I got another year older. The blog turned 1 year old. I've been hovering over new cookbooks and making something new everyday. Most recently I've been exploring Heidi Swanson's cookbook. It is one of those cookbooks that you actually read like you would read any other book instead of dirtying the pages with ingredients. Its full of information on natural ingredients, how to stock a healthy pantry, and healthier alternatives to what we are normally used to. I've tried a couple recipes so far and everything seems rather quick and easy to put together. The fig spread alone is reason enough to buy this book.
I'm so excited about this spread that I'm considering taking up a canning hobby. Heidi suggests canning it but it can just as easily be stored in an air tight container kept in the fridge for a week. This would make a great gift in the canned form. I used the first figs of the season and I want to make more of this soon before they're all gone.
Fig Spread with Black Pepper and Sesame Seeds
as seen in Heidi Swanson's Super Natural Cooking
1-1.5 lb black mission figs, stemmed (I would imagine any type would be just as good)
1/4 C fresh squeezed lemon juice
1/3 C clover honey
fresh ground black pepper (to taste)
1/4 C sesame seeds
Macerate the roughly chopped figs in the lemon juice and honey for 10 or so minutes. Add some pepper to taste and you can always add more later. Toss the mixture in a saucepan and cook over medium-high heat until you bring it to a boil. Turn the heat down and simmer until the consistency is that of jam and the figs and melted down yet still slightly chunky. Add the sesame seeds at the end and more black pepper if you think it needs it. If it seems a little thin, it will firm up as it cools and refrigerates. Let it cool down and serve it on a nice slice of toasted brioche or whatever else you like. You may find it easier to wake up in the morning if you know this spread is waiting for you. Heaven.
No comments:
Post a Comment