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My Kumquacello is done. Fini. Terminé. Complet.
We had another tasting and again it did not fare well with my friends. I served it at the end of a small dinner party and I was the only person who liked it just as it was.
It might suffer from the ugly child syndrome. Maybe I am like one of those parents who show you a picture of their still puckered up infant, or their gangly teen-ager and say “isn’t he adorable?â€
"Yeah, a real heartbreakerâ€, is always my safe answer.
Well maybe my kumquacello is some version of a “heartbreakingly†endearing offspring. Of course I love it, because I just spent 8 weeks making it! But it seems nobody else can embrace its charms.
But honestly. I think it’s delicious. I really do. So we will never really know the answer. It's probably my stunningly sophisticated palate. It gets me every time...
But, you should have heard some of the remarks. Mostly non-committal. But I am not stupid. I can read between the lines. Even though people’s “suggestions†about what I could do with my kumquacello made me mad, they did get me thinking.
My kumquacello could be a fabulously exotic ingredient in something. A cocktail is the obvious choice. A bit too obvious for me. I could do a cold minted pea soup with a kumquacello gremolata. But I am afraid the kumquacello would get lost. I could simply macerate some berries in it. A dessert does seem like a good idea. I mean I always intended this to be an after supper sipper.
But I need a dessert that brings out what everybody seems to love about my kumquacello. And that is it’s bright, sparkling, crystal clear, splash of brilliant orange color.
I shall do a gelée! A Kumquacello Gelée! A refreshingly cool, end of meal, palate cleanser...imagine following this with a cheese course. I am brilliant!
I’ll pair the kumquacello with Lillet. The dainty, sweet liqueur will compliment kumquacello’s darker, herbal bitterness. I’ll add a splash of Prosecco and some extra bling with sparkling water. If this does not capture and delight all the doubters out there, then I don’t know what I’ll do.
I guess I could go sit in my room, behind closed doors. Quietly quaffing my strange bitter liqueur. Becoming strange and bitter all by myself.
But on second thought, I think I’ll enjoy it outside. In the garden. By the pool. In the shimmering golden light of day. I don’t care what the neighbors say.
Besides all the more gelée for me.
SERIOUS FUN FOOD
Greg Henry
SippitySup
This also my entry in this week's "Friday Shoot-Out". The subject is Gardens. This is my garden in Los Angeles! Chef E made me do it!
Comments
Kumquacello? What a horrible
Kumquacello? What a horrible name. I suppose it's supposed to be a takeoff on Limoncello. Too bad Italians don't call them Kumquats - they are mandarini cinesi, or rarely fortunelle (fortunella singular.)
well
I am not Italian and I call them kumquats....Greg
Ahh, kumquats!
I've been enjoying them already too. Pure California in a bite -- both "bitter" and sweet" at the same time ;^) Maybe some things are left undisturbed. Still, I've not been able to leave them be, myself: So far, I've fashioned a sherbet from them; used as ice cubes; in kumquatade; in green smoothies; in my cultured vegetables -- oh, MY, now that is delish; and a refreshing icy for the extreme hot days we've had already so far. I have to admit, your gelee sounds great. I think I'll make a vegan gel with mine. :) Thanks for the inspiration!
Oh, and I totally sympathize regarding your palate -- I certainly suffer the same sophisticationosis ;)
wow...
so many great ideas for kumquats! GREG
I would be happy to sip your
I would be happy to sip your kumquacello without complaint or vague compliment if I could do so in your garden! Next time I'm in L.A., I'm coming over! ;-)
I will first express my complete admiration . . .
. . . for your kumquacello and gelée - although I have not tasted a drop, I'm sure it is pure elixir. Now, I will squeal with equal parts delight and keen envy, "That's where you live?!?" Talk about California Dreamin'.
kumquacello
Here's the thing. If you would have served this HALF-way through the meal as a surprise palate cleanser, they all would have oooo'd and aaaah'd. But, they were probably looking forward to some ewy gewy dessert, so it's all about right time, right place, although I personally like a beautiful refreshing jello. Oh, sorry, it's not jello, it's gelee. :)
Enchanting photos. Seriously do you live there? I'm jealous.
Can I have your garden?
...because it looks like a fine place to quaff kumquacello or enjoy kumquacello gelée. Nice label on the kumquacello bottle too, btw - maybe you could start up Sippity Sup Estates or somesuch? I'm sure there are other discerning people out there who would appreciate and enjoy your liqueurs!
I am glad you like the labels...
I made 8 bottles and plan to pass these around as host gifts at dinner parties! Whether people like it or not! GREG
Garden Envy!
Ok, I have serious garden envy and why can't I find houses like that in San Diego? :( I know your pain in creating and laboring over a product and then having a less than enthusiastic response! Arghhhh, very frustating. If it's any consolation the liquor sounds absolutely fantastic to me, but then so does the gelee. Lillet is a lovely addition, one of my favorites!
Wow!
Oh how I wish I could partake in that gelee! I also made a drink similar to yours with my apricot brandy last spring that knocked a few socks off, but I felt as you; that I was the only one who appreciated its unique characters. The colors in this dish are 'superb'ly my favorite! Not to mention your garden is gorgeous...
I love your house!!
I really do. Is that a spiral staircase on the right?
The gelee would be perfect on a summer day. it's actually perfect for right now. The weather's hot! Have a little of that poolside. A nice afternoon right there.
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