in the vodka and transfer the whole thing into a tightly-shut container.
Put it in a dark place. It will be done in about 2 weeks. Use it within 6 months, preferably.