It was the year of the fig in this year's garden. But what to do with all those figs? Preserve them, package them up nice and pretty, and deliver them to friends at Christmas time! The Wilson fig sampler included Fig Chutney, Fig Jam, and loaves of Fig Preserves Cake. In addition to the joy of sharing the fig bounty, I'll have the satisfaction of serving these treats at my table during the holiday season. Y'all stop by!
Fig Chutney
- Spoon over a block of cream cheese or goat cheese or brie and serve with crackers for a quick appetizer.
- Serve on the side to accompany assorted curry dishes, or with cold meats – much the same way you’d use pickles or herb jellies.
- Mix into a mild vinaigrette for an enhanced salad dressing or marinade for meat.
- Mix into mayonnaise and serve on a sandwich.
Fig Jam
Delicious on hot biscuits, pancakes and waffles, toast, bread and butter, or any other way you’d enjoy fruit jams. Or try the recipe below.
Fig Preserves Cake
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
3 eggs
1 cup vegetable oil
1 cup buttermilk
1 ½ cups sugar
1 tablespoon vanilla extract
1 cup (1 half-pint jar) fig preserves (chop up the figs)
½ cup chopped pecans
· Combine flour, cornstarch, soda, salt, and spices; set aside.
· Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, fig preserves, and pecans. Pour batter into a well-greased 13- x 9- x 2-inch baking pan.
· Bake at 325 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Good as is, or topped with sweetened whipped cream, or sprinkled with powdered sugar.
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