Kumquat Gewurztraminer Gelee
By Jamie Stachowski, Restaurant Kolumbia
In a saucepan, cover 1 quart of kumquats with water and bring to a boil. Reduce to simmer for 2 minutes, then drain. Repeat process twice (it reduces bitterness) until kumquats are very soft (some may split). Slice, remove seeds, julienne, and set aside.
In a bowl, mix 1 tablespoon powdered gelatin with ½ cup Gewurztraminer wine. Set aside.
Set a pot over medium heat and mix 1 cup sugar with 1 cup honey . When sugar dissolves, turn heat to low and add 1 small knob peeled ginger, 1 star anise clove, and zest of 1 lemon. Simmer for a few minutes until aromatic. Stir in 2 more cups of wine, then add kumquats and simmer on low until flesh is tender, about 5 to 7 minutes. Remove from heat. Take ½ cup of syrup and whisk into gelatin/wine mixture, then stir gelatin mixture back into pot of kumquats and syrup. Add 1 tablespoon lemon juice, 2 minced maraschino cherries, and a pinch of salt . Stir to evenly distribute kumquats and whole spices, and cool until solidified.
Cranberry, Orange, and Champagne Compote
By Tracy O’Grady, Willow
Set sauce pan over medium-high heat and saute 1 pound fresh cranberries with 1 tablespoon butter, ¼ cup sugar , and 1 teaspoon salt , until berries begin to soften—about 5 minutes. Add juice of 2 oranges and ½ cup Champagne and bring to boil. Cook until nearly all liquid is evaporated. Add 1 tablespoon butter and zest of two oranges. Once butter is incorporated, remove mixture from pan and chill for at least 4 hours.
By Patrick O’Connell, Inn at Little Washington
In a medium saucepan set over medium-low heat, combine 1 cup fresh cranberries , 1 peeled and finely chopped small onion, 2 peeled and chopped pears , 2 minced jalepeno peppers (seeds removed), ½ cup cranberry juice, 2 tablespoons cider vinegar, juice of ½ lemon, ¾ cup sugar, 3 tablespoons grated ginger, and salt and black pepper to taste. Simmer for 45 minutes or until berries are tender. Let cool before serving.