DAY FIVE: Fig jam/caramel

So I've been so busy in making my piggies comfortable that I haven't blogged about anything. I took this wednesday opportunity since I don't have school today to use the figs (that were going bad) to make a little treat for my parents (they've been stressed lately) Its a great jam to eat with anything; bread, cheese or on a spoon. Its almost like a caramel with its sweetness and smooth but sticky texture. Stay tuned thursday night I will begin prepare eclairs for my friend whose stopping by on friday.

Recipe:

2 cups of mission figs
1 and 1/2 cup of sugar
2 tbs. of orange liquor
1 tbs. of vanilla extract
1/2 cup of balsamic vinegar
1 tbs of peppercorns tied up in a cheesecloth
a couple drops of lemon extract
1/4 tsp of cornstarch mixed with water (optional)

Instructions:

In a medium sized bowl over medium heat mix together the figs, sugar, liquor, vanilla, and balsamic. Place in peppercorn sachet for aprox 10-15 minutes then take it out otherwise the flavor will be too strong. When mixture is boiling turn heat on low and keep stirring occasionally for about 30-40 more minutes. Mixture should become a deep burgundy for about 6 minutes before taking it off the heat. It should also be somewhat thick and stick. Add the lemon. (optional) you can mix 1 tsp of cornstarch with a little bit of water until a paste forms and add it to the jam, this step will thicken it and give it more volume

DAY FOUR: Lemon Panna Cotta and fig compote

So we had figs (yellow figs actually but that doesn't matter) and my parents didn't know what to do with them so they asked me. So I looked around (first time with figs) and realized it was just a lot of tarts and pies. So I decided to make my favorite dessert Panna Cotta. 

Panna Cotta is an Italian version of cooked cream. In France for example the equivalent would be Flan. It is made by simmering creme, milk, sugar and gelatin and is usually served with fruit, chocolate, caramel and the sorts.

It's delicious. Its smooth in texture but has a sturdiness that resembles Flan, just a very different taste. Panna Cotta is more yoghurt-y or ice cream like in flavor. (vanilla is the common flavor.) 

What I made was a Lemon Panna Cotta: Taken from one of the epicurious recipes (its the only one that has the correct texture)

STEP ONE:

1 cup whole milk

1 cup heavy cream  

1/2 a vanilla bean (the pods that carry the seeds)

Lightly grease 6 three-forth cup ramekins or custard cups with vegetable oil/ canola oil NOT olive

Mix ingredients together in a medium pot and bring to a simmer (little bubbles on the edges). Then take off the flame, cover the pot and let it sit or STEEP for 30 mins. TAKE OUT VANILLA POD.. not a really big deal if you forget, but its a pain to fish it out of the finished mixture.

Once 20 minutes of gone by you can begin STEP TWO:

5 tablespoons fresh lemon juice (usually two large lemons) 

1 packet of unflavored gelatin mix (2 tablespoons)

1/2 cup of sugar

1 cup of creme fraiche (this is hard to find but if in NY look for it in a whole foods or fairway if not you can use FAGE GREEK YOGHURT FULL FAT or SOUR CREME) 

Pour lemon juice in a small bowl and sprinkle gelatin over it, mix once for two seconds and let it sit for TEN minutes. 

Then add the sugar and gelatin into the milk/cream mix over low heat and let sugar dissolve, usually a few minutes. When done take off heat and mix in creme fraiche or substitute. Divide between the ramekins and let it sit in your fridge for at least 6 hours. 

Last around 2-3 days.

For the FIG COMPOTE ..a jam like topping 

 6-9 oz of figs (we had a pint) 

1 plum

1 tablespoon of sugar

3 tablespoons of Grand-Marnier (orange liquor) or liquor of choice (if strong use only two tbsp) 

1/4 tsp of almond extract

1 tsp of vanilla extract

Cut the figs into quarters and the plum into little bits. Ten in a small pot over medium in put in fruit, sugar, liquor, almond extract and vanilla extract. Bring to a simmer. Then turning the heat to simmer/low heat, cover pot and let it cook for approx. 20 minutes. Let cool and serve on top of Panna Cotta!

The Compote can be store in a glass jar with a tight lid in the fridge for 1 week. That is, if it lasts that long.

DAY THREE: Thank You Dessert

So the other day my friend's mom took time out of her busy schedule to help me write an artist statement for my applications. She stayed with me for nearly two hours! During which we did talk about my backing hobby. Later, while thinking of a way of thanking her (flowers) I thought I should back a seasonal thank you gift! I thought of these:

Whole wheat pumpkin chip muffins recipe:


1 cup of all-purpose flour
1 cup of whole wheat flour
2 tsp of baking powder
1/4 tsp of baking soda
1 tsp of cinnamon
A pinch of ground all spice
A pinch of ground cloves
3/4  tsp of ginger
1/4 tsp of pumpkin spice
1/2 tsp of salt
1 stick of unsalted butter
3/4 cup of brown sugar
1 cup of canned pumpkin (the real deal)
1/3 cup of buttermilk (or 2 tbsp of vinegar and milk- let sit for 10 min)
2 eggs
1 tsp of vanilla
1/4 tsp of almond extract (optional)
Semi-Sweet chocolate chips (as much as you want :P )

INSTRUCTIONS:


Pre-heat oven to 400 degree Fahrenheit and prepare muffin pan.

(also if you don't have buttermilk, prepare 1 cup of regular milk and aprox. 2 tbsp of vinegar and let sit for 10-15 mins at room temperature before adding to mixture)

Whisk together flour, spices, baking powder, baking soda and salt in large bowl.

In medium sized bowl whisk together: 1. brown sugar and melted butter until well incorporated, sugar should be somewhat dissolved 2. Then add in eggs 1 at a time, pumpkin, vanilla and almond extract and then buttermilk or substitute. 3. Add in chocolate chips (this is to make sure you don't overwork the batter)

Stir in wet to the dry ingredients. Take a soup spoon (you know the ones you eat cereal in the morning with) and scoop a large amount of batter into prepare muffin pan. Fill the muffins half way (they rise)

Bake for aprox. 20 mins.

For The Glaze

1 cup of confectioners sugar

Water

Instructions:

Slowly add in small amounts of water until a paste forms. Do not add a lot of water at once, or you might add too much and the consistency won't be right. Take a cooking brush and brush on the glaze.