Sunday, August 28, 2016

Fig Paste- Looking forward to trying it with cheese

This is a grown up fig recipe.  Instead of just sugar and figs, there is wine and a little thyme.  It takes it our of the realm of toast and dessert and melds it happily with wine and cheese.  So much more refined.

Fig season is short in Ottawa and prices are usually high.  So when I could buy 12 figs for under $10.00, I just needed to do something special with them.  This is it!  I based my recipe on one I found in the Washington Post.

This recipe should make approximately four 125-ml jars.

Tomato Meets Raisin - make Delicious Tomato Chutney

My usual tomato season is all about bottling passata for the winter.  But I can't resist making old favourite tomato treats and trying new ones.  I based this chutney on one shared by Liz the Chef mostly because I could use my freshly dehydrated and amazing tasting grapes/raisins.  I don't think I will ever buy those dry, shrivelled and tasteless raisins offered up at the grocery store ever again.

It is worthwhile taking your time with this chutney.  Just let it slowly simmer away at the back of the stove.  Give it a stir once in a while and it will do just fine.  Be sure to let your jars sit for about four weeks before opening- let those flavours mellow out.

Serve it with meats, a cheese board, with curries.

This recipe makes about 8 250 ml jars.

Sunday, August 14, 2016

Tart and Spicy Asian Plum Sauce

Plum sauce - a pantry must have.  This one is definitely not as cloyingly sweet as the stuff you buy.  It is spicy and just a little tart.  Use it as a dip for egg rolls, as a baste on duck or chicken, with cheese and crackers...

Makes approximately 7 250-ml jars