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.
Here is a perfect summer dessert both simple and delicious. It takes just minutes to make and then several hours in the refrigerator, using only three ingredients: cream , sugar and lemon. This yummy treat has the texture and consistency of a silky pudding. I consider this is a virtual food magic trick. So intrigued by the results, I did a little on line research to learn about possets. The name posset which seems to be a reference to the small saucepan they are prepared in, first appeared in Britain during the 15th century. In those days a posset was a hot beverage of curdled milk mixed with wine or ale, often spiced. By the 16th century, the recipe evolved to cream, sugar and citrus juice. With refrigeration, the posset evolved to a cold dessert. I suggest you try this recipe soon and enjoy the pleasures of a simple lemon posset.
From by the bay, wishing you lemony food memories!
Ingredients3 cups heavy cream
1 1/4 cups granulated fine sugar, plus 1 teaspoon
6 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Directions In a medium sauce pan add the cream and 1 1/4 cups sugar. Bring to a boil, stirring to dissolve the sugar. Continue to boil for 3 to 5 minutes. Remove from heat and stir in the lemon juice. Pour into 6 ramekins. Refrigerate until set, at least 5 hours. To serve mix the lemon zest and sugar together to top each portion.
Ideas for serving Lemon Posset:
1. with fresh berries
2. with whipped cream
3. with cookies – such as shortbread or amaretti
4. with a berry sauce, such as blueberry or raspberry
Wondering what to make for your Super Bowl Sunday crowd?? I’ve pulled together some of my favorite recipes for entertaining a crowd – start with guacomole, salsa and jalapeno hummus all served with corn chips. Next serve up some great Memphis style ribs baked in the oven along with this great cilantro coleslaw. Finally, your winning touchdown will be these butterscotch cranberry and oatmeal cookies. Have fun!
From by the bay keeping score with some of the best food memories!
3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt
In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.
Make it Classic:
To the base recipe add 1 teaspoon jalapeno pepper, chopped.
Make it Red:
To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato
Make it Greek:
Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.
Make it Blue:
Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.
Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce
6 Chicken Breasts, bone in and skin
1/4 cup olive oil
juice of 2 limes
2 garlic cloves, peeled and crushed
1 tablespoon coarse sea salt
1 recipe of Fresh Peach and Jalapeno Barbecue Sauce
Place all ingredients except barbecue sauce into a resealable plastic bag and marinate the chicken for several hours before cooking. Preheat oven to 325F and empty contents of plastic bag into baking dish with chicken breast skin side up. Bake for 1 hour. Heat grill and using approximately 3/4 of the barbecue sauce brush generously the skin side of the breasts and place skin side down onto the grill. Brush the back of the breasts, now with sauce. Cook until skin begins to char on each side. Remove and serve warm with remaining barbecue sauce on the side, reheated and warm.
Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days