You know what they say: Everything's bigger in Texas. If the dishes featured in Dean Fearing's new cookbook, The Texas Food Bible are anything to judge by, then it must be true. With images of hearty helpings alongside recipes for big, bold and flavorful dishes from one of the pioneers of Tex-Mex himself, this collection is perfect for homesick Texans and any home cooks inspired by this state's unique, rich culinary tradition. For a characteristically spice-filled and soul-warming Lone Star dish, try this recipe for East Texas Gumbo.
East Texas Gumbo
Serves 4 to 6
NOTE: Equal portions of onion, celery and green pepper are known as the “holy trinity” in gumbo parlance. File powder (also known as gumbo file) is ground from dried leaves of the sassafras tree. The spicy herb was first used by the Choctaw Indians, indigenous to the American South, as a thickening agent for stews. It is now primarily used in Creole and Cajun cooking to both thicken and season stews and soups. It has an earthy, woody taste that some liken to root beer. It is always added after the cooking is completed, as it turns stringy and tough when cooked.
American cook and baker David Lebovitz has spent the past 10 years living, eating and cooking in Paris. In My Paris Kitchen: Recipes and Stories, Lebovitz offers captivating stories alongside 100 recipes that convey the spirit of the Paris food scene he's grown so fond of. This unfussy recipe for Green Olive, Basil and Almond Tapenade is perfect as a delightfully decadent snack or appetizer.
Green Olive,Basil, and Almond Tapenade
tapenade d’olives vertes au basilic et aux amandes
Serves 6 to 8
When I started my website back in 1999, I never intended to focus on recipes. It was meant to complement my cookbooks by providing additional information, stories and a way to be in touch with readers. But then I moved to Paris. And as I shopped and hit the markets, I got so excited to share all the great things I was tasting and learning about that I couldn’t resist posting those recipes right after I made them. However, I soon realized that I had to respond to an onslaught of recipe requests if I posted a snapshot of a basket of croissants or a gilded gateau Saint-Honore I had admired in a bakery.
(Unfortunately, recipes for fancy Parisian pastries cannot be condensed into 140 characters, nor am I very good at tapping out instructions for rolling puff pastry while riding home on the metro using those itty bitty keys on my smartphone.)
I also realized that no matter what I wrote about on my blog, the ingredients that were available in Birmingham weren’t necessarily available in Brisbane or Bangkok, and every recipe I posted would be followed by a number of requests for substitutions. I had to learn to cover every conceivable base when writing recipes for a global audience because something common in France or America, like olives or canned artichokes, might not be available in Fiji or Argentina. Not to mention folks have various food preferences, allergies and likes and dislikes, such as my fear of squid, which scare the bejeezus out of me (so I understand them 100 percent).
Fortunately, I am pretty sure that anyone just about anywhere can make this recipe and there’s certainly nothing scary about it. Olives are hardy souls and are available jarred or canned. I don’t think I’ve ever been to a country where almonds aren’t available. (But if you can’t get almonds, pistachios make a great substitute). And basil is grown in greenhouses in places where the climate doesn’t welcome outdoor cultivation. So I think I covered everything and there’s no excuse not to make this—unless, of course, you don’t like olives, are allegic to nuts or have an aversion to garlic. Then I can’t help you.
1. Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.)
2. Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
3. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to one week in the refrigerator.
Leela Punyaratabandhu adapts 100 traditional Thai recipes for home cooks in her cookbook, Simple Thai Food. Her recipe for Chicken-Cashew Stir Fry is simple to prepare and assemble, yet bursting with complex flavor—sweet, spicy and uniquely Thai.
CHICKEN-CASHEW STIR FRY
Ka phat met mamuang himma-phan
Cut the chicken against the grain and on the diagonal (30 to 40-degree angle) into thin, bite-size pieces. Place the chicken in a bowl, sprinkle the cornstarch over it, and stir well, making sure each piece of chicken is coated with the cornstarch; set aside.
Cut the yellow onion through the stem end into ½-inch-thick slices. Cut the green onions crosswise into 2-inch lengths. Add the white parts to the yellow onion slices. Keep the green parts separate.
In a small bowl, stir together the oyster sauce, soy sauce, sugar and water, mixing well. Set aside.
Line 2 plates with paper towels and place them near the stove. Heat the oil in a large wok or a 14-inch skillet over medium heat. When the oil is hot, add the cashews and fry, stirring constantly, until golden brown, about 1 minute. Using a slotted spoon, immediately transfer the nuts to a towel-lined plate. Do your best to keep as much oil in the pan as possible, as we need to fry two more ingredients in it.
With the pan still over medium heat, add the chiles and fry, stirring constantly, until crisp, about 1 minute, taking care not to burn them. Using the slotted spoon, transfer the chiles to the cashew plate and set the plate aside.
Turn up the heat to high. When the oil is very hot, add half of the chicken, gently lowering each piece into the oil and leaving room between the pieces. After 1 to 2 minutes, one side of the chicken should feel firm when you touch it with the end of the spatula. This is your cue to flip the chicken pieces. Do not go by color, because the oil has taken on the color of the dried chiles and the chicken will look golden brown when it is still uncooked. Also, do not stir the chicken around, as you want each piece to develop a soft crust. Once that has been achieved, using the slotted spoon, transfer the chicken to the second towel-lined plate. Repeat with the remaining half of the chicken.
Discard nearly all of the oil in the pan, leaving only a thin film to coat the pan bottom, and return the pan to high heat. Immediately add the garlic, the yellow onion and the white parts of the green onions and stir them around. When the onions have softened a bit, after about 1 minute, add the chicken to the pan along with the oyster sauce mixture (be sure to use a small rubber spatula to get every bit of the sauce out of the bowl) and stir everything around constantly. The sauce should evaporate quickly, without turning the coating of the chicken soft and gummy.
Immediately add the green parts of the green onions and the fried cashews and chiles and stir-fry for about 30 seconds. At this point, everything should be heated through and the green onion tops should be wilted. Remove from the heat, transfer to a platter, and serve.
Note: It is imperative that you use either a large wok or a 14-inch skillet, unless you halve the recipe. At the frying stage, using a cooking vessel that is too small may not present a problem. But at the stir-frying stage when we want the liquid ingredients to form a glistening sauce quickly, fast evaporation is crucial. If at any point the chicken looks like it is taking its sweet time stewing gently in a bubbling sauce, either the pan is too small or the heat is too low. Follow the instructions as closely as you can, and at any time that there appears to be a difference between your stove’s output and my stove’s output, use your instinct.
Marc Forgione, an award-winning chef and the season three winner of the popular series "Next Iron Chef," combines youthful ingenuity with traditional American flavors in his new cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant. This recipe for Apple Pie Soufflé + Salted Caramel is a perfect sweet and salty ending to any dinner party: get ready to hear a lot of "wow" from your guests.
APPLE PIE SOUFFLÉ + SALTED CARAMEL
MAKES 4 TO 6 (6-OUNCE) SOUFFLÉS
This dessert was originally created during an "Iron Chef America" episode for a familiar-to-me themed battle—Thanksgiving—except this was round two, and I was paired with Jose Garces, an Iron Chef, against two other Iron Chefs: Michael Symon and Bobby Flay. Since I was going up against some very stiff competition, I knew I had to dig deep into my bag of tricks and pull out something that would truly wow the judges. The soufflé didn’t disappoint, and Henry Winkler, a.k.a. “the Fonz,” who was one of the judges, said it was the best soufflé he’d ever had.
The recipe here makes six dessert-size soufflés, but if you happen to be making dinner for four people, stick with these proportions (3 cups apple puree to 1½ cups whipped egg whites) to get a perfect soufflé every time. No one has ever complained about having an extra soufflé lying around.
FOR THE SALTED CARAMEL
FOR THE APPLE PIE SOUFFLÉ
MAKE THE SALTED CARAMEL
1. Combine the sugar, corn syrup and ¼ cup of water in a very clean saucepot and bring to a boil over medium-high heat. Continue to cook the caramel until it becomes a medium amber color (or the color of an Irish setter)—watch carefully and do not let the caramel burn. While the caramel cooks, do not stir it with a spoon, but gently swirl the caramel around the pot. Use a clean, moist pastry brush to remove any sugar crystals that form on the sides of the pot. As soon as the caramel is ready, remove it from the heat and gently whisk in the heavy cream and butter. Be careful: the caramel will bubble and sputter, so stand back. Whisk in the salt. Taste and add more salt if you like. Transfer the caramel to a bowl; you will have about 2 cups salted caramel. Refrigerate the sauce until needed. The sauce will keep, covered, for up to 2 weeks in the refrigerator.
PREPARE THE APPLE PIE SOUFFLÉ
2. Preheat the oven to 350ºF; position the rack in the middle. Generously butter 4 to 6 (6-ounce) ramekins and dust the inside of the ramekins with sugar and cinnamon. Set the ramekins aside.
3. Toss the apples with the butter, 1 cup of the sugar, the cinnamon, ginger and cloves and transfer the mixture to an ovenproof roasting pan. Bake the apples for about 30 minutes or until they are soft and falling apart.
4. Transfer the cooked apples, without their cooking liquid, to a blender and puree until they are completely smooth; the texture should be smoother and finer than regular applesauce. (At the restaurant, we use a Vitamix to get our apple puree to the right consistency, but at home you can use a regular blender and then strain your puree through a fine-mesh strainer or a chinois to get any remaining lumps out.) Transfer the apple puree to a bowl and let cool to room temperature. You should have about 4 cups apple puree.
5. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium speed and slowly add the remaining 1 tablespoon sugar and cream of tartar. Continue beating until the egg whites become foamy. Raise the mixer speed to high and beat until stiff peaks form (when the whisk is lifted from the mixture, there should be a standing peak in the area where it was lifted).
6. Measure 3 cups of the apple puree into a separate bowl, and use a rubber spatula to gently fold in 1½ cups of the whipped egg whites.
7. Fill the ramekins to the top with the batter, and smooth out the tops with an offset spatula. Place a kitchen towel on the counter and gently tap the ramekins on the towel to release any trapped air bubbles. Transfer the ramekins to a baking sheet and bake for about 8 minutes or until the soufflés have risen and are firm when lightly tapped. While the soufflés bake, do not open the door to the oven.
8. While the soufflés bake, gently reheat the Salted Caramel in a small saucepan over low heat until warm and easily pourable.
9. Remove the soufflés and sprinkle them with confectioners’ sugar. Poke a small hole in the middle of each soufflé and drizzle warmed Salted Caramel into it. Serve the soufflés immediately, with the remaining salted caramel sauce on the side.
Claudia Lucero's One-Hour Cheese takes the mystery out of curds and whey and "distills thousands of years of cheese-making know-how into a foolproof, simple-to-follow manual." With step-by-step photos and more than 16 recipes and variations, Lucero proves that at-home cheese making really can be easy!
MEYER LEMON RICOTTA
Historically speaking, ricotta is made with whey—it’s actually a by-product of other cheesemaking. But our batch uses less than a gallon of milk to make ricotta—versus the more typical 500 gallons—so if we used whey, we would only get a few measly teaspoons. Like many smaller operations, we will add milk for a larger yield! This whole milk and cream version will give the traditional whey recipe a run for its money. Further, we will use sweeter Meyer lemons for our acid, imparting a faint, sweet essence that will leave folks guessing.
Its delicate flavor and texture make this ricotta especially wonderful for desserts (cheesecake!) and breakfast favorites (blintzes!) but it also blends nicely in savory dishes with rich sauces. Experiment with half of your batch and add tidbits like herbs, cracked pepper, seeds, dried fruit, and so on, to create a snacking cheese that goes well with crisp veggies or crostini.
HOW EASY IS IT?
Ready to Eat In: 50 minutes
Makes: 12 ounces
Biggest Pain: Waiting for the curds to drain slowly
Uses: Include in sweet or savory recipes in need of a mild, semispreadable cheese, like cannoli and lasagna.
Recommended Milk: 1 quart whole cow’s milk and 1 pint cow’s milk cream (also called heavy cream or whipping cream)—very flexible; see variations.
Worth Mentioning: This cheese will be very loose when warm and freshly made—chill it in the freezer for 15 minutes to cool it quickly.
VARIATIONS & SUBSTITUTIONS:
Note: Your ricotta may firm up significantly after chilling overnight in the fridge, like all cheeses and fatty foods do. It should become spreadable again with a light stir. If you want a super-rich texture, add a splash of cream just before serving.
How do I love thee, Thai food? Let me count the ways.
Thai food has enjoyed an immense surge in popularity in the U.S. over the past few years, and Leela Punyaratabandhu—a Bangkok native—shares her favorite recipes in her new cookbook, Simple Thai Food. Punyaratabandhu's simple instructions and information on special Thai ingredients (and easy-to-find substitutions) can give any home cook the tools for tackling "Thai make-in instead of Thai take-out."
CRISPY DUMPLINGS (Gold Purses)
MAKES 18 DUMPLINGS
Trim off and discard the roots of the green onions. Cut each onion into 2 pieces, separating the white bulb end from the green blades. Slice the white parts crosswise ¼-inch thick and reserve for the filling. Set the green blades aside.
Heat 1 tablespoon of the oil in a wok or a 14-inch skillet over high heat. When the oil is hot, add the sliced onions, aromatic paste and mushrooms and stir-fry for about 2 minutes, until the onions and mushrooms have softened. Add the chicken, soy sauce, oyster sauce, fish sauce, sugar and water chestnuts and stir with a spatula, breaking up the chicken as finely as you can with the blunt end of the spatula. Continue to stir-fry for 5 to 8 minutes, until all of the chicken is cooked through and all of the liquid has evaporated. Remove the pan from the heat and let the filling cool to room temperature.
To blanch the “strings” for tying the bags, fill a 1-quart saucepan half full with water and bring the water to a boil. Place a bowl of iced water next to the stove. When the water is boiling, add the green onion blades, pushing them down gently with a spoon to submerge them in the water. After 30 seconds, transfer the onion blades to the iced water. Within 1 minute, the onions should be cool enough to handle. Remove them from the water and, with your fingers or the tip of a paring knife, split each blade in half lengthwise; set aside.
To assemble the dumplings, lay a spring roll skin flat on a work surface and put 1½ tablespoons of the cooled filling in the center. Gather together the corners of the skin and adjust the dumpling so it takes on a round, rather than flat, profile. Using 1 piece of onion blade, tie it around the gathered corners twice to secure them. With a pair of kitchen shears, trim off the dangling blade ends. Repeat with the remaining spring roll skins and filling.
To fry the dumplings, pour the oil to a depth of 3 inches into a wok, Dutch oven or deep fryer and heat to 325°F. To test if the oil is ready without a thermometer, stick an unvarnished wooden chopstick into the oil; when the oil is hot enough, a steady stream of tiny bubbles will rise from the tip of the chopstick. Line a baking sheet with paper towels and place it next to the stove.
Using a slotted spoon, carefully lower 3 or 4 filled pouches into the hot oil and deepfry for 2 to 3 minutes, until golden brown all over. Using the slotted spoon, transfer the dumplings to the towel-lined baking sheet. Repeat until all of the dumplings are cooked.
Do not serve the dumplings right out of the oil, as the filling will be much too hot to eat. Let them cool down to slightly warmer than room temperature, then arrange them on a platter and serve with the sweet chile sauce.
We're ringing in the month of May with Marc Forgione's recipe for one of his signature "multicomponent masterpieces" from our Top Pick in Cookbooks, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant. The acclaimed New York chef and star of "Iron Chef America" offers a lineup of his most spectacular dishes alongside details of his rise in the culinary world and the challenges he faced along the way. Are you ready to take Forgione's dare to become fearless in the kitchen? Then roll up your sleeves and take on this Chili Lobster + Texas Toast.
CHILI LOBSTER + TEXAS TOAST
This has become a dish that, along with the Chicken Under a Brick (see page 213), we’ve sort of become known for. But it didn’t become wildly popular until Sam Sifton, the dining critic for the New York Times at the time, wrote his review of the restaurant, devoting a whole paragraph to Chili Lobster, and adding it to his list of recommended dishes. After that, Chili Lobster got on everyone’s radar and has since remained one of our most popular offerings on the menu. On any given night, we go through anywhere from 30 to 50 lobsters, and when you’re doing 130 covers, 30 to 50 is quite a big chunk!
1. Bring a large pot of salted water to a boil. Remove the tails from the lobster bodies and cut the tails into 1-inch pieces while they are still in their shells. Remove the claws and place them in the pot of boiling water. Simmer for 4 minutes. Transfer the claws to an ice bath. Once cool, remove the meat from the claws and knuckles and set the meat aside. (See page 134 for instructions.)
2. Bring the Lobster Stock to a simmer and add the sriracha and soy sauce. Piece by piece, using a hand blender or a whisk, whisk in 6 tablespoons of the butter until emulsified. Finish with the lime juice and season with salt. This sauce may seem too spicy at first but the sweetness from the lobster will help balance it out.
3. Season the lobster tails with salt on both sides. In a wok or a large sauté pan set over high heat, heat just enough oil to cover the bottom of the pan. Just before it starts to smoke, add the lobster tails, turn the heat down to medium and cook for 1 minute, undisturbed. Add the ginger and onion and cook for 30 seconds, stirring. Add the lobster stock emulsion and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon. Turn the heat down to low and cook for 1 more minute or until the lobster is cooked through. Remove the lobster meat from the sauce and distribute it among 4 plates.
4. Add the claw and knuckle meat and reduce the remaining sauce until it thickens slightly, about 2 minutes. While the sauce is reducing, butter the bread slices with the remaining 6 tablespoons butter and season with salt and pepper. Cut each bread slice diagonally—you should wind up with 8 triangular slices. Toast the bread in a toaster oven until toasted and golden brown.
5. Taste the lobster sauce and add more salt and pepper, if needed. Add the claw and knuckle meat to each bowl. Finish with the mint chiffonade and sliced scallions. Divide the sauce evenly among the four bowls and serve the lobster with Texas toast on the side—you will want it all to mop up the sauce afterward.
MAKES ABOUT 4½ CUPS
This recipe will also work to make crab or shrimp stock; just substitute the respective shells for the lobster shells.
1. Preheat the oven to 400ºF; position the rack in the middle. Add enough oil to a roasting pan to cover the bottom of the pan. Add the lobster heads and toss to coat them in the oil. Roast for about 20 minutes or until the bones are well caramelized.
2. Place the roasting pan on the stovetop over medium heat. Crush the bones with a wooden spoon. Add the onions, celery, and fennel, and deglaze the pan, using a wooden spoon to scrape the brown bits off the bottom of the pan. Stir in the tomato paste, and then add the wine and 4 cups of cold water.
3. Transfer everything to a large stockpot set over medium heat, and skim off any foam that rises to the surface. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 1 hour and 40 minutes.
4. Remove from the heat, add the thyme, tarragon, and bay leaf, and allow the stock to infuse for 20 minutes. Strain the stock through a fine-mesh strainer into a bowl and let cool slightly. Transfer to an airtight container or containers and refrigerate or freeze until ready to use. The stock will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Prolific writer, food critic and chef Michael Ruhlman's latest cookbook uniquely centers around a single key ingredient: the egg, or as he so poetically describes it, a “singularity with a thousand ends." Egg: A Culinary Exploration of the World’s Most Versatile Ingredient contains more than 100 egg-cellent recipes ranging from Aged Eggnog to Eggs in Puttanesca Sauce, and Ruhlman provides easy to understand instructions along with a practiced chef's eye for precision. This bright and citrusy Key Lime Tart with Almond Crust and Meringue Topping looks stunning, and it uses eggs in three different ways.
Key Lime Tart with Almond Crust and Meringue Topping
Makes 1 (9-inch) tart
I was planning to do a yolk-based lemon tart but had recently been in Key West, so I decided to do a lime version. I love this preparation because it uses the egg in three different ways. The yolks enrich and help set the custard, while the white both helps bind the crust and is the basis for the meringue garnish. You can use a standard pie plate if you don’t have a tart mold.
Preheat the oven to 350˚F/180˚C. Position a rack in the center of the oven.
To make the crust, combine the almond flour and all-purpose flour in a medium bowl. In a small bowl, lightly whip 2 of the egg whites with 3 tablespoons of the sugar to dissolve the sugar. Add the egg white mixture and the melted butter to the flour mixture. Stir till it all comes together. Press the mixture into the bottom and up the sides of a 9-inch/23-centimeter tart pan.
Bake the crust till it looks appealingly golden brown, 10 to 12 minutes. Set aside to cool.
For the filling, whisk together all 5 egg yolks, the sweetened condensed milk, lime juice, and lime zest in a medium bowl. Pour the mixture into the cooled tart crust.
Bake until the center is set but still moves a bit when the pan is nudged, 20 to 30 minutes. Remove the tart from the oven and allow it to cool completely.
Before serving, make an Italian meringue with the remaining 3 egg whites (equal parts egg white and sugar by weight, cooking the sugar to 250˚F/120˚C). Pipe or spread the meringue onto the cooled pie and broil the top to brown it lightly or hit it with a blowtorch for color. Serve.
Chris Schlesinger and John Willoughby want to help home cooks achieve "big flavor without big effort" with their new cookbook, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes. Today's recipe is for Grilled Corn with Basil and Parmesan, a super quick and flavorful side dish that just might steal the show at your next outdoor BBQ.
Super-Basic Grilled Corn
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.
Rub the corn ears all over with the oil and sprinkle them with the salt and pepper. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4 to 6 minutes. Remove the corn from the grill, place the ears in a large bowl (along with some butter if you like) and serve.
| Serves 4 to 6 as a side dish |
Grilled Corn with Basil and Parmesan
With super fresh corn and basil right out of the garden, this dish has the unmistakable flavor of summer—but then we throw in some cheese, because after all, why not get that complexity and richness?
While the fire heats up, get these ingredients ready but keep them separate in small individual containers:
Follow the recipe for Super-Basic Grilled Corn on page 206.
When the corn comes off the grill, put it in a big bowl, add all the other ingredients one after another and toss so the corn gets well coated.
For those of us pining away for a Parisian vacation, Greg Marchand's first cookbook of nouvelle vague bistro fare may be the next best thing. Frenchie is our April Top Pick in cookbooks, and Marchand's recipe for this light and sophisticated dessert is the perfect example of why his innovative, light-handed French fusion is garnering international attention.
Chamomile Panna Cotta and Citrus Soup
4 servings / Wine pairing: Sake
This delicate panna cotta is made with less gelatin than many recipes call for, so be sure to allow enough time for it to set. Infusing the cream with chamomile gives it slight notes of hay, and the panna cotta and citrus fruit soup are an exciting combination, both floral and wild, acidic and sweet. I like to serve this dessert with a good sake.
For the panna cotta
For the citrus soup
The panna cotta
1. With a small knife, split the vanilla bean and scrape out the seeds; reserve the pod and seeds.
Combine the cream, sugar, chamomile, and vanilla seeds and pod in a small nonreactive saucepan and bring to a simmer. Remove from the heat and let infuse for 20 to 30 minutes. Strain through a fine-mesh sieve into a medium bowl.
2. Meanwhile, put the gelatin in a bowl of cold water and let stand for 10 minutes, or until softened.
Drain the gelatin and squeeze out the excess water. Heat the milk in a small saucepan, just until warm, then add the gelatin and stir to dissolve it. Pour the milk into the infused cream and stir well. Pour into four 4-ounce timbale molds (about 2 inches high and 2 inches wide) or 4-ounce ramekins.
3. Refrigerate for at least 6 hours, or overnight.
The citrus soup
1. Juice one of the grapefruits and both oranges; reserve ½ cup of each type of fruit juice.
Quarter the kumquats lengthwise and remove the seeds. Place them in a saucepan, cover with cold water, and bring to a boil. Drain in a colander and rinse under cold water.
2. With a sharp knife, peel the remaining grapefruit and the clementines, removing the skin and all the bitter white pith. Then cut between the membranes to remove the citrus segments. Combine with the kumquats in a bowl.
3. Put the gelatin sheet in a bowl of cold water and let stand for 10 minutes, or until softened.
4. Combine the orange and grapefruit juice, cinnamon and honey in a small nonreactive saucepan and heat until warm. Drain the gelatin, squeeze out the excess water and add to the juice, stirring to dissolve it. Let cool to room temperature.
5. Pour the cooled juice over the fruit segments and refrigerate until chilled.
To unmold the panna cottas, briefly place each one in hot water, then invert into a shallow bowl. Pour the citrus soup around (discard the cinnamon stick) and garnish with mint leaves.