Fig Jam Two Ways

Fig Jam Two Ways

Before moving to Savannah, I had never eaten a fig. I had never even had access to a fig. That all changed with my husband’s family.

My husband grew up with a fig tree in his grandmother’s yard. And to say the least, his family adores figs. Despite the family access, I personally have found it difficult to locate fresh figs when they are in season each year. I look and look, hoping to score a container of the soft sweet fruit to bake with.

As you can imagine, anytime I actually spot them in the store…I go a bit crazy. This year when I purchased more fresh figs than I knew what to do with. I ended up with more than I could reasonably cook with.

What does any true southerner do with an excess of fresh summer produce? Jam it or can it. That ways in the depths of a cold grey winter (which does not happen in the low country) you can whip out a jar of preserved summer stock to warm your bones.

There were so many fresh figs in my kitchen, I was able to make two batches of fig jam. One traditional, but with brown sugar instead of white, and one a little jazzed up with a hint of chai tea. The subtle warm flavors of chai is the perfect accompaniment to the fresh sweet fruit.

Making jam is easy. You combine everything into a pot and let it simmer away until ooey gooey and cooked down. If you do not feel like taking on the heavy burden of canning the jam, you can always freeze it for up to six months.

For another fig recipe click: here.

Fig Jam Two Ways

the pot of cooked jam

Ingredients

  • 2 Pound of Fresh Figs, stemmed and cut into 1/2-inch pieces
  • 1 1/2 Cups of Brown Sugar
  • Juice from 1/2 Lemon
  • 1/2 Cup of Water
  • For the Chai Fig Jam:
  • Add 3 Bags of Chai Tea

Instructions

  1. For the traditional fig jam:
  2. In a medium saucepan, combine the water, figs, sugar, and lemon.
  3. Over medium heat, bring up to a boil then reduce heat to a simmer.
  4. Simmer for one hour.
  5. Placed finished cooled jam in jars to can or freeze.
  6. For the chai fig jam:
  7. Start by steeping the tea bags in the water. Bring the water to simmer over medium heat then turn the heat off. Allow the bags to steep for ten minutes.
  8. After steeped, add your remaining ingredients.
  9. Over medium heat, bring up to a boil then reduce heat to a simmer.
  10. Simmer for one hour.
  11. Remove the tea bag before placing finished cooled jam in jars to can or freeze.
Powered by Zip Recipes
https://epicuropedia.com/2019/08/15/fig-jam-two-ways/

Advertisements

Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

1X4A1469

Lemon Chess Pie

Lemon Chess Pie

Ingredients

  • For Pie Crust:
  • 2 1/2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Cold Unsalted Butter, cut into cubes
  • 1/2 Cup of Cold Lard
  • 4 to 8 Tablespoons of Ice Water
  • For Pie:
  • 4 Large Eggs
  • 2 Cups of Sugar
  • 1 Tablespoon of Yellow Corn Meal
  • 1 Tablespoon of Flour
  • 3 Teaspoons of Grated Lemon Zest
  • 3/4 Cup of Heavy Cream
  • 1/4 Cup of Melter Butter
  • 1/4 Cup of Lemon Juice
  • 1/2 Cup of Pineapple Sage

Instructions

  1. First make the pie crust.
  2. In a mixing bowl, combine the dry ingredients for the crust.
  3. Using a pastry cutter, cut in the butter and lard. You want the crumbs to resemble various sized beans.
  4. Once the crumbs are at the desired size, pour in 4 tablespoons of the ice water.
  5. Gently begin to press the dough together to form a ball. If more water is needed ad it.
  6. Once you have a ball of pie dough formed, divide it into two.
  7. Wrap each ball in plastic wrap and allow them to rest for at least one hour in the fridge.
  8. Save the second ball of dough for another use.
  9. After the pie dough has chilled and rested, begin making your pie.
  10. Preheat the oven to 425 degrees Fahrenheit.
  11. Roll out one of the balls of dough, on a well floured surface, to a 12 inch circle. This is for a 9 inch pie pan.
  12. Place the pie crust into the pie pan, then form edges to your desired design.
  13. Poke holes in the bottom of the crust, then weight it down with parchment paper and pie weights.
  14. Bake the crust for approximately 15 minutes.
  15. Once baked removed the crust from oven, remove the pie weights, and set aside.
  16. Make the pie filling.
  17. Steep the pineapple sage in the heavy cream by placing the two in a small sauce pan over medium-low heat. Steep for approximately 10 minutes, and do not allow the cream to come to a boil.
  18. Reduce the oven temperature to 350 degrees Fahrenheit.
  19. In a mixing bowl, combine your sugar, flour, and cornmeal.
  20. Stir the eggs into the dry mixture, one at time. Mixing each until well combined.
  21. Whisk in the melted butter, lemon juice, lemon zest, and 1/4 cup of the steeped cream.
  22. Pour filling mixture into the pie crust, and bake for 1 hour.
  23. If your pie crust starts to brown, cover with foil.
  24. To finish the pie, whisk the remaining steeped cream until a medium stiffness whipped cream is formed.
  25. Spread whipped cream over the top of the cooled pie and garnish with chopped pineapple sage.
Powered by Zip Recipes
https://epicuropedia.com/2019/06/26/lemon-pineapple-sage-chess-pie/

1X4A1456

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

As you probably guessed, Key Lime Pie (and key limes) come from the Keys. Many southerners consider the Florida line to be the official end of the south, but it is south of the Mason-Dixon so it counts.

When key lime pie is done right (i.e. made with key limes) it can be magical. Refreshing yet sweet, and creamy and cool.

All of the traditional Savannah restaurants offer some version of key lime pie on their dessert menu. When I speak of traditional Savannah restaurants I am referring to the ones that have been around forever, like the Olde Pink House or Garibaldi’s.

Since summer has officially begun in Savannah, it felt natural to make a southern dessert that is inspired by the season. Note: it is not officially summer, but when you live this deep in the south, the heat makes it feel like summer arrives early.

And to be completely honest, I did not feel like making a pie crust so baking a version of the dessert without a pie crust was my approach for this one. What is just as good a pie crust? Cake!

The base flavors/components for key lime pie recipes are always the same, key limes, graham cracker, and meringue. This recipe includes all of the essential components. A graham cracker cake, key lime pudding, toasted meringue, and a graham cracker crumb.

As for a poke cake, the concept is simple. Bake a one-layer cake in a cake pan and once it is cool poke holes into and pour something delicious over the cake. I finish my version off with a slathering of meringue and a blow torch.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

Ingredients

  • For the Cake:
  • 8 Tablespoons of Unsalted Butter, room temperature
  • 1/2 Cup of Granulated Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Whole Milk
  • 12 Graham Crackers, processed into crumbs
  • For the Pudding:
  • 4 Limes or 12 Key Limes
  • 2 Cups of Whole Milk
  • 1/2 Cup of Heavy Whipping Cream
  • 2/3 Cup of Granulated Sugar
  • 4 Eggs Yolks
  • 4 Tablespoons of Cornstarch
  • 4 Tablespoons of Unsalted Butter
  • 1/4 Teaspoon of Salt
  • For the Meringue:
  • 4 Egg Whites
  • 1/2 Teaspoon of Cream of Tartar
  • 1/2 Cup of Water
  • 1 Cup of Sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a square baking pan by greasing it and coating in flour. Set aside.
  2. Cream together the sugar and butter to start making the cake batter. Once combined, cream for approximately 4 minutes on medium speed or until butter is light and fluffy.
  3. In a mixing bowl, sift together the dry ingredients. Set aside.
  4. In another mixing bowl, whisk together the remaining wet ingredients.
  5. With the mixer on medium, pour in 1/3 of your dry ingredients, followed by 1/3 of your wet ingredients, and continue until all of the ingredients are fully combined and well mixed.
  6. Pour the cake batter into the prepare cake pan. Bake, on the middle rack, for 30-45 minutes until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool while you prepare the pudding.
  8. First zest half of your limes, then set the zest to the side.
  9. In a small bowl, combine the milk for the pudding, the heavy cream, and the juice from all of the limes. Set aside.
  10. In a medium saucepan, combine the sugar, cornstarch, salt, and limes zest. Whisk together. Next add in the egg yolks and whisk to combine.
  11. Slowly whisk in the milk mixture and stir until smooth.
  12. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is thick. This should take approximatley 10 minutes. The mixture will coat the back of a wooden spoon.
  13. Remove the pudding from the heat and whisk in the butter until it is melted and combined.
  14. Allow the pudding to cool while you prepare the meringue.
  15. In a small sauce pan, combine the sugar and water. Stir to dissolve sugar. Turn the stove to medium-high heat.
  16. Cook the sugar until it reaches 240 degrees Fahrenheit.
  17. While the sugar is cooking, combine the egg whites and cream of tartar into the bowl of a stand mixer. Whisk on medium speed until soft peaks form.
  18. With the mixer on low, carefully and very slowly pour the cooked sugar down the side of the mixing bowl.
  19. Once the sugar syrup is fully poured in, increase the mixer speed to medium and whisk until stiff peaks form.
  20. Assemble the cake by poking holes into the cake with the handle of a wooden spoon.
  21. Pour over the lime pudding, spreading until the pudding fills all of the holes.
  22. Finish by gently spreading the meringue over the top of the cake. You can toast the meringue with a torch.
  23. Optional: Top each slice with a sprinkle of graham cracker crumbs.
Powered by Zip Recipes
https://epicuropedia.com/2019/05/26/key-lime-pie-poke-cake/