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By JEFF HOUCK

jhouck@tampatrib.com

Published: February 8, 2009

"Yesterday I went to the Kumquat Festival in Dade City and came home with 10 pounds of kumquats," Elaine Bolack of Lutz e-mailed me last weekend.

I get the best letters.

Bolack messaged me last year in search of a kumquat marmalade recipe similar to one made by her aunt in Miami. I shared a story with her about how I used to pick them from a neighbor's tree and throw them at friends. She confessed to doing the same with a sibling.

"Using a recipe from Kumquat Growers, I made preserves today," she wrote. "As soon as the smell hit the air, I knew I was onto the right recipe. It is amazing how smells trigger memories! The preserves are beyond delicious."

Bolack said she spoke with her aunt in Miami and told her all about the preserves.

"She now lives in the house where my grandparents lived, although the kumquat trees are long gone," Bolack wrote. "She will celebrate her 91st birthday later this month. I am hoping to go and give her a jar of preserves. It means so much to re-create this edible memory. It occurred to me that no one in my family has eaten kumquat preserves for probably close to 30 years. Thanks for making this possible."

RED VELVET VALENTINE

Got an e-mail the other day from the folks who make Stevia zero-calorie sweetener (the same company that produces Sugar in the Raw).

They had a recipe for Red Velvet Cupcakes I wanted to pass along, considering we're bumping up against Valentine's Day.

LEFTOVER REQUESTS

Catherine Honschar wants a recipe for chocolate kok, a Greek chocolate sponge cake with chocolate mousse covered in a chocolate cream and chocolate sprinkles.

B. Dyer of Pasco County wants the cornbread made by Remington's Steakhouse.

KUMQUAT MARMALADE

3 cups chopped kumquats

1 cup water
6 1/2 cups sugar

1 package Sure Jell or Certo

Prepare kumquats by halving fruit and removing the seeds; chop coarsely or slice thinly. (Can be put through food chopper.)

Combine chopped kumquats, water and Sure Jell. Add sugar and bring to a boil that cannot be stirred down. Continue to boil for one minute. Pour into sterile jars and seal.

Note: Certo can be substituted for Sure Jell, but you will need to follow the directions on the Certo package.

Source: www.Kumquat Growers.com

RED VELVET VALENTINE CUPCAKES

For the cupcakes:

1/3 cup unsweetened cocoa

3 tablespoons red food coloring

1 1/2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened

3/4 cup Sugar In The Raw

4 egg yolks

3 egg whites

1 cup low-fat buttermilk

1/2 teaspoon salt

15 packets Stevia Extract In the Raw

2 1/4 cups sifted cake flour

1 teaspoon baking powder

1/4 teaspoon cayenne pepper (optional)

1 1/2 teaspoons baking soda

1 1/2 teaspoons white vinegar

2 1/4 cups cream cheese frosting (see attached recipe)

Preheat oven to 350 degrees.

In a small bowl, combine cocoa, red food coloring and vanilla; set aside.

In a large bowl, beat together butter and sugar. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time and beating after each addition. Combine baking soda and vinegar, then add to batter and blend well. Fold in egg whites.

Fill each heart-shaped silicone baking cup two-thirds full with batter. Arrange cups on two baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from the oven and let cool 5-10 minutes before removing from baking cups. Cool cupcakes on rack before frosting.

Makes 24 cupcakes

Note: If heart-shaped silicone cups are not available, muffin pans can be used.

For the cream-cheese frosting:

2 8-ounce packages of reduced fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla extract

10 packets Stevia Extract In The Raw

1/4 cup 1 percent low-fat milk

In a medium bowl, combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

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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