I have chosen to share a Kumquat recipe because it is a fruit which symbolizes good luck in China and other Asian countries; it is sometimes given as a gift during the New Year. I hope it is a great year ahead for Resort at Squaw Creek and our guests. Be sure to visit Six Peaks Grille at Resort at Squaw Creek this January to try my High Altitude Winter Kumquat Fruit Cake! If you're not in the Lake Tahoe area, try the recipe below at home.


Recipe Ingredients:

1 3/4 cups packed pitted dates (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 cups kumquats

Method:

  1. Place kumquats and dates in pan with water cover. Bring to boil. Strain and chill. When cool pit and peel. Chop then return to pan add water bring to boil, stirring occasionally.
  2. While cooking, cream together sugar, butter in mixer slowly add eggs one at a time.
  3. In a separate bowl, mix dry ingredients 
  4. When boil returns from dates and kumquats remove from heat, add baking soda and vanilla it will foam a little. Then add to all ingredients.
  5. Fill aluminum cups, leaving about ¼ inch of room
  6. Bake at 350 for 15 minutes


From The Chef:
I have chosen to share a Kumquat recipe because it is a fruit which symbolizes good luck in China and other Asian countries; it is sometimes given as a gift during the New Year. I hope it is a great year ahead for Resort at Squaw Creek, the resort owner (Ting Family) and our guests.

CHEF BIO:

JASON C. FRIENDY
Executive Chef at Six Peaks Grille at Resort at Squaw Creek

Executive Chef Jason C. Friendy combines copious culinary training and years of development to create exceptional dining experiences. Born in a small ski resort town in Pennsylvania’s Poconos, Chef Jason was raised in a Hungarian and Italian family where good was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food Service Management, Chef Jason has over 20 years’ experience working for numerous top tier resort and restaurants.

Jason strives to source and acquire regional and exotic wild game selections and combine them with enticing presentations. His current focus is creating refined dishes using local organic farms and seafood sourced from sustainable fisheries to create menus that are at the forefront of current culinary industry trends. These efforts present themselves in everything Resort at Squaw Creek offers.