Kumquat Ginger Herb Marinade BeefPorkFowlEntrée “We have a big kumquat tree on the property at Alexander Valley Vineyards, and they are plentiful in February and March. This paste is easy to prepare and is a great marinade for pork, steak or chicken and an incredible compliment to the 2016 CYRUS.” – Katie Wetzel Murphy, AVV Family Partner Ingredients: ½ cup fresh kumquats, coarsely chopped 1 clove garlic 1 Tbsp. fresh ginger, chopped 2 Tbsp. balsamic vinegar 2 Tbsp. soy sauce 1 Tbsp. lime juice 1 Tbsp. honey 2 Tbsp. scallions, chopped 2 Tbsp. cilantro, chopped Salt and pepper to taste Method of Preparation: In a mini food processor, pulse the kumquats, garlic and ginger until finely chopped. Transfer this mixture to a small saucepan, and the balsamic vinegar, soy sauce, lime juice and honey. Cook over moderate heat, stirring often, until the mixture reduces to a thick paste, about 4 to 5 minutes. Remove from heat and let cool. Stir in the scallions and cilantro, and a small bit of salt and pepper. Spread as a marinade on your favorite meat, and let sit for one to four hours. Grill, broil or bake.