No, seriously, what else would you do? I have been getting them every week in my CSA (which has been awesome), but had it not been for the lovely Huebscher, who pointed me to this recipe, those kumquats would still be sitting in my fridge. I mean seriously, there’s only so much no-face* you can play with these tart little gems, though I have found them more bearable in the past few weeks. Plus, having a kumquat upside-down cake in my repertoire has made all the difference. This cake, which starts in a cast iron skillet stovetop then finishes in the oven, is sweet and tart and totally delicious, a perfectly citrusy cake to make all winter long. Fortunately, kumquats keep well in the fridge and do make a fabulous upside-down cake. That said, I wouldn’t mind exploring some other uses. My mother and I were thinking they might make a nice addition to a braised dish or a Moroccan tagine or something of the sort. As I suspected, another little baggy of kumquats arrived in my CSA today. I will stash them away until I hear back from you. PS: Orange and Olive Oil Cake, another favorite winter cake. *No-face: Invented circa 2001 by a Canadian hockey player, no-face is a game that requires participants to take shots of particularly offensive high-octane combinations. Whoever makes no face, wins. Kate Ling, if I recall correctly, is reigning champion. 5 from 9 reviews
