Drunken Fig Jam

Posted on February 4, 2017 by mama huang

Ingredients

MAKES ABOUT SIX 1/2-PINT JARS SERVINGS

  • 2 lemons
  • 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
  • 4 cups sugar
  • 3/4 cup brandy or Cognac
  • 1/2 teaspoon coarse kosher salt

 

Preparation

Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).

Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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Date Jam

Posted on February 4, 2017 by mama huang

 

8 C rehydrated (previously dried) dated
1 1/2 – 2 C  water
2 C sugar
1 tsp cinnamon powder
1 tsp ground nutmeg
Grated zest of 1 lemon
Juice of 1/2 -3/4 lemon (med/lg)

Chop dates in food processor. Will be thick paste with pieces. May have to add small amount of water.
Bring dates and water to a boil.Simmer gently for 10 mins.
Add remaining ingredients and continue to cook on medium, stirring all the time.
When the mixture is thick and smooth (with pieces), take it off the stove.
Pack into hot jars, cover and process.

 

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Braised Pork (using the Instant Pot)

Posted on January 20, 2017 by mama huang

Adapted from the Mississippi Roast recipe. I like this even better than the beef in the slow cooker

Ingredients:

  • 1 pork loin roast 2 – 2 1/2 lbs
  • 1 teaspoons kosher salt, plus more to taste
  • 3/4 – 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 T  all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 8 to 12 pepperoncini
  • 3/4 cup of water
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill or 2 teaspoon of chopped fresh dill
  • ¼ teaspoon sweet paprika
  • Chopped parsley, for garnish

Directions:

Trim  most of visible fat off the roast.
Rub the salt and pepper all over the roast.
Sprinkle the flour all over the seasoned meat and rub it into the meat.
Put oil into the Instant Pot, and press “Saute”.
When the “Hot” sign comes on, put roast into pot and brown on all sides till it forms a           hard crust. Press “Cancel”.
Add the pepperoncini, water, cider vinegar, dill and paprika and swirl water around to           mix.
Press “Meat”, put lid on, close the pressure vent, and set timer for 30 mins.
When timer goes off, press “Cancel”.
When the float valve drops, open the pressure vent (there should be no steam coming           out) , and open the lid.
Let meat rest 10 minutes, then slice into 1/4 ” slices, serve immediately with juices                 spooned over the meat and garnished with the peppers and chopped parsley.
 

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