Sunday, July 14, 2013

Bacon fig jam



Bacon fig jam.  The epitome of food trends.  Every year when my fig tree throws its fruit, I am challenged with how to use all of my bountiful crop.  Balsamic fig vinaigrette for salads, carmalized onion, fig and goat cheese tart, fig ice cream...I could go on.  And now, jam.  With bacon.  Ok.  

1/2 pound of bacon, chopped
Medium onion, chopped
5 cloves of garlic, chopped
16 figs, chopped
2 tbsp. Sriracha
2 tbsp. maple syrup
3 tbsp. brown sugar
1/2 tsp. all spice
1/2 tsp. paprika
1/4 cup apple cide vinegar

Fry bacon until crisp.  Remove fom pan, but leave bacon grease.  Sauté onions, garlic and figs in bacon grease.  Return bacon to the pan.  Add the remaining ingredients.  Reduce on low heat stirring continuously.  Let cool, then add to blender to purée.  Serve with toasts or crackers.  Or add to sandwiches, burgers or baked potatoes.  






Creamy collards dip



Craving:  spinach and artichoke dip. Problem:  no spinach, no artichoke.  Enter the improvisational chef.  Collard greens and tomatoes made a really tasty substitute.

1/2 bag frozen collard greens
Can of diced tomatoes
Medium onion, diced
3 cloves of garlic, diced
1/2 stick salted butter
Block of cream cheese
Handful of shredded mozzarella cheese
Two tablespoons of sour cream
Tablespoon Worcestershire sauce
Salt, onion powder, garlic powder, cayenne pepper to taste

Soften onions and garlic in butter in a large skillet.  Add frozen collards and drained tomatoes.  Simmer until flavors unify.  Add cream cheese, cheese and sour cream.  Season and fully combine.  Serve warm.

Sunday, February 17, 2013