Fig & Hazelnut Preserves

Bret's Fig and Hazelnut Preserve

Makes approximately 24 oz of preserves

I found figs on sale at the store and decided impulsively to buy them.  They were likely on sale because they were somewhat old and they tasted that way too.  They were a bit bland, not what I'm used to for figs.  Preserves seemed the best method to get the most out of a sub-par group of figs. 
I looked up a couple different recipes and then took the parts I liked best from them.  I think it came out quite tasty.  Its got a definite fig character, but its enhanced by some citrus tang and the nutty hazelnuts add a gentle background flavor and subtle crunch.

Ingredients List
1 1/2 lb. (about 36) black mission figs (other species will work too)
   1/3 c. chopped mixed peel
   --or--
   Lemon peel of 1 large lemon, chopped into matchstick strips
1 c. white sugar
1/2 c. brown sugar
6 tbsp brandy
1 1/2 to 2 c. hazelnuts, toasted and food processed to a semi-fine grind
   --other nuts such as pecans and walnuts are acceptable too.
1/4 tsp salt

Method
Remove and discard the hard stems from the tops of the figs.  Chop the figs into quarters.  Put all figs into a medium saucepot with a lid.  Add the sugar, brandy, salt.  Heat on medium heat until it begins to bubble.  Pour into a blender and puree until smooth.  Put back into saucepot and add citrus peels and ground nuts. 

Simmer for 10 minutes, covered.

Spoon into  mason jars.  Seal and process in hot water bath for 30 minutes.

Fruitcake Shortbread

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg, room temperature
2 1/2 cups all purpose flour
1 pinch salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cherries and dried pineapple, chopped into chunks
1 cup chopped pecans, chopped in halves
1/3 c. brandy

First, chop the fruit and set into a bowl. Pour brandy over the fruit and microwave for 45 seconds. Let the fruit soak in the warmed brandy while mixing the remaining ingredients.

Cream the butter and powdered sugar with the butter and egg. Mix the flour and cream of tartar into the butter mixture. When its thoroughly incorporated, add the fruit and mix until evenly distributed.

Divide the dough in half and spread each half onto a sheet of wax or parchment paper. Roll this up into a tube that is roughly 2 1/2 inches in diameter. Freeze both for 1 hour.

When ready to bake, preheat oven for 375 degrees. Set oven racks to the middle. Unwrap the frozen dough and slice with a good knife, cutting each cookie to be 1/3 of an inch thick. (1/4 inch comes out  a bit too thin and overcooked) Bake for 11-13 minutes or until light golden brown.

Cool on rack.

Cherry, Feta, and Pistachio Salad

http://www.myrecipes.com/recipe/salad-cherries-goat-cheese-pistachios-50400000122085/

Ingredients

4 cups arugula
2 cups baby spinach
1/3 cup thinly vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1 cup pitted halved fresh Rainier cherries
1 ounce crumbled goat cheese (about 1/4 cup)
1/4 cup salted dry-roasted pistachios

Preparation

1. Combine arugula, spinach, and onion in a large bowl.
2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.