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.
Recipe Archives
Robert St. John’s Baked Shrimp and Squash
Sautee the first seven ingredients until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon. Pour all into a stainless steel mixing bowl. Sautee the next seven ingredients until the shrimp are pink and cooked through. Transfer shrimp to the mixing bowl with theContinue reading “Robert St. John’s Baked Shrimp and Squash”
Marinated Crab Claws
In a large, glass bowl, combine all ingredients except claws. Whisk to mix well. Add crab claws and toss to coat. Cover and refrigerate at least six hours or overnight. Serve chilled.
Midtowner Macaroni and Cheese
Preheat oven to 325 degrees. Heat the bacon grease in a two-quart saucepot over low heat. Cook onion five to six minutes then add half and half and evaporated milk into saucepot. Bring to a simmer. In a separate skillet, melt butter and stir in flour to make a roux. Cook until the roux becomesContinue reading “Midtowner Macaroni and Cheese”
Skye St. John’s Simple Peach Jam
Combine all ingredients and cook at a low simmer for about an hour, until most of the liquid has evaporated. The natural pectin in the fruit should help the fruit to set up after canning. The jam shouldn’t be watery. Can as you typically would, or put in the refrigerator to eat within a weekContinue reading “Skye St. John’s Simple Peach Jam”
Focaccia Bread
Combine the first seven ingredients in the bowl of a stand mixer fitted with a dough hook. Mix for 3-4 minutes on slow, then increase speed to medium for an additional 4 minutes. It should be a little wet and very sticky. Remove from the bowl and knead briefly on a lightly floured surface toContinue reading “Focaccia Bread”
Pineapple Sherbet
Place the sweetened condensed milk and the pineapple chunks in a blender and puree until very smooth. Pass the mixture through a fine mesh strainer, pressing firmly. Discard the remaining pulp. Stir the milk and lemon juice into the pineapple puree and chill for 30 minutes. Using your ice cream maker, freeze the sherbet following theContinue reading “Pineapple Sherbet”
Scalloped Potatoes
Preheat oven to 350 degrees. Place sliced potatoes in a medium-sized saucepot and cover with water. Bring to a boil. Turn off the heat and let potatoes sit in water five minutes. Drain thoroughly. Combine cream, parmesan, and parsley. Separately, combine the salt and pepper. Lightly grease a two-quart Pyrex baking dish. Arrange one layerContinue reading “Scalloped Potatoes”
Chicken Pie
Preheat oven to 325 Melt butter in a medium-sized skillet over low heat. Add flour to make a roux. Cook 6-7 minutes to make a light, peanut butter-colored roux. Add onion and seasonings. Cook five minutes more. Slowly add hot broth and stir until smooth. Simmer 10 minutes. Add half and half and cooked chicken.Continue reading “Chicken Pie”