Posts Tagged ‘sweet and savory’

Unrecipe of the Week: Fig Jam

June 27, 2016

 

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For a recent cocktail party I catered, I wanted to create a charcuterie selection that appealed to all of the senses. Rich and creamy, juxtaposed with savory and salty, and just the right amount of something sweet to offset it all.
This quick fig jam proved to be the perfect accompanyment to the assortment. It cooks up fast with little preparation and few ingredients, but yields something more complex. I served it with cheese, meats and paté, but it works just as well on a slab of toasted bread, or as upgrade to your next PBJ sandwich.

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Fig Jam ( adapted from Food & Wine)

Slice 2 pounds of fresh figs into quarters, and place them in a pot with about 1 1/4 -1 1/2 cups of sugar. Toss, and let it sit off the heatnuntil the sugar dissolves naturally and the figs begin to give off juice.
Add 1/2 cup of water, and the juice of a couple of lemons, and bring the mixture to a boil. Stir until all the sugar is fully dissovled.Reduce the heat to and simmer, stirring often, until the fruit begins to soften, and the juices naturally thicken. This will take about 20-30 minutes. Taste, and add more sugar and|or lemon as needed.
Cool, spoon into a large jar and enjoy!

Photos: top: indigo jones | bottom: Spencer Jones @Glasshouse Assignment

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Unrecipe of the Week: Slow Cooker Pulled Pork

January 25, 2016

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New York is experiencing a blizzard today, and everyone is longing for something warm, and hearty. Slow days like this call for slow cooking. This dish has all the right elements for a snow day. It comes together in no time, and fills the house with a delicious aroma of things to come. It is also made from things I have on hand since venturing out to the grocery store is not really an option.

This is one of the easiest ways to use the slow cooker, as this pulled pork requires no marinating, no pre-searing of the meat and almost no mess. Simply place the pork tenderloin in  the slow cooker, add the one bowl sauce, and let it cook. Later, the tender, juicy meat can be shredded and served on fluffy brioche buns for a comfort food sandwich that everyone will enjoy.

Slow Cooker Pulled Pork: ( adapted from Le Creme de la Crumb)

Place a pork tenderloin into the slow cooker bowl.

In a separate bowl mix together 1/2 cup of balsamic vinegar, 1 cup of water, 1/4 cup of honey, 3 tablespoons of brown sugar and 2 tablespoons of soy sauce. Add a couple of diced garlic cloves and about 1/2 of a small onion finely diced. Sprinkle the pork with a black pepper and pour the sauce over it.
Cover, and cook at high for about 4 1/2 -5 hours.

Drain the sauce into a sauce pan and bring to a slow boil. Mix together a tablespoon of cornstarch and a some water until it forms a smooth paste. Whisk a little at a time into the sauce, and let it simmer for a few minutes until thickened.

In the meantime, use forks to shred the pork. Alternatively, you can toss it into the electric mixer with the paddle attachment, and mix on a low speed until it shreds. (It is easier, but you have to wash another bowl, and frankly, who wants to do that? But to each his own!)

Serve on toasted brioche buns and enjoy!

Photo: Spencer Jones Glasshouse Assignment

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

Download the HOMEMADE app


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