Savory Fig Jam & Goat Cheese Crostini

Depart from the norm and make a savory fig jam (enough for one evening's appetizers), and then cookk up some more to share or put up for winter. We've adapted it from a Gourmet recipe dated September 2003.

Ingredients:

3 TBS minced shallot

2 (3-inch) sprigs lemon thyme, plue 1/2 tsp. minced fresh lemon thyme

1/2 bay leaf

1 1/2 TBS unsalted butter

3/4 C figs, finely chopped

3/4 C Port

1/4 tsp. salt

1/8 tsp. black pepper

Cook shallot, lemon thyme sprigs, and bay leaf in butter in a 1 - 1 1/2 quart saucepan over moderately low heat, stirring until shallot is soft - about 2 minutes. Add figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft. It there is still liquid in the saucepan, remove lid and simmer, stirring until most of the liquid is evaporated. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced lemon thyme and salt and pepper to taste.

To Prepare Appetizer:

Thinly slice baguette on the diagonal. Brush lightly with olive oil and toast in a 350 degree oven. When crisp, remove and cool.

Spread each toast with 1 tsp fig jam. Top with about 1 1/2 tsp. goat cheese and 2 pieces fresh fig.

A Jewel from Petals

Jane Jones is a fabulous cook. She works with Jason & Shelley Powell at Petals from the Past in Jemison, and has an arsenal of wonderful recipes. Here, she shares her instructions to make Blueberry Oat Scones. I'm going to give this a go sometime this week . If you're game, we have plenty of blueberries from Petals, so come get a pint and have fun.

Blueberry Oat Scones

3 cups all purpose flour
1/3 cup (packed golden brown sugar)
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-in cubes
1 cup plus 3 tablespoons old fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; Stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture., tossing until dough just comes together (dough will be very moist.
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean. about 12 minutes longer.
Transfer scones to rack and cool slightly.

Tomato Pie Perspective

Here's a recipe shared by Sumner Starling - it sounds really good! Sumner, thank you for passing it along.

Prepared pastry dough to make 1 (10 inch) tart shell.

8 ounces mozzarella cheese shredded

2 TBS chopped, fresh basil

4-5 small, ripe tomatoes cut in 1/2-inch slices

1/2 tsp. each salt and pepper

1/4 C extra virgin olive oil

toasted pine nuts

Preheat over to 400. Line 10-inch removable-bottom tart pan with pastry dough. Spread bottom of tart with cheese, toasted pine nuts, and sprinkle with chopped basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle with salt and pepper and drizzle with olive oil. Bake 30 to 40 minutes. Garnish with fresh basil and serve in wedges.

Another word about Tomato Pie, and more

Since I can't seem to coerce our customers and tomato pie lovers to post their recipes here, this is a list of some of the things I've heard them tell us about their favorite recipes. Bear in mind that this is risky business and not unlike the old-fashioned game of telephone. What was said may not be exactly what I heard. Nonetheless, here goes:

Instead of using a traditional pie crust, make your base with a puff pastry crust. Pre-bake it and fill it as you would in any other recipe.

Many customers opt to eliminate the mayo and cheddar. Instead, cheeses range from a little shredded mozzarella to grated parma., to our Wright Dairy Piedmont or Wanda.

Draining large tomato slices for 5 - 10 minutes on paper towels is a consistent thought.

Basil is incorporated between tomato layers, or sometimes just placed on top under a fine mozzarella topping.

A few recipes eliminate cheese completely, and go for olive oil, salt & pepper instead.

Whichever way you go, remember to use the season's best tomatoes - we now have heirlooms in stock, and are looking forward to the Chandler Mountain 'maters by early next week. Enjoy, and have a happy, safe, and tasty July 4th..