Whew! Well that was relatively painless. While the computer is still in the shop Glen arranged for his work laptop to be dropped off this morning. Hooray! I’m pleased to be back and to share a recipe that comes from the gorgeous kumquats pictured above.
On Sunday afternoon, when I was picking up some ingredients for lunch quesadillas at the little grocery store (Drive Organics) down the street I spied a basket filled with these beautiful organic kumquats. I wasn’t sure what exactly I would make with them but they were just so lovely I couldn’t pass them by. On my walk home I remembered that my dear friend Steve, who is an amazing cook, once made a kumquat marmalade to go with a cheese course at one of his fabulous dinner parties. Then I started thinking about a few things that would be complimented by kumquat marmalade that were both sweet and savory.
Today I made the kumquat marmalade which is so very easy. The recipe is posted below.
Over the next few days I will post three “recipes” that will feature kumquat marmalade as a component in the dish. All very simple, just like the marmalade.
1/2 lb kumquats
1/4 cup orange segments, skin and membranes removed
1/2 vanilla bean, split with the pulp extracted from the pod and added to the kumquat mixture
1 cup granulated sugar
juice of 1 lemon
Wash the kumquats well and slice into 1/4 to 1/2 inch coins. Remove the seeds and discard. Place the kumquat coins, the orange segments, vanilla bean and pulp, sugar and lemon juice into a medium saucepan over medium heat. Bring the mixture to a boil and then reduce to a simmer. Allow to simmer for 20 minutes until the mixture thickens. Remove the vanilla bean and allow to cool. Place in a glass container and seal. Refrigerate until ready to use.
Makes 200 ml or approximately 1 cup.
From the Lumière Cookbook by Rob Feenie.