Rustic Italian Sunday Supper :: Penne Frittata with Basil and Ricotta

Our Penne Frittata was a huge hit. It is SO easy to make- and a great solution for leftover pasta. We opted for our fave ricotta - by the salvatore girls, it adds a creamy richness to this dish. bon appetite !



Penne Frittata with Basil and Ricotta
Makes one 10-inch frittata; Serves 10 to 12

Ingredients:
* 6 large eggs
* 1/2 c fresh ricotta cheese
* 1/4 cup finely grated Parmesan cheese
* Coarse salt and freshly ground pepper
* 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
* 1/4 cup chopped fresh basil
* 1 tablespoon extra-virgin olive oil
* Garnish: fresh basil

Directions

1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai
Shira Bocar pictured above: top left photo

Rustic Italian Sunday Supper :: Herbed Flatbread

Herbed Flatbread
Makes 16

* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions

1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

Sunday Suppers :: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins

After collaborating with Shira on the menu from our Rustic Italian Dinner, she took the ideas back to the MSL test kitchen to plan everything out. Guests were thrilled at how yummy everything was (as were we!) and also most- importantly, how doable they are for home entertaining everywhere.

This week we’ll be sharing these amazing recipes with you. First up is one of the definite stars of the show: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins. A perfect Italian appetizer, the Robiola Bosina a.k.a. "Due Latte” is an Italian soft-ripened cheese made from the pasteurized milk of Piedmont cows and sheep. We recommend serving this with a tall glass of prosecco. enjoy!

Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins
Serves 10 to 12

* 1/2 cup chopped homemade or store-bought roasted red peppers
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped oil-cured black olives
* 2 tablespoons chopped golden raisins
* 1 tablespoon chopped fresh oregano
* 1 tablespoon extra-virgin olive oil
* 8 ounces Robiola Bosina cheese (murrayscheese.com)
* Garnish: fresh oregano

Directions

1. Mix together peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature.
2. Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. (Reheat cheese in oven for about a minute if it starts to set.)

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

Vendor Spotlight :: Eva Juliet + Beet chip Favors

We had the pleasure of working with the incredibly talented Eva Juliet on the Papers and favors for our last supper with Peter Berley. The menu was a vegetarian feast and so Eve's botanically inspired kitchen drawings were just the right fit. Eva's work is romantic and whimsical and she sells the most beautiful prints online here, you must click over ! Our favorites include this spoon print , and these stunning herb drawings. We asked Eva to create the dinner menu, and a recipe print for all our guests to take home. And as a final treat, Eva designed these beet root bags for our guests, filled with these delicious beet chips, it was the perfect ending to a vegetarian feast. Check out our recipe below and a special thank you to Eva again for her beautiful contributions !




How To Make Beet Chips :
Peel and slice beets very thinly or use a mandoline
Fry Beets in Vegetable oil at 350 degrees, for about 2-4 minutes
transfer to a baking sheet and bake at 350 degrees for about 10 minutes
Cool and enjoy !

Vegetarian Feast :: Risotto of Spelt and Lentil with Roasted Cauliflower, Brown Butter

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Vegetarian Feast :: Chocolate Bread Pudding with Sun-dried Cherries and Whipped Crème Fraiche

Chocolate Bread Pudding with Sun-dried Cherries and Whipped Crème Fraiche
Servs 6-8

1/2 cup sun-dried cherries
1/3 cup cognac
8 ounces bittersweet chocolate, chopped
3 eggs
1 cup heavy cream
½ cup sour cream
½ cup sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups 1/2 inch cubed sourdough bread, crusts removed and dried overnight

Garnish

1 cup crème Fraiche
1 tablespoon confectioners sugar

Combine the cherries and cognac and soak for 2 hours or overnight

Melt the chocolate in a double boiler.
In a large bowl, whisk the eggs, cream, sour cream, sugar, cinnamon and vanilla. Whisk in the chocolate. Fold in the bread cubes, cherries and cognac. Let the mixture sit in a warm place for 1-2 hours to allow the bread to absorb the flavors.
Preheat the oven to 350 degrees. Spoon the mixture into an 8 cup soufflé dish or pie pan. Place the dish in a roasting pan and transfer to the middle shelf of the oven. Pull the shelf out halfway and pour enough boiling water into the roasting pan to come halfway up the side of the dish, make sure no water comes over the side into the dish.

Bake for 35-40 minutes until the pudding is puffed and set to the touch. Remove the pan from the oven and let cool slightly before serving.

Serve the pudding with crème fraiche and dusted with powdered sugar. Garnish with mint if desired.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Vegetarian Feast :: Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette

Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette
Serves 4-6

6 large or 8 medium celery stalks
1/3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
1/2 teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny Smith apple
1/4 cup finely chopped celery leaves
6 ounces young pecorino or gruyere, diced

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1/8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.

In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple, core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.

Add the celery, celery leaves, walnuts, and cheese to the apples and toss. Serve immediately or refrigerate for up to 1 hour.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Vegetarian Feast :: Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt

Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt
Serves 4-6

24 baby artichokes, trimmed
3 Meyer lemons, sliced into thin rounds, seeds removed
1 cup all purpose flour
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Chopped Parsley
Grated parmesan (optional)
Fennel salt

Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.

Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.

Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the temp and bring the oil to 360 degrees.

Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with fennel salt, chili flakes and parmesan if desired.

Dredge the lemon slices in flower and fry until golden and crisp.

Fennel Salt
1 tablespoon coarse sea salt or kosher salt
2 teaspoons fennel seed, lightly toasted and coarsely ground
1/4 teaspoon black peppercorns, lightly toasted and coarsely ground

In a bowl, stir together the salt, fennel seed, and pepper.

Sprintime Brunch :: Butternut Squash Clafoutis, Frangelico Whipped Cream and Hazelnut Praline Crunch

Butternut Squash Clafoutis

2 butternut squash – approximately 4 to 5 pounds total

5 eggs
¾ cup of sugar
½ cup of milk
½ cup of heavy cream
1 teaspoon vanilla
½ of a scraped vanilla bean
Pinch of salt
¼ teaspoon of flour
1 tablespoon of unsalted butter - melted
1/3 cup of hazelnuts – toasted
2 tablespoons of turbinado sugar

One day ahead
Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.
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Hazelnut Praline

1 cup of sugar
¼ cup of water
Pinch of salt
½ cup of toasted hazelnuts

Prepare a cookie sheet with parchment paper. Rub butter onto parchment paper to prevent the praline from sticking.

Bring sugar, water and salt to a boil swirling the pan to dissolve the sugar.

Continue to boil the syrup until in has a medium amber color.

Add hazelnuts and swirl pan to coat the nuts.

Pour onto prepared parchment paper. Allow to cool.

Break praline into medium sized pieces and pulse in a food processor until it is uniformly ground.
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Whipped Crème Fraiche

1 ½ cups of crème fraiche
1 ½ teaspoons of frangelico
Pinch of lemon zest
2 tablespoons of sugar

1. Whip crème fraiche and sugar until it holds a medium peak.

2. Add frangelico and zest.

3. Whip mixture until fully incorporated.

Recipes Courtesy of One Girl Cookies

Springtime Brunch Recipe :: Apple and Fennel Salad, Tea-Poached Salmon + Potato Cake

Photos by Karen Mordechai

Marcey Brownstein's second course at our Brunch was this delicious plate: a tart and yummy apple fennel salad, topped with a tea poached salmon and a potato cake with a fennel seed vinaigrette. deeelish, see all the recipes below.

Fennel salmon salad
For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
½ cup white wine vinegar
Salt and black pepper
-----
1 ¼ cup olive oil

Combine all ingredients and let sit for 10 minutes. Whisk in oil and set aside.

For salad:
2 seasonal apples
1 fennel bulb with fronds
1 small red onion
¼ cup capers, well-drained
¼ cup chopped parsley
2 TB chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
½ cup olive oil
Salt & pepper to taste

Peel and core apples. Pull a quantity of fronds from fennel, then clean bulbs. Peel onions and slice very thin. Slice apples and fennel bulbs on hand plane or mandoline. Toss with remaining ingredients and refrigerate.

For salmon:
4 each 4 oz portions salmon
-----
1 onion peeled and quartered
1 carrot peeled and chopped
2 ribs celery chopped
2 bay leaves
3 star anise
2 whole dried thai chili
4 TB lapsang souchong tea
2 TB salt
2 TB sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in perforated pan and settle into court bouillon, and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 eggs
½ cup flour
Salt & pepper to taste

Peel onion and potatoes. Starting with the onion, grate both on a box grater, using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

recipes courtesy of Marcey Brownstein Caterers

Springtime Brunch :: an egg custard with pancetta crisp

Photo by Karen Mordechai

Our first recipe is an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was served as an amuse bouche as guests were seated. It's a wonderful treat, looks so pretty on the table...and you can do it well in advance and keep in the fridge. if you're interested in learning how to cut off the top of an egg- check out these nifty cutters and this one for soft boiled eggs. enjoy !

Egg custard
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
Whole peppercorn
-----
4 yolks
1 whole egg
Salt and pepper to taste

Combine all except eggs and steep over low flame for 20 minutes.

Temper the egg mixture in.

Pour into shells, bake, covered, in bain marie for 20 minutes or until set.

recipe courtesy of Marcey Brownstein Caterers

Golden Beet and Hazelnut Salad

photo by Karen Mordechai

Our last beet recipe in this series is a grated beet and hazelnut salad. We love the simplicity of this recipe and found the fusion of the sweet golden beets and hazelnuts is quite perfect, the tartness of some fresh lemon juice makes all the difference. We used toasted hazelnuts as well as this wonderful roasted hazelnut oil, by la tourangelle which you can find at kalyustan's or online here .
enjoy.


4 small or 2 medium golden beets grated
3 tbsp Hazelnut oil
¼ cup Toasted hazelnuts roughly chopped
Juice of one lemon
1 tbsp Garlic Chives chopped
Salt + pepper to taste

Add lemon juice to the grated beets immediately to preserve color. Toss beets with hazelnut oil, hazelnuts, and chives. We added some of both nuts and garlic chives to top, and the salt and peppered to taste. Serves 2.

Beet Sandwich with Ricotta Salata + Orange Vinaigrette

This simple sandwich or crostini is a unique spin on the traditional bruschetta. A perfect lunch or serve it as an appetizer at a cocktail party.

Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ½ orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.

Beet Carpaccio with Goat Cheese + Mint

photography + styling by karen mordechai

This starter couldn’t be more simple to prepare or more vibrant in color. We used a mandolin for very thin slices, and we also found that the longer you allow the beets to sit in the vinegar and oil, the softer and more enjoyable they are, so perhaps prepare this a bit ahead of time.

Recipe :: Beet Carpaccio

3 small red beets sliced thin with a mandolin
2 small golden beets sliced thin with a mandolin
1/8 – ¼ cup crumbled goat cheese
2-3 tbsp roughly chopped fresh mint
2 ½ tbsp White wine vinegar
¼ cup Olive oil
Coarse sea salt

Toss beets with vinegar and olive oil. Arrange slices on serving platter and crumble goat cheese over top. Sprinkle fresh mint and sea salt on, and serve ! This recipe serves 2 to 4 as a starter.

Midday Meal :: Butter Lettuce, Candied Rutabaga and Turnip

This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.

photography + styling by karen mordechai

recipe :: butter lettuce, candied rutabaga + turnip salad

for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper

Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.

To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !

How to :: Blini Bar

To make our event less labor intensive we bought these blinis (shhh). Then, we set up a little make your own blini bar with caviar (we used American Hackleback Sturgeon), creme fraiche, and garnishes of your choice--like chives and radish for some color pop. We like this better than pre-making them because it makes for a beautiful display, and is another activity for your guests !

Recipe :: Truffled Deviled Eggs

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)

Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.

Middday Meal :: Shakshuka

This midday meal is easy as pie when made for one or four or five. It is so simple and wholesome, but feels like a comfort food indulgence—a great midwinter breakfast, lunch or dinner. Shakshuka is a North African dish consisting of poached or fried eggs cooked in a sauce of tomatoes,onions, and spices (you may add peppers, and spices to your liking). It is often served communally in a large skillet, with a nice warm bread.

Recipe: Shakshuka

4 cloves garlic
1 onion in
2 Tbsp olive oil + more for drizzling
1 cup crushed tomatoes
2 fresh tomatoes chopped
1 tsp harissa
8 eggs
Coarse salt + pepper
+ a nice warm bread

Because we’re giving you proportions for 4 people you will need a large skillet to accommodate all the eggs. Downsize your skillet according to your egg quantity. Sauté the Garlic and onion in your olive oil till onions are fragrant and translucent. Add crushed tomatoes, fresh tomatoes and Harissa, and cook the sauce down on a medium heat for about fifteen minutes. Add 8 eggs cracked directly into pan. Drizzle olive oil lightly over them and add coarse salt and pepper to taste. Cover and cook for 5-7 minutes.

Recipe:: Honey Fromage Blanc

In case you do decide to make fromage blanc at your next even here is the recipe. And just FYI—this also serves beautifully as a dessert at a dinner party with berries ! Recipe courtesy of the Ina Garten.

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

We the filled the bottoms of clean jars with honey (your favorite will do), and covered it with the fromage blanc. Refrigerate until event.

Winter Dinner :: Vanilla Pudding with Candied Kumquats

For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract

For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar

Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings

Recipe Courtesy of The Jewels of NY for Sunday Suppers