A little touch of exotic seems like a good idea in late February. When you think of bananas and papaya, doesn’t tropical come to mind? I never seem to have much luck when I bake with bananas. I would rather eat them raw, in fact you might say they are a staple at our house. But, I have hung on to this muffin recipe for a long time and never tried it. Papayas are not something I usually buy, but that soft buttery texture and slight musky undertone paired with banana should work magic in this recipe.
You will notice the name of the recipe says ‘spiced’ and when you read it there is only one teaspoon of cardamom spice in it. A little bit of this pungent spice packs a big punch so it is good to use it sparingly. The flavor of cardamom is wonderfully complex … herbal, spicy, floral and slightly sweet.
Cardamom is a spice that’s used in both sweet and savory cooking in many cuisines all over the world. No other spice more completely captures the essence of the exotic and that exactly what I was aiming for.
Spiced Papaya-Banana Muffins
In a bowl, whisk together flour, sugar, cardamom & baking powder. In another bowl, combine mashed banana, papaya, oil & beaten egg.
Add wet ingredients to flour mixture, stirring gently, then fold in pistachios. Stir ONLY until batter is combined.
Put batter in muffin tray cups lined with paper cups, filling each to about 3/4 full. Top with remaining chopped pistachios.
Bake for about 18-20 minutes or until baked through. Remove from oven & let them cool in the tray for 10 minutes, then put the muffins on a wire rack to finish cooling.
- This recipe makes either 7 large muffins or 14 medium size.
Today, December 25th our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.
For many of us, Christmas wouldn’t be Christmas without the aroma of turkey roasting in the oven. But that doesn’t mean you have to roast the whole bird to get the desired effect. Even though Brion and I probably like the dark meat almost better than the white, we have enjoyed quite a few little turkey ‘breast’ dinners.
This year kumquats are high on my list. They not only add a festive touch but paired with pistachios they seem to really enrich the flavor of the meat. Kumquat season is short and usually begins in November and lasts through the Chinese New Year in January. The name kumquat means ‘golden orange’ in its native Canton.
Although this recipe has about three parts, it comes together real easy. The pistachios form a nice crispy crust while the turkey breast stays tender and moist. It is so nice complimented by all the usual ‘side’ dishes of a turkey feast.
HAPPY BIRTHDAY RITA … WE LOVE YOU … ENJOY YOUR DAY!
SEASON’S GREETINGS TO EVERYONE
Candied Kumquats over Pistachio Crusted Turkey Breast
In a shallow dish, combine pistachios & bread crumbs. In a separate bowl, whisk together mustard, olive oil & honey.
Turkey / Stuffing
In a small saucepan, bring 3/4 cup water to a boil then stir in contents of stuffing mix. Cover & allow to sit for 5 minutes then fluff with a fork & cool.
Preheat oven to 325 F. Butter a large piece of heavy foil, making a circle about the same size as the turkey breast. Keeping the whole turkey breast intact, flatten slightly to create a uniform thicken.
Dip the turkey breast in Dijon mixture, being sure to coat both inside & outside well. Next coat both inside & outside with pistachio/bread crumb mixture. Lay breast on buttered foil; top half of the breast with the turkey stuffing. Fold other half on top to enclose the filling. If necessary, use some toothpicks to secure stuffed breast during roasting time. Cup sides of foil fairly close to meat.
Roast, covered for 1 hour, remove top piece of foil & continue to bake another 1/2 hour or until 185 F. is reached on a meat thermometer. Remove from oven & allow to rest a few minutes before slicing.
While the turkey is roasting prepare your kumquats. Heat water & sugar in a large saucepan over medium heat. Stir to dissolve sugar. Once sugar water begins to boil, add (seeded) sliced kumquats, stirring to coat well. Reduce heat to low & let simmer until liquid is reduced to a syrup consistency. Remove from heat & serve with turkey breasts.
This fruited bread is unlike any other oatmeal bread. It has the sweet tartness of kumquats, healthy oatmeal and flax, dried fruit, nuts, honey and applesauce all in one loaf.
Oatmeal bread is very nostalgic for me. Although it wasn’t one of the breads in my mother’s weekly rotation, when she did make it, it was heavenly. I’m not sure if her recipe was one she had developed or if it came from another source.
Often when it comes to choosing a recipe, we find inspiration on the packaging of our basic pantry staples. One of the most iconic brands to feature recipes like this was Quaker Oats. Their first recipe for oatmeal bread appeared in 1886. It made two loaves of sandwich bread. Somewhere along the way, they kicked it up a notch, featuring a ‘fruited oatmeal bread’ recipe.
This kumquat oatmeal bread uses baking powder as opposed to yeast for anyone with a yeast intolerance. I think you will agree, it has an amazing flavor if you get a chance to make some.
Kumquat Oatmeal Bread
Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan & set aside.
In a medium bowl, whisk together flours, baking powder, cinnamon, salt, flax meal & oats. Add kumquat puree, honey, applesauce, eggs, vanilla, nuts & fruit. Pour into greased loaf pan.
Bake for 40 - 45 minutes; don't over bake. Cool in pan for 5 minutes on cooling rack. Loosen around edges; remove from pan & cool a bit more.