Figs in Summer

In these dog days of summer in Savannah, one fruit that seems happy and thriving in the sweltering heat are figs.  I can't say that about myself; I'm happy to jump from air-conditioned car to air-conditioned buildings to avoid the humidity and blaring heat.  But I love picking those dark, ripe figs early and eating them straight from the tree before the birds have a chance to peck at them.  

You'll love this Spicy Fig Jam.  Crystalized ginger adds to the intense ginger flavor, and a bit of surprising spiciness to the jam.  My family and I love smearing this on pieces of baguette and pairing it with a creamy wedge of brie cheese.  Oh yum.  

These photos and other fig recipes can be found on Miss Sophie's weekly food column in the  Savannah Morning News

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Spicy Fig and Ginger Jam 

This is a fig jam with a bit of spiciness that comes from the ginger. It goes well with a soft cheese like brie.

 4 cups coarsely chopped fresh figs
 2 1/4 cups sugar
 1/3 cup water
 1/4 cup fresh lemon juice
 4 tablespoons chopped crystallized ginger
 1/4 teaspoon salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered for 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.

Strawberry-Fig Preserves

Try some on a hot buttered biscuit for a real treat.

 7 cups of figs coarsely chopped in the food processor
 7 cups of sugar
 3 (3 oz) boxes of strawberry gelatin
 1 box of Sure-Jell

In a large, heavy pot, combine the figs and sugar. Bring to a boil for 5 minutes, stirring often. Stir in strawberry gelatin and Sure-Jell. Boil for another 5 minutes, stirring often. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath.

Communion Season 2012 - Thursday Dinner and The Best Yellow Rice Recipe

This Thursday through Sunday, my church is having a special program called Annual Communion Season.  And it is going to be extra special because this year's speaker is Dr. Harry Reeder, the senior pastor of Briarwood Presbyterian Church, in Birmingham, AL.  I love to hear this dynamic speaker, who truly brings out the word of God like no other preacher can; other than my own senior pastor, of course.  

Anyway, the kitchen staff and I are on a cooking marathon since we have four dinners to prep and serve this weekend.   I was too busy last night and this was the only photo I managed to take.  But I have to tell ya, this yellow rice we made last night was the best ever!  So I had to share the recipe with you. 

Friday night dinner may or may  not involve Bulgogi and a special guest appearance.  So stay tuned....

Thursday Dinner Menu for 200 (Click Hyperlinks for recipes)

Blackened Swai   (55 lbs - 3-5 oz filets = about 210 pieces)

Mango Salsa (20lbs. frozen diced mango chunks)

Yellow Rice (30lbs rice)

Yeast Rolls (200)

Garden Salad with Savannah Mustard Dressing  (30 small heads of Romaine plus tomatoes, onions, cucumbers)

Lemon-Ginger Pound Cake with Lemon Whipped Cream  (Recipe x10 = 4 full pans)

The Best Yellow Rice

Serves 4

1 1/2 tablespoon olive oil
1/4 cup onion, finely diced

1/2 cup sweet peppers, finely dice (we used tri-colored)
1/2 teaspoon garlic, minced
1 cup long grain rice, soaked in water for 15 min, rinsed, drained
1 1/3 cup chicken broth, homemade preferred
3/4 teaspoon ground turmeric
1/2 teaspoon salt (use only if using homemade broth)

Heat the olive oil in a heavy saucepan. Add the onion, peppers, and garlic and cook until just soft. Toss in the rice for about a minute, stirring once or twice.   

Add the broth, ground turmeric and salt if using homemade broth without salt added.  Cover and cook in medium-high until rice starts to boil,  for about 10-12 minutes.  

When it begins to boil, quickly reduce the heat to simmer.  Do not open the lid.  Simmer until the liquid is absorbed, another 15 minutes.  Fluff with a fork before serving.  

For large volume rice cooking tips, click here. 

The Best Yellow Rice for 200 

25 lbs of long grain rice, soak first in cold water for 20-30 minutes, rinse, drain

6 large onions, finely chopped, pulsed coarsely food processor 

10 tricolored peppers, finely chopped, pulsed coarsely in food processor

1/3 cup minced garlic

2/3 cups olive oil

About 16 quarts of homemade chicken stock

2 tablespoon ground turmeric

salt to taste

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