Kisses & Kumquats
We tend to remember firsts in life. Our first kiss, our first concert, our first kumquat. I remember my first kumquat. It was on Sunday, February 26, 2006 at 9:14 AM at our farmers' market. (My first kiss was somewhat before then).Kumquats' teeny size and bright orange rind make them impossibly cheerful. I was enamored at first sight.
"Those are so cute," I said to the farmer. "What are they?"
"Those are so cute," I said to the farmer. "What are they?"
"Kumquats" he answered.
"What do they taste like?" I asked.
"Here, try for yourself," he said, handing me one.
Unsure how to peel it, I asked, “Do you just eat the whole thing?”
“The whole thing,” he said.
I bit into the kumquat, whose exterior is like a delicate orange rind, only sweeter. Then my teeth sunk into the flesh, and the juice squirted into my mouth. POW! a jolt of tartness hit my taste buds, and my salivary glands instantly went into overdrive. Involuntarily, my cheeks sucked-in, my lips puckered, and my eyes squinted. Just writing that sentence (and looking at that picture) made me have a visceral reaction again.Like everything in else in life, it’s all about expectations. Kumquats are deceptive. Their diminutive size and adorable appearance makes them seem harmless, but they sucker-punch you with an intensely tart citrus flavor. It's like expecting the sweetness of a gummy bear but getting the whallop of a Sour Patch Kid (which I happened to love when I was a girl).
Cooking kumquats, however, mellows their acidity, making them a refreshingly tangy, citrusy compliment to seafood and tofu. Though many kumquat recipes are for desserts and jams, they also work well in savory dishes.
Here are a couple more kumquat recipes I've found. Rachel from Coconut and Lime has a deliciously refreshing Kiwi Kumquat Salad featuring raw kumquats while Gattina from Kitchen Unplugged has an elegant Kumquat Chiffon Cake featuring caramelized kumquats.
I am submitting this recipe to Kalyn of Kalyn's Kitchen who is hosting this week's Weekend Herb Blogging.
Pan Seared Sea Scallops with Kumquats
Makes 2 servings.
Print recipe only here.
1 shallot, thinly sliced
1 tsp olive oil
½ cup seeded, thinly sliced kumquats
½ fresh green jalapeno, diced
½ cup orange juice or tangerine juice
1 tsp lime juice
1 tsp honey
6-8 sea scallops
2 tsp butter
1 tsp olive oil
1-2 tsp fresh cilantro, finely chopped
1 Tbsp pistachios
1 cup cooked basmati or jasmine rice
Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.
Pat scallops dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet over medium-heat high, add 2 tsp butter and 1 tsp olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center.
Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios.
Save This Page on Del.icio.us
Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.
Pat scallops dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet over medium-heat high, add 2 tsp butter and 1 tsp olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center.
Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios.
Save This Page on Del.icio.us
0 Response to "Kisses & Kumquats"
Post a Comment