This recipe should be made and stored in your refrigerator. Never ever be without it. At my house— in case of fire— I’m grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!
1 1/2 cup Preserved figs
1 tsp Vanilla extract
1/8 tsp Cinnamon
Pinch of Nutmeg
1 /4 cup Unsalted butter, softened
Place half of the figs, the spices, vanilla and butter in a food processor. Puree until smooth. Add the remaining figs, and pulse 6-7 times, just enough to slightly break up the whole figs.
Store in an airtight container in the refrigerator.
I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses.
We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.
The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.