Coastal Cooking Online

Have you enjoyed browsing the farmer’s market or a road side fruit stand this summer? Many sense-sational fruits are reaching harvest times… among them, fresh figs! Before rolling your eyes or making an “icky” face, consider the words of Pliny (52-113 AD): “Figs increase the strength of young people, preserve the elderly in better health, and make them look younger with fewer wrinkles.”

I’ve no idea if Pliny was suggesting using mashed figs as a topical potion, although it’s doubtful. My bathroom counter is evidence I’ve tried a few anti-aging creams and lotions, most of which have burned my skin or caused a rash. Not pretty. As for figs? Well, I’ve always liked Fig Newtons, and so when I spotted some plump, fresh, darkly ripe Mission figs at the Avila & Son’s farmer’s market stand, I decided to see what I might be able to do with them.

The following recipe is seductively sweet. It’s also very, very easy to make with a few local ingredients.

Fig-Apple Spread With Pinot Noir

• 1 pound of fresh, ripe, dark figs, stems trimmed
• 1 large Granny Smith Apple, cored and sliced (peel on)
• 2/3 cup of Copper Creek Cellars 2005 Pinot Noir

Place the figs and apple in a food processor; pulse repeatedly to puree. Scrape the sides of the food processor if necessary, and continue to pulse until the mixture is evenly smooth, but not quite creamy. The texture should resemble applesauce. Carefully spoon out pureed fruit, transfering to a medium sized, glass bowl. Stir in Pinot Noir. Cover the bowl loosely with plastic wrap. The fruit should soak in the wine for at least 3 hours at room temperature, or 8 hours in the refrigerator.

Your wine soaked fruit can be cooked up in a microwave oven, or transfered once again to a non stick pot and cooked on the stove top. If using a microwave, be sure to keep the bowl covered, heat on high, and remove from the microwave every minute or two to pull back the covering and stir. This prevents a messy boil over. It will take approximately 30 minutes of microwave cooking (not including stirring time) to achieve a thickened spread.

I prefer to cook up preserves on the stove top. If you choose to cook this way, bring the wine soaked fruit to a boil over medium heat, stirring regularly. Reduce heat to low, and simmer for 20- 30 minutes, stirring occasionally. When ready, the mixture will have been reduced by about a third and be thickened. 

Spoon hot preserves into a clean, sterile, pint sized jar. Seal tightly and (using tongs) place jar into a boiling water bath for 2-3 minutes. Remove from “bath” and allow the jar of preserves to reach room temperature.

This makes a delicious, naturally sweet spread for toast, muffins, biscuits or rolls, and can also be used for a filling in many desserts.

Let me know if you see fewer wrinkles in the mirror!

Have company? Need something on hand that’s easy, unique, tasty and memorable? Try Cab-Apple Butter with Cab-Apple Light Wheat Bread made from Cayucos Cellars 2003 Cabernet. Before you say only those who are alcoholics or otherwise not-quite-mainstream would serve wine for breakfast, it’s important to note that when cooking with wine, sustained heat over a period of time gets rid of all the alcohol in the food. In other words, no alcohol remains. This leaves behind only natural flavors and anti-oxidants of the fruit. The following recipes might convince you to give wine for breakfast a try:

Cab-Apple Butter

*Note: I buy my half pound packages of natural apple rings from Avila & Sons Farms, but any variety will do.

Soak the above ingredients in a glass bowl covered with plastic wrap for several hours or overnight. The dehydrated apple rings should be plump and rehydrated when ready; some liquid will remain.

In batches, spoon apple rings and remaining liquid into a blender or food processor and blend until very smooth. Transfer to a nonstick pot and bring to a low boil over medium low heat on your stovetop, stirring occasionally. Once the liquid begins to bubble, thoroughly stir in 1 tablespoon of ground cinnamon and continue to boil over low heat for at least 10 minutes. Add unsweetened apple juice or water 1/4 cup at a time if the mixture becomes too thick too quickly. Total cooking time should be just over 15 minutes.

Prepare jars as mentioned in earlier blogs. Spoon spiced fruit butter into clean, sterile jars and seal tightly. As mentioned in earlier posts, give your well-sealed jars a bath in boiling water. Allow to reach room temperature before serving or storing. Opened jars should be refrigerated and used as soon as possible. Makes approximately 6 cups of Cab-Apple Butter.

Cab-Apple Light Wheat Bread

In a medium sized bowl, blend together flours and salt. Using a pastry cutter, cut in softened margarine or butter until a slightly crumbly, dry mixture results. Spoon mixture into a bread machine or larger bowl.

Dissolve the package of active, dry yeast in warm water and Cap-Apple Butter, stirring until dissolved. Set aside and allow to activate for 2-3 minutes. Pour over flour mixture. If using a bread machine, program bread machine to wheat bread setting and start.

If making bread the old-fashioned way, knead mixture well until smooth and elastic, cover and set aside for ten minutes. Knead well once more and shape into a loaf. Place shaped dough into a loaf pan lightly coated with cooking oil spray and allow to rise until doubled in size (40-50 minutes, depending on room temperature).

Preheat oven to 375 degrees. Bake prepared loaf in 375 degree oven for approximately 30 minutes or until evenly browned. Remove from oven, transfer to cooling rack and cool for at least 10 minutes before serving or wrapping. Makes one average sized loaf of lightly spiced, soft textured wheat bread, which is best enjoyed within a day or two. You may also freeze the bread for future breakfasts.

As an alternative, this recipe makes about one dozen Cab-Apple rolls by dividing the dough into sections and placing into lightly oiled muffin cups before the final rise. Rolls bake at 375 degrees for approximately 20 minutes. Whichever form you decide, a delicious, slightly sweet, aromatic breakfast awaits your guests! Yum!