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?”
“Yeah, a real heartbreaker”, 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!
… between Tomato Mania and Ruhubarb Madness! Rhubarb is a vegetable used like a fruit while tomato is a fruit (a berry, no less!) that is regarded as a vegetable. These rhubarb tartlets are beautiful!
You stole my punch line. That’s exactly where this little adventure is (was) going to end up! I need to think of a new ending now! GREG
How can I make up for it? (Within reason and legal parameters).
I need to be kept on my toes! GREG
There is no comment section for your last two posts,I feel like I should give you a glowing review but I can’t!
GREG!
Rhubarb is in season and great but I have never worked with it before. The Publican meal also put me in the mood, but I have a feeling that I’d buy a ton, botch it, and throw it out. Would be a very sad day…
…I made you happy! I am feeling a bit like Jessica Alba. I suspect she makes you happy. As far as rhubarb goes. Start easy, try a tart. Or maybe tune in tomorrow for something even easier… GREG
I’ve never had a rhubarb! I’m embarrassed. I should do something about that. Of all the blogs I read their are some that I just ‘lurk’ at without leaving comments. Including yours. I may not comment on every one of yours posts but I’m reading them!
Apparently, as a little girl, I was found by my Mother in my Grandmothers garden eating rhubarb. This bothers me because I always thought I did not like rhubarb.
OMG Greg! Lets hold a little friendly competition! Who can make the tastiest rhubarb recipe!
~Michelle
The beginning of this entry cracked me up. I mean, how many food blogs introduce a subject by quoting Lou Grant? Lou Grant plus rhubarb usually doesn’t compute, but hey, it works here. I made a rhubarb pie last week that went over well, and now I’m looking for other ways to use rhubarb. I think I’m going to head over to Daily Spud after this and check out her rhubarb compote/stewed rhubarb recipe. And then I’ll pop back to your site regularly to see what brilliant things you’re doing with rhubarb.
I’ve never had rhubard pie before or rhubarb anything for that matter. Maybe I’m just too scared to touch the stuff. I see it in the markets and I think its like and ‘alien’ from another planet. I’m still a little hesitant in trying it, I’m not picky about food or ingredients, either. I’m slowly working my way there.
dancing rhubarb chorus line video? I could see that one happening 🙂 I look forward to your posts.
GREG
This is great. I’ve only tried rhubarb in a pie and I loved it. I’m interested to see how you will pull this all off. I’m sure it will be great. I can’t wait!
Eric
Can I tell you how excited I am about this? Can I? Can I?
Not only am I honoured to have inspired you (and yes, of course I’ll still speak to you!), I am pleased as punch that you are getting to know rhubarb *and* that rhubarb will be getting the Sippity Sup treatment. I mean, I saw what you did with the mustard mini-series so I know what serious rhubarb fun is in store!
And the other thing is… this blog inspiration thing works both ways. I’ve been over here reading about kumquacello and I’d never eaten a kumquat. Until yesterday that is, when I spotted some in my favourite foodie shop and figured I had to get some so that I would have some idea of the tastes that were going on in that liqueur of yours. So it works both ways my blogging friend, it certainly does!
I do have some interesting things lined up for Rhubarb! GREG
I tried rhubarb for the first time after seeing the Rhubarb Compote recipe on 5 Star Foodie’s blog and now I’m a big fan!Will have to try this now:)
I’m going over to check out Daily Spud’s recipe and then the tartlet’s and then the kumquacello!
I’ve had it in pies, but that’s about it. And I’ve never tried cooking with it myself. What kind of food person am I??? I should write on the blackboard too 🙂
insofar as it comes to experimenting with rhubarb in my own home. I do enjoy those tasty little pies now and again, but outside of that I have to say I am really at a loss.
Are you going to use store bought pie crust for them? Good luck with the tarts!
WOW!!!!! That looks awesome!!!I’ve never cooked/baked with rhubarb before but I think it’s about time I try 🙂 Thanx for sharing!
I can’t wait until the rhubarb here has grown enough to make something this fabulous. I’m envisioning a future full of rhubarb tarts, rhubarb pickles, rhubarb chutney.… *sigh*
I had never had rhubarb either, that is, until The Daily Spud started talking about it. I bought some last week and started experimenting with it too! I ended up making a sort of jam since we were all out of interesting ones in our house. It was good, but I’m thinking I need to branch out too… Good luck with your rhubarb extravaganza!
I agree, most of my friends I have known for years and I know their personalities and abilities. In the blogging world I essentially know nothing about the person except what they write and how they portray themselves. That being said I have realized that there are some fantastically talented people out there that have a wealth of knowledge to share, thanks to blogging! I have a suggestion for your rhubarb tart, bake the crust fill it with a mixture of marscapone cream. ( whip fresh heavy cream, fold in marscapone cheese and sugar. Add some of your kumquat liquor to the mixture. Saute your rhubarb with sugar until soft.Chill. Fill with marscapone mixture and top with chilled rhubarb. Hope you enjoy!
I’m like that too Greg. I used to doubt the whole food-blogging world because I couldn’t allocate any credibility to these people who (1) I didn’t know and (2) I could’t taste their creations. But I think when you follow the blogs and try a few recipes, then the credibility grows. I now as well look for inspiration in other blogs and enjoy so much doing my daily round while I have my breakfast and tea.
I’m not a very efficient commenter, just because I don’t like dropping a one line saying “that looks great”, I always want to elaborate, so I end up writing these mini-letters in the comment box. This doesn’t allow me to comment in as many blogs as I’d like 🙁
I’ve only ever made preserves with rhubarb, but this is the year I’m going to try it for different things. Like this tart and a rhubarb roasted chicken!