Fig & Balsamic Jam

We have a few fig trees in our new yard here.  They were ripe when we moved in (over a month ago!) but we were so busy we didn't do much with them, except eat a few (two of our sons love fresh figs).  There were so many they couldn't keep up, though, and sadly, a lot of them rotted on the tree. Then, a friend who also lives in Italy posted on Facebook that she made some fig jam with her neighbor's figs, and I thought it would be a shame to let all of mine go to waste. So she inspired me to make jam the very next day.  I hope I'm not posting this too late; this was made about 2 weeks ago, and I think the fig season is over now, here, at least. Hopefully somebody can still use this recipe.  :)  

I was going to make the same recipe my friend posted, but I didn't have enough fresh lemon juice on hand.  So I had the idea to search for a Balsamic Vinegar jam recipe and was happy to find this one! It smelled pretty "earthy" when it was boiling away, but it tastes awesome; not earthy, and not even vinegary; it's nice and sweet.  The Balsamic adds a really nice flavor.  I also added a few cinnamon sticks to the mixture.

This jam is really good on bread, but I also want to try it paired with different cheeses.  Fig jam always reminds me of fall.  :)  My 3-year old absolutely LOVES this jam.

Fig & Balsamic Jam

adapted from Food

2 lbs fresh figs, (any variety) stems removed and coarsely chopped (do not peel)
1 1/2 cups granulated sugar
1/2 cup balsamic vinegar (use a good-quality sweet balsamic)
2 cinnamon sticks
2 tablespoons fresh lemon juice

1.  Combine the figs, sugar, balsamic vinegar, and a cinnamon sticks in a large saucepan and attach a candy thermometer to the pan (optional). Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, until the jam reaches 220 degrees F. Remove from the heat. (I just cooked until about 215, because it was super thick already.  I would just cook to whatever consistency you like in jam.  At 215, the jam is not runny at all.)   At this point, you can choose to puree with a stick blender or leave chunky.  I made this 8/2015 and pureed it and I really, really prefer the smooth, pureed version.

2.  Remove the cinnamon sticks and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month. (Store in the freezer for longer, probably up to one year.)

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Mini Caprese Salads

We're trying to eat as much Caprese Salad as we can before really good tomatoes are out of season. The tomatoes are SO good here; especially these large grape tomatoes.  I've seen appetizers like this, with tiny fresh mozzarella balls, grape or cherry tomatoes, and basil on a toothpick to form tiny Caprese Salads, so I made this for us a few days ago.  Here in Italy, one can buy balsamic vinegar already reduced, which is the coolest thing ever; I love it.  Every time I've tried to make balsamic reduction, I always have to do it twice, because I always burn the first round, and burnt vinegar is so, so stinky.

Mini Caprese Salads
adapted from Cooking with Lucas

Grape or cherry tomatoes
Mini fresh mozzarella balls
Small fresh basil leaves
Good olive oil
Balsamic vinegar, or thick Balsamic reduction
salt and pepper, to taste

1.  Using toothpicks, skewer a tomato, mozzarella ball, and a basil leaf in rows on each toothpick.  Lay out on a platter, and drizzle olive oil and balsamic reduction or vinegar over.  Sprinkle with salt and pepper if desired.  Serve.

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Classic No-Bake Cookies

Back in April, I posted two recipes for "fancy" (ha ha) no-bake cookies; one using Nutella, the other using Biscoff.  Those were delicious, but the other day, I made regular old-fashioned no-bakes, using cocoa powder and peanut butter. I figured I'd post the recipe here, so I don't have to go looking next time.

I use one from Allrecipes that includes a little less sugar, and also includes a little longer boiling time. A too-short boiling time is why sometimes batches will turn out gloppy and soft without ever setting up.  I'm not sure why one minute works for some people and not others, but I personally need to boil one and a half to almost two minutes for my cookies to come out properly.  I boil these for almost 2 minutes, and they come out perfectly, for me.  Your humidity, kitchen, pan, underwear, and sea level might make a difference.  I'm actually not sure what makes a difference.  So if you try these and they don't work out for you, experiment a little with the boiling time.  These cookies are like making fudge, where enough liquid has to boil off to form them correctly.

Classic No-Bake Cookies
adapted from Allrecipes

Makes 2-3 dozen, depending on size
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats*
1 teaspoon vanilla extract

1.  Have peanut butter, oats, and vanilla ready to go (measure out pb and oats).  In a medium, heavy saucepan, combine sugar, milk, butter, and cocoa.  Bring to a boil, and cook for 1 1/2 minutes (can cook for 1 minute + 45 seconds to make sure they set up).  Remove from heat, and immediately stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
*If making gluten-free, make sure to use gluten-free oats (will say on the package).  

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Scrambled Eggs with Feta, Ham, Tomatoes & Basil

Moving is hard.  We're still not fully unpacked and still waiting for some of our furniture to arrive.  I haven't really found my cooking mojo since we got here and am just making easy things or old favorites when I do cook.  Since I haven't been cooking much, we don't usually have leftovers for me to eat for lunch.  So I've been making this flavorful scrambled egg dish a few times a week at lunchtime.  I know people don't need "recipes" like this but it's all I've got right now.  :)  Lol!! Maybe it can at least provide some inspiration to someone out there.

Scrambled Eggs with Feta, Ham, Tomatoes & Basil
by What A Dish!

2 eggs
splash of milk
a bit of salt and pepper
olive oil
2 pieces deli ham, chopped (this is good without, too)
handful of grape tomatoes, rinsed and halved
1-2 tablespoons crumbled Feta cheese
3-4 basil leaves, washed and chopped or snipped

1.  Heat a small non-stick skillet over medium heat and add a bit of olive oil.  (I usually use stainless steel or cast-iron cookware, but will only use nonstick for eggs.)

2.  In a small bowl, crack the eggs and whisk with a fork.  Whisk in the milk.  Pour mixture into the hot pan, and let set for a little bit, and then scramble.  A small silicone spatula is the best tool for this. Add the ham and cook for a minute, then add the Feta.  Turn off the heat, and add the tomatoes. Place mixture on a plate and add basil on top.  Enjoy.

                                                                 **This post and photos are property of http://dishingwithdish.blogspot.com/ **