Spicy-Sweet KumquatsRomulo Yanes
Pop one of these in your mouth for a burst of bittersweet flavor.
Cooks' notes:
• 1/4 cup pasteurized liquid egg whites may be substituted for the mixture of powdered ones and water.
• Coat kumquats 3 days ahead and keep, between layers of wax paper, in an airtight container at room temperature.
Recipe information
Total Time
1 1/2 h
Yield
Makes 60 hors d'oeuvres
Ingredients
6 tablespoons granulated sugar
1 1/2 tablespoons chili powder
4 teaspoons powdered egg whites (see Cooks' notes)
1/4 cup warm water
60 kumquats (preferably thin-skinned)
Preparation
Stir together sugar and chili powder. Whisk egg whites with water until dissolved. Working with 1 kumquat at a time, dip 1 side in whites, letting excess drip off, then dip in sugar mixture. Transfer to a rack to dry, coated side up.
