by Heather Schmitt-Gonzalez / Sunday, January 5, 2014
And since our Sunday Supper theme for this week is Slowly Bringing in the New Year, I decided that now was the perfect time to veer off the path, and use my slow cooker for something that I've never used it for in the past - jam. It makes sense to make jam in a slow cooker, if you think about it. The low, steady heat prevents scorching.
Figs and oranges go together like peanut butter and chocolate. And the scent of them doing their thing in the corner of the kitchen is bound to put a smile on your face. And warm you right up if it's as cold where you are as it is where I am (it's supposed to be anywhere from -40 to -56 overnight with the wind chill). You know, as long as you don't actually set food outside.
Pull out a couple of jars and a log or two of goat cheese...some crackers, of course...and you've got yourself a crowd pleaser. Especially if there's wine involved in that mix somewhere.
Oh, p.s. - if you really want a treat, spread this on a slice of bread, top it with some slices of brie and prosciutto, and make a grilled cheese. Once it's all toasty and melted, open it up and slide some peppery baby arugula leaves in there. Oh. Yes.
- 1-3/4 cups water
- 1-1/2 cups sugar
- 1/4 cup orange liqueur
- 1/4 cup freshly squeezed orange juice
- 14 ounces dried figs, coarsely chopped
- 1 teaspoon finely grated orange zest
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.