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She's Jammed Up With Kumquat Marmalade Ideas

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By JEFF HOUCK

The Tampa Tribune

Published: September 3, 2008

It's always nice to hear from readers who have been helped by this column.

Elaine Bolack of Lutz e-mailed recently to say thanks to everyone who responded to her request for a kumquat marmalade recipe similar to one her grandmother used to make with fruit from a backyard tree in Miami.

"In addition to the readers who responded through your column, I received recipes from a couple of your readers who looked up my phone number," Bolack writes.

One of those readers was Margie Neuhofer of Kumquat Growers in San Antonio. She directed Bolack to the Kumquat Growers' Web site (kumquatgrowers.com), where there is a host of recipes.

"I found one that looks very promising," Bolack says. "So, when kumquat season starts, and I think that is sometime after hurricane season ends, I will get up to Dade City and buy a bushel. I'll be sure to let you know how they turn out."

Bolack says she also shared RL&F columns with her aunt in Miami.

"She is so pleased at this point that whether or not I actually make the kumquats is probably irrelevant!" she says. "Thank you, again."

Shrimp Dip Found

Joyce Downs of Brandon wanted the recipe for the pineapple coconut sauce Red Lobster serves with its shrimp. Elizabeth Stout of Zephyrhills found a similar recipe for coconut shrimp with pina colada sauce on Robbie's Recipe Collection (recipes.robbiehaf.com). The shrimp are coated in a coconut batter with coconut flakes and are served with a sweet coconut and pineapple sauce.

A Nut Crust

Elizabeth Walker of Sebring had been looking for a refrigerated pie recipe that uses crushed Brazil nuts for crust, regular meringue and creamy custard filling flavored with vanilla rum.

Reader Jeffrey May of Tampa e-mails that he tripped across one while searching for another recipe online at www.organic cashewnuts.com.

"It might be what Elizabeth was looking for," he says.

Recipe Request

"I would like to have a recipe for good old North Carolina barbecue," writes Judee VanBrookhoven of Sebring. You know, the good stuff, the one that doesn't have a tomato near it. The flavor comes from vinegar and spices, and the meat is pulled or chopped. It may be sliced or whole; however, I enjoy the pulled or chopped type best. I am from southern Virginia and have visited North Carolina often. To me, this is BAR B-Q."

PARROT BAY COCONUT SHRIMP WITH PINA COLADA SAUCE

11/2 cup cornstarch, divided

2 cups plain bread crumbs

2 cups sweetened coconut flakes

11/2 cups liquid pina colada drink mix, divided

2 tablespoons powdered sugar

1/3 cup spiced rum

1 pound raw jumbo shrimp, peeled, deveined and butterflied

1/3 cup sour cream

1/3 cup canned crushed pineapple, drained

Preparation time: 35 minutes

Place 1 cup cornstarch in a bowl; set aside.

Combine bread crumbs, 1/2 cup cornstarch and coconut flakes in a separate bowl; set aside.

Combine 1 cup pina colada drink mix, powdered sugar and rum in a separate bowl; set aside.

Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.

Carefully drop each coated shrimp into 375-degree oil, then fry until golden brown; drain on brown paper bags.

To make sauce: Combine 1/2 cup pina colada drink mix, sour cream and pineapple.

Dip fried shrimp into sauce.

Makes 4 servings.

CASHEW BANANA CREAM PIE

Crust:

1 cup chopped unsalted cashew nuts

1/2 cup flaked unsweetened coconut

2 tablespoons light brown sugar

1 egg white

Custard filling:

3 egg yolks

5 teaspoons cornstarch

3/4 cup granulated sugar

11/2 cups milk

1/4 teaspoon salt

1 tablespoon unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup heavy or whipping cream

2 bananas

1/2 cup finely chopped macadamia or cashew nuts

Preheat oven to 375 degrees.

Prepare the crust: Combine the nuts, coconut and brown sugar in a medium-size bowl.

Beat the egg white until stiff, and gently fold it into the nut mixture.

Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.

Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)

Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt and butter.

Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.

Remove the pan from the heat, and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.

Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.

Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.

When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.

Makes 6 to 8 servings.

Source: "The New Basics Cookbook," by Julee Rosso and Sheila Lukins (Workman Publishing, $19.95)

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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