honoroitisfantastic Figs in the kitchen - something for thunderstorms, autumn and falling leaves

[honoroit]

Homecoming heroes - 

 

I'm sure you'll agree, when the weather gets nice and stormy, when the wind is finally cold again, and the sky doesn't hurt your eyes - the days end is best met... with steamed puddings and custard.

 

Now, the process can be adapted! 

bacon and onion, goats cheese,

raw honey and raisins,

truffles and mushrooms

maple syrup and sausage meat innards.

 

but, best bet is jam.

 

(psst - its better to use cloth, or even an old shirt sleeve than tinfoil -  which is why its sometimes called 'shirt sleeve pudding' or 'dead man's leg')

 

if you want to be extra tasty, you may fry the slices in butter (or lard).

 

apply custard, liberally.

 

 

bacon and onion

 

 

It won't make you fat if you're not a super piggy and eat it every day.

 

enjoy!

[honoroit]

i know some of you mist be embarrassed to admit you made jam roly-poly last weekend.

 

 

embrace it!

Edited September 11, 2023 by honoroit

[biostem]

I prefer cornbread and coffee or iced lemon cake.  If you don't feel like baking, an Entemann's Louisiana Crunch Cake is a great alternative!

[ThaOGDreamWeaver]

Even as a Brit, that's a little too much school dinner for me. 

 

For something a tiny bit lighter, get hold of:

8 large figs, as gorgeously and fulminously ripe as you can... okay, okay, no Nigella'ing. In fact, this'll perk up any you find this time of year.

2 tbsp butter, melted

2 tbsp honey, preferably with a strong herbal or orange aroma

2 tbsp fresh lemon juice (Sicilian or other big damn sweetish lemon if you can get one)

2 tbsp soft brown/ Muscovado sugar

1 tbsp cinnamon

fresh nutmeg for grating (to taste)

10 amaretti biscuits 

Small tub of mascarpone (about 4oz/125g)

2oz/50g heavy cream

(Optional) 2tbsp marsala or dark rum

Zest of the lemon from earlier

 

1. Split the figs in half, or quartered if not particularly ripe. Place in a baking dish - try and find one that they fit quite tightly when packed in, in a single layer.

2. Mix butter, honey and lemon juice, and drizzle evenly over the figs. Dip any pieces in the runoff that don't look well coated.

3. Break down two of the amaretti into large crumbs, in a pestle and mortar if you need to.
4. Mix crumbs, sugar and spices and scatter evenly over the figs. 

5. Bake at 200ºC / Gas 6 for 20 minutes. (No, you cannot use the damn air fryer.)

6. Gently remove figs from the syrup in the tin and divide between either four (dessert) or two (date night) portions. 

7. Add booze to syrup if using, then reserve about 2 tbsp. Drizzle the rest generously over figs.

8. Once cooled enough to touch, mix reserved syrup and cream into mascarpone, grate over lemon zest, and beat to soft peaks.

If you overwhip by accident (always a problem around me...) add a touch more cream to bring it back.

9. Place generous pile of mascarpone next to figs, and serve with remaining biscuits on the side.

10. Mangiamo.

 

Edited September 25, 2023 by ThaOGDreamWeaver