it's still fig season

School is starting.  The yellow school buses have come out of hibernation.  The leaves are starting to fall.  It is finally getting warm in SF.  All signs that summer is coming to an end.

This last weekend, as we said our goodbyes to summer in the annual Labor Day holiday rituals, my sweetie and I were asked to participate in a bake sale.  My first thought was, "Figs!  What can I do with figs?!"  Because I was lazy and didn't want to go to the store, I gathered together what I had.

In my refrigerator I found some butter, a grapefruit, and (luckily!!) some fig preserves (Last year, in an attempt to hold on to some of that late summer produce, I made a few jars of fig preserves - excellent with a little goat cheese on toast, speared along with some salty prosciutto, or just eaten with your fingers from the jar.  The syrup mixes into cocktails nicely, as well).

The result was a quick and easy treat that tastes like a summer afternoon.   Thankfully, we don't have to say goodbye just yet. 

You may have noticed by now that I have a thing for figs.  Don't worry, the season will soon be over and you won't hear about them from me for awhile.  But in the meantime, if there is just one more fig-based treat to eat, make it this one! 
 

Fig Crumble Bars

makes 16- 2" squares

2 c. all purpose flour

3/4 c. cold butter (1 1/2 sticks)

1/2 c. sugar

zest of half a grapefruit

1/2 t. salt

1 c. Fig Preserves*

Preheat your oven to 325F.

Mix together flour, sugar, salt and zest.

Dice butter and add to flour.

Either use a food processor and pulse the mixture until combined or crumble together with your hands, until the mixture no longer contains large pieces of butter and resembles coarse meal.

Grease or line a 9x9" baking pan with parchment.

Press 2/3 of the mixture into the bottom of the pan to make a 1/4" of firmly packed dough.

Spread preserves over the top of the crust.  It does not need to be super even.

Crumble the remaining dough mixture on top of the figs.

Bake at 325F for about 30 minutes, or until golden brown and delicious.

*To make fig preserves:  In a heavy bottomed 4 quart stock or sauce pan, combine 5 lbs quartered figs, water (to cover),  2c. sugar,  juice and zest of 1 lemon and 1 orange, and 1 split vanilla bean pod.  Cook until figs are tender and syrup is purple.  Gently spoon figs into sterilized jars.  Pour syrup to cover fruit, leaving a 1/8" headspace.  Cap jar, invert for 10 minutes, then return right-side up and let cool.  Store under refrigeration for best flavor and color retention.

raspberry 'hostess' cupcakes

Created in the early 1900's but made iconic with the creamy filling and white squiggle in the 1950's, the Hostess CupCake carries with it feelings of nostalgia and comfort. With that feeling in mind, I created my own (slightly more grown-up) version.  This take on the Hostess classic includes a sour cream chocolate cake, raspberry filling, and a dark chocolate ganache. 

Chocolate Cake

recipe from Della Fawcett 

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water

Cream together butter and sugar.

Add the eggs, one at a time.  

Mix in vanilla.

Combine flour, cocoa, baking soda and salt in a separate bowl. 

Add the dry mixture to the butter and egg mixture, alternating with the sour cream.

Mix in the boiling water.

Portion the batter into paper-lined muffin tin, filling only 2/3 full. 

Bake at 350'F for 12-15 minutes or until a toothpick inserted into the middle comes out clean. 

Let cool to room temperature

Cream Filling

1/2 cup butter, softened

2 cups powdered sugar 

juice of 1/2 lemon 

1/4 cup raspberry jam

1/8 teaspoon salt.

Cream together butter, sugar, and salt.  

Add lemon juice and jam and mix until well combined.

 You may want to adjust by adding more powdered sugar or a few teaspoons of milk. 

Chocolate Ganache

1- 12oz bag chocolate chips

 (I used 60% cacao Ghirardelli chocolate)

1/2 cup heavy cream

Heat together chocolate and cream until just melted, stirring to help melt the chocolate pieces. 

Drizzle 

1/2 cup powdered sugar

1-2 tablespoons milk 

2 drops red food coloring

Mix together until smooth. 

Adjust consistency as needed by adding more sugar or milk.

Assembly

With a pastry tip (I used a #4 round) in a pastry bag, fill bag with cream filling. 

Holding the cupcake in one hand, insert the tip into the top of the cupcake, until you are close to the middle.  

Squeeze cream gently while holding the cupcake to monitor it's fill level.  You will feel the cupcake expanding in your hand, but you don't want to put so much cream in that the cake explodes!  

With a butter or palatte knife, scrape away excess filling from the top of the cupcake.

Top with ganache and gently spread to the edges. 

Once chocolate is cooled, squiggle on the design of your choice!