Kumquat Corn Bread
Other than having to make a batch of kumquat reduction, this recipe is as simple as a quickbread can be. To start, make your reduction: Fill a blender with kumquats, and then cover your kumquats with filtered water. Hit puree for a few minutes, and then using the back of a wooden spoon, force through a sieve into a large pot. Toss the mass that won't go through the sieve. Add sugar to the liquid in your pot to taste, and then gently simmer until the consistency of a thick syrup has been achieved. Enjoy the scent of cooking kumquats, there's nothing quite like it. Preheat to 350 F. Wet Ingredients: 1/4 cup of kumquat reduction, see directions above. (ave the remainder of your unused reduction for pancake syrup, beverage flavoring, an amazing Margarita mix, even flavoring seafood.) 2 eggs 1/3 cup vegetable oil (we use avocado oil) 3 Tablespoons of melted butter 1.25 cups milk Combine all wet ingredients and set aside Dry Ingredients: 1.5 cups wheat flour 2/3 c