Wednesday, January 7, 2009

Jam!! Roll that is





After getting back on the fig bandwagon on Christmas Eve, due to an amazing Fig Onion Compote that I served with some Mary's Crackers and a selection of artisan cheeses, I decided that I wanted, no I needed more figgy goodness. I wanted something in a roll or pastry form that wasn't sweet and not too bready. What came of those desires was the most amazing Fig Onion Jam Roll. While this particular roll is not gluten free, I am thinking that it would be an easy enough transition to gluten free. I will experiment for my gluten free friends. This recipe is kind of indicative of how inspired I am already this year. I just feel like there is so much that I am invigorated and inspired about. From food and cooking, to running and writing. From business to personal, I am hitting my stride and already I feel like the arbitrary turning of the year has become a symbolic representation of the changes that have been brewing. Yes, yes the jam roll was that inspiring. It took everything in my power to not scarf down the whole roll. If this is a sign of the things to come this year, than I can hardly wait.

Fig Jam Roll

Ingredients:
½ cup butter, unsalted
½ cup whole grain spelt flour
½ cup buckwheat flour
1 cup whole wheat pastry flour
½ cup fig jam
¼ cup onion confit
¼ cup Parmesan cheese, grated

Directions:
Cut butter into the combine flours in a large bowl until butter (or margarine to make non-dairy) pieces are the size of peas. Make a space in the center of the dough and add in the soy milk, stirring with a fork to combine. Knead gently until formed into a ball, do not over knead.

Roll dough out on a flour covered surface or board to 1/2 inch thickness. Fold into thirds and roll out into a rectangle 1/4 inch thick. Leaving a 1/2 inch border at the top and bottom, spread fig jam over the lower 1/2 of the dough and the onion confit over the top half. Use enough jam to cover. Sprinkle cheese over top (omit for vegan). Roll into a log gently and not to tight. Cut into 10 pieces and place on a parchment paper covered baking sheet.

Makes 10.

2 comments:

  1. Oooo...looks good!!! I'm putting together a recipe book and I'm going to HAVE to print some of yours!!! :)

    ReplyDelete
  2. Thanks Courtney!Well if you are putting it together on Tastebook, then you my recipes are included in their database! Glad you like, you'll like it even more when you taste it I am sure :)

    ReplyDelete

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