Preparing the Perfect Fig Preserves Recipe

The history of the fig dates back to around 9000 BC, when remnants were found in Neolithic villages. The Fig is widely grown for its edible fruit throughout Iran and also in the rest of the Mediterranean region and other areas of the world.

Figs have become an important staple in many consumers diet due to the health benefits. Figs are a prime source of fiber, calcium, copper, manganese, magnesium, potassium, and Vitamin K. Additionally; they are high in antioxidants and maintain healthy digestion.

Taking into consideration figs can be eaten dried, fresh or even in compotes, they are a fantastic ingredient for preserve recipes. The hearty sweet flavors combined with the delicate flesh are a well accompanied ingredient to any fig preserves recipe.

The term Jam and Preserves is often interchangeable although the preparation of preserve recipes requires that the fruit be in larger chunks and for jams the fruit is typically chopped or mashed to produce a sort of hash or pulp. The preparation of fig preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well.

The proportion of sugar and fruit varies however; a good starting point is using equal amounts of figs to sugar.

Most cooks work by trial and error when it comes to the changing texture of the preserve however, if you plan on following a fig preserve recipe, when the temperature of the pulp reaches approximately 104 °C, the pectin and the acid in the fruit will react with the sugar resulting in the setting of the preserves.

Typically, when making a fig preserve recipe it is quite imperative to use the figs you purchased immediately. The shelf life is quite short so when planning to prepare a recipe, make sure you have an ample amount of time set aside to complete the entire process.

Although there are hundreds of recipes for preserves and jams, here is a basic preserve recipe to get you started:

INGREDIENTS

o 8 cups fresh figs
o 4 cups white sugar
o 1/2 tablespoon baking soda
o 2 cups water
o 6 cups hot water (boiling)
o 1/2 lemon, sliced

METHOD

1. In bowl place figs and dust with baking soda. Pour the hot water over the figs and soak for 1 hour.
2. Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 2
cups of water; bring to a boil and cook for 10 minutes.
3. Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
4. Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of space. Place lids on top and screw tightly for a vacuum seal. Place in a hot water bath for up to 15 minutes.
Preparing preserves at home is a wonderfully crafty activity to partake with your family and friends. Give it as a delightful present for the holiday season.

Note: You can also enhance the flavors of a fig preserve recipe by adding other fruits such as raspberries or boysenberries.

Preparing preserves at home is a wonderfully crafty activity to partake with your family and friends. Give it as a delightful present for the holiday season.

Official Boston Baked Bean Recipe

Throughout its history, Boston has been linked to beans. Surely the lowly legume is not the sort of association city forefathers would have sought when striving to cast their city's mark in the New World. But find each other they did -- as evidenced by the names Beantown, Boston baked beans, Beanpot Hockey Tourney and the Boston bean pot, among others.

It hasn't been until the 1900s, however, with its emphasis on healthy eating, that the homey image of a bubbling pot of beans has gained cache. Beans are of the moment, the very definition of what our food should be about -- carbohydrate and fiber rich.

As anyone who's ever done the cooking for a Boston ham-and-bean church supper will tell you: the ideal method for cooking beans is in a bean pot in the oven - to make Boston Baked Beans in the authentic old fashioned way. For that deliciously slow, sweetly fragrant baking, you want traditional pots and sturdy stoneware protecting your beans from burning or overcooking, while keeping them moist and tasty. This recipe embraces the traditional way of cooking authentic Boston baked beans.

OFFICIAL RECIPE for BOSTON BAKED BEANS

Serves 8

2-1/2 Quart Bean Pot Version

1 package (1 pound) navy or pea beans
1/4 pound salt pork, cut in 2 pieces
1 small whole onion, peeled
1 teaspoon dry mustard
8 cups water
1/3 cup molasses
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
1/4 teaspoon pepper

1) Soak beans overnight in a large sauce pan in 6 cups of water. Add baking soda. Heat to boiling and simmer 10 minutes. Drain in colander over a large bowl. Save liquid.

2) Place beans, salt pork and onion in the bean pot. Add molasses, salt, sugar, dry mustard, pepper and a cup of water. Stir thoroughly. Add enough water to cover the beans. Cover the bean pot.

3) Bake 2 hours at 300 degrees. Add the rest of the water and stir again. Bake additional 1-1/2 hours (or until beans are tender). Uncover last 1/2 hour.

Red Lobster Recipe - Shrimp Salad - Red Lobster Variation

This Red Lobster recipe for shrimp salad is a variation of the popular restaurant dish. It differs from the restaurant version in several ways. Instead of a mayonnaise based dressing, it has a vinaigrette style dressing. Also, it is served on the top of lettuce leaves. The Red Lobster recipe is served with cantaloupe. My variation also contains mushrooms, snow peas and toasted pecans as key ingredients.

I think you will like my version of Red Lobsters famous shrimp salad recipe. The snow peas and pecans add delightful, crunchy texture and the Dijon mustard, oil based vinaigrette give it a fresh, exciting taste.

Shrimp Salad (8 servings)

2 lbs. cooked shrimp
1/2 lb. mushrooms, sliced
1 cup toasted pecans
Iceberg, Boston or Bibb lettuce leaves

Vinaigrette Dressing

1 tablespoon Dijon mustard
1 clove garlic, minced
4 tablespoons cider vinegar
1 teaspoon lime juice
1 cup oil (canola or olive oil)
salt and pepper (to taste)

Peal and de-vein the shrimp. Cook the snow peas in boiling salted water for 1 minute; drain. Stir together the mushrooms, shrimp, snow peas and pecans. To prepare the vinaigrette, place the mustard, garlic, lime juice and vinegar in the bowl of a food processor. Pulse a few times, then run continuously while adding the oil in a slow stream. Season with the salt and pepper to taste. To serve, toss the salad in the vinaigrette. Place lettuce leaves on top of salad plates and arrange the shrimp salad on top of the plates.

Chicken Breast Recipe With Broccoli

Chicken Beast recipe are easily the favourite recipes for cooking chicken because they have more meat, which means you get more servings from each dish you prepare. When you add broccoli to your chicken breast recipe you nor only make the chicken taste better, but the dish will also look very appealing. The ingredients for cooking chicken breast recipes with broccoli allow you to choose between fresh or frozen broccoli so these are dishes that you can cook at any time of the year. You do have to cook the broccoli until it is tender to use it in these chicken breast recipes so that it will taste just right.

Recipe for Chicken Breast With Broccoli

Ingredients:

3 chicken breasts cooked

2 bunches of fresh broccoli or 2 packages of frozen broccoli - 10 oz. Each

2 cans of cream of chicken soup

1 cup of mayonnaise

1 tsp. Lemon juice

1/2 tsp of curry powder (optional)

1/2 to 1 cup of shredded cheese (cheddar cheese is best)

1/2 cup of bread crumbs (grate day old bread to get the best results)

1 tbsp of melted butter

Directions:

Pre-heat the oven to 350°.

Cook the broccoli in a pot of water until it is tender. Drain off the water and arrange the pieces of broccoli in a greased rectangular baking dish. Arrange the chicken breasts on the top of the broccoli.

Then, mix the soup, curry powder, mayonnaise and lemon juice together. Pour this mixture over the chicken breasts. Sprinkle the cheese over this layer and top with the bread crumbs.

Bake the casserole for 25-30 minutes.

This recipe yields 6 - 8 servings.

For more recipes visit my Chicken Breast Recipes blog.

bon appetit!