tag:blogger.com,1999:blog-2146667351316308322024-03-12T15:45:10.916-07:00Southern Foothills CookeryMecca Jeanhttp://www.blogger.com/profile/12610616708948909417noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-214666735131630832.post-57050336432754910242008-08-07T12:16:00.000-07:002008-08-12T13:04:53.567-07:00Summer Sandwich FrenzyOne of the greatest things about having a summer garden is being able to make tomato sandwiches. I was raised on these messy and easy summer delights. We have even been known to eat tomato sandwiches (or sometimes tomato fold-overs) for breakfast. Despite the fact that the tomato sandwich, complete with mayonaise, salt, pepper and sliced tomato, really needs no improvement, we can't help but make them just a little gourmet. This summer sandwich was the sum of our garden bounty and thoroughly met our hunger for the uniquely flavorful homegrown tomato sandwich. I hope others can get creative with their tomato sandwiches this summer.<br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5233723319031733650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 353px; CURSOR: hand; HEIGHT: 271px; TEXT-ALIGN: center" height="269" alt="" src="http://1.bp.blogspot.com/_i8TTHQisG28/SKHroROQnZI/AAAAAAAAAA0/4Rsbfam32Ak/s320/P1010006.JPG" width="354" border="0" /><br /><br /><br />Glorious Summer Tomato Sandwiches for Two<br /><br /><br /><br />2-3 ripe homegrown tomatoes<br /><br /><br /><br />4 slices good bread, toasted on both sides<br /><br /><br /><br />Mayo (not the low-fat kind please)<br /><br /><br /><a href="http://4.bp.blogspot.com/_i8TTHQisG28/SKHrKqvWI_I/AAAAAAAAAAs/WUlm_gH5Z4g/s1600-h/P1010005.JPG"><img id="BLOGGER_PHOTO_ID_5233722810485318642" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_i8TTHQisG28/SKHrKqvWI_I/AAAAAAAAAAs/WUlm_gH5Z4g/s320/P1010005.JPG" border="0" /></a><br />Mustard (we like dijon)<br /><br /><br /><br />Pickles (we chose our homeade squash pickles)<br /><br /><br /><br />Arugula (or whatever lettuce greens you are growing)<br /><br /><br /><br />sliced red onion (again, homegrown)<br /><br /><br /><br /><br />sliced homegrown cucumber<br /><br /><br />fresh basil<br /><br /><br />Assemble and enjoy and don't forget your napkin!Mecca Jeanhttp://www.blogger.com/profile/12610616708948909417noreply@blogger.com0tag:blogger.com,1999:blog-214666735131630832.post-53170227934868795262008-07-24T13:28:00.000-07:002008-07-25T11:51:55.462-07:00Spiced Fig Cake with Molasses Honey Fig Topping<div><a href="http://3.bp.blogspot.com/_i8TTHQisG28/SIof8H6e68I/AAAAAAAAAAM/qEVK5-vFH8Q/s1600-h/P1010047.JPG"><img id="BLOGGER_PHOTO_ID_5227025435293838274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_i8TTHQisG28/SIof8H6e68I/AAAAAAAAAAM/qEVK5-vFH8Q/s320/P1010047.JPG" border="0" /></a><br /><br /><div>This cake is formatted from another recipe found on the internet under the title of "Cajun Fig Cake." The topping is my own creation.<br /><br />This would make a decadent cake for a baby or wedding shower.<br /><br />For the cake:<br />1 1/2 C. chopped fresh figs<br />1/2 C. butter, softened<br />3/4 C. sugar<br />3 eggs<br />2 1/2 C. all-purpose flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1 tsp ground nutmeg<br />1 tsp ground cinnamon<br />1 tsp ground ginger<br />1 cup buttermilk or yogurt<br />1 tsp vanilla extract<br />1 C. chopped pecans<br /><br />Directions:Preheat oven to 350 degrees.<br /><br />Grease and flour a Bundt pan and set aside.<br /><br />In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition.<br /><br />In a separate bowl, combine the flour, baking powder, soda and spices.<br /><br />Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter.<br /><br />Add vanilla extract, pecans and figs. Stir well and pour into the prepared pan.<br /><br />Bake for approximately 1 hour or until cake tester comes out clean.<br /><br />Allow to cool. Remove from pan.<br /><br />For the Topping:<br /><br />1 C. chopped fresh figs (more or less)<br />1/2 C. honey (more or less)<br />1/3 C. molasses (not that store-bought crap now)<br />splash of water<br /><br />Heat all ingredients in a thick-bottom pot. Bring to a boil and then lower heat to a simmer, stirring occaisonally for about 30 minutes. Let cool slightly, then spoon over cooled cake.<br /><br />An interesting addition to the topping would be some lemon zest, but remember to add this at the beginning for best flavor.<br /><br />Enjoy!!</div><br /><br /><div></div><a href="http://1.bp.blogspot.com/_i8TTHQisG28/SIogifSrDJI/AAAAAAAAAAU/m_QuHZa56jk/s1600-h/P1010043.JPG"><img id="BLOGGER_PHOTO_ID_5227026094404340882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_i8TTHQisG28/SIogifSrDJI/AAAAAAAAAAU/m_QuHZa56jk/s320/P1010043.JPG" border="0" /></a><br /><br /><div></div></div>Mecca Jeanhttp://www.blogger.com/profile/12610616708948909417noreply@blogger.com2