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Limequat Recipes

 
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By Georgia

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The mysterious limequat, what is that? I hear you ask. Well, dear reader, it is fantastic. It is actually a cross between the lime and the kumquat. Its much smaller than your average citrus fruit and the taste is slightly more tart. The skin is edible and smooth, starting off green and transitioning to yellow in maturity, and when you cut through the centre, the flesh is a pale green.

This interesting fruit grows on a wonderfully fragrant, bushy tree that looks simply delightful when placed in a conservatory or on a patio, glistening in the sun. What a lot of people don’t know, is that citrus trees are actually a traditionally European Christmas gift.

Giving a loved one a gift that they can treasure and care for for years is far more meaningful that gifting them clothes or technology, all the things that are nice for a minute and old in a second.

There are a number of citrus and hybrid citrus trees out there- we’ve already talked about the calamondin trees- but the limequat tree is our personal favourite because it can grow in much colder climates than other citrus trees, perfect for us Brits.

They also produce small white flowers that carry a beautiful, sweet scent. The blooms appear up to four times a year, and as they appear, so do the fruits. You really can grow a great of fruit from one of these terrific trees. Of course, we had to put a couple of citrus trees in our Christmas collection. But we couldn’t do that without sharing some of our tried and tested recipes that feature the aromatic, sweet yet sour limequat.

 

Recipe One: The Limequat Cocktail



This is a delicious cocktail that will wow your guests over the festive period, it certainly won’t be something they have ever tried before.

You’ll need:

• One limequat
• One calamondin
• Two teaspoons of icing sugar
• A pinch of cayenne pepper
• Two ounces of light rum
• Two ounces of club soda
• Handful of crushed iced

Slice your limequat and calamondin into quarters and place them in the bottom of your cocktail shaker. Add the sugar and cayenne and muddle muddle muddle! Having done that, add crushed ice, light rum and club soda. Shake it all up and then strain your marvellous mixture into your glass of choice. You can garnish your cocktail with a twist of limequat peel because its edible remember!

 

Recipe Two: Sussex Pond Puddings



This suet pudding is celebrated by the British but often viewed with suspicion by the rest of the world. They’re super tasty and really adaptable, we’re using limequats but kumquats work great too. Before you start, grease 8 pudding basins and leave them to one side.

Take 200g of self-raising flower and a pinch of salt and combine them in a bowl.
Rub in 75g of suet and 25g of butter.
Next, gradually add in 150ml of milk and begin cutting the mixture with a knife until you have a soft, roll-able dough.
Lightly knead the dough then turn it out onto a floured surface, it wont be smooth but it shouldn’t be sticky.
Divide it into eight rounds and cut a quarter from each round. Use the larger part of each round will line the pudding basin.
Move onto the filling now and cut 150g of butter into small squares and divide half of it between your eight little basins.
Next, divide half of the 150g of demerara sugar and half of the 3 pieces of stem ginger (finely chopped) between the basins.
Pop a limequat in the centre of the butter and sugar and then pour the rest of the butter, sugar and ginger over the fruit.
Grab the little quarters you took from the dough rounds and use these to cover the puddings.
Pop a little foil over each pudding and tie it firmly around the rim (a rubber band is the easiest thing to use).

All that’s left to do is to steam them for around two hours and when they’re golden brown. When your guests arrive, simply serve with them some pouring cream or ice cream and await the compliments.

 

Recipe Three: Salteed White Chocolate & Toasted Cardamom Bar With Coconut & Limequat Zest



This is the perfect Christmas day desert for those that like something cold, but don’t fancy a trifle. We don’t see chocolate all that often in the Christmas day desert list, so this is something super unique that your guests will love.

Here’s what you’ll need:

• 2 tablespoons unsweetened flaked coconut
• 2 tablespoons Marcona almonds, roughly chopped
• 4 cardamom pods, cracked and seeds removed • 10 ounces white chocolate, roughly chopped
• 4 ounces dark chocolate
• 2 medium limequats, zested
• 1 pinch Maldon sea salt
• 2 tablespoons unsweetened flaked coconut
• 2 tablespoons Marcona almonds, roughly chopped
• 4 cardamom pods, cracked and seeds removed
• 10 ounces white chocolate, roughly chopped
• 4 ounces dark chocolate
• 2 medium limequats, zested
• 1 pinch Maldon sea salt

Grab a small loaf pan and line it with grease proof paper before you do anything else. Set that aside and pop a medium pan over a medium heat.
Gently toast your coconut and almonds until they’re a nice golden brown. Put them in a bowl and set them aside too. Use the same pan to toast your cardamom seeds until fragrant.
Once you get the whiff, tip them into a pestle and mortar and crush. Add these to your pile of ingredients waiting for attention and move on to the chocolate.
Melt half of your white chocolate and pour it into your loaf pan then pop it in the fridge for 20 minutes.
Melt your dark chocolate and add the ground cardamom.
Take your loaf pan out of the fridge and pour half of it over the hardened white chocolate, then it can go back in the fridge to set for a further 20 minutes.
Finally, melt the other half of your white chocolate and pour it on as the final layer. Whilst its still melted, top with the toasted coconut, almonds and limequat zest, then finish with a sprinkle a pinch of Maldon sea salt. Put it back in the fridge for a final 20 minutes and once it’s all set, chop it into little squares and enjoy!

If you try any of these delicious recipes this Christmas, don’t forget to show us the results on social media!

Happy cooking Haylofters!

 

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