REAL FIG PRESERVES
Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little.
Provided by Dee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P2DT1h30m
Yield 64
Number Of Ingredients 13
Steps:
- Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
- Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 7.4 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 46.1 mg, Sugar 6.8 g
FRUIT FLUDEN
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet "Holiday Desserts: Cakes, Pies and Puddings for Special Occasions." The traditional fluden is a leavened pastry, but this version is not. Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together. To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by "a recognized rabbinical authority," as our editor June Owen wrote in 1952.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 45m
Yield 15 to 20 pieces
Number Of Ingredients 10
Steps:
- Soak whole matzos in wine for 15 minutes. Heat oven to 325 degrees.
- As matzos soak, beat egg whites with salt in a stand mixer on medium high until soft peaks form. Fold in egg yolks until combined and then fold in sugar and matzo meal.
- Heat honey and butter in a small saucepan. Once melted, pour mixture into a 13-inch-by-9-inch-by-2-inch oven-safe baking pan.
- Spoon a layer of the egg batter on a matzo and flip, batter side down, into warmed honey mixture. Repeat with another matzo.
- Cover two more matzos with batter and layer, batter side up. Sprinkle lightly with cinnamon. Top with two plain matzos, and spread 3/4 cup of the strawberry preserves over the layer.
- Form a fourth layer with two plain matzos and top with remaining preserves. Batter remaining two matzos and layer, batter side up.
- Bake 30 to 35 minutes or until golden brown. Cut into rectangles or squares while the fluden is still warm. Serve cold.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams
FIG FLUDEN
This is one of those recipes that has pretty much disappeared in the United States, but those who remember it rave about it. A _fluden_, which comes from _fladni_ or _fladen_, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. I have tasted apple two-layered _fluden_ at Jewish bakeries and restaurants in Paris, Budapest, Tel Aviv, and Vienna, sometimes made with a butter crust, sometimes with an oil-based one. But only in Paris have I tasted the delicious fig rendition, a French fig bar, from Finkelsztajn's Bakery. (Figs, my father used to tell me, were often eaten in Germany as the new fruit on the second day of Rosh Hashanah.) This recipe is a perfect example of the constant flux of Jewish foods. Today, with the huge population of Tunisian Jews in Paris, it is no wonder that the Finkelsztajn family spike their fig filling with _bou'ha_, a Jewish Tunisian fig liqueur used for _kiddush_, the blessing over the wine on the Sabbath. You can, of course, use kirsch or any other fruit liqueur instead.
Provided by Joan Nathan
Yield Makes 16
Number Of Ingredients 12
Steps:
- Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.
- Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 1-2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes.
- Drain the figs and the lemon peel, reserving the poaching liquid. Then place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.
- Preheat the oven to 400° and grease a 9-inch-square pan.
- Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture.
- Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg.
- Bake the fluden for about 25 minutes, or until the crust is golden.
- When done, cut the fluden into 16 squares. It is wonderful served warm, with whipped cream or ice cream. Or you can let it cool and eat it as you would a fig bar.
ASHKENAZIC LAYERED PASTRY (FLUDEN)
Provided by Gil Marks
Categories Nut Dessert Bake Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Pastry Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- To make the pastry: Sift together the flour, baking powder, and salt. Mix in the sugar. Cut in the shortening to resemble coarse crumbs. Combine the eggs, water, and vinegar. Stir into the flour mixture until the dough just holds together. Form into a ball. To make the pastry in a food processor: In a food processor fitted with a steel blade, combine the flour, sugar, baking powder, and salt. Add the butter and pulse 4 times. Add the shortening and pulse until the consistency of coarse crumbs, about 4 pulses. Combine the eggs, water and vinegar. Add to the flour mixture and pulse until the dough begins to hold together. If the dough is too dry, pulse a little additional water, 1 teaspoon at a time. Form into a ball.
- 2. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll the dough into a rectangle with the narrow end facing you. Fold the top third of the dough toward you, then fold the bottom third upward. Turn the dough so that a narrow end faces front and roll into a rectangle. Fold in thirds again. Press to hold together. (If the pastry is made without the rolling and folding, it does not turn out as flaky.) Wrap in plastic wrap and refrigerate for at least 4 hours or up to 4 days, or store in the freezer for up to 2 months. Let stand at room temperature until malleable but not soft, about 30 minutes.
- 3. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 13-by-9-inch baking pan.
- 4. Divide the dough into thirds. On a piece of waxed paper or plastic wrap or on a floured surface, roll out each piece of dough into a 13-by-9-inch rectangle. Fit a rectangle into the prepared pan and spread with half of the filling. Repeat the layering with the remaining pastry and filling, ending with pastry.
- 5. Bake for 20 minutes. Reduce the heat to 325°F (300°F if using a glass pan) and bake until golden brown, about 40 additional minutes. Place on a rack and let cool for at least 1 hour. Cover and store at room temperature for 1 to 2 days.
- To make the filling: Combine the nuts and sugar. Spread the jam over the dough and sprinkle with the nut mixture and, if desired, the coconut and/or currants.
- VARIATION
- Sour Cream Flaky Fluden: Omit the vinegar and egg yolks and add 6 tablespoons sour cream.
FIG FLUDEN
A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah.
Provided by Member 610488
Categories Breads
Time 1h15m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.
- Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes. Drain the figs and the lemon peel, reserving the poaching liquid.
- Place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.
- Preheat the oven to 400F and grease a 9-inch-square pan. Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture.
- Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg. Bake the fluden for about 25 minutes, or until the crust is golden. When done, cut the fluden into 16 squares.
- It is wonderful served warm, with whipped cream or ice cream or you can let it cool and eat it as you would a fig bar.
Nutrition Facts : Calories 215.7, Fat 8.4, SaturatedFat 5, Cholesterol 33.6, Sodium 82.5, Carbohydrate 34.2, Fiber 3.2, Sugar 17.7, Protein 3
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