A Summer Keepsake ~ Blueberry, Plum & Vanilla Liqueur
by fig + fauna farm on 08/19/12
One evening a few years ago, my mother in law gave me a sip of her Damson Plum liqueur. She shared her memory of the summer that she made it, using her mother's tried and true recipe. Pulling the cork off a bottle of a homemade liqueur has a way of unearthing those sweet memories; harvesting and cutting the plums with a friend, remembering the concerns of those days which seem so insignificant today. We quickly made plans to make our own batch of blueberry liqueur. That blueberry liqueur began to open my mind to a world of preservation. I made fig, cherry and rose petal liqueur. I checked them more often than I should have for sweetness and flavor (someone had to do it!) As time went on the vibrant color of the fruit was extracted by the vodka and the taste became rich. I gave a few away as gifts for Christmas and others we sipped on special occasions.
But one jar, hidden in the back of the pantry only surfaced this week. 2007 Blueberry Liqueur, the faded label read.
Unscrewing the lid, I began to dwell upon where we were when we made that precious bottle of liqueur. We were newlyweds ~ no child but a twinkle in our eyes and in the middle of our first home renovation. We had two dogs, not five and certainly no chickens, cows or pigs to love. We were concerned most with how our business would grow and yet today, it's grown beyond our wildest dreams.
I love this time capsule liqueur. It reminds us of who we are and where we've been - and once the liqueur is open, the best thing to do is celebrate all that's happened since you last saw what's inside.
/// PHOTOS BY ROSE E MARTIN
The possibilities are endless with this liqueur. Plums, peaches, grapes, pears, strawberries...even nuts are allowed here. The vodka will preserve what ever you decide to fill your jar with. This time, I used a few tart plums, a handful of blueberries and a vanilla bean. Try not to taste test it too much as it matures - the longer it rests the better it tastes!
BLUEBERRY PLUM & VANILLA LIQUEUR
You will need:
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A clean two quart jar
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2 cups blueberries
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1 cup quartered plums
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2 cups vodka
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1 cup sugar
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1 vanilla bean (sliced down middle)
Place all ingredients in the jar and screw on lid tightly. For one week, turn the jar back and forth from time to time in order to dissolve the sugar. Store jar in a cool dark place for at least two months. Strain liquid and bottle or serve.
Birthdays & Fresh Ricotta Cheese
by fig + fauna farm on 08/13/12
August is the month of good heavy rains that I more than love falling asleep to. It's the warmest weather of the year - my kind of ode to salty skin and sun dresses. I also share a birthday with my daughter on this special summery month. For our occasions, we decorated the house with chicken feather garland draped in the windows and a bowl of stone fruits that quickly dissappeared. Between cakes, tacos and tarts, we made fresh ricotta. It's a home made item that is so simple and rewarding, that I begin to wonder why I've ever purchased it pre-made. Have you made it? It's so easy, I promise...
Will you try it and tell me how deliciously easy it is? Here's my current favorite ricotta recipe idea list...
David Lebovitz makes an Herbed Ricotta Tart
Ricotta Gnocchi on La Tartine Gourmande
Bon Appetite talking about Lemon Ricotta Pancakes
Mitchell Beazly's Herbed Ricotta Dip
HOME MADE RICOTTA
Makes 2 cups
You will need:
- 1/2 gallon whole milk ( I use goats milk)
- 1 cup cream
- 1/2 tsp sea salt
- 3 tablespoons lemon juice or vinegar
Line a colander with a clean cheesecloth.
In a large pot, combine milk, cream and sea salt over medium heat. Stir occasionally to prevent milk from scorching on the bottom of the pot. When the milk reaches a boil, turn the heat to simmer and gradually stir in the lemon juice or vinegar. Stir continuously while the curds separate - for about two minutes. Remove from heat and strain in the cheesecloth lined colander. The yellow strained liquid is the whey and can be refrigerated for later cooking or baking.
Bring together the side of the cheesecloth and tie around the long handle of a wooden spoon. Allow the cheesecloth sack drip until liquid is gone - about an hour. Remove from cheesecloth and use within two days. Refrigerate if you do not plan to use it right away.
Plum & Toasted Almond Galette
by fig + fauna farm on 08/01/12
Still thinking about the smell of the sweet Virginia hay - wishing there was a way to bottle that scent. We couldn't bring the hay home, but we did bring other treasures back to remind us of our trip: honey, old frames and fruit from various farmers markets. On the drive home, the dark red plums were on my mind while they sat on the console of the car. Each time I glanced at them, I could almost taste them. They were tart...so very sharp in that first bite and the bright red inside had a sweetness that was intensely satisfying - a perfect compromise to the sour skin.
We came home to rain and knee high grass and with too many things I needed to do to count. Yet again, those plums called to me. Dane held them in her hands. I could see it was their size that excited her, as if they were grown just for her small inquisitive hands.She played and I rolled dough beside her ~ a perfect way to be home.
PLUM & TOASTED ALMOND GALETTE
Adapted by Martha Stewart's Recipe
You will need:
THE DOUGH
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2 1/2 cups Whole Wheat Pastry Flour, plus extra for sprinkling
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1 teaspoon sea salt
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1/2-2 tablespoons honey
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1 cup ( 2 sticks) cold unsalted butter, cut into pieces
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1/2 cups ice water
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3 tablespoons milk
Combine the flour and salt in a large bowl. Add the butter, 1 tablespoon at a time and work it into the flour until they are blended, but small chunks of butter still remain (do not overwork). Drizzle honey into the dough and add the ice water one tablespoon at a time; mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 350 F. Sprinkle a clean counter top with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle.
THE FILLING
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1/4 cup whole, skin-on almonds, toasted and chopped
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5 to 6 plums, halved, pitted and sliced 1/4 inch thick
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3-5 tablespoons honey
Make a layer of chopped almonds on the rolled dough, leaving a 2" space for the crust. Drizzle a bit of honey on the almonds and place the plums on top of the almonds, overlapping each other inside the pie crust starting one inch from the edge. Drizzle the plums with honey, as desired. Fold the edge of the dough over the plums. Lightly brush the crust of the dough with the milk to prevent the crust from burning. Bake for 45-60 minutes or until crust is lightly browned.
Remove from the oven and let it cool for 5-10 minutes before slicing. Enjoy :)
