Cardamom Honeyed Kumquats on Ricotta Toast

Cardamom Honeyed Kumquats On Ricotta Toast

A simple dish to make at home with the best of what's in season. Kumquats are so readily available in the grocery store. Anyone with a tree has an abundance to share.
Ingredients:
1/2 cup honey
1/2 cup water
3 cardamom pods, gently cracked
3 cups Kumquats, sliced
Crusty bread, cut in 1/2 inch slices
Ricotta cheese
Poppy seeds

Directions:

In a medium saucepan over medium heat, combine the water, honey, and cardamom pods. Bring to a simmer and stir until the honey dissolves.

Add the kumquats and bring the mixture back to a simmer for 10 minutes or until the liquid slightly thickens and the kumquats are translucent.  Remove the pan from the heat and let cool.  Discard the cardamom pods

Preheat oven to 350*F and place rack in middle position[.

Arrange bread slices on a baking sheet or directly on oven rack and bake for 10 minutes, flipping over half way if needed.

 Spread a generous amount of ricotta cheese on each slice of toast and top with a few spoons of kumquats.  Garnish with a few spoons of poppy seeds.

Store the leftover honeyed kumquats in a airtight container in the refrigerator for up to 1 week.

Spring Greens Salad with Radishes and Kumquats And Fennel Sausage

Spring Greens Salad With Radishes And 

Kumquats And Fennel Sausage

Ingredients:
For The Sausage
1 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 pound ground beef

F‍or The Salad
1–2 heads spring greens/lettuces
10 kumquats, thinly sliced
1 bunch radishes, larger ones cut in half
1 lemon, juiced
Extra-virgin olive oil

Directions:
Make the Sausage:
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
Make the Salad:
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil. Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.