Fig Jam

4.5 cups of quartered figs (from our bush),
4.5 cups sugar,
1/2 tsp vanilla extract,

Brought to 220ºF for a minute. Made 2 pints in an hour or so.

I need to remember to use a pot that is twice as deep as the volume of fruit and sugar.

(If you have never made jam, my Nanny told me to get new lids every time because the rubber around the top may be damaged from previous use and not seal adequately. But, you can reuse jars and rings. Close them up and turn them upside down so that the heat of the jam causes the rubber on the lid to soften and seal.  When it is well sealed, the button in the middle will pop down and stayed popped until you break the seal.  If it pops up and down, it hasn’t sealed.  Wait until it is completely cool to decide if it’s truly sealed.)

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Vegetarian Chocolate Pie

Alton Brown has a recipe he calls Moo-less Chocolate Pie.

  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust

The New York Times makes the same thing adding spices and calls it “Mexican.”

1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste

I think it makes a lovely mousse, if you skip the crust.

Tomato Tamari Dressing

From the Orchard restaurant in Frederick, MD.  This recipe makes 4 1/2 cups so you may want to cut it in half.  It is crazy good.

In a blender place:

1 egg yolk
1 T dijon mustard (Grey Poupon)
1/4 C cider vinegar

Blend on high while slowly adding :

1 C vegetable oil

This will make about 1 1/2 C mayonnaise

Add to the mayo:

1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)
3/4 C Tamari (Japanese Soy Sauce)
3/4 C honey

Dash of black pepper

Blend until smooth.

Facebook Tomato Soups

A friend asked for quick, easy tomato soup recipes for her son to try making for himself. These are what were offered in 30 minutes.

1. Bake tomatoes in oven with garlic and onion, once cooked put in blender with chicken stock and purée til smooth. Stir over low-med heat for 10-15mins until reduced.  Add basil, too.

2. 4 large tomatoes, cut them in 4 sections. Dice an onion, you could add garlic for taste, spices of your own taste, and a chicken broth cube. Add water, boil until all ingredients are tender. Blend in a blender… add some whipped cream. Enjoy

3.  2 Onions, 1 clove garlic, small potato, pound of tomatoes or more, squirt of tomatoes paste. Sweat onions and garlic in butter 1min. Add tomatoes and cook for twenty mins with chicken or veg stock cube. Try and get as many of the skins out while it’s cooking then blend.xx

I’m going to play with this later.

Kathe’s Coffee Frosting

Cream 3/4 cup butter or margarine,

3 Tbsp buttermilk,

1 lb confectioner’s sugar.

Adjust texture and flavor with strong hot coffee – can be made more coffee flavored by using good instant espresso with a lot less water than called for, since you will
only need a Tbsp or two.

She said “I have never looked for it online. It’s a family recipe, at least 4
generations.”

Pickled Okra

1 pint jar packed tight with small, whole okra
Boiling vinegar
1 Tbsp red pepper flakes

Stuff a clean jar with whole okra, dump in the red pepper flakes, cover with boiling vinegar, screw on a clean, new canning lid. Flip it over so the heat from the vinegar seals the jar.

I have been reminded that a little garlic, whole or sliced, is a nice addition.

I think I waited a week before I tried the first jar and they were lovely.

Apple Butter

 

Peel, core, and chop as many apples as will fit in a crockpot.

Add cinnamon, nutmeg, and cloves to your taste preference (I use a tablespoon of each), and equal parts white and brown sugar to taste (I use 1/2 cup each).

Set the crockpot on low for ten hours. Stir occasionally. Leave as is if you like it a little chunky. Use a hand mixer if you like it smooth.

I prefer Granny Smith. I like the tartness, it keeps the apple flavor without being overpowered by the cinnamon.

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from Amanda, aka SweetTeaBandit