Easiest Fig Jam (with Rosemary + Vermouth)

It's been a strange couple of days. I've been spending most of my time mulling over the past year, noting the ways life has changed. For 4 years, Brad and I would fly to the U.S. from Tokyo where we would spend an equal amount of time with his family in Colorado and my family in Minnesota. We would fly from Minnesota to Tokyo mid-August and would step off the plane ready to face another year exploring Japan. It was strange flying from Minnesota to Colorado the other day because it was on the exact day we would have needed to fly back to Tokyo. For some reason, it's been hard to wrap my head around that.

Fig Jam with Rosemary & Vermouth :: Set the Table

It's not uncommon, when I'm feeling nostalgic, for me to look back at some of my early posts on Tokyo Terrace. Starting that blog was the best thing I could have done for myself after moving to Japan. It helped ground me in a place where I didn't think I could grow roots. It helped me discover new things that I love to do. Now that I've "graduated" from Tokyo Terrace to Set the Table, I thought it would be nice to revisit some of my early recipes and revamp them a bit. One of the most popular recipes from Tokyo Terrace is for Fig Jam. This recipe is almost exactly the same but I've added rosemary and vermouth (in place of white wine).

Black Mission Figs :: Set the Table

I maintain that this is the easiest fig jam recipe ever, which was my claim back in 2009. It has never failed me and always results in a vibrantly colored, flavorful jam perfect for serving with cheese plates, adding to grilled cheese sandwiches, or as an accompaniment to grilled pork. Another great idea that I'll be sharing with you on Friday is using fig jam in a cocktail. Yessir.

Fig Jam Recipe :: Set the Table

Easiest Fig Jam :: Set the Table

Easiest Fig Jam (with Rosemary + Vermouth)

Ingredients

• 3 cups chopped figs
• 1 cup sugar
• 1/3 cup dry vermouth
• 2 tablespoons lemon juice
• 1/4 cup water
• 3 sprigs rosemary

Instructions

1. In a large bowl, combine the figs, sugar and lemon juice. Let the figs sit for about half an hour.
2. After the figs have been sitting in the sugar and lemon juice, pour them into a large pan over medium heat. Add the vermouth, rosemary sprigs and the water. Bring to a boil, stirring constantly to avoid burning until the sugar is completely dissolved. Continue to simmer until the jam is thick, about 15 minutes. If the jam starts to seem more like a paste (very thick and sticky) add water 1 tablespoon at a time to thin it slightly.
3. Transfer to jars, cover and let the jam cool. The jam will stay fresh in the refrigerator for 2 months.

Mom's Hushpuppies + Sriracha Dipping Sauce

I'm finally back in Denver. After a month of what ended up being a pretty dreamy visit with friends and family I'm ready to get back into the swing of things. My garden is huge so expect lots of zucchini/cucumber/chard/tomato/herby posts. For now, check out my most recent post on Whole Home News. These are hushpuppies (my mom's recipe) with Sriracha dipping sauce. Pretty killer. Click here for the full post/recipe.

Bouquet of Lettuce

I'm excited to update you all on what I've been up to the past few weeks and to give you a brand new recipe on Wednesday!

Cream Cheese Ice Cream Sandwiches

I'm enjoying my last few days in Minnesota. My parents and sister have been spoiling me by helping out with Riley so I can spend some time on my own. What a gift. I feel like I'll be returning to Denver feeling refreshed and ready to get back to the day-to-day business of being a stay-at-home mom, blogger and wife. It may have taken nearly 3 weeks, but vacation mode finally set in and allowed me to relax.

During my first week in Minnesota, my mom and I went to Stillwater. We enjoyed lunch outside on a sunny rooftop patio, walked around and browsed shops, and treated ourselves to a delicious ice cream sandwich. (Ice cream sandwiches conjure memories of elementary school softball games on hot August nights and anticipation of summer's end and a new school year.) The café that made the ice cream sandwiches had a DIY approach, so you could pick any ice cream and any cookie combination. We went with cream cheese ice cream sandwiched between snickerdoodle cookies. After the first bite, I knew I had to recreate the creamy, slightly tangy ice cream.

I followed through on my vow to recreate the ice cream (and of course added my own twist to it) during Riley's nap time the other day. And in the spirit of full disclosure, I used store-bought cookies rather than making my own. I'm on vacation, people!

My cream cheese ice cream is luxurious, with a slight tang similar to cheesecake and some warmth from a little cinnamon. The cookies were good, but next time I would make my own so I could have more control over the thickness and overall size. These, as you can see in the photo above, were very large and didn't showcase the ice cream the way I wanted. The good news? We have more ice cream. And 3 more days of vacation. So I can experiment with other combinations.

Homemade (mostly) ice cream sandwiches are the perfect way to celebrate these last sweet days of summer.   What ice cream/cookie combination would you like to try?

Cream Cheese Ice Cream Sandwiches

Ingredients

• 2 eggs, lightly beaten
• 1 cup heavy cream
• 1 cup whole milk
• 11 oz cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract

Instructions

1. In a large saucepan, heat the heavy cream and whole milk until steam begins to rise and small bubbles form around the edges (approximately 175 degrees F). Combine the sugar and cinnamon in a small bowl. Add it to the saucepan and stir until dissolved. Take a small amount (about 1/2 cup) of the hot liquid and whisk it into the eggs. Add the egg mixture to the pan, lower the heat and stir constantly for a minute or two.
2. Over low heat, cook the milk and egg mixture until it reaches about 160 degrees F. It should coat the back of a spoon. Transfer the mixture to a bowl and chill it in the refrigerator for 4-6 hours (you can speed up the process by first placing it in the freezer for about 30 minutes then moving it to the fridge).
3. Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze for at least 2 hours before serving.
4. Place two cookies upside down on a work surface. Place one scoop of slightly softened ice cream in the center of one cookie. Top with the second cookie and press carefully until you have an easy to handle sandwich. Smooth the edges with an offset spatula or butter knife if you wish. Return to the freezer for half an hour before serving.

Sweet & Salty Chinese 5 Spice Popcorn

It rained on Saturday. The drops fell hard and heavy from the sky for nearly 2 hours straight at our house. The air became cool and comfortable and the soothing sound of rain steadily hitting the ground resonated through the open windows. It was bliss. A couple years ago, afternoons like this would have resulted in a movie marathon of some kind. Brad and I would laze on the couch with nothing to do but relax, eat popcorn, and totally space out for a while. These days, between Brad's full work schedule and our busy toddler running around, it's not that easy to have an impromptu movie date.

Chinese 5 Spice Popcorn

Still, there is an occasional evening when we aren't too tired to make it through a movie and a big bowl of popcorn. It may not be on a whim like it used to be, but these little date nights are still really fun, even if Brad falls asleep halfway through the movie (which he almost always does).

I've been curious to try some more exciting and different popcorn flavors on the nights when I'm ambitious enough to make it on the stove-top. No, popping it in a pan on the stove is not all that complicated, but sometimes I can only muster enough motivation to push a button and watch the paper bag puff and jump as the kernels pop. Over the weekend, I decided to try adding Chinese 5 Spice Powder to my popcorn. If you've never had 5 Spice Powder I highly recommend that you give it a try. The combination of flavors (anise, fennel seed, cinnamon, cloves, Szechuan pepper, white pepper) is versatile and fun to experiment with.

I added a little sugar to the mix as well, creating a lovely sweet and salty flavor that is perfectly paired with light, airy popcorn. For some nuttiness, I also added a little sesame oil in addition to vegetable oil. Delicious!

If you can, curl up on the couch with a bowl of this popcorn. Best enjoyed with your favorite people and a good film.

Sweet & Salty Chinese 5 Spice Popcorn

Ingredients

• 1/2 cup unpopped popcorn kernels
• 1/4 cup vegetable oil
• 2 tablespoons toasted sesame oil
• 1/4 cup sugar
• 1 tablespoon Chinese 5 Spice Powder
• 1 teaspoon salt

Instructions

1. In a large, heavy pot with a lid, add the vegetable oil, sesame oil, sugar, Chinese 5 Spice Powder and salt.
2. Add 2 or 3 popcorn kernels and place over medium-high heat. When the kernels pop, add the remaining kernels to the pot.
3. Cover with the lid and, using oven mits or tongs to hold onto the pot so you don't burn your hands, shake the pot over the flame until the popcorn begins to pop.
4. When the popping slows (2 to 3 seconds between popping) remove the pot from the heat and transfer the popcorn to a large bowl. Serve immediately.

Greek Panzanella

There is no way to accurately express how fortunate I feel today. I try to never take my friends and family for granted, but in the hustle and grind of daily life it can be hard to remember that you're not alone. This past weekend, my 30th birthday weekend, I was surrounded by love and laughter and joy. There is no better way to enter a new decade than to be without fear or regret because you're laughing too hard and are too full of happiness for any of that business.

Grape tomatoes

In addition to having lots of fun celebrating my birthday, I was able to spend some quality time with my sister, Rebecca. We laughed until we cried. She helped me clean my refrigerator. It was magical.

Before the whirlwind weekend began, I had some quiet time with my new favorite salad. I washed ruby red grape tomatoes and marveled at the tiny beads of water on their perfect skin. I toasted cornbread to make croutons that had just enough bite to carry the vinaigrette without turning to mush. There were cucumbers, red onion, kalamata olives and feta cheese involved. Everything was drizzled with a nice lemon-basil vinaigrette. I enjoyed every sweet-salty bite.

Cutting Cornbread into Cubes

If you've been looking for a salad to serve for the 4th of July, this would be fabulous. If you need to transport it, keep the cooled cornbread croutons in a separate container/baggie until time to serve. Add the bread and vinaigrette at the same time and toss the whole lot together.

After my indulgent weekend, I'll be looking to this salad to fill me up but keep me feeling healthy this week.

And with that, I officially begin my first week as a 30 year old. Here goes nothin'!

Greek Salad with Cornbread

Greek Panzanella

Makes 6-8 servings

• 4 loosely packed cups baby arugula or baby spinach
• 1 pint cherry or grape tomatoes, cut in half
• 2 baby cucumbers or 1 medium cucumber, cut in half lengthwise and sliced
• 1/2 of a small red onion, very thinly sliced
• 1/3 cup kalamata olives, cut in half
• 2 cups cornbread or french bread, cubed
• 1/2 cup crumbled feta cheese
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon honey
• 1 small garlic clove, crushed

Instructions

1. Preheat your oven to 250 degrees F.
2. Spread the bread cubes on a parchment lined baking sheet and bake for 1 hour or until slightly dried. Let the bread cool completely.
3. Meanwhile, combine all the salad ingredients except the bread in a large bowl. Toss to combine.
4. Add the ingredients (except the garlic clove) for the dressing in a small bowl. Whisk to combine. Add the crushed garlic clove and let the dressing sit for at least half an hour. (Alternatively, you can mince the garlic and whisk it in but this makes for a stronger garlic flavor.)
5. Taste for seasoning.
6. Add the bread to the salad and toss to combine.
7. Drizzle with 1/3 cup of the dressing, adding more if you feel like you need it.
8. Toss the salad to coat it with the dressing. Serve immediately.

Rebecca's Gazpacho Recipe

My sister eats salsa straight from the jar. For dinner. It's impressive, really. She doesn't even need tortilla chips whereas I must have a salty, crunchy vehicle for most condiments. It's no surprise, given her love for salsa, that Rebecca has a fabulous gazpacho recipe under her belt. The first time I made gazpacho was using her recipe last summer. Before then, I had never really thought about this cold, vegetable packed soup. I had been missing out. Big time.

Vegetables for Gazpacho

Gazpacho is perfect for people like me who go crazy at farmers markets and end up with more produce than time to eat it. Yes, gazpacho is the answer for people like me. It's versatile, requires zero heat from the oven or stove (a priceless advantage when temps are in the upper 90's) and it is insanely healthy. The vegetables in the photo above are what I used to make my most recent batch, which deviates a bit from Rebecca's usual recipe but only slightly: orange bell peppers, baby cucumbers, a leek, and a can of San Marzano tomatoes because that's what we had on hand.

Gazpacho for Summer

This is a great recipe to have on hand for CSA folks too and is the perfect way to utilize the delicious, fresh tomatoes mid to late summer. I often hear from people wondering what to do with the plethora of vegetables they receive every week and this is a refreshing solution. Using Rebecca's recipe as a guide, I like to make variations based on what I have in my refrigerator. Even though I used canned tomatoes this time around, it is best with fresh.

Veggies for Gazpacho

As if you needed another reason to try making gazpacho, keep in mind that it gets better as it sits. If you make it on Monday and have it for lunch throughout the week, it will just get better with each passing day. Did I mention that it takes less than 20 minutes to make? True story.

Rebecca’s Gazpacho

My variation of Rebecca's recipe used a 24 oz. can of San Marzano tomatoes in place of the 3 large tomatoes and the tomato juice, orange bell peppers rather than red, and a leek in place of the onion. I also omitted the tomato juice and used the juice from the can of tomatoes. If you use canned tomatoes, you may still want to add a bit of tomato juice to thin out the gazpacho.

Ingredients

• 3 large tomatoes
• 2 cucumbers
• 1 onion
• 2 red bell peppers (orange work well too)
• ¼ cup parsley, curly or flat leaf
• 5 Cups Low-Sodium Tomato Juice
• 1/3 cup vinegar
• Sriracha, to taste
• Salt + Pepper, to taste

Instructions

1. Roughly chop all of the vegetables.
2. Place them in the food processor and pulse a few times but don't completely purée yet.
3. Add the tomato juice, vinegar, Sriracha, salt and pepper and purée until smooth.
4. Serve cold topped with feta cheese, grilled shrimp, croutons, or nothing at all.