Lavender Feta Kumquats

A few years ago we witnessed a close friend be deeply moved by fresh cheese. We had recently visited one of our favorite sandwich stops, Mario’s in Glendale, and happened to have perused their deli case. Along with innumerable cured beef and pork products from and inspired by Italy, there were literally six kinds of feta in huge buckets of brine. We settled on the one from Bulgaria. When we got back to the giant and grimy communal kitchen of college years she took a bite, knowing immediately it was from where she was born. While our eyes rolled in the backs of our heads, tasting the seriousness of a cheese our minds equated with superficial salty crumbles in pre-packed salads, Yoanna cried.
Following on the heels of another bright bite from earlier this week, we present another stupefying hors d’oevre. We wanted to have something to play on the same high beam color-Field with our last post while utilizing the other end of the flavor spectrum. These little tidbits are piquant and snippy. At first your mouth feels slightly shocked, then all the sweet and sour of brined cheese, strong citrus and flowers make your feet move. Party food at its best: it just might make you tear up.

Ingrediants

8 oz ewe’s milk feta (Bulgarian is best)
1 Tbs. Super Blue Lavender
1 Tbs. Extra Virgin olive oil
10-15 kumquats
1/2 Tsp. freshly ground black pepper
1 Korean Cucumber
1. Cube the feta, as best you can. If the cheese allows it, cut it into 1/4″ cubes.
2. In a mixing bowl, gently toss the cheese with the Lavender, the oil, and the Pepper, let stand for at least 45 mintes.
3. Slice the Kumquats along their horizontal axis; one of the fruit should yield around five slices. Add the fruit to the mixing bowl and gently toss to combine with the cheese.
4. Serve two to three slices of kumquat on 1/4″ thick slice of cucumber.

Beverage: Koshihikari Echigo
Soundtrack: Al Campbell and Lone Ranger “Take a Ride/Automatic”