Showing posts with label figs. Show all posts
Showing posts with label figs. Show all posts

Saturday, November 18, 2017

#Thanksgiving Cranberry-Fig Compote #Recipe @PegCochran

Do you love cranberry sauce (why do they call it "sauce" I wonder?)?  I love trying different variations on the theme so when I found this recipe in our Parade Magazine (you know--it's tucked into your Sunday paper if you still get one), I decided to try it.  I love figs--my grandparents always had fresh figs and dried figs on hand.

Of course, cranberries play a big role in my Cranberry Cove series!  Monica Albertson heads to Cranberry Cove to help her brother on his cranberry farm. What she doesn't expect is to harvest a body along with the cranberries!

1 cup water
1 orange--juice and peel
1 cup chopped, dried figs
1 cup sugar
1 cinnamon stick
10 ounce package fresh or frozen cranberries
2 tablespoons balsamic vinegar
pinch of salt

Bring one cup of water to the boil.  Remove from the heat and stir in your dried figs and the juice of one orange.  Let sit for 15 minutes.

Return pan to medium heat and stir in one cup of sugar and one cinnamon stick.  Bring to a boil again and add one package of cranberries.

Reduce heat, simmer 10 minutes or until cranberries start to burst.

Remove from heat and stir in balsamic vinegar, zest of one orange and a pinch of salt.

Cool completely, remove cinnamon stick and transfer to a container.

Keep refrigerated for up to three weeks.


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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Wednesday, February 8, 2012

Clobbered by Camembert Pancakes with Gouda and Figs

Say cheese!

CLOBBERED BY CAMEMBERT came out yesterday and I had a terrific launch party at Mysterious Galaxy with my pal Kate Carlisle (Bibliophile Mysteries). We had cheese, wine, good chats, fun!

By the way, our own Ellery 
Adams (aka Lucy Arlington) has a new series out, as well. A Novel Idea Mystery.

Don't you love the title?  Go Lucy (Ellery)!!!

I'm in full-PR mode right now. I'm having a contest on my website (see below) and I'm heading to Houston this weekend to sign books at Murder by the Book.  

Then I'm off to the Bay Area to sign at Barnes and Noble in the San Mateo area. I'll get to see family, cuddle some kids, and did I mention breathe???  LOL

In addition, I'm doing a few guest blogs. If you need to eat gluten-free like I do, check out this post on the Gluten-free Guidebook.  And another on BLOGHER.

Of course, while traveling, I need a little sustenance. 

In CLOBBERED BY CAMEMBERT, I have a fun recipe that I intend to share with my family in the Bay Area for Sunday brunch. 

Pancakes with Melted Gouda and Dried Figs. 

Pancakes with Melted Gouda and Dried Figs
This is a breakfast that Charlotte serves to the twins. [For Clair, she makes gluten-free pancakes * recipe below] When I'm writing, I try to come up with new meals in every chapter or every other chapter. Sandwiches, dinners, breakfasts, snacks, desserts. I came up with this recipe because I was thinking about a favorite of my mother's: Monte Cristo Sandwich. That's French toast filled with ham and cheese, cooked up crispy and served with syrup.

I hope you enjoy. The pancake recipe is my grandmother's recipe, tweaked to be gluten-free.

(Serves 2)

Pancake Mix  [For gluten-free, use recipe below]
4 ounces Gouda cheese, cut into 12-16 very thin slices
4 ounces maple syrup
4-6 figs, stems removed, and then sliced

Make your favorite pancake mix according to directions.

Warm the maple syrup by heating a pot filled with water.  Set the syrup carafe into the boiling water.  Turn off the heat.

Heat griddle to 400 degrees.  Put 12-16 dollops of pancake mix on the griddle.  Cook to desired color of golden brown.  Flip.  Top each with a piece of Gouda cheese.  Cook until the underside of the pancake is desired color of golden brown.

Set the pancakes on two plates.  Surround with sliced figs.  Drizzle with warm maple syrup.



 1 1/2 c. milk (1%)

3 tbsp. canola oil
2 eggs, beaten
1/2 tsp. gluten-free vanilla
 2 tbsp. sugar
1/2 tsp. salt
  2 1/3 c. of gluten-free flours (mix)

  2 tsp. gluten-free baking powder



Combine the milk, oil, eggs, and vanilla. Add the sugar and salt. Whisk.

Pour the dry ingredients on top, stir, and then mix with a blender to remove all the lumps.

Heat up the griddle.

Using a 1/4 c. measuring cup (or a soup ladle), dip the batter out of the bowl and pour onto your skillet. I can fit four to six pancakes on my square skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake.

Flip the pancakes. Cook for a minute on the second side. Remove them from the griddle and slip them into a plate that is warming in a 200 degree oven.

Make another batch until you’re ready to serve.

Serve with real maple syrup.

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You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list
 because I'm having a LAUNCH contest
 for the month of February, ends March 1.
You can win an adorable Cheese Paddle from Sur la Table!

Say cheese!

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