Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Our first entry in Charcutepalooza, duck prosciutto with wine-soaked figs, rosemary goat cheese, crispy duck and wine reduction. Also, playing a game of tag with my cow.
Sweet, savory & spicy!
I have fallen in love with the simple way to preserve figs, which I learned at my weekly markets in Certaldo. I serve them with Gorgonzola cheese and use them often in savory dishes, but are naturally sweet.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!
If you're lucky enough to have a bucket full of figs, making fig jam isn't such a bad idea.
This recipe is inspired by Christine Ferber. The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon. Hope you enjoy!
Supporting today's live chat about canning, this and other recipes for pickles and jams at Washington Post
There are so many wonderful things to make with figs. This jam is definitely one of them.
Figs are in season for such a short time, being able to enjoy them year-round is a true pleasure. This fig compote uses red wine to increase the acidity.
Figs are amazing, delicious treats that love you back as much as you love them. I like easy preserves and jelly recipes where there's no extra fiddling. Just like Nonna would've made.