The Wine Country Online

Musings from Sonoma County's Slow Food Conviviati

Summer 2000


John Mackie's Fig Trilogy

Our friends and neighbors John Mackie and Kate Ecker have collected these three recipes which you can use as a basis for your own fig condiments.

Fig and Olive Tapenade

Process to a smooth purée:

1CKamata olives, pitted and rinsed
1CDry black figs
3TExtra virgin olive oil
2tOrange zest
1/2t Fresh thyme leaves

Fig Chutney

Combine and simmer about an hour:

1-1/2 lb. Fresh ripe figs
1 lb.Brown sugar
1C          Apple cider vinegar
2TGarlic, minced
2TFresh ginger, minced
2tGaram masala

Balsalmic Pickled Figs with Herbs

1. In a large, non-reactive saucepan, prepare a syrup with:
3C          Water
1-1/2 lb. Sugar
2.Add a boquet garni tied in cheesecloth to the syrup and simmer 20 minutes.
4TFresh thyme leaves
4Juniper berries
4Bay leaves
The zest of 1/2 orange
3.Add and gently cook for 15 minutes:
3-1/2 lb.Firm, ripe figs
4.Discard the boquet garni and pack the figs into three clean, half-pint jars. Add the following ingredients to each jar. Top off to within 1/2 inch of the rim with hot syrup and seal.
1/4CBalsalmic vinegar
1 stripOrange zest, dried
1 sprigFresh thyme
1 sprigFresh rosemary
5.Process for 20 minutes in a hot water bath. Remove jars and let cool 12 hours. Check the seals.



Mardi Gras 2000 Road Trip

James Robertson   Yolla Bolly Press

Blue Crab & Abita Beer
Photo: Barbara Bowman
     Barbara Bowman of Slow Food Sonoma County reports some enjoys was had all the way plumb by the California conviviati who accepted Slow Food New Orleans' invitation to "get inside Mardi Gras" this last February. Look for more news and recipes from the Big Easy in the Spring 2001 issue, but in the meantime, you might want to hunt up some big shrimp and try out this recipe Barbara brought back from her adventure down South.

B-B-Q Shrimp

5 lbs.Jumbo shrimp (head on)
1 lb.Butter
1 tsp.Fresh ground black pepper
1/2 tsp.Cayenne pepper
1/2 tsp.Ground ginger
1/2 tsp.Dried mustard
1 tsp.Ground cardamom
3 TSalt
Juice and peel of 3 lemons
3Bay leaves
24Large garlic cloves, lightly crushed and whole
Melt butter and add the listed seasonings. Place shrimp in a large boiling pan and pour the sauce over the shrimp, stirring just enough to make sure shrimp are coated with sauce. Let marinade for up to an hour out of the refrigerator or up to 24 hours refrigerated.

Broil approximately 5 minutes on each side.

Serve in bowls with plenty of hot french bread.


Barbara Bowman's Greetings from Gotham: