Inspired by my travels in Napa Valley and falling in love with the sights, taste and aromas of the wine country is my super easy fig jam. The jam is the perfect when served with bread, cheese and wine. This recipe helps to transport me back everytime to this beautiful destination!
From by the bay wishing you fond wine country food memories!
- 1 1/2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon fine sea salt
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary leaves, minced
- 8 ounces fresh black mission figs, stemmed and split in half
In a medium sauce pan heat olive oil. Add onions and sauté until translucent. Add all remaining ingredients except figs ( sugar, water, vinegar, salt, rosemary, lemon juice and zest). Bring to a boil and then lower heat to a simmer. Simmer until it is the consistency of a syrup and add figs. Continue to simmer until figs are soft. Cool and place in a covered glass container. Store in the refrigerator until ready to use. This will keep about 5 days in the refrigerator.
Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoon maple syrup
- ½ teaspoon prepared mustard
- 6 ounces butter lettuce, lightly torn in pieces
- ¼ cup crumbled goat cheese
- 4 fresh black mission figs, cut in half lengthwise
- ¼ cup seedless black grapes, preferably concord
- 1/4 cup walnuts, coarsely chopped
- fine sea salt and fresh ground black pepper to taste
To make dressing combine olive oil, vinegar, maple syrup and mustard all in a glass jar and shake vigorously. Keep to the side until ready to use. Shake again before pouring onto salad.
To make salad place lettuce, grapes and figs in a bowl and add 1/2 the dressing and gently toss. Add salt and pepper to taste and toss again. Arrange on a serving platter. Sprinkle salad with the goat cheese and walnuts. Drizzle extra dressing on top of the salad and serve.
I met a good friend of mine for dinner recently in Chelsea at Co. ( short for “company”) for what she described as the best pizza this side of the Atlantic Ocean. I have been spoiled by all the work trips to Italy over the years resulting in some very high standards for pizza. Well, the pizza and meal was amazing! The dough was chewy and bubbly. As soon as I got home I was on the internet looking for the recipe for this pizza dough. The restaurant is owned by the talented Jim Lahey, the founder of the “Sullivan Street Bakery”. What I was most surprised by is this is a “no- knead” pizza dough recipe. What you do need is time to allow the dough to rise, but the recipe itself could not be more simple . I highly recommend this recipe when you have the time. When I made this dough recently, I used some wonderful black mission figs and Point Reyes Blue Cheese for a fantastic fall pizza. Remember you can always be creative with your pizza toppings and they will always come out good if you use the best ingredients you can fine. Also, if you have the chance do try going for a meal at Co. , it’s located at 230 Ninth Avenue in Chelsea , New York.
From by the bay wishing you crispy and chewy pizza food memories!
Fig Blue Cheese Pizza
no-knead pizza dough for one pizza ( see recipe below)
4-5 fresh Black Mission figs sliced
1/2 cup Point Reyes Blue Cheese, crumbled ( or any other good quality blue cheese)
1/4 cup grated parimigano reggiano
2 -3 slices San Daniele proscuitto, in strips
Make pizza as directed below. Before baking , top the dough with figs, blue cheese and grated cheese. Bake as directed. Before serving add the strips of proscuitto.
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone or on a oiled baking sheet in a 500 degree F oven for about 8 to 10 minutes until dough is cripsy and golden brown.