Spicy Fig Jam on Lamb Burgers

Newton move over! There’s a new fig in town. Since the grocery store is the most exciting and safest of trips we can take during these times I highly suggest taking the time to explore the aisles. Slow your pace and observe. I challenge myself to find at least one item that is outside of my usual store runs. Something to spark an idea, a conversation, and an undeniable YUM! Tonight I put one of my store finds to the test and got figgy with it.

The flavor profile of a Dried Turkish Fig reminds me of apples, pears, honey and maple. Its sweet components amplifies the potential of any recipe. I wanted to build around that distinctive flavor without taking anything away from its natural integrity. I settled on using fresh ingredients to create a spicy jam. This recipe makes about 8 ounces. It’s an earthy marriage of savory and sweet. It pairs well with beef, lamb, pork, citrus, nuts, blue cheese, feta, and goat cheese. I incorporated this jam with a juicy Lamb Burger along with bacon and goat cheese. I encourage anyone performing a “test kitchen” with this recipe to add/takeaway/re-create and share your thoughts.

Ingredients

  • Dried Turkish Figs (4-5 medium to large)
  • Garlic (1 clove, whole)
  • Lemon (1, sliced)
  • Serrano Peppers ( (1)
  • Vanilla (1/2 teaspoon)
  • Water (1 cup)
  • Light Brown Sugar (1 teaspoon)
  • Kosher Salt (1/2 teaspoon)
  • Walnut Oil (1 teaspoon)

Instructions

  1. Remove any stems from figs.
  2. Heat walnut oil in a medium saucepan.
  3. Add figs, garlic, lemon, and and peppers and cook for 1 minute until figs start to brown.
  4. Add water, sugar, salt, vanilla and stir.
  5. Cover and let simmer on medium heat for 5 minutes.
  6. Transfer the saucepan’s contents to a food processor and blend. (Remove some of the slices of lemon.) Blending all of them results in a more tangy jam. * I only added on of the cooked lemon slices to the processor.
  7. Transfer jam to a storage container and refrigerate for approximately 15 – 30 minutes.
  8. After jam has cooled you can use as a spread or dip.

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