We’ve gotten a lot of great response to our first run at the Black Label line of preserves. Some friends and customers got creative using the Kumquat Tarragon Honey flavor and were generous enough to share the recipes with us.
First comes a recipe for Kumquat Tarragon Honey Salad Dressing from a talented customer, Blair Carothers. Blair is a personal chef and caterer and has put together something really elegant and fresh with this flavor of preserves. Blair suggests tossing this dressing with mixed greens, oranges & pomegranate seeds. She even sees it perfectly complimenting beets, strawberries, or other citrus fruits.
Kumquat Tarragon Honey Salad Dressing
This salad dressing is the perfect marriage of sweet, tart, and tangy.
1 ripe mango (peeled and coarsely chopped)
2 T Rare Bird Kumquat Tarragon Honey
1/2 Shallot (small to medium) coarsely chopped
2 stalks tarragon (leaves removed)
3 T white balsamic vinegar
Juice of one orange
Juice of one lemon
1/4 cup vegetable oil
1/2 t kosher salt (or to taste)
Combine the first seven ingredients (mango, Kumquat Tarragon Honey, shallot, tarragon, white balsamic vinegar, orange juice and lemon juice) in the bowl of a food processor or blender. Process until mango and kumquat (including skins) are pureed. Add vegetable oil and salt to taste. Process until completely blended.