Fare Exchange: We've got an influx of recipes for getting figgy with it

Jane Henegar

This morning we have one broad request topic, and we are asking these questions for the second time. "What to make with avocados? How to make the best guacamole? And then, how to keep it - in refrigerator and in freezer - without browning?"

BEST SUPPORTING PLAYER

Amanda C. Miller wrote for the first time. "Reading the deviled egg recipe this week made me think of my other favorite egg recipe, although it's not the main star of the dish."

Amanda's Famous Potato Salad

4 large red potatoes (about 1/2 pound)

2 to 3 large eggs (if you are an egg fan, use 3 for that extra egg taste)

1/4 cup finely diced dill pickles

1/4 cup finely chopped red onion

Mayonnaise (for fewer calories, use light or fat free)

Brown mustard

Salt and pepper to taste (Himalayan pink sea salt is better-tasting and better for you)

Put a medium pot of water on to boil. You can add 1/2 teaspoon of salt if desired. At the same time, put a small pot of water on to boil. Add eggs to the small pot immediately and cook 8 minutes. Once time is done on eggs, leave them in pot of hot water until potatoes are done cooking.

While water is waiting to boil, clean/scrub red potatoes, only taking out "eyes" or blemishes (Leave skin on. You can take it off if desired, but it is better with). Cube into approximately 1-inch pieces so they cook evenly and more quickly. Once water starts to boil, put potatoes in and cook for 8-10 minutes. Cooking time can vary. The best way to tell if potatoes are done is to take one out and taste for doneness. It's best that the potatoes are firm but not crunchy.

While waiting on eggs and potatoes to cook, dice pickles and onions. Add to mixing bowl and stir.

When potatoes are finished cooking, drain and add to mixing bowl and stir.

Drain eggs, and place back in pot. Add cold water from the tap and crack/peel under the cold water. Drain water and save shells for compost or garden/plants. (You can also keep the water the eggs were boiling in. Cool it and use as a nutrient boost along with the eggshells to plants.)

Chop eggs to desired consistency (I use a medium dice). Add to mixing bowl with current ingredients and gently fold in, easy enough not to mash potatoes.

Add approximately 2 heaping tablespoons of mayonnaise and 1 heaping tablespoon of brown mustard, folding ingredients into mixing bowl gently. You may add more/less of each of these to suit your taste.

Season with pink sea salt and pepper to your taste. Serve warm and refrigerate any leftovers (which at my house never happens because it's gone in a flash.)

This makes a small batch to serve 2-4 people. Increase ingredients if making for more people.)

GETTING FIGGY WITH IT

Jennie raised the figgy questions, and today two of you answered. E of Henagar, Ala., sent a simple fresh fig recipe, as well as one for making the fig preserves needed for the Fig Preserves Cake sent by Mary Ann McInturff. Mr. or Ms. E. combed an assortment of Southern Living cookbooks to find fig recipes.

You'll need a quart or a gallon of figs, depending on the recipe you choose. From my fig-gathering experience, I will also note that you need to be prepared for a prickly process - and also to beat the birds to the fruit on the tree.

Fresh Figs with Honey and Cream

1 quart fresh figs, stems removed

1 pint white wine

1/3 cup honey

1 pint heavy cream

Wash figs, and place in saucepan. Mix wine and honey, and pour over figs. Bring to boiling point, and reduce heat. Simmer 5 minutes, and chill.

Serve with cream.

Makes 4 to 6 servings.

- From Mrs. W.M. Smith of Prattville, Ala.

Fig Preserves

1 gallon figs

6 cups sugar

1 lemon, thickly sliced

Place figs in a kettle, and sprinkle with sugar. Let set for 4 hours or overnight.

Bring to a boil. Add lemon. Reduce heat, and simmer until figs are tender and syrup is thick. Keep stirred occasionally.

Pack into hot, sterilized jars and seal. Turn jars upside down to cool to ensure proper sealing.

This recipe may also be used to preserve pears. Makes 4 pints.

- From Mrs. Yvonne Napp of Butler, Ala.

Mary Ann McInturff wrote, "In answer to Jennie's request from last week for fig recipes, here is one I used to enjoy making with my aunt's homemade fig preserves from her own fig trees. This is one I need to do again soon.

"I entered this recipe when the TV Food Network first started up and sent out a request for recipes for their first (and, as it turns out, only) recipe book. My recipe was accepted and was included in the book. There are probably not too many people who own a copy of this book."

Fig Preserves Cake

The longer this cake sets, the better it gets. A popular holiday gift, it can be made over a week in advance and frozen if you like.

2 cups flour

1 1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon each ground nutmeg and cinnamon

1/2 teaspoon each ground cloves and allspice

1 cup vegetable oil

3 eggs, lightly beaten

1 cup buttermilk

1 tablespoon vanilla

1 cup fig preserves, finely chopped

1/2 cup chopped pecans or walnuts

In a large mixing bowl, combine the flour, sugar, baking soda, salt and spices. Add oil, beating well with an electric mixer or by hand. Add eggs and beat well. Add buttermilk and vanilla, and mix thoroughly.

Make sure the fig preserves are very finely chopped. Stir them in by hand, along with the chopped nuts. Stir well since figs and nuts have a tendency to sink.

Pour the batter into a greased and floured 10-inch tube pan. Or line the bottom of your pan with parchment paper. You may also use a tube pan with a detachable bottom.

Bake in a 350-degree oven for 1 hour and 15 minutes, until a skewer inserted in the cake comes to clean

Cool for 10 minutes in pan, then turn out onto a cake rack and cool completely.

Thanks to you all, and keep it up ... or join us to contribute for the first time ... next week.