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.
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https://epicuropedia.com/2019/08/15/fig-jam-two-ways/

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Onion, Feta, & Fig Tarts

Onion, Feta, & Fig Tarts

I cannot say that this recipe is a traditional southern one, like most of my posts are. But maybe you will find it so delicious that it will be incorporated into your traditions or celebrations.

The idea behind this recipe is simple: using farm fresh, seasonal, sustainable, and local ingredients.  A tenant which can be said to be southern. Edna Lewis and so many other inspriational southern cooks just like here based their kitchens around this idea.

Truly, there is no better food that what is local to your area and what is in season.

It is finally fig season. It lasts a very short time, but if you are lucky enough (like I was) to source fresh figs you buy them all up. Unlike my husband, I was not lucky enough to grow up with a giant fig tree close by which produced an abundant amount of the unique fruit. My mom preferred her peach tree.

As for the feta, it is locally sourced from Bootleg Farm. Savannah’s beloved goat farm which produces fresh goat cheese. Read more about them Here.

A quick carmalization on some onions and I had a winning recipe. Buttery puff pastry sits at the base for these ultra savory and slightly sweet seasonal tarts.

You can eat these savory puff pastry tarts on their own or pair them with dinner. I will post later detailing what I did with these little beauties.

Onion, Feta, & Fig Tarts

Serving Size: 12 Tarts

A close up of the baked tarts

Ingredients

  • 1 Box of Frozen Puff Pastry
  • 1 Pound of Fresh Figs
  • 1 Large Onion, peeled and thinly sliced.
  • 4 Ounces of Fresh Feta

Instructions

  1. Thaw the puff pastry for approximatley 30 minutes.
  2. While the puff pastry thaws, carmalize the onion.
  3. In a medium pan over medium-high heat, heat a tablespoon of olive oil.
  4. Once the oil is heated, put the sliced onion into the pan then add salt and pepper.
  5. Cook the onions, stirring occasionally, until caramlized. Set aside once cooked.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Unfold the thawed puff pastry, and slice into 12 rectangles.
  8. Fold the edges of the puff pastry over then pinch the ends together. This will create a slight well in the center.
  9. Place the prepared pastry on two baking sheets.
  10. Fill each well with crumbled feta, then carmalized onions, and finding with a topping with two slices of fresh fig.
  11. Bake for approximatley 25 minutes, or until golden brown.
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https://epicuropedia.com/2019/07/14/onion-feta-fig-tarts/

An overhead photo of the warm tarts

Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Chai Milk Cake

Milk being poured over the finished cake

Ingredients

  • For the Compote:
  • 2 Cups of Water
  • 1 1/2 Tablespoons of Honey
  • 1 Chai Tea Bag
  • 1/2 Cup of Dried Apricots, quartered
  • 1/2 Cup of Dried Figs, quartered
  • 1/2 Cup of Golden Raisins
  • 1/2 Vanilla Bean
  • 2 Tablespoons of Whiskey
  • For the Cake:
  • 2 Sticks of Butter, softened
  • 1 Cup of Sugar
  • 3 Large Eggs
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 of a Vanilla Bean
  • 1 Teaspoon of Vanilla Extract
  • 2 Teaspoons of Baking Powder
  • 1/2 Cup of Whole Milk
  • For the Soak:
  • 1 - 12 Ounce Can of Sweetened Condensed Milk
  • 1 - 15 Ounce Can of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • 5 Chai Tea Bags

Instructions

  1. In a small saucepan, combine the water, honey, and 1 chai tea bag. Bring to a boil over medium heat.
  2. Next stir in the raisins, figs, apricots, whiskey, and the scrapings from the inside of the vanilla bean.
  3. Reduce the heat to medium-low and cook the mixture for 5 minutes before removing the tea bag.
  4. Cook the mixture for an additional 10 minutes, or until the liquid turns to a light syrup.
  5. Set the mixture aside to cool before serving.
  6. For the cake, preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and set aside for later.
  7. In your stand mixer, cream together the butter and sugar until light and fluffy. This takes about 5 minutes.
  8. Slowly add in the eggs, one at a time, until fully combined and the mixture is fluffy.
  9. Combine all of your dry ingredients, then slowly sift in one-half of the dry mixture into the butter mixture. Mix until combined.
  10. Next add in the milk, vanilla extract, and the scraped inside of the vanilla pod. Mix until combined.
  11. Finally, add the remaining one-half of the dry mixture, mixing until fully combined.
  12. Pour the cake batter into your prepared cake pan and bake on the middle rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once your cake is baked, remove it from the oven and let it cool.
  14. While the cake cools, prepare your chai milk soak mixture.
  15. In a small saucepan, combine all of the ingredients for your milk soak.
  16. Over medium heat, bring the mixture close to a simmer, then turn off the heat. Allow the tea to steep uncovered for 10 minutes.
  17. After they have steeped, remove the tea bags from milk mixture.
  18. Turn out your cake onto its serving tray. Gently pour your milk mixture onto the cake.
  19. The soak will not fully absorb initially, so spoon any extra soak back onto the cake before serving.
  20. Serve the cake with the compote. The cake will last one day.
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https://epicuropedia.com/2019/02/04/chai-milk-cake/

Finsihed soaked cake topped with compote