Sunday Butter: Kumquat
with toasty baguettes.
After eating and cooking thousands of meals across the globe, I have landed upon a singular truth - nothing beats bread & butter.
Butter is a blank canvas. A beautiful white space in which you may paint your strange desires, utilize wild ingredients, and work within the season.
I will share my favorite butter recipes and bread pairings every week. No measuring, no long pre-amble, just the best combinations. Please enjoy.
Kumquat Butter
The Elements
Kumquats
Kumquat Leaves (optional)
Sugar, honey, agave, or other sweetener
Butter (room temp)
Finishing Salt (preferably fleur de sel)
Pairing: Crumpets (soft and large)
The Guide
Optional: Dehydrate the leaves and pulverize them in a grinder.
Scrub the kumquats. Throw in a blender with a slug of water, sugar, and a pinch of salt. Blend until very smooth. Pass through a fine mesh strainer (if you have one) directly into a small sauce pot. Simmer, stirring often, until the color changes and the puree looks more like a jam (darker orange, more gelatinous). Cool.
Combine the butter, salt, and dehydrated leaves. Plate as you like!
Toast the baguettes. Spread that butter on thick. Enjoy.