Fig Ripple Ice Cream

 

My grandmother used to have a fig tree outside her kitchen door.  I have vivid memories of my Dad heading straight out the door to pick a few the moment we would arrive for a visit.  As a kid, I have to admit that I wasn’t a huge fan of figs.  The only way I ever ate them was overly processed in a Fig Newton!  But thank goodness my taste buds matured! Now, just like my Dad, I can’t get enough of this luscious fruit.

Recently, a friend dropped off a huge container of figs she picked at her in-laws farm.  There were definitely more of these ripe little treasures than I could reasonably snack on before they would turn bad.  So I decided to try to imitate a version of a divine ice cream Chef Stephen Hassinger at the Inn at Hunt Phelan (Memphis, TN) dishes up each summer.

First, I made a quick and easy jam with the ripe figs.  Some recipes may call for peeling the figs but I think leaving the fig skins on makes for an even more intense flavor. (Plus it’s easier!) Instead of plain vanilla for the ice cream base, I added a bit of sour cream.  The tartness of the sour cream offered a nice contrast to the sweetness of the figs.  Praline pecans were an added crunchy indulgence.

Hope you enjoy this creamy treat as much as we did!

Fig Ripple Ice cream

For the Fig Jam:
1 ½ pounds ripe figs, stems removed, unpeeled
1/3 cup sugar

For the Vanilla-Sour Cream Ice Cream Base:
6 egg yolks
1/2 cup sugar
1/8 teaspoon Kosher salt
1 ½ cups whole milk
2 ½ cups heavy whipping cream
1 tablespoon pure vanilla extract
1/2 cup sour cream 

1/2 cup chopped Praline Pecans (optional)

For the Fig Jam:
Puree the figs in a food processor or blender. In a medium heavy saucepan, combine the fig puree and the sugar. Cook over medium heat, stirring often, until the figs have thickened into a jam, about 30 minutes. Refrigerate until ready to use.

For the Ice Cream:
In the bowl of an electric mixer, whisk together the egg yolks, sugar and salt until light and fluffy, 1 to 2 minutes.

In a heavy saucepan, combine the milk, whipping cream and vanilla extract. Cook over medium heat until just simmering.  Do not boil.

Slowly pour the hot cream mixture into the egg mixture, whisking as you pour.

Return the cream mixture to the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 6 minutes. Strain the custard into a clean bowl. Whisk in the sour cream. Cool the custard over an ice bath until room temperature.  Refrigerate for at least 2 hours or overnight.    

Freeze in an ice cream maker following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the fig jam, 1 spoonful at a time, and the pecans. Then continue freezing until the ice cream is ready.

Serves 8.  

Cooking Tips:
This fig jam recipe is so tasty.  Feel free to save a little for your morning toast.  It will keep in your refrigerator, covered, for one week.

If figs aren’t in season, you can still enjoy this ice cream.  Substitute your favorite jarred Fig Jam/Preserves.

Double-Decker Peach Cobbler

When my friend Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try. 

Mrs. Mohler made it with 3 layers of crust!  I am all about the crust, but am a little lazy at times. I have made this into a double-decker cobbler. But if you have an extra 10 or 15 minutes, you can add that third layer of pastry.

I hope you enjoy it as much as I did.  I thought it was so good I included it in my new cookbook Simply Suppers!

Enjoy!

Double-Decker Peach Cobbler
From Simply Suppers by Jennifer Chandler

4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
1 cup granulated sugar, divided
1/2 cup water
2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons bourbon
3 teaspoons ground cinnamon, divided
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/4 cup all-purpose flour
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten
1 pint vanilla ice cream (optional)

Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter and set aside.

In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.

Serve warm, with a scoop of vanilla ice cream, if desired.

Serves  8.

Cooking Tip: To make the third layer, place a pie crust on the bottom of the pan. Par-bake the bottom crust for 10 minutes. Then layer as directed in the recipe above.

Time-Saving Tip: I love fresh peaches, but they can be a hassle to peel. Frozen peaches are in-season year-round and work just as well in this dish…without the extra work!

Freezes well.

Glazed Lemon Pound Cake

My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake.  Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.

Enjoy!

Glazed Lemon Pound Cake

For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan      
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder                                 
1/4 teaspoon salt                                                
1/4 cup butter flavor all-vegetable shortening                     
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest 

For the Lemon Glaze:
3 tablespoons unsalted butter, melted                              
1/2 cup granulated sugar                                             
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.

In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about  60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8. 

Cooking Tips:

Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.

For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them. 

Freezes well.

 

 

Creamy Broccoli Slaw

Coleslaw without the cabbage?

Yes! It can be done…and be quite tasty!

Almost any vegetable can be used to make a delicious slaw.

Shredded carrots and broccoli might be the most popular alternative to cabbage. But vegetables such as jicama, celery root, kohlrabi, and even kale also make perfect bases for delicious slaws.

I joke about this … but the person who decided to shred and bag broccoli stems as a slaw is a genius!  Almost too tough and fibrous to eat, broccoli stems transform into a crunchy treat when shredded.  What a great use of healthy leftovers!

My Creamy Broccoli Slaw is a play on the sweet broccoli and raisin salad served at delis.  The original version is made with broccoli florets that need to be blanched before tossing with the other ingredients.  I skip that step by simply reaching for a pre-shredded bag of broccoli slaw mix.  It’s healthy, delicious, and someone else has done the prep work for me!

Enjoy!

Creamy Broccoli Slaw
From my cookbook Simply Salads

For the dressing:
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons champagne vinegar

For the slaw:
1 bag (16 ounces) Broccoli Cole Slaw blend
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, cooled, and crumbled
1/2 small red onion, finely chopped
1/2 cup raisins
2/3 cup toasted sunflower seeds
Kosher salt and freshly ground pepper

For the dressing:             

In a small bowl whisk together the mayonnaise, sugar, and champagne vinegar until sugar has dissolved. 

For the salad:

Place the slaw, bacon, onion, raisins, and sunflower seeds in a large salad bowl. Toss the slaw mix with the dressing, to taste, until well coated.  Season with salt and pepper to taste.

Makes 6 side salads.

Cooking Tip: Champagne vinegar has a light and mild flavor perfect for dressing a delicately flavored salad.  White wine vinegar is a good, but not quite as mild, substitute.

Variation: Omit the bacon for a vegetarian version.

Mixed Lettuces with Strawberries, Red Grapes, and Almonds

This is of my favorite salads.  It has the perfect combination of tastes and textures. I could wax poetic about how each element of the combination … the sweetness from the fruit, tartness from the lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.  But I will spare you the rhetoric and just tell you in plain terms … it’s darn good!

The Blush Wine Vinaigrette is my homemade version of Brianna’s Blush Wine Vinaigrette.  When I was writing my cookbook Simply Salads, I took some of my favorite store-bought dressings and did my best to imitate them. At times my kitchen resembled a strange sort of vinegar and oil laboratory! Some attempts worked; others didn’t.  But I am proud to say that I may even like my homemade version of this dressing better than the original. It’s brighter in flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Hope this becomes one of your favorite salad combos too!

Enjoy!

Mixed Lettuces with Strawberries, Red Grapes, and Almonds
From my cookbook Simply Salads

For the Blush Wine Vinaigrette:
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
5 tablespoons canola oil
Kosher salt and freshly ground pepper

For the salad:
1 bag (8 ounces) Mediterranean salad blend
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup red grapes, halved
1/4 cup thinly sliced scallions
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese (preferably Maytag)
Kosher salt and freshly ground pepper

For the Blush Wine Vinaigrette:

In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss together the salad blend, strawberries, grapes, scallions, almond slices, and crumbled blue cheese. Add the dressing to taste and gently toss.  Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip:  Mix and match this colorful salad using your favorite ingredients.  Try substituting spinach or using green grapes or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Coconut Cake

When I was writing the dessert chapter of my cookbook Simply Suppers (release date September 2010), I went in search of the perfect coconut cake recipe.  In fact, to be honest, it kinda became more like a quest than a search!

I wanted a super moist cake with a to-die-for icing.  The real deal.  One like your grandmother would have made. BUT…I wanted it to be easy.

I started with a box of yellow cake mix.  First, I tried poking holes in the cake and pouring coconut milk over it. It was good…but not what my sweet tooth had envisioned. I called my friend Leigh McLean and begged for the yummy recipe she used at her sadly-now-closed restaurant Lulu Grille.  But she said it was not her recipe to share…it belonged to her mother. (If you live in the South, you know that Southern women guard their secret recipes with a vengeance!)

After lamenting on my Cook with Jennifer Facebook page, that I still was not happy with my coconut cake.  Both LeeAnne Wray and her mother Linda Wray posted that they had the best coconut cake recipe ever…and they even shared it!

The trick is to bake the cream of coconut into the cake and then ice the warm cake with a sugary mixture of sour cream, frozen fresh coconut, and sugar.

I made a few tweaks here and there to the original recipe to make it even simpler but I was sure to keep the Wray’s “secret” tricks.

So here it is…. the “Best Ever” Coconut Cake. 

Be forewarned, you can’t have just one piece of this decadently moist coconut cake. 

Enjoy!

Coconut Cake

For the cake:
1/2 cup vegetable oil, plus extra to grease the pan
All-purpose flour, to flour the pan
2 packages (6-ounce) frozen fresh coconut
1 container (8-ounce) sour cream
1 1/2 cups granulated sugar
1 box (18-ounce) yellow cake mix
1 box (4-ounce) instant vanilla pudding mix
1 cup water
1 teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
1 can (15-ounce) cream of coconut

For the icing:
1 cup granulated sugar
1/2 cup water
2 egg whites
3 cups sweetened shredded coconut

To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans and set aside.

In a medium mixing bowl whisk together the frozen coconut, sour cream, and sugar. Set aside.

In a the bowl of an electric mixer, combine the yellow cake mix, vanilla pudding mix, oil, water, vanilla extract, eggs, egg yolks, and cream of coconut. Beat the mixture until smooth. Pour the batter, dividing it equally, into the prepared cake pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Remove the cakes from the oven and cool in the pans on wire racks just until cool enough to handle, about 10 minutes. Remove the cakes from the pans and place onto wire racks.

Carefully slice each of the warm cakes in half horizontally to make a total of 4 thin layers. Place one of the 4 layers on a serving plate. Spread 1/3 of the sour cream-coconut mixture evenly on top. Continue with layering the remaining cake layers and remaining sour cream-coconut mixture. Transfer the cake to the refrigerator to cool at least 20 minutes.

To make the icing: In a small saucepot whisk together the sugar and water until the sugar has dissolved. Over high heat, bring the mixture to a boil and cook without stirring until it reaches a temperature of 235 degrees, or when it forms long threads when poured from a spoon back into the pot, about 10 minutes. Remove the sugar syrup from the heat and set aside. Do not cool the sugar syrup.

In the bowl of an electric mixer, beat the egg whites on high speed until they hold soft peaks. While continuing to beat, slowly pour the hot sugar syrup into the egg whites. Continue to beat on high until the icing is shiny and has cooled, about 4 to 5 minutes.

Frost the top and sides of the cake. Generously sprinkle the shredded coconut all over the cake. Refrigerate overnight before serving.

Serves 8 to 10.

Time-Saving Tip: Instead of making a meringue icing, you can frost the cake with either whipped cream or thawed frozen whipped topping. I like to reserve 1 cup of the sour cream-coconut mixture and whisk that together with 1 cup whipped cream topping. I still cover the cake with shredded coconut after icing.

Cooking Tip: This recipe uses coconut in 3 forms. Found on the baking aisle, sweetened shredded coconut is the most common. It is flaked coconut that has been soaked in corn syrup for added sweetness and moisture.  Frozen fresh coconut is just what it’s called: fresh coconut that has been flaked and frozen. It is found next to the frozen fruit in most markets.  If you cannot find it, you can substitute sweetened shredded coconut. Cream of coconut is a thick sweet liquid made from coconuts. Often used to make drinks, find it in the mixer section of your grocery or liquor store. Coconut milk is not a substitute.

Blackened Catfish

If you like a little kick in your food, blackening should be in your cooking repertoire.

It is so easy. It really isn’t a cooking technique at all … but instead is the use of a spicy seasoning.

Blackened seasoning is a fiery mixture of herbs and spices.  You can always pick up a pre-made blend at your local market. But if you would like to make your own blackened seasoning, it’s really not hard to do.  Just whisk together 2 teaspoons paprika and 1/2 teaspoon each of dried thyme, cayenne pepper, granulated sugar, salt, and black pepper. For a little less heat, reduce the amount of cayenne and black pepper. (This mixture will store for several weeks, tightly sealed, in your spice cabinet.)

Delicious on fish or chicken, I like to generously season the meat with the blackened seasoning and then either sear it in a skillet over the stove-top or grill it.

This recipe is the basic technique for blackening fish. Feel free to substitute chicken or your favorite fish for the catfish. Tilapia, salmon, and swordfish all taste delicious blackened.

Enjoy!

Blackened Catfish

In Memphis (my hometown), Soul Fish Café may be known for its fried catfish, but my favorite item on their menu is the blackened catfish.  This is my homemade version along with the not-so-traditional remoulade they serve on the side to cut the heat.

For the Remoulade Dipping Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Catfish:
4 catfish fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil

To make the Remoulade Dipping Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Blackened Catfish:

Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes. Serve warm with a spoonful of the remoulade dipping sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.

Chili Con Carne

The cowboys of the Old West knew just what they were doing when they concocted chili. Nothing satisfies on a chilly winter night like this spicy one-dish meal.

I am what you may consider a chili “purist”… a simple yet spicy Chili Con Carne being my favorite.  The heat in my recipe comes from chili powder.  But I also add cumin and oregano to give the flavor more depth. 

I don’t normally add beans to mine, but if you like beans in your chili, no problem. Just add a drained can (15-ounce) of red kidney beans. 

This simple, old West dish is also an ideal dinner party option.  Chili is easy to make (the cowboys did it over a simple campfire), can be made ahead of time, and even freezes well.

Set out colorful bowls, encourage guests to serve themselves straight from the pot and then garnish their chili with their favorite toppings from your “chili bar.”  Sour cream, fresh cilantro, jalapenos, minced onion, shredded cheese, diced mild green chilies, and hot sauce all make great garnishes to any bowl of chili.  Plus your guests will have a ball concocting their own signature dish.

Enjoy!

Chili Con Carne

1 tablespoon vegetable oil
1 1/2 pounds ground beef
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 dash paprika
1 bay leaf
1 can (15-ounce) whole tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, salt, cumin, oregano, cayenne, paprika, and bay leaf and cook, stirring, until vegetables are softened, about 4 minutes.

Add the whole tomatoes to the pot, breaking them up with a spoon or fork. Add the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Adjust seasonings as necessary. Serve hot.

Serves 6.

Lemon Tart

Serves 8

For the crust:                          
2/3 cup pecans, lightly toasted & cooled                   
1 cup graham cracker crumbs             
¼ cup granulated sugar                      
4 tablespoons (½ stick) unsalted butter, melted & cooled                 

For the filling:                        
2 large egg yolks                    
1 14 oz. can sweetened condensed milk 
½ cup freshly squeezed lemon juice              

Preheat oven to 350°F.

In a food processor, finely grind the pecans with the graham cracker crumbs and the sugar.  Blend in the melted butter.

Press the mixture onto the bottom and sides of a 9” pie dish (I prefer a tart pan with removable sides) and bake until lightly browned, about 8 minutes.  Let the pie crust cool on a rack.

In a large bowl, beat the egg yolks with the condensed milk.  Whisk in the lemon juice, a little at a time, until the filling is well mixed.  Spoon the filling into the pie crust.

Bake for about 15 minutes, or until the filling is set.  Let the pie cool on a rack.  Then chill for at least one hour.

Garnish with whipped cream and fresh berries if desired.

Blueberry Waffles with Blueberry Sauce

Serves 4

For the waffles:

2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 tbsp. sugar
1/2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
2 cups milk
2/3 cup blueberries

For the blueberry sauce:

1 1/2 cups blueberries
3 tbsp. honey
1/2 cup orange juice
1 tbsp. cornstarch

Preheat the waffle iron.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a second bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and the eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter, being careful not over mix.  Gently fold in the blueberries. 

Cook waffles according to manufacturer’s instructions.

To prepare the sauce, in a medium saucepan over medium heat, mix the blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.