After much delay, I've finally written my post and I'm so excited to share my recipe with you. To be honest, I'm not sure I really ever thought much of kumquats, but since we decided to call the blog Kumquat Connection, it only made sense that our first common ingredient be kumquats. Actually, I've only had kumquats once in my life and I thought they were bitter and strange but after preparing my recipe, I think I really like kumquats. If nothing else, at least I can spell kumquat now.
So that brings me to my recipe. Knowing very little about kumquats I searched around online for an enticing recipe and I came across Curried Kumquat Chutney on epicurious.com. The recipe appealed to me because it called for grocery store ingredients I'm familar with but have never used together...like curry, crystallized ginger and cilantro...so the recipe was unusual, but still accessible.
The recipe suggested using the chutney to glaze pork chops or tofu or serving it with biscuits and butter. I decided to spread it on my most favorite crackers (Ok-Mak from Trader Joe's) with some goat cheese. Cooking the kumquats with the sugar took out some of the bitterness and the ginger and curry added a lot of flavor and, of course, goat cheese is good on just about anything.
Curried Kumquat Chutney
1/2 cup sugar
1/4 cup white wine vinegar
2 tablespoons chopped crystallized ginger
2 tablespoons dried cranberries
1 teaspoon curry powder
1 1/3 cups thinly sliced seeded kumquats,divided
2 tablespoons chopped fresh cilantro
Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.
I'm looking forward to seeing what you made AND what you chose as the ingredient for next week! Talk to you soon.