Dried Fig spread

I picked up a couple pounds of dried black mission figs the other day and had some extra that I wanted to use up.  I stumbled upon this super easy recipe for a fig spread that has my mind racing on possible uses.  For now I have used it as a spread on breads and crackers but thinking homemade fig newtons or fig filled shortbread cookies.

It's definitely easy to get a little sad in the Winter about not having a lot of fresh fruits but it's also a good time to use dried fruits and be a little creative.  This recipe can easily be used for other types of fruits.  One thing I really like about it is the fact that it really doesn't use much sugar since the dried fruits already have a high concentrate of their own sugars, which are even heightened by the drying process.

All You Need:

1.5 Cups Water

1 Cup quartered dried figs

2 TBSP sugar

2 TBSP Whiskey or Cognac

1 TBSP Lemon Juice.

Combine all of the ingredients except Cognac and Lemon Juice into a small saucepan.  Stir while bringing the mixture to a boil.  Reduce heat to a simmer, cover and cook for about 20 minutes or until the figs are soft.

Transfer to a food processor and add the lemon juice and cognac.  Pulse until smooth and thick.   You can add some water to play with the consistency if you prefer a thinner spread.

Cool and refrigerate until use.

Spiced Chai Tea

Mixing your own tea blends at home is fairly easy.  A trip to the local Health Food store was a must because it's where I buy all of my bagged spices.  I know that they are always fresh and usually a better bargain than a typical grocery store.  This recipe did involve getting quite a few new spices in the cabinet and about a $50 investment but now I have the ingredients to make a fairly large batch which is also great for gifts.

Giving something homemade is always something I try to do.  It means more for me to make it, and hopefully more to receive it.  The Process involved in making this tea is great because the the spices smell so great while they are toasting in the oven too.

You will Need:

1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick

12 Cardamon Pods
3 tablespoons chopped candied ginger
1/2 cup loose black tea (I used an English Breakfast)

Cloth reusable tea bags (optional)

Heat Oven to 350.  Cut the Cardamon Pods in half with a knife and place into a cast iron pan.  Add the peppercorns, fennel, corriander, cloves, and cinnamon.  Place into the oven and toast for about 8 minutes.  You will smell the spices when they are ready.  Remove from the oven and cool.

Crush with a mortar and pestle until small and broken up.

Toss with the Black tea and ginger.

To Serve (1 Large serving):

Bring 1 Cup water to a boil.  Place 1 TBSP Chai Tea mix into a tea bag.  Let steep for 5 minutes.

Add 1/2 Cup Nut Milk and heat until hot.

Remove tea bag (You can turn these inside out and rinse them to use again).