Maple Kumquat Marmalade E.A.T. #22

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Sometimes I see an ad for a new gadget or appliance that makes me stop and wonder. Wonder why? Wonder at the desperation to come up with the newest thing to sell to people just “because”. The novelty seems to be the thing in itself.

There is an ad for a refrigerator that is showing up everywhere right now that has a camera(s) inside that connects to your phone.  If you have one of these you can always know what you have, or do not have, on hand to eat. Personally this is just too much information for me. One thing I wonder is if when you open this refrigerator does it take pics of you as well? Could this be another social media app- InstaRefrigerator? Has it come to this? You heard it here first!

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Most days I just open the door of my refrigerator and improvise. Improvised recipes can be the best. Finding “hidden food” in the back of the fridge might even lead to a blog post. I happily found a few cartons of kumquats at the back of my “no-camera” fridge a few days ago. I bought them over the holidays, forgot about them, rediscovered them and made marmalade. Part of the fun was the unexpected discovery of these orange orbs still just as plump as the day I bought them.

A marmalade with three ingredients…seeded kumquats, maple syrup and a pinch of sea salt. It’s as “easy-as-this”.

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Seeding is simple. Cut kumquats in half and seed with a spoon or your fingers. It takes a little time, but can be meditative.

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Thick syrup, softened sweet-tart kumquat marmalade smeared on hearty crusty bread toasted, or not!

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Maple Kumquat Marmalade

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Ingredients:

  • 3 pints of fresh kumquats, rinsed, cut in half and seeded
  • 1 cup real maple syrup
  • pinch of sea salt

Directions:

  1. Place kumquats and maple syrup in non-reactive pan and bring to a low boil. Turn heat to simmer, stirring often. Cook for about 30 minutes or until kumquats are softened to marmalade consistency and juice has thickened. If necessary add a bit of water to mixture as it cooks down.
  2. Ladle marmalade into glass jars. Store chilled for up to 2 months.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com