Lavender Fig Preserves
10 pounds fresh figs, preferably Celeste variety
5 1/2 cups of water
1 teaspoon of Kosher salt
1/3 cup of fresh lemon juice
1 tablespoon + 1 teaspoon dried lavender
Zest of one orange
9 cups of sugar
Stem and wash figs then set aside to drain.
Combine remaining ingredients in a large stock pot and simmer until the sugar is dissolved. Allow the syrup to steep for 15 minutes then strain with a fine sieve.
Return the syrup to the stock pot and add the figs. Cook over for 45 minutes, covered, without stirring.
Spoon figs gently into sterilized jars and ladle cooking syrup into each jar leaving 1/4" space from the top.
I recommend following these canning instructions.
Brie Pancakes
8 ounces of Brie cheese
1 1/2 cups of all-purpose flour
3 1/2 teaspoons of baking powder
1 teaspoon of Kosher salt
1 tablespoon of sugar
1 1/4 cups of whole milk
1 whole egg, beaten
3 tablespoons of melted, unsalted butter
Cut the Brie into small cubes and set on a plate in one layer, then place the plate of cheese in your freezer.
Heat a cast iron skillet over medium heat.
Combine remaining ingredients in a mixing bowl and whisk until just combined. Allow the batter to sit for five minutes then fold in the cubed Brie cheese.
Ladle the batter into the lightly oil skillet in four ounce portions. When dense bubbles appear in the pancake, flip and cook on the remaining side for another three to four minutes. Continue cooking in four ounce portions until all batter is made into pancakes. Keep warm.
Final Preparation
Spoon fig preserves between layers and over the Brie pancakes. Consume, enjoy and thank Eli Margot.-E.Margot
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