I had some kumquats left over from the yummy chicken-kumquat stew that's going to be in my column in Friday's Commercial Appeal. I remembered that Laretha Randolph put kumquats in with Brussels sprouts and chestnuts for our last Thanksgiving dinner. (I've done Thanksgiving dinner with the Randolphs at their home for at least 13 years.) I didn't have the chestnuts but I did have Brussels sprouts for our dinner tonight. I trimmed them and cut them in half. I heated some bacon fat in a skillet and sautéed a bit of chopped shallot. I put the sprouts in cut side down and let them caramelize for a bit. A half cup of chicken stock went in, and the leftover sliced kumquats. Covered, it simmered until the sprouts were just tender. They made a perfect match for our prosciutto wrapped pork chops...but that's for another post!
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