Re: Oh bring me some figgy pudding ...

[Guest guest]

At 02:17 PM 8/6/04 -0400, you wrote:

> Okay - the humongous out-of-control fig tree is beginning to ripen its

> humongous out-of-control yield.

>

> Anybody have some cool fig recipes or interesting ideas for preserving

> other than drying?

Yes, I'm replying to myself. I have a confession to make.

This fig tree has been here for probably ten years - I planted it for

Ex-Boy, and he enjoyed its fruits tremendously for years even after we

split. However, until shortly AFTER I sent this original message ...

*looks ashamed and abashed* ... I had never actually eaten one myself.

Now I am absolutely positively on a fig quest. Or fig recipe quest. I

found a recipe in the original Joy of Cooking (*makes mental note to

remember to comment on old cookbooks*) involving figs and rhubarb. And I

just conveniently have a little bit of rhubarb out front I can use.

Shame, eh?

But I was also thinking about the thread with the roast duck and orange

sauce. Hmmmmmm. I have a duck in the freezer. Found another recipe

in the Farm Journal's Book of Canning and Freezing for fig-orange

preserves. And of course, now I'm also thinking that some sort of basic

fig sauce would be REALLY cool for pork. There MUST be a good recipe out

there that would work for that, right?

Even found a recipe for pickled figs LOL.

*runs out, slightly embarrassed, to go pick the rest of the few

already-ripe figs, ready to climb on a ladder if necessary, even*

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>Okay - the humongous out-of-control fig tree is beginning to ripen its

>humongous out-of-control yield.

Ooooh I'm jealous! I just love figs!

I've never had your " problem " but I'd be inclined to either

freeze them or make them into some kind of " fig butter " (like

the middle of Fig Newtons) to use later. I'd think they'd make

some kind of neat fermented drink too. I'm trying to figure out

if I have enough energy to make a good batch of wine with the

fruit we have around here.

Fruit leather is nice too (tho it's also dried). Canning is

cheaper in terms of storage, and if you make something like

fig butter, sealed in jars, you can use it in recipes or

as a kefir beer starter (I use jam to make kefir beer when

there is no fruit handy). I'm not sure about figs, but prune

butter added to baked goods makes them really moist and they

keep better.

-- Heidi Jean

[Guest guest]

At 03:30 PM 8/6/04 -0700, you wrote:

>>Okay - the humongous out-of-control fig tree is beginning to ripen its

>>humongous out-of-control yield.

>

>Ooooh I'm jealous! I just love figs!

>

>I've never had your " problem " but I'd be inclined to either

>freeze them or make them into some kind of " fig butter " (like

>the middle of Fig Newtons) to use later. I'd think they'd make

>some kind of neat fermented drink too. I'm trying to figure out

>if I have enough energy to make a good batch of wine with the

>fruit we have around here.

Yep, I was always addicted to Fig Newtons. Sadly enough, prior to this,

that was my whole experience with figs. Except now I'm afraid I'm

addicted to fresh figs. Which is better than addicted to Fig Newtons, I

suppose.

I've never been a big wine fan, preferred beer/ale always, but maybe I can

come up with something. Fig brandy? LOL. How in the world would I

go about THAT?

>

>Fruit leather is nice too (tho it's also dried). Canning is

>cheaper in terms of storage, and if you make something like

>fig butter, sealed in jars, you can use it in recipes or

>as a kefir beer starter (I use jam to make kefir beer when

>there is no fruit handy). I'm not sure about figs, but prune

>butter added to baked goods makes them really moist and they

>keep better.

Yep, found a bunch of various recipes for canned/preserves/jam that I can

NT enough to suit my philosophical preferences. The funny part is

that a lot of them started off with quantities like 5, 6, 8 pounds of figs.

I laughed and said " Yeah, like I have that much! " . But after I went

out and picked JUST the first ripenings (there are a BAZILLION figs left on

that tree!), I weighed 'em and it was 1-1/2 pounds. Eeesh.

So how do you make prune butter? You, as opposed to the general

principle (have made more apple butter and peach butter than I want to

admit). I can see " fig butter " being quite adaptable - I could deal with

the figs as they come, and use it at my leisure to experiment with the

perfect pork glaze. Any spicing suggestions for fig butter?

In the meantime, the order of the evening is fresh figs combined with

Gorgonzola - should be crostini but I'm too chicken for that. I REALLY

need to start experimenting with making my own different breads to see what

I react to and what I don't. Starting with your famous " white bread "

recipe. I've had very mixed results with adding breads back in, at least

the store-bought or even organic-bakery types. The only thing I don't

seem to react to at all is 's Potato Rolls. No other brand, has to

be 's. Hell, I can't even eat a flour tortilla any more without

feeling a little strange the next day. Which thoroughly sucks, because

I LUUUUURRRVVS my quesadillas and I truly don't like anything involving

cornmeal.

Thanks for the suggestions!

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

> Yep, I was always addicted to Fig Newtons. Sadly enough, prior to

> this,

> that was my whole experience with figs. Except now I'm afraid I'm

> addicted to fresh figs. Which is better than addicted to Fig

> Newtons, I

> suppose.

Fresh figs, goat cheese and good honey drizzled over the whole.

*swoon thump*

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

At 04:26 PM 8/6/04 -0700, you wrote:

> Fresh figs, goat cheese and good honey drizzled over the whole.

> *swoon thump*

>

> Lynn S.

Oh yes, that's DEFINITELY on the list. Except I might not be able to

report back on it right away, since I'll be busy swooning and thumping.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>Yep, I was always addicted to Fig Newtons. Sadly enough, prior to this,

>that was my whole experience with figs. Except now I'm afraid I'm

>addicted to fresh figs. Which is better than addicted to Fig Newtons, I

>suppose.

Well, they only come in season once a year, so even if it's a bad

addiction, it's not going to take over your life! I can only score a basket

or two once or twice a year.

>I've never been a big wine fan, preferred beer/ale always, but maybe I can

>come up with something. Fig brandy? LOL. How in the world would I

>go about THAT?

... you make wine (add yeast, let ferment) then distill it. Which is,

unfortunately, illlegal! Not to mention time consuming and messy. However,

you can make a " liquer " (boil figs with sugar or other sweetener to make

a syrup, then strain out the solids) then add commercial brandy or vodka,

which is about how most " brandies " are made (the sweet ones). I make that

for gifts sometimes, tho I it's way too sweet for my taste.

>Yep, found a bunch of various recipes for canned/preserves/jam that I can

>NT enough to suit my philosophical preferences. The funny part is

>that a lot of them started off with quantities like 5, 6, 8 pounds of figs.

> I laughed and said " Yeah, like I have that much! " . But after I went

>out and picked JUST the first ripenings (there are a BAZILLION figs left on

>that tree!), I weighed 'em and it was 1-1/2 pounds. Eeesh.

So a bazillion is 1.5 lbs? Sheesh. When we harvested plums it was like

100 lbs or so.

>So how do you make prune butter? You, as opposed to the general

>principle (have made more apple butter and peach butter than I want to

>admit). I can see " fig butter " being quite adaptable - I could deal with

>the figs as they come, and use it at my leisure to experiment with the

>perfect pork glaze. Any spicing suggestions for fig butter?

I've never made prune butter ... I used to buy it. Right now we have 100 lbs

or so of plums, frozen. When I want some, I cook them, and use them

for cooking or eating. They are " prune plums " which means, really sweet,

but they have never been dried into a true prune.

But I would imagine fig butter would be the same thing. As for spices ..

in general, CARDAMOM is my spice of choice. Add some to bread, with

some honey and cinnamon and raisins and it is totally decadent.

>In the meantime, the order of the evening is fresh figs combined with

>Gorgonzola - should be crostini but I'm too chicken for that.

Ooooh ... why is crostinini intimidating? Just put some bread in the

oven and toast it or cook it slowly til crispy.

> I REALLY

>need to start experimenting with making my own different breads to see what

>I react to and what I don't. Starting with your famous " white bread "

>recipe. I've had very mixed results with adding breads back in, at least

>the store-bought or even organic-bakery types. The only thing I don't

>seem to react to at all is 's Potato Rolls. No other brand, has to

>be 's. Hell, I can't even eat a flour tortilla any more without

>feeling a little strange the next day. Which thoroughly sucks, because

>I LUUUUURRRVVS my quesadillas and I truly don't like anything involving

>cornmeal.

Yeah, I have found it VERY strange that I am actually LIKING bread again!

After a lifetime of a love-hate relationship, mostly hate. Actually the

whole family is eating sandwiches now and then, and really enjoying

it. When we ate wheat, we rarely bought bread, and when I did, no one

ate it. But when I eat a piece ... nothing happens. It tastes good, and then

I get full. No pain, no gut reactions, no nausea. I still prefer steak and

hashbrowns, but some garlic crostini sounds good too ...

Flour tortillas are pretty easy to make without wheat. Shoot, most cultures

have " flatbread " and they ALL use different grains. I do have a recipe around

here somewhere. It helps to have a Villaware tortilla maker though.

As for not liking cornmeal ... that could be a sign too. Never disregard your

likes and dislikes, they could mean more than you think. You have a really

expensive and delicate chemistry lab built into your brain. Unfortunately the

lab results are difficult to decode.

Incidentally ... my lightbulb of the week ... I bought a " steam table pan " from

the Business Costco, which is about the size of a BIG loaf of bread. So my

bread recipe can make a full sized loaf, for nice big sandwiches. It's maiden

voyage is tommorrow! I'll let you know how it comes out. They are also

really inexpensive, about $6.

-- Heidi Jean

[Guest guest]

>>> But after I went

>out and picked JUST the first ripenings (there are a BAZILLION figs left on

>that tree!), I weighed 'em and it was 1-1/2 pounds. Eeesh.

So a bazillion is 1.5 lbs? Sheesh. When we harvested plums it was like

100 lbs or so.<<<

The 1.5 lbs is the first ripenings that she picked - the bazillion are the ones

left on the tree :-)

Cheers,

Tas'.

[Guest guest]

At 11:19 PM 8/6/04 -0700, you wrote:

>So a bazillion is 1.5 lbs? Sheesh. When we harvested plums it was like

>100 lbs or so.

No no no - what I picked was 1.5 pounds. I wouldn't be surprised if I

ended up with 40-50 pounds by the time I'm done.

>>In the meantime, the order of the evening is fresh figs combined with

>>Gorgonzola - should be crostini but I'm too chicken for that.

>

>Ooooh ... why is crostinini intimidating? Just put some bread in the

>oven and toast it or cook it slowly til crispy.

Just intimidating from the bread factor - I wanted to feel good this

morning, as opposed to getting a logy reaction from eating bread. I

ended up used a potato roll anyway - lol - slathered so much Gorgonzola on

there I couldn't taste the figs anyway.

>Yeah, I have found it VERY strange that I am actually LIKING bread again!

>After a lifetime of a love-hate relationship, mostly hate. Actually the

>whole family is eating sandwiches now and then, and really enjoying

>it. When we ate wheat, we rarely bought bread, and when I did, no one

>ate it. But when I eat a piece ... nothing happens. It tastes good, and then

>I get full. No pain, no gut reactions, no nausea. I still prefer steak and

>hashbrowns, but some garlic crostini sounds good too ...

Oh yeah, garlic crostini yum. I need to whack back the basil, too, so

that pesto is going to absolutely require me to start up that

experimentation. Time to whip out that bread machine.

>

>Flour tortillas are pretty easy to make without wheat. Shoot, most cultures

>have " flatbread " and they ALL use different grains. I do have a recipe around

>here somewhere. It helps to have a Villaware tortilla maker though.

I had one, but I gave it away because I never used it. Silly me. Let

me know if you find that recipe, though.

>

>As for not liking cornmeal ... that could be a sign too. Never disregard your

>likes and dislikes, they could mean more than you think. You have a really

>expensive and delicate chemistry lab built into your brain. Unfortunately the

>lab results are difficult to decode.

Love corn, absolutely love it. Just detest cornmeal. Odd, huh?

>

>Incidentally ... my lightbulb of the week ... I bought a " steam table pan "

from

>the Business Costco, which is about the size of a BIG loaf of bread. So my

>bread recipe can make a full sized loaf, for nice big sandwiches. It's maiden

>voyage is tommorrow! I'll let you know how it comes out. They are also

>really inexpensive, about $6.

Cool! Hope it works out well!

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>No no no - what I picked was 1.5 pounds. I wouldn't be surprised if I

>ended up with 40-50 pounds by the time I'm done.

Ah. My misunderstanding! Probably I'm just jealous. Figs are sooo

expensive around here.

>

>Just intimidating from the bread factor - I wanted to feel good this

>morning, as opposed to getting a logy reaction from eating bread. I

>ended up used a potato roll anyway - lol - slathered so much Gorgonzola on

>there I couldn't taste the figs anyway.

You know it's funny, but since we started on GF bread and pasta

I don't get logy from it anymore. I hadn't thought about that ... I

never put two and two together, but I used to get really tired after

meals.

>I had one, but I gave it away because I never used it. Silly me. Let

>me know if you find that recipe, though.

I think this was it:

1/4 cup cornstarch or arrowroot 1/4 cup tapioca starch

1/4 cup potato starch 1/4 cup white rice flour

1/4 cup brown rice flour 1 teaspoon salt

1 1/2 teaspoons xanthan gum 1 generous teaspoon baking

powder

1 1/2 teaspoons oil 1/2 cup cold water, more as

needed

Place all dry ingredients in a tightly sealed container and shake mix

well.

Add oil and water to dry mix and blend well. Set batter aside for 10

minutes, then divide and shape dough into 10 balls. Cut two circles of

wax

or parchment paper slightly larger than your tortilla press. Spray the

paper

with non-stick cooking spray. Flatten balls slightly before placing in a

tortilla press, between the sprayed sheets of paper. Press as thin as

possible. Gently remove paper from one side, flip into lightly sprayed

or

oiled fry pan or cast iron pan, peel paper off back. Cook until lightly

brown. To keep moist while finishing the remaining tortillas, cover

with

damp kitchen

towel.

Recipe from Ms. Robens catalog, with revisions by Monika.

****************

I didn't use parchment paper etc. They work best if you make the dough

in advance and put it in the fridge for a bit. Some people keep the

dough balls in the fridge and just take them out as needed. I have better

luck rolling out tortillas with a rolling pin though, than using the tortilla

press to flatten them ... I'm just not that talented. Also I don't have brown

rice flour ... I'd just use 1/2 cup white rice flour. You can mix up the flours

in advance and keep them in a big container ... it's too much work to

get all those out each time.

>

>Love corn, absolutely love it. Just detest cornmeal. Odd, huh?

And that includes masa tortillas? I don't like cornmeal much but

I love tacos.

>>

>>Incidentally ... my lightbulb of the week ... I bought a " steam table pan "

>from

>>the Business Costco, which is about the size of a BIG loaf of bread. So my

>>bread recipe can make a full sized loaf, for nice big sandwiches. It's maiden

>>voyage is tommorrow! I'll let you know how it comes out. They are also

>>really inexpensive, about $6.

>

>Cool! Hope it works out well!

It came out pretty well, nice big slices.

-- Heidi Jean

[Guest guest]

At 05:40 PM 8/7/04 -0700, you wrote:

>>No no no - what I picked was 1.5 pounds. I wouldn't be surprised if I

>>ended up with 40-50 pounds by the time I'm done.

>

>Ah. My misunderstanding! Probably I'm just jealous. Figs are sooo

>expensive around here.

Well, I'm jealous of a bunch of stuff that YOU have that I don't, so I

guess I can sit on my laurels for that one.

>You know it's funny, but since we started on GF bread and pasta

>I don't get logy from it anymore. I hadn't thought about that ... I

>never put two and two together, but I used to get really tired after

>meals.

Yep, me too. I don't know that I have the huge gluten problem that you

did, but I DO notice a difference sometimes. That's why I have to get

off my arse and start actually USING some of your recipes instead of just

saving them.

>

>>I had one, but I gave it away because I never used it. Silly me. Let

>>me know if you find that recipe, though.

>

>I think this was it:

Ooooh, thank you!

>And that includes masa tortillas? I don't like cornmeal much but

>I love tacos.

Actually, I need to try masa again. I'm thinking I could live with that.

And I kinda lied about hating all cornmeal anyway -- tortilla chips I'll

eat with abandon, if only as the carrier for guac. And I'm with you on

the tacos.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>>Ah. My misunderstanding! Probably I'm just jealous. Figs are sooo

>>expensive around here.

>

>Well, I'm jealous of a bunch of stuff that YOU have that I don't, so I

>guess I can sit on my laurels for that one.

Heh heh. Touche!

>>You know it's funny, but since we started on GF bread and pasta

>>I don't get logy from it anymore. I hadn't thought about that ... I

>>never put two and two together, but I used to get really tired after

>>meals.

>

>Yep, me too. I don't know that I have the huge gluten problem that you

>did, but I DO notice a difference sometimes. That's why I have to get

>off my arse and start actually USING some of your recipes instead of just

>saving them.

Or just buy some GF stuff and experiment. I love TInkyada pasta, there is no way

I'm going to make pasta (though the Russian Ravioli that Katja posted may be

worth it,

I made some using buckwheat flour and except for the rather odd color (I don't

wanna say what brown lumps floating in soup remind me of ... ) they are awfully

good).

> >And that includes masa tortillas? I don't like cornmeal much but

>>I love tacos.

>

>Actually, I need to try masa again. I'm thinking I could live with that.

> And I kinda lied about hating all cornmeal anyway -- tortilla chips I'll

>eat with abandon, if only as the carrier for guac. And I'm with you on

>the tacos.

Store-bought tortillas are pretty much the same as the homemade ones in many

respects ... the corn is soaked in lime anyway, which is very NT and also easier

to digest by a long shot. Though if you have a local tortillaria that is even

better! Anyway, they have become a staple around here for fast food ...

put one in the toaster oven with some refries and cheese for a quick snack.

Tacos freeze really well ... I always make too many, so I freeze them in foil

in packets of 4. Then just pop them in the ol' toaster oven as needed.

Actually that is how I got thru college ... tacos for dinner ...

-- Heidi Jean

[Guest guest]

I think that's a " Naked Chef " recipe... good old Oliver.

--- In , Lynn Siprelle <lynn@s...>

wrote:

> > Yep, I was always addicted to Fig Newtons. Sadly enough, prior

to

> > this,

> > that was my whole experience with figs. Except now I'm afraid

I'm

> > addicted to fresh figs. Which is better than addicted to Fig

> > Newtons, I

> > suppose.

>

> Fresh figs, goat cheese and good honey drizzled over the whole.

> *swoon thump*

>

> Lynn S.

>

> ------

> Lynn Siprelle * web developer, writer, mama, fiber junky

> http://www.siprelle.com * http://www.thenewhomemaker.com

> http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

At 09:16 PM 8/9/04 -0000, you wrote:

>I think that's a " Naked Chef " recipe... good old Oliver.

>> Fresh figs, goat cheese and good honey drizzled over the whole.

>> *swoon thump*

>>

>> Lynn S.

Actually, I one-upped that the other day. Fresh figs, goat cheese,

wrapped in proscuitto and barely warmed.

Swooned so hard it took me this long to respond.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

Figs goat cheese and whatnot go way, way back into ancient

mediterranean cultures. Pre Oliver, I say old chap...