Wednesday, August 19, 2009
Help us. Our figs are ripening. So many of them, one after another... after another...
Mom is hyper now. Having recovered from burnout real quickly, now she makes fig jam EVERY SINGLE DAY. Every day she comes back from the garden being so mad, because her enemy, masked palm civet has been enjoying the ripe figs before we pick them. Several nights, she put some pieces of our not-very-good watermelon under the fig tree, hoping that the animal would eat the watermelon first, get satisfied and go home, forgetting about the figs. Nice try, but too bad, mom. Obviously he climbed up the tree first for the main dish, then came down and took a small bite of the dessert watermelon on his way home. He could be feeling more welcomed now, since he is given a dessert, too.
I don't hate fig jam, but it's just too much and I still have other kinds of jams to consume: ume plum jam, yamamomo jam and tomato jam. Dad doesn't eat any kind of jam very much anyway, so mom is practically the only one who is eating the fig jam every day. I'm sure she is going to give some jars to her friends. She'd better.
This is my contribution in consuming the jam. Yeah, pound cake. AGAIN! I'm sick of it.
If I could buy red wine tomorrow, I might give fig compote another try and make small tarts or something with it.
(Added Sep. 18, 2009)
I found the misplaced recipe yesterday, so I'm adding it here:
FIG JAM POUND CAKE Obachan's Version
100 g cake flour
1/2 teasp. baking powder
90 g butter or margarine (room temperature)
70 g sugar (I used beet granulated sugar)
2 eggs, beaten
70 g fig jam
Sift flour and BP together. Preheat oven to 180 C.
Cream butter (or margarine). Add sugar and beat until white and fluffy. Add beaten egg in 2 or 3 times, mixing well after each addition. Add sifted dry ingredients and mix with spatula. Add jam and swirl it with spatula. Bake at 180 C for about 40 minutes or the toothpick inserted in the center comes out clean.
* Adjust the amount of jam and sugar depending on how sweet the jam is. (My mom's is very sweet.) I came up with this recipe by adjusting a popular pound cake recipe and using "maximum tolerable" amount of fig jam, since consuming mom's jam as much as possible was the main purpose of this pound cake project.