Spiced Fig and Garlic Chicken Wings

Whether you're enjoying them outside the stadium, plucking them one by one from a huge foil pan, or getting messy inside during the game, wings are one of those ubiquitous game day foods. Some like them spicy (hand raised), some like them sweet (okay, I'll raise a hand here, too), some like them bathed in garlic (both hands and both feet raised), but you're hard-pressed to find somebody who doesn't enjoy a good chicken wing. Vegetarians—sssshhhhh. You can have cauliflower "wings" instead; I won't deny you.

So, since today is the official start of the #10DaysofTailgate, what better thing to share than a finger-lickin' batch of wings? These particular wings are simple. Beyond simple. With only three other ingredients (one of which is optional), I should probably say embarrassingly simple. But hey, they're too good not to share. Plus, they feature one of our awesome #10DaysofTailgate sponsors, Not Ketchup!

Spiced Fig = Instantly Smitten. This fruit ketchup is slightly tangy and slightly sweet, and my bottle is entirely empty. I rinsed it out and put it back on the shelf, but as of yet, it's not automatically regenerating. And for some reason, I couldn't get the idea of combining it with garlic and slathering on wings out of my head. So, that was exactly what I did.

Orange-Fig Jam

When it comes to my slow cookers, the thing that they are most often filled with is meat; big roasts or a pile of chicken thighs. Or it's filled with soups, stews, or chili. Unless it's the holidays, then there is probably some mulled wine taking up residence. I have made cake in my slow cooker. Once. And okay, my small one often holds some sort of warm dip. But they are capable of so much more!

And since our Sunday Supper theme for this week is Slowly Bringing in the New Year, I decided that now was the perfect time to veer off the path, and use my slow cooker for something that I've never used it for in the past - jam. It makes sense to make jam in a slow cooker, if you think about it. The low, steady heat prevents scorching.

Figs and oranges go together like peanut butter and chocolate. And the scent of them doing their thing in the corner of the kitchen is bound to put a smile on your face. And warm you right up if it's as cold where you are as it is where I am (it's supposed to be anywhere from -40 to -56 overnight with the wind chill). You know, as long as you don't actually set food outside.

Farmer's Market Treasures & Pickled Currants!

While at the farmer's market this past weekend, I ran into some wonderful treasures!! We arrived home with the scent of fresh, warm, soft pretzels still lingering on our breath and our bags stuffed with abundance- peaches...strawberries...green onions...purple, red and white fingerlings...prosciutto, smoked swiss and freshly baked red pepper focaccia from the Italian deli tucked inside the market...apples...fragrant basil, rosemary and thyme...and the fabulous little treasures that I don't find often- FIGS and Ruby Red CURRANTS! 

They're like sparkling little jewels...I was soooooo overjoyed!  The kiddos didn't remember ever having currants before.  So, they poised themselves...held a little bubble of exploding warmth...and popped it in!  Reaction....POW!  Tart, yet sweet.  I don't know if you can see it on their faces or not, but they liked them.  We ate about half of them straight-up!

The other half I decided to pickle and can.  I'm not sure if I actually did it right or not, because this was my first time trying to do anything with them besides make a jelly.  I used a recipe I found in Chez Panisse Fruit by Alice Waters.  She actually says to pack the fruit into jars with self-sealing lids.  Are these different from normal canning jars (I'm still just getting comfortable with canning at home...branching out)?  Well, I used the normal method of canning and the currants puffed up...from the heat, I'm sure...which is what makes me wonder if self-sealing is different? Either way, they're gorgeous and I can hardly believe I have to wait 6 weeks to find out how it actually worked.  I'll keep you posted.  If nothing else, I'll have some fabulous currant vinegar!

Pickled Currants

from Chez Panisse Fruit by Alice Waters

I just did a small batch, ~1/4 of a recipe

4 c. red currants

3 c. white or red wine vinegar I used red wine vinegar

1/4 c. sugar

1 allspice berry didn't quarter it, still used a whole one

2 cloves used one

Strip the currants off their stems-or leave them be; unstemmed, they make a pretty garnish as little branches of fruit.  Bring the vinegar, sugar, allspice, and cloves to a boil and simmer for 5 minutes.  Let cool.  Pack the fruit into canning jarss with self-sealing lids prepared according to the manufacturer's instructions.  Pour the cooled vinegar over the fruit and seal.  Let sit in a cool, dark place for 6 weeks before serving.

My other treasures I simply wanted eat warm and seedy and wrapped in salty prosciutto...with a little mint from my yard.  Perfection.

Have you run into anything unexpected and wonderful at your Farmer's Market or through a CSA or community garden lately?  What was it and what did you do with it....create or simply enjoy?
 


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