The Cinnamon Fig

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces bourbon
½ ounce lemon juice
1 ounce cinnamon stick black pepper syrup (recipe follows)
1 ounce sweet cinnamon vinegar (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

Place all the ingredients in a shaker filled with ice and shake vigorously. Strain into an old fashioned martini glass and garnish with a lemon peel.

Cinnamon Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
2 cinnamon sticks, smashed

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Sweet Cinnamon Vinegar

Makes 1 cup

Ingredients

1 cup apple cider vinegar
2 cinnamon stick, smashed
½ cup dark brown sugar

Directions

Place the apple cider vinegar and cinnamon in a small saucepan and bring to a boil. Turn the heat down to a rolling low boil and let reduce by half. Add the brown sugar and stir well. Bring to a boil again and then again reduce heat but this time to a slow simmer. Allow to simmer for about 10 minutes until the mixture is thick. Take off heat and let stand to cool for 5-10 minutes and then strain. Store in the refrigerator for up to five weeks.

Fig Compote

Makes 2 cups compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Fig Compote

August 10th, 2011 § 0 comments § permalink

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Fontina Prosciutto Panini with Caramelized Onions & Fig Compote on Dark Wheat

August 10th, 2011 § 0 comments § permalink

Ingredients

2 sliced of Dark Whole Wheat bread
1 tablespoon unsalted butter, softened
2 slices fontina cheese, sliced semi thick
2 slices prosciutto
2 tablespoons red caramelized onions (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

On the insides of the bread slices place on one side fontina cheese and on the other the fig compote, lay the prosciutto in-between and cook in a Panini press, making sure to butter the outsides of the bread for crispness. The bread should be brown and thin and crisp!

Caramelized Onions
Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fig Compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Lavender Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

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