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Figgy Jam

5 Nov

Figgy Jam

For the first 12 years of my life I lived across the street from a huge fig tree.  I remember picking them up off the ground and then throwing them at my playmate.  These bright green pods with lots of little seeds were collected and preserved every year by my love grandma Angie.  Her parents built a giant Victorian house right off of Union Ave (now it’s MLK Blvd) during the  late 1890’s.  This house had a giant cellar and a giant willow who’s branches we used to swing from for hours.  After the death of Angie and her sister Barbara, eat time I bit into a fig it took me right back to their home.

Last year I was biting into a fig newton and I instantly knew the next recipe I wanted to bake.  Too bad figs were out of season at the time, but not for too long.  I know that there is a cool website for the Portland area where people list fruit trees and other veggies that are on Public and private property.  You are able to go to these sites and respectfully collect fresh produce that would go to waste.  I will blog about this site later:)  I found lots of fig trees, but decided to hit up the Farmers market instead.

The figs that I found at the farmers market were bright shades of green and most of them were ripe or soon to be.  I paid $2.50 for 7 large sized figs.  Too fill up a jar you will need 12-16 of these, so it can be quite spendy.  If I was not planning on putting my jam in a small batch of newtons, I would have found a tree:)

My jam turned out great.  It has an earthier and better flavor then the over sugared store bought jam.  I also decided to leave it a bit chunky and not cook it down to a thick dark brown jam.    I loved the fresh flavors, texture and colors that it gave the jam!

Ingredients

1 cup Mashed figs
3/4 cup Sugar
2 tablespoons Water

Directions

Combine mashed figs, sugar and water.

You can use your stove top on a low to medium heat, stirring often.  Or use a crock pot.  Cook until desired thickness.

Cool and use as filling ore spread on some crackers with fresh goat cheese. Yum.

*If you plan on canning this jam use safe preservation methods.  Or you can simply make this freezer jam.

Immature figs

Figs growing on tree

Apple Skillet Cake

3 Mar

Yummy apple goodness

This is one of my favorite recipes ever!  Why?  Well…I kind of have a confession to make.  I am in love with German Pancakes and Apple Crisp!  I have so much love for these two recipes that I make each of them a minimum of twice per week!  A lot of times when I come home I just want something that I know will hold me off until dinner.  We eat late.   Thank goodness I have a high metabolism and stay active:)

When I discovered this recipe in my Sunset Magazine, I immediately went to my kitchen and made the damn thing.  It was like heaven.  A giant German pancake with apples and brown sugar:)   Are you serious?  It’s so simple and yummy that I am glad I didn’t discover it before I found out about Microwave Apple Crisp (coming soon).

Ingredients

  • 3tbsp butter
  • ¼ cp packed light brown sugar
  • 1/8 tsp cinnamon
  • 1 sweet apple
  • 3 large eggs
  • ¼ tsp salt
  • ½ cp flour and milk each
  • 1 tbsp of lemon juice and powdered sugar

Directions

Preheat Oven 425

Melt butter in cast iron fry pan or oven proof dish or skillet,

add cinnamon and sugar and swirl,

add apple and cook until just starting to soften about 3 minutes

Whisk together eggs, salt, flour and milk for 2 minutes.

Pour egg mixture into pan and bake until puffed and brown- about 15 minutes. Sprinkle with lemon juice and powdered sugar.

Makes 6 delicious servings for breakfast, brunch or dessert!