Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..
Fig Jam with Vanilla and Brandy
Makes 1 Pint
1 pound figs, stemmed and quartered (mission figs will produce a darker colored jam than Turkish figs)
4 oz brandy
1/4 cup raw wildflower honey
juice from 1/2 lemon
1 vanilla bean, split and scraped
Combine all ingredients except honey in a stainless steel pot. Allow to macerate on the counter for 1 hour, then slowly bring to a boil over medium-low heat. Partially cover and boil gently, stirring often until figs are tender, about 40 minutes. Remove from heat.
Add honey and a pinch of salt and mash all together with a flat-bottomed potato masher. Taste and adjust flavor with lemon and/or honey if you think it needs it (I prefer mine slightly more tart than sweet).
Allow to cool to room temperature before transferring to the refrigerator for up to 1 month.
To keep for up to 1 year, transfer jam to a glass jar leaving at least 1/2 inch headroom, then seal and process in a boiling water bath for 10 minutes.
Raw milk, cacao beans, star anise, Ceylon cinnamon, raw almonds, hemp seed and vanilla bean. Hot cocoa for grownups..
click to enlarge
Simmer raw milk, split vanilla bean and fresh stevia leaves over medium-low heat. Do not allow to boil.
Meanwhile, toast raw cacao beans, anise, cinnamon, almonds and shelled hemp seed in a dry skillet over medium-low heat until fragrant, about 5-10 minutes.
Crush toasted spices in a mortar, add to the milk and simmer another 15 minutes.
Strain into a coffee mug, swirl in a little fresh cream and garnish with cinnamon and stevia leaves.
Sleep tight, friends..
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