Fare Exchange: Figs figure into latest recipe requests

Jane Henegar

Welcome to Fare Exchange, as always, as on all Wednesdays. We have a request for one recipe and then for a variety of recipes for one ingredient.

G.E. wrote, "I saw the request for chimichurri sauce while visiting in Chattanooga, then saw a chimichurri dressing on the menu at Big River Grille. Would love a recipe for chimichurri dressing for salad."

Jennie has lots of figs and now needs lots of fig recipes. She wrote, "I live in Cleveland, and my fig tree is full of fruit, not yet ripe. Can you provide some recipes, preferably appetizers or desserts? I have made jam in previous years, but it seems better as an ingredient for a sauce over meat than on toast. Hope you can come up with some new ideas."

CHAMPAGNE TASTES

Michele O. Brown continues the salad dressing theme. She wrote last week, "In this week's issue there were two vinaigrette recipes. I'm one that loves wine vinegars, but they can sometimes make me choke and cough from their strengths.

"One I have found that is full of flavor and isn't strong in that way is champagne vinegar. I use it now exclusively in any recipe that calls for vinegar in a salad dressing, especially if it's a citrus vinaigrette. I also love to make slaw the coastal Carolina way using vinegar dressings. In those, I used to use apple cider vinegar, but now I've switched to the champagne ones.

"Others may find that apple cider and red wine vinegars' effects are hard to take. I hope they will try champagne vinegar. Keep giving us good info, recipes and food advice."

And so I turn that to you: Keep on giving.

FROZEN EGGS

Robbie Moore has a solution for preserving eggs.

"Crack and beat the eggs and pour into ice cube trays to freeze. Thaw them overnight in the refrigerator just like you would anything else. One cube should equal one egg. Use in recipes like casseroles, cakes, etc."

EASY DEVILED EGGS

Jamie Gavlenski has a way with eggs to share; for her, it's the deviled variety.

"When we celebrated America's Bicentennial in 1976, our neighbors gathered at a block party. Pearl's deviled eggs were the hit of the party. Sometimes the best recipes are also the easiest."

And so the easiest-is-sometimes-best theme continues here as well.

Pearl's Deviled Eggs

Desired number of eggs

Marzetti original slaw dressing

Paprika

Hard boil, cool and peel the desired number of eggs. Cut the eggs lengthwise.

Remove the yolks to a small to medium-size mixing bowl. Break up with a fork.

Add Marzetti original slaw dressing a little bit at a time. Then whisk with a wire whisk. You want the filling to be light and fluffy but not runny. The dressing has the perfect blend of spices. You only need to fill the egg white with the mixture and dust the top with paprika.

If making more than a dozen eggs, it works well to whip the yolk mixture with an electric mixer.

You can find Marzetti original slaw dressing near the mayo aisle and also in the refrigerated section of the produce department.

PEACHES BY THE POUND

Perfect for peach season, this pound cake came from Linda Leake of LaFayette, Ga.

Peach Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup sour cream

2 cups peeled, chopped fresh peaches

1 teaspoon vanilla extract

1 teaspoon almond extract

Heat oven to 350 degrees.

Cream together butter and sugar. Add eggs one at a time, beating after each addition.

Combine flour, soda and salt in a separate bowl. Mix together sour cream and peaches. Add dry ingredients to creamed mixture alternately with sour cream and peaches. Begin and end with dry ingredients, beating well after each addition. Stir in vanilla and almond extract.

Pour batter into greased and floured 10-inch pan. Bake in oven for 75-80 minutes, until knife inserted in center comes out clean.

CHICKEN GIZZARDS

The request for fig recipes from Jennie brings to mind the Drunken Figs canned by a certain F.G. of Signal Mountain. In fact, that very Mr. G. has sent a recipe this week that calls for chicken gizzards, though he just might be the one to answer Jennie next week in the fig department. As one of the few proponents of this chewy delicacy, the gizzard, I receive this recipe on your behalf with gratitude.

Chicken Gizzard-Lentil Stew

1 pound dried lentils

2 to 3 tablespoons apple cider vinegar (optional, but do not use in a stainless- steel pot)

6 cups water

1 1/2 pounds chicken gizzards

1/4 cup barley

Salt to taste

1 scant teaspoon dried minced garlic

1 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon dried mint

1 teaspoon dried oregano

1 teaspoon dried comfrey

2 tablespoons soy sauce, if desired

Also optional: Several tablespoons tomato ketchup and 1 cup oxtail soup

4 or 5 white onions, chopped coarsely

Pimiento strips to garnish each serving

Parsley sprigs for each serving

Note: According to hardness of lentils and length of time they have been stored, they may be soaked for some hours ahead of time added directly at beginning of cooking or put in sometime after cooking has started.

In a large pot put vinegar if using, water, gizzards, barley, salt, garlic and celery seeds on the stove over a low heat. Consult note above about lentils.

After cooking for 1 1/2 hours or more, add the remaining herbs and any soy sauce, ketchup and oxtail soup that you desire to add. Continue cooking gently for half an hour. Then cut the onions and add for the last 15 or 20 minutes of cooking time.

Before serving, cut gizzards into 4 or more pieces. Strips of pimiento and sprigs of parsley put on top of each serving add eye appeal.

This recipe makes generous helpings for 5 or 6.

- From Isa McIlwraith, 1978

And that's it for today. Thank you for joining us.