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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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!

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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.
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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.
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https://epicuropedia.com/2019/05/26/key-lime-pie-poke-cake/

 

Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Strawberry Cheesecake Rice Crispy Treats

A stack of pink rice crispy treats

Ingredients

  • 6 Cups of Rice Crispy Cereal
  • 2 Tablespoons of Butter
  • 10 Ounces of Cheesecake Flavored Marshmallows
  • 1/2 Ounce of Freeze Dried Strawberries

Instructions

  1. Prepare a 9x9 baking pan, or size of your choosing by spraying it with cooking spray. Set aside.
  2. Pulverize the freeze dried strawberries with a food processor. Once strawberries are a fine powder, place the powder in a large mixing bowl.
  3. Pour the cereal into the same mixing bowl, and mix together the strawberry powder and cereal. Set aside.
  4. In a small sauce pan, heat butter and marshmallows over medium heat. Stir with a rubber spatula until the butter and marshmallows are fully melted and combined.
  5. Pour marshmallow mixture over the cereal mixture and mix until fully combined.
  6. Pour the finished mixture into your prepared baking pan, spreading until even on top.
  7. Allow the treats to set up for at least one hour before slicing and serving.,
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https://epicuropedia.com/2019/04/03/strawberry-cheesecake-rice-crispy-treats/

Apricot Roasted Chicken

Apricot Roasted Chicken

There are often extremely difficult moments in life—days during which you feel as though you will not be okay. In the end, time will heal almost everything, but waiting seems impossible.

In those moments, food plays an important role for many. Personally, I gravitate towards homecooked meals that warm and ease my soul.

Two weeks ago I made the difficult decision to let go of my dog and best friend of 13 years. Although I know it was the correct decision to ease her suffering, it was the most difficult decision I have ever had to make. My friends and family really stepped up to be there for my husband and I. The showering of food (and booze if I am being honest) kept my home full while my heart was empty.

I cannot think of a more soul warming meal than roasted meat and a couple of sides. A meat and two or three (or four) is a staple southern meal. Growing up, dinner most nights included meatloaf, country fried steak, pot roast, salmon patties, or pork chops.

So when you go through something difficult you often lean towards bits of nostalgia—the good moments. A full plate of love-filled food is a plate full of nostalgia for me. A lot of my childhood consisted of sitting in the kitchen with my mother as she cooked me dishes from the heart.

Although she never roasted chicken like this, I think this recipe is easily one that you can add to your repertoire of food to cook and share with others. The preparation calls for an arrangement of vegetables at the bottom of your roast pan and a slathering of sweet sticky apricot preserves. The result is a juicy home roasted chicken with a slight Asian flare.

I am going to leave this recipe here because it is my hope that you share a homecooked, heart-filling meal with friends or family. Even if you are not going through your own battle, and just want a good meal, this dish will serve you well. Now get in the kitchen and make memories.

Apricot Glaze Roasted Chicken

Apricot Glaze Roasted Chicken

Ingredients

  • 1 Whole Chicken
  • 1 Bunch of Fresh Thyme
  • 1 Jar of Apricot Jam
  • 2 Yellow Onions, peeled and thinly sliced
  • 1 Lemon, halved
  • 6 Cloves of Garlic, peeled
  • 2 Cups of Chicken Broth, and more as needed
  • 1/3 Cup of Red Wine Vinegar
  • 1 Cup of Dried Apricots, sliced in half
  • 5 Tablespoons of Butter
  • Salt & Pepper
  • Olive Oil

Instructions

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Prepare the chicken by patting it dry with paper towels.
  3. Sprinkle salt and pepper into the cavity of the chicken then stuff the chicken. Add in one half of the lemon, half of the whole fresh thyme sprigs, two cloves of garlic, one half of one onion, and approximately six dried apricots.
  4. Coat the chicken in juice from the remaining lemon and in olive oil, rubbing them into the skin. Generously sprinkle the chicken with salt and pepper then tie the legs together with cooking twine.
  5. In the bottom of the roasting pan place the remaining onion, apricots, and thyme. Pour the chicken broth over the vegetables.
  6. Finely chop the remaining garlic, and sprinkle approximately 3 cloves worth over the chicken broth.
  7. Place the chicken on top of the vegetables in the roasting pan.
  8. Place the roasting pan on the middle rack in the oven to roast.
  9. You will initially roast the chicken for 15 minutes at 450 degrees before turning the temperature down.
  10. While the chicken initially roasts, prepare the glaze.
  11. In a small saucepan combine the jar of apricot preserves, butter, red wine vinegar, and remaining chopped garlic. Mix until everything is combined and season with salt and pepper to taste. Remove the glaze from the heat.
  12. After the initial fifteen minutes has passed, reduce the oven to 375 degrees Fahrenheit and baste your chicken with its first coating of apricot glaze.
  13. If the pan ever becomes dry, add in more chicken stock.
  14. Glaze the chicken every 15 minutes, cooking the chicken until the internal temperature reaches 165 degrees.
  15. Once the chicken reaches the desired temperature, remove it from the oven and allow it to rest before serving it.
  16. While the chicken rests, create a sauce to serve with it.
  17. Combine any drippings from the pan with the remaining glaze and heat in a saucepan over medium-high heat.
  18. Reduce the sauce until it reaches the desired thickness or is reduced to approximately half. Season the sauce with salt and pepper to taste
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https://epicuropedia.com/2019/03/21/apricot-roasted-chicken/

Blueberry Pie & Lemon Cookies

Blueberry Pie & Lemon Cookies

The end of summer inches closer day by day. Although I am ready for cooler days, I will not miss the beautiful bounty that summer brings. So as of late, when I bake, I find myself leaning towards the best fruits of summer. You cannot argue with the proposition that lemon and blueberry are some of the best summer fruits.

Although I am not the biggest fan of fresh blueberries—it’s a texture thing–I love the way they taste baked into something. Lemon is the perfect counterpart to balance the sweet fruit. The southerner in me always leans towards making a pie or cake, but when I make something so large, my husband has trouble eating all of it. A simple solution is to make something smaller: cookies. To meet in the middle, I created cookies that taste like pie using all of the best ingredients of summer.

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A few tips for making better cookies:

  • Be careful not to overwork your dough, if you do your cookies will become tough.
  • To prevent overworking the dough, mix together your ingredients until they are just together.
  • Never kneed your dough.
  • To prevent cookie spread, chill your dough before baking. This allows the butter to harden back up.
  • Parchment paper is the perfect way to prevent your cookies from sticking to the pan.

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Blueberry Pie Cookies

Category: cookies

Cuisine: American

Blueberry Pie Cookies

Ingredients

  • Cookie Ingredients:
  • 1 Stick of Butter, softened
  • 1 Cup of Brown Sugar
  • 1 Egg
  • 1 1/2 Cups of Quick Cooking Oats
  • 2 1/4 Cups of All Purpose Flour
  • 1/4 Teaspoon of Baking Powder
  • 1 Cup of Fresh Blueberries
  • 1/2 Teaspoon of Salt
  • Lemon Glaze Ingredients:
  • 1-2 Tablespoons of Fresh Lemon Juice
  • 1 Cup of Powdered Sugar

Instructions

  1. Cream together your butter and sugar with a mixer, either a stand mixer or with hand mixer.
  2. In a separate bowl mix together your salt, flour, baking powder, and oats.
  3. Mix in one-half of your dry mixture into the creamed butter. Once fully incorporated, mix in your egg followed by the remaining amount of dry mixture. Mix on medium speed until fully combined, being sure not to over mix.
  4. Place the cookie dough in the fridge for 30 minutes to allow the butter to chill. This will help prevent too much spreading.
  5. While to cookie dough chills, preheat your oven to 350 degrees Fahrenheit. Prepare two cookie sheets by lining them with slip mats or parchment paper.
  6. To form your cookies, roll the desired amount of dough into a ball then flatten the ball into a disc. Place the round on your cookie sheet then place 5-6 blueberries in the center of the dough.
  7. One all of your cookies are assembled bake the cookies for approximately 10 minutes, or until golden brown on the edges.
  8. Allow the cookies to cool completely before apply the glaze.
  9. Create your lemon glaze by combining powdered sugar and 1 tablespoon of lemon juice in a small bowl. Mix until fully combined. The glaze should be thick but pourable, so add more lemon juice as necessary to get the desired thickness.
  10. Glaze cookies once they are cooled, and allow the glaze to set for 10 minutes before serving.
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https://epicuropedia.com/2018/08/28/blueberry-pie-lemon-cookies/