As Valentine’s Day nears, I reach for my recipe box, not for reservations.
We never go out on that day, because in restaurant land, it is fraught with peril – too many people vying for too few seats, harried servers trying to turn tables, overworked cooks who must make memorable meals for a room of 100 people who all want to eat at exactly the same time. It’s just not a relaxing time, in my opinion.
Better to celebrate your special person at home. But keep it simple in the kitchen; this might not be the night for an elaborate meal.
I have made a simple jammy preserve out of kumquats, which are perfectly in season right now. In fact, if you live in Southern California, you may have a kumquat tree in your backyard or a neighbor’s yard. If so, you’re in tall corn! If not, you should be able to find kumquats in the specialty area of the produce section.
I’ll serve this to the professor as a part of appetizers – on top of a cracker or baguette slice with brie, or a cracker with foie gras (or poor man’s foie gras aka liverwurst!). Along with a flute of champagne, it’s a sweet and savory start to a simple dinner, followed by a salad, some bread and how about a bite of See’s chocolate for dessert?
It’s also wonderful with a spoonful added to homemade vinaigrette to dress up your salad, and on toast the next morning for breakfast. Talk about a utility player of a condiment!
Recipe: Kumquat Vanilla Marmalade
Summary: Sweet-tart kumquats marry intense vanilla for a Dreamsicle-Creamsicle flavor. It’s wonderful on crackers with cheese or foie gras, liverwurst or a slice of prosciutto.
- Thinly slice the kumquats (paper thin, skin AND flesh) and remove and discard seeds. Place kumquats, water and sugar in a medium pot. Heat until it reaches a boil, then turn heat down to simmer. Cook, uncovered, for 10-15 minutes, stirring occasionally and adding the vanilla bean paste halfway through.
- When done, the kumquats will be tender and the liquid will be thickened to a syrup.
- Remove from heat and scrape into a squeaky-clean lidded jar. Cool and refrigerate. (Note: this is not canned, so it is not able to stay on the pantry shelf but must be refrigerated.)
- Makes about 1 ¼ cups (+ or -).
Slightly adapted from “Lark: Cooking Against the Grain,” by John Sundstrom (2013; Community Supported Cookbooks)
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 15 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 8
Culinary tradition: USA (Nouveau)
This week our #SundaySupper blogger crew is celebrating Valentine’s recipes for two, hosted by Susan from The Girl in the Little Red Kitchen. Check out the variety of things we have cooked up for you! Try this succulent Kumquat Vanilla Marmalade or find something else from the menu below that sets your heart aflutter:
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
Join us around the family table for #SundaySupper
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Disclosure: Frieda’s Produce sent the kumquats for recipe testing. Cut kumquat image courtesy Grant Cochrane | Freedigitalphotos.net.