Order your spiced kumquat chutney from the Langlois kitchen today. This is a lovely addition to any holiday pastries or hot whiskey cocktails. This jam and chutney can also be used for a great marinade for pork or chicken, particularly when using them in Asian style dishes. This is one of Chef Amy’s favorite ingredients on her pickle plates for corporate events. If you want to get super-fancy, place this chutney on top of a wheel of brie and bake it in puff pastry or whip it with goat cheese for an extra special spread on toast.
Ingredients: kumquats, lillet, honey, sugar, vanilla, salt, cardamom, star anise, peppercorn, cinnamon.
Available in an 8 oz. size.
**A note from Chef Amy Sins: mix together a spoonful of the spiced kumquat chutney, 1 oz of whiskey, 1/2 oz of lemon juice in a shake with a cube or two of ice to agitate it. Strain or pour on the rocks and top with sparkling water. In the winter, warm the lemon and chutney and whiskey and pour into hot tea.
“I serve this chutney at all of our get togethers because it easily works as a jam, a spread or a cocktail mixer. When I get down to the last drops in the jar I mix in a little oil and vinegar and shake, shake, shake. BOOM instant vinaigrette.”