This appetizer dish has a couple of tasty surprises. It’s presentation with dollops of homemade roasted poblano vinaigrette and beautiful multicolored tortilla chips makes it a festive crowd pleaser.
This roasted poblano vinaigrette has a smooth texture and is poblano flavorful without being overpowering. Depending on your chiles, it’s not spicy hot but tasty just the same!
The mini cheesecakes’ base uses a graham cracker crust with a creamy filling. A drizzle, piped or brush of bittersweet chocolate ganache paired with a tangy, yet eye-catching adornment of sugared kumquat slices pulls these cakelets together.
Tangy and tart meet sweetness. Kumquats paired with chocolate. Here’s another way to incorporate these tangy gems into what would be just chocolate-chunk & walnut oatmeal cookies. These citrus treats dress up and are the star of an old-fashioned cookie favorite.
A rustic, subtle flavored dessert with a delicate crumb texture. This is not a sweet cake. It doesn’t need sugary icings or any kind of silliness like that. A light sprinkle of powdered sugar is more for aesthetics than anything else.
It’s at this time of year that kumquat trees are bearing their olive-sized fruits in abundance. The height of its season coincides with the Lunar New Year (Chinese New Year).
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