Hi, how can I use the fig preserves as a cake topping? Thanks!
Hi! I usually just spoon the preserves over the top. You could always pipe some frosting around the edge to make a barrier so the jam won’t spill down the sides. Let me know if you have any other questions.
Hi Elizabeth, I was wondering if the 2 jar gift sets are available at Chicago area retailers. I love the packaging! Great to see you doing so well. 'hope to see you at Christmas! Jo (wife of John Phillips) I also want to take some down to Florida for his Aunt Nancy.
Hey Jo! email me and we can work out on order for you. email@example.com
With the rapidly approaching fall season, and the abundance of figs, we have been busy making our popular Fig Earl Grey preserves. Chopping, scaling, mixing, macerating, heating, steeping, stirring, skimming, pouring, and jarring our heads off! Although we work intensely, we try not to miss a few calm, relaxed moments of a communal meal. During this time we can share creative ideas and recipes that our jams inspire us to make.
Recently we experimented with two recipes which incorporate the Fig Earl Grey jam in different ways. One from veteran jam maker and newly appointed Kitchen Manager, Amy. Amy was inspired by this delicious way to incorporate fig preserves into an open-faced sandwich while looking through Real Simple magazine. We bought a fresh baguette and a small block of Gruyere from a local farmer’s market. Elizabeth had some fresh arugula from a recent trip to Michigan. We assembled and toasted the sandwiches for our staff lunch and they were a tasty hit!
The second recipe was contributed by the newest addition to our staff. Madeline is a graduate of the French Pastry School, and recently completed their internship program. She has a special interest in making traditional, as well as gluten-free pastries. Madeline whipped up all the components for her tarts at home and assembled them for us as a treat after lunch. Her seasonal Mascarpone Frangipane Tart topped with RBP Fig Earl Grey is the perfect accompaniment to a warm cup of tea on crisp, fall day.
Follow the instructions for Sweet Dough or Gluten-free dough. Let the dough rest for up to 8 hours in the refrigerator. Roll out and shape to desired tart sizes.
Preheat oven to 350 degrees F.
In a stand or hand mixer, cream the butter and sugar until very pale. Add eggs slowly, to incorporate into sugar/butter mixture. Add flour, vanilla, and ground almonds. Beat until smooth. Fill the bottoms of unbaked tart shells with the almond filling. Distribute the fresh, sliced figs evenly among the centers of the tart shells.
Bake for 35 minutes, or until pastry is crisp and frangipane filling is golden. Set aside to cool.
Mascarpone Cream topping:
Whip cream, mascarpone, vanilla, and honey until light and fluffy. Chill until ready to serve.
When ready to serve, spoon Mascarpone cream topping onto cooled tarts and smooth edges. Follow with a generous dollup of RBP Fig Earl Grey on top. (+ any fresh sliced figs you have left over) Gorgeous!
****Alternative Gluten Free Tart Dough
2/3 c. rice flour
1/3 c. cornstarch
3 Tbs. cornmeal
1 Tbs. sweet rice flour
1/8 tsp. Salt
1 stock, cold unsalted butter
1/4 cup sugar
1 egg yolk
Combine all dry ingredients in a food processor. Add butter and pulse until mixture forms a coarse meal texture. Slowly add egg yolks until just combined. Form dough into a disc and wrap with plastic wrap. Refrigerate overnight.
With the temperatures rising and the abundance of the Midwest’s first crops, we are cooking like mad! The kitchen is hot and we need something to cool us down and keep us going. Using our very own Rare Bird coffee blend we found a iced coffee recipe that hits the spot.
The RBP Blend is a collaboration with local coffee roaster, Ipsento Cafe. Ipsento is known for their delicate, nuanced roasts that are a welcomed compliment to preserves. Half pound bags are available on our website for $8.
Here is a recipe we adapted with great results from the New York Times.
1 cup ground coffee (medium-coarse grind is best)
1. In a jar, stir together coffee and 4 1/2 cups of water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth.
3. In a tall glass filled with ice, mix equal parts the coffee concentrate and water, or to taste. If desired, add milk.
We’ve gotten a lot of great response to our first run at the Black Label line of preserves. Some friends and customers got creative using the Kumquat Tarragon Honey flavor and were generous enough to share the recipes with us.
First comes a recipe for Kumquat Tarragon Honey Salad Dressing from a talented customer, Blair Carothers. Blair is a personal chef and caterer and has put together something really elegant and fresh with this flavor of preserves. Blair suggests tossing this dressing with mixed greens, oranges & pomegranate seeds. She even sees it perfectly complimenting beets, strawberries, or other citrus fruits.
Kumquat Tarragon Honey Salad Dressing
This salad dressing is the perfect marriage of sweet, tart, and tangy.
1 ripe mango (peeled and coarsely chopped)
2 T Rare Bird Kumquat Tarragon Honey
1/2 Shallot (small to medium) coarsely chopped
2 stalks tarragon (leaves removed)
3 T white balsamic vinegar
Juice of one orange
Juice of one lemon
1/4 cup vegetable oil
1/2 t kosher salt (or to taste)
Combine the first seven ingredients (mango, Kumquat Tarragon Honey, shallot, tarragon, white balsamic vinegar, orange juice and lemon juice) in the bowl of a food processor or blender. Process until mango and kumquat (including skins) are pureed. Add vegetable oil and salt to taste. Process until completely blended.
Another exciting use for our preserve was created by Tracy Kellner, owner of local specialty food and wine shop Provenance Food & Wine. She blends the Kumquat Tarragon Honey with pisco (an unaged brandy from South America) and elderflower liquor to create something truly special. You can find pisco and elderflower liquor at her shop.
Kumquat Tarragon Honey Cocktail
1.5 oz pisco
1 T Rare Bird Kumquat Tarragon Honey (make sure to get 2-3 kumquat rinds in there for the bitter note)
.5 oz elderflower liqueur
Combine pisco, preserves, & elderflower liqueur. Top with soda water and pour over ice.