Dantanna’s Chef Monique Barrow’s Fig & Onion Jam Recipe
Prep time 30 minutes
Yield: makes 2 cups
• 1 cup finely chopped white onions
• 2 oz. unsalted butter
• 2 cups chopped dried figs
• 2 cups water
• 1/2 cup dry port wine
• 2 tablespoons honey
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
Method of preparation
1. In a large saucepan, add butter and sauté the finely chopped onions until the become translucent. We do not want to get any color on the onions. Combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
2. Remove from heat; stir in honey, lemon peel and salt. This will have a chunky texture which is exactly what you are looking for.
3. Cool slightly. For a smoother texture use a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.
****Chef Monique suggests prebaked flatbread dough from your local grocery store bakery department, or pita bread, and then crumble with fresh goat cheese and bake, until cheese and softened and the dough reaches a light brown crust. Garnish with fresh arugula, drizzle lightly with olive oil and fresh parmesan cheese.
Dantanna’s Bacon Deviled Eggs recipe
Yields – 64 eggs (8 orders)
Shelf Life – 3-4 days
32 whole hard boiled eggs
¼ cup apple cider vinegar
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
¼ cup bacon fat
2 tablespoons yellow mustard
½ cup mayo
1 tablespoon sugar
1 teaspoon cayenne pepper
1. Cut eggs in half and separate the yolks from the white. Rinse the white halves.
2. Add egg yolks,and all other ingredients to the blender and puree until the mixture has been smoothly combined.
3. Remove using a spatula and place the egg mix into a pipping (pastry) bag.
4. Begin filling the egg white halves, placing them in a level pan and pipping in the mixture.
5. Cool, label, date and day dot.