Satsumas & Kumquats...

by Magnolia4moi on December 03, 2005 11:52 AM

Do any of y'all have these? I normally have too many satsumas off my one tree that I started juicing some. Talk about good, sweeter than orange juice.

The kumquats are mostly (by me) just for looks, I pick one or two just to nibble on. My MIL loved to make candied kumquats, these were good if you liked them. Some visitors to my house will see the bush & go help themselves. Most of the time, I just pick them & feed to the cattle. [devil]

by Longy on December 03, 2005 06:48 PM

I have somewhere a recipe for making cumquat liqueur. I'll chase it up and see if i can find it. Or perhaps someone else has one. The cumquats i have are so sour it sticks your tongue to the roof of your mouth. It's a variegated tree and looks good though. You have cows that like cumquats? That's too weird. My friend had a horse which loved mangoes. Also weird.

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The secret is the soil.

by Magnolia4moi on December 04, 2005 12:03 AM

LOL, I feed the cow satsumas & kumquats, they love em. They don't do lemons. It's funny to watch them grab a lemon & start chewing then all of the sudden they realize it's tart & sour.

by njoynit on December 06, 2005 03:31 AM

Longy

Make sure I get that liquier kumquat recipie.I'd be all into that. [grin]

I grow a Meiwa kumquat.its sweeter than the "n" one.My neighbor has a loquat tree thats still small in her yard.I'm looking to get a satsuma orange or blood orange this year.there not in the feed stores yet.I've just got a few fruit on my kumquat but was bought in Feb& it has doubled in size. I have a ponderosa lemon,but it don't do notheing but grow green freaking leaves.I HAVE took a 2x4 and hit it 7 times& will give it a year.

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by Longy on December 10, 2005 02:10 AM

Cumquat Liqueur
Place one layer of whole , ripe cumquats' skin and all in wide jar,
then one layer of loaf sugar, layer cumquats, loaf sugar and so on.
Fill to the brim with overproof rum or brandy.
Seal and store in a dark place for at least 12 months.

If you can wait 12 months! If you open them early you will go insane.
[Wink]

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The secret is the soil.

by njoynit on December 21, 2005 01:42 AM

Well....I could do a small jar...then can stash it in my bar.like a ready -for -christmas- 2006!
It'd be rum!

We did some chocolate watermelon jello shots recently [muggs]

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I will age ungracefully until I become an old woman in a small garden..doing whatever the Hell I want!

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by BluesGator on February 20, 2006 02:54 AM

quote:
Originally posted by Longy:
Cumquat Liqueur
Place one layer of whole , ripe cumquats' skin and all in wide jar,
then one layer of loaf sugar, layer cumquats, loaf sugar and so on.
Fill to the brim with overproof rum or brandy.
Seal and store in a dark place for at least 12 months.

If you can wait 12 months! If you open them early you will go insane.

by BluesGator on February 20, 2006 02:56 AM

Im kinda new at this...Maybe a silly question...what is Loaf sugar?

by weezie13 on February 20, 2006 02:58 AM

might be something popular in Australia..
See if Longy comes 'round in a bit...
He's in a different time zone than us,
and he off shore works, so, check back...
He'll be thru!!

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

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by Longy on February 20, 2006 08:23 PM

Hmm. I dunno. I just copied the recipe. Never had enough cumquats to try it. So i googled loaf sugar and (Doh) it's sugar from a sugar loaf. Doncha just love dictionaries???
So what's a sugar loaf? you may ask! It's a large conical loaf of refined sugar. As if you didn't know that. Boy am i dumb.
I'm no wiser! Maybe it's like castor sugar or somethin?? We need a chef methinks. Might get help in the recipe forum???

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The secret is the soil.

by njoynit on February 22, 2006 02:27 AM

I've got 2 whole kumquats this year........so no corking um up fer me this year.

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I will age ungracefully until I become an old woman in a small garden..doing whatever the Hell I want!

http://community.webshots.com/user/njoynit03
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by obywan59 on February 22, 2006 01:59 PM

I did a search also, and found a reference that said that sugar shaped in a mass like a cone is a "sugar-loaf" while the small knobs into which refined sugar is cut is "loaf-sugar"?????

Okay, this is better:

Loaf sugar is the less-dense (less dense than sugar cubes) historic precursor to bulk sugar, coming in large & small cones weighing from 25 to 60 pounds, chunks being broken or shaved off as needed.

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Terry

May the force be with you

by obywan59 on February 22, 2006 02:09 PM

Here's more: (a bunch more) scroll down to the third section--after "about candy" and "about sugar and sweeteners"

loaf sugar

My favorite part [nutz]

"sugar was pulverized and boiled in water, diluted with lime-water, mixed with ox blood or egg white, skimmed and poured into inverted cone-shaped moulds"

Ox blood???????

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Terry

May the force be with you

by weezie13 on February 22, 2006 11:52 PM

quote:
mixed with ox blood or egg white

Seems that's one end of the scale to the other...

Okay, note to one's self..
NOOOOOOOOOOO SUGAR LOAF... [Razz]

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

http://photobucket.com/albums/y250/weezie13/

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