A few years ago, my friend Elon introduced me to the wonder that is the Tai Nam Vietnamese Market. They carry a dizzying array of asian foods, fresh fish, produce, and kitchenware. I love wandering up and down the aisles, imagining what I would cook with various ingredients, and puzzling over items I’ve never seen before. I hadn’t been back to Tai Nam in awhile, but a post on Closet Cooking about Pho made a trip back to Tai Nam an imperative. The market carries a wide variety of fresh rice noodles that are truly excellent (and gluten-free!).
The thing about ethnic markets is that even when you go with a list, ideas bubble up in your head as you walk down the fragrant aisles, and other things jump into your basket. This week, kumquats were one of many things that came home with me. I really didn’t have any idea what I would do with them at the time, but I’ve always loved the tart little orbs.
Gluten Free Girl was my first stop on the kumquat recipe search, and came up with a lovely post with a recipe for a kumquat marmalade…so I made it – with a few revisions, of course, as I can’t ever seem to make a recipe as-is. And then I checked out epicurious.com, and found a recipe for a curried kumquat chutney – YUM. So I made that one too.
I’m planning to spoon the kumquat marmalade on top of our morning oatmeal for a bright burst of citrusy flavor. The chutney will definitely be served with pork chops at some point this week, and I’ll post that recipe later on in the week. In the photo below, the curried chutney is on the left, and the marmalade is on the right.
2 cups kumquats, sliced thin and seeded
1/3 cup agave nectar
1/2 cup water
1/4 cup crystallized ginger, diced
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to a bare simmer. Cook for 20-30 minutes, stirring occasionally. The marmalade is done when the fruit is soft, and the sauce has thickened to a glossy, spoonable consistency.