Fermenting Kumquat Hot Sauce

I was out in San Diego and couldn't help but indulge in all the citrus at the farmers' markets. At Imperial Beach, I came across the most delicious kumquats I have ever eaten. The popping sensation of the tart juice contrasting against the more sweet than bitter peel as you chew is unforgettable.

Kumquat Pasilla Hot Sauce

I brought some home with the intent of preserving them to remember that moment. I wanted to harness the essence of the kumquat without going sweet. Inspired by the salty air of the beach and vicinity to Mexico, I decided that fermenting with sea salt and dried pasilla chiles would be a great combination.

Pasilla Chile Ribbons on Kumquat Puree

I weighed one dry pint of kumquats and measured out 2% sea salt. I cut four large pasilla chiles into ribbons. Next I pureed the kumquats then added the pasilla and salt for a final spin until the chiles were well incorporated. Now I'll need to wait at least a few months to see if the preservation brings me back.

As always, feel free to share your flavor discoveries to keep the ideas bouncing.

Coffee Butter

After a recent success with using finely ground coffee in a streusel topping for crumb cake, it only made sense to make a compound butter.

Coffee Compound Butter

Everyone knows cinnamon butter and how delicious it can be. If you think of coffee as a spice, there isn't much of a stretch to make the swap. Straight up it tastes and smells like buttery coffee toast. The espresso dust gets immediately infused as you mix so there's no wait. Of course, beurres composes get better with time. We'll see if this one follows suit.

Coffee Butter on Teff Rye Sourdough Toast

It's simple to make. All you need is unsalted butter, finely ground coffee and salt. Cut up 4 tablespoons (2 ounces) of butter up into small chunks, add to a medium bowl and lightly dust the butter with coffee. Sprinkle over a bit of salt. Mash the ingredients until the coffee is combined. Taste as you go and add more coffee and/or salt to your liking.

Chai compound butter anyone?

As always, keep the ideas bouncing...