Fig Jam

Ingredients:

7 C cut up and mashed brown turkey figs (cut lengthwise into quarters, and mashed)
4 C sugar
1 C orange juice
1/4 C lemon juice
2 t grated or finely chopped lemon zest
1/2 inch piece of ginger, thinly sliced
2″ piece of cinnamon stick
4 T pectin
1/2 t butter


Preparation:

Wash and heat dry 10 1/2 pt canning jars in the dishwasher.

Place all ingredients in a deep pot on medium-high heat.

Stir till it comes to a low boil.

Reduce heat to medium-low, and let jam simmer for about 20 min, stirring intermittently but often.

Remove from heat and let jam sit for 20min.

Remove the cinnamon stick and pieces of ginger.

Fill the jars to 1/4″ from the top.

Check for any air bubbles – if present use a clean knife or spatula to allow air to escape.

Cover with canning lids and rings and process in water bath.

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Roasted Beet Salad

Ingredients:

2 medium or 4 smaller size beets

1 1/2 T sherry or white wine vinegar
1 t sugar
1/2 T olive oil
1/2 T sesame oil
1 t fish sauce
fresh ground black pepper to taste

Preparation:

Roast the beets – wrap the beets in an aluminum foil pouch, roast at 450 deg for 40-60 mins. Beets are done when a wooden skewer slides in easily. When beets are cool enough to handle, use your fingers to rub the skin and peel it off. Trim both ends off.

Cut the beets into wedges and place in one layer in a plastic container with a tight lid.

Mix all the other ingredients and pour over the beet wedges. Close container with the lid and turn the container upside down and back again 2-3 times, every 20 minutes or so. Marinade for 2-3 hours before serving.

 

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Potato Nik

My adaptation of a recipe by Mark Bittman, NYTimes Cooking. It was his grandmother’s recipe.

 

INGREDIENTS:

1 lb new potatoes, grated (peeling is an option).
1/2 medium onion, thinly sliced or grated
1-2 eggs
1/2 t salt
ground pepper (amount as desired)
1 T plain or panko bread crumbs
2 t chopped rosemary or 2T chopped basil

Canola oil or avacado oil

 

PREPARATION:

Combine all ingredients, except the oil, in a large bowl.

Put 1/8″ of oil in a 10″ non-stick, deep skillet.

Turn heat to med-high. When oil is hot, put all the batter in the pan, and lightly pack and smooth the top.

Lower heat to medium, cook and shake the pan occasionally throughout the cooking process. May have to adjust heat to med-low (mixture should sizzle but not burn), as it cooks for about 15 min until bottomĀ  is nicely browned.

To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan, and slide pancake back in, cooked side up. Cook another 10-15 minutes longer, until nicely browned and potato tastes cooked.

Serve immediately.

 

 

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