Dried Fig Jam
INGREDIENTS:
5 c Country-style bread
1 tb Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 tb Minced fresh rosemary
4 tb Minced fresh thyme
1 1/4 ts Salt
1 tb Cracked black pepper
5 c Country-style bread
1 tb Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 tb Minced fresh rosemary
4 tb Minced fresh thyme
1 1/4 ts Salt
1 tb Cracked black pepper
* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au levain, Italian slipper bread or any combination of country-
style bread, or leftovers from homemade bread
Resinous fresh herbs, garlic and onion, plus intensely sweet fruits and country bread, make a sweetly savory stuffing.
Put the bread in a large bowl and set aside.
Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they all get soaked. Let stand for 10 to 15 minutes, or until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into the paste.
Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12-
to 14-pound turkey.
The San Francisco Chronicle, November 15, 1995
style bread, or leftovers from homemade bread
Resinous fresh herbs, garlic and onion, plus intensely sweet fruits and country bread, make a sweetly savory stuffing.
Put the bread in a large bowl and set aside.
Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they all get soaked. Let stand for 10 to 15 minutes, or until the bread is cool enough to handle and the water has been absorbed. Squeeze the bread in your hands, further breaking it down, until you form a thick paste. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into the paste.
Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12-
to 14-pound turkey.
The San Francisco Chronicle, November 15, 1995