Dinner Tonight: Kumquat-Rosemary Marmalade with Goat Cheese

20101230-190343-dinner-tonight-kumquat-goat-cheese.jpg

[Photograph: Nick Kindelsperger]

I'm not much of a marmalade man, and I don't eat a lot of toast. So why are you looking at some kumquat-rosemary marmalade and goat cheese on toast? In my defense, the recipe came from Tom Colicchio's 'wichcraft, and every other recipe I've made from that cookbook has been exceptional. Plus, you don't just buy the marmalade, you actually make it from scratch.

Making marmalade sounds a lot harder than it actually is. In fact, you simply cook sliced kumquats and rosemary in a simply syrup for about 15 minutes. Let it cool, and you're done. The result is pleasantly tart and vibrant, which is also luckily not too sweet. It's kind of remarkable.

But the marmalade is only one part of the equation. The earthy goat cheese helps balance the flavors of this open faced sandwich. Serve this with a fried egg, and you're set.

Get the Recipe

Kumquat-Rosemary Marmalade with Goat Cheese ยป

About the author: Nick Kindelsperger is our Serious Eats Chicago editor and the co-founder of The Paupered Chef.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: