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Intriguing flavors, plus prosecco

The Baltimore Sun

The delicious Kumquat Sunrise, from Jon Hoeber at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif., gets its wonderful layers of color and flavor from the combination of muddled kumquats and rich, red, ruby port with prosecco.


Makes 1

3 kumquats (2 if they are large)

1/2 ounce (1 tablespoon) simple syrup (see note)

6 ounces chilled prosecco

2 teaspoons ruby port

Over a small bowl, crush the kumquats using a citrus press, a muddler or a mortar and pestle. Discard any seeds and place the kumquat juice, crushed skins and the simple syrup into a flute. Slowly pour in 1 ounce of prosecco; swirl to mix. Add the remaining prosecco, letting the foam settle. Slowly pour port over the back of a spoon directly over the prosecco to create a layered effect.

Note: To make simple syrup, combine equal parts sugar and water in a small saucepan over low heat until the sugar completely dissolves. Allow to cool before using.

Per serving: 200 calories, 1 gram protein, 18 grams carbohydrate, 4 grams fiber, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 15 milligrams sodium

Jenn Garbee wrote this article for the Los Angeles Times, which provided the recipe analysis.

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