Tuesday, February 11, 2014

Kumquat-Avocado Pie

Adapted from "Joys of Jell-O" (1962)
 Happy Anniversary!  No, sillies, not the anniversary of the blog (though that's coming up...) but rather the anniversary of Dr. Husband and me.  Twenty-one years of connubial bliss. We haven't yet succeeded in destroying traditional marriage, but give us time. Cooking is hard work and doesn't leave us a lot of free time or energy. I figure another thirty years or so will do the trick.

Here's a picture of us when we were young, because I know it's hard for you to believe that we're old enough to have been together 21 years.

Anyway,  we were delighted to spend a portion of our anniversary day as guests of Megan and Tricia, on their ever-entertaining radio show No Chefs Allowed. You can hear our episode here, but just go ahead and subscribe to the podcast, because they're funny and delightful and you'll like them even if we're not on.

So, if you listen to the episode referenced above, you'll hear that I was challenged to create a recipe using their ingredient of the month, which for February is kumquats. Done and done!  I actually just adapted a recipe from 1962's Joys of Jell-O; the original called for pineapple - I replaced the pineapple with kumquats (canned, which were no easy feat to find in my historic town of 750) and made a few other adjustments. Avocado will seem a strange addition, I know, but just reinforces my enthusiasm for its addition to sweet concoctions.

So, here's the recipe:

1 3-oz. package Jell-O Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can Asian kumquats, OR 4-6 medium kumquats, chopped
3/4 cup cold water
2 tablespoons lime juice 
1 medium avocado, peeled and halved
1 package (3 oz.) cream cheese
1 cup whipped cream OR prepared dessert topping
9-inch Graham Cracker Pie Crust

Dissolve Jell-O and salt in boiling water. If using canned kumquats, drain can and reserve 3/4 cup liquid. Combine liquid with lime juice and add to gelatin (if using fresh kumquats, combine lime juice with 3/4 cup cold water.) Chill until very thick.

Meanwhile, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Then fold cheese mixture, diced avocado, kumquats, and whipped cream or dessert topping into thickened gelatin. Spoon into crust. Chill until firm. Garnish with halved kumquats, if desired.

Dr. Husband's favorite dessert ever is key lime pie, and if you choose to make this yourself, I think you'll find the richness of the avocados and the brightness of the kumquats combine in a very similar way.  Plus, cream cheese.  Here's what Dr. Husband thought:
Our Rating: Zero Screaming Husbands!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)


  1. Where did you find canned kumquats?
    I am going to need some for a future recipe and have no clue where to track some down.

  2. Nice. Why is the next YouTube up "Carol of the Bells" with the Trans Siberian Orchestra?