Toomer's Lemonade Sheet Cake

Recipe in SL September 2023 here

Baking spray 
1 3/4 cups granulated sugar
1 cup (8 oz.) unsalted butter
2 Tbsp. grated lemon zest, plus 1/2 cup fresh juice, divided, at room temperature (from 3 large lemons)
1 1/2 tsp. vanilla extract
4 large eggs, at room temperature
3 cups (about 12 3/4 oz.) all-purpose flour
1 tsp. baking soda
3/4 tsp. table salt
1 cup whole buttermilk, at room temperature
Cake Soak:
1/2 cup granulated sugar
1/4 cup fresh lemon juice (from 2 large lemons)
3 Tbsp. water
Frosting:
6 oz. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
1 1/2 Tbsp. grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 large lemons)
1/4 tsp. table salt
6 cups (about 24 oz.) powdered sugar

Prepare the Cake:
Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch baking sheet with baking spray.
Beat sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add lemon zest and vanilla, beating until incorporated, about 15 seconds. Add eggs, 1 at a time, beating well after each addition.
Whisk together flour, baking soda, and salt in a medium bowl. Combine buttermilk and lemon juice in a 2-cup measuring cup. With mixer on low speed, add flour mixture and buttermilk mixture alternately with butter mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter evenly into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 24 minutes.
 

While Cake bakes, prepare the Cake Soak:
Combine sugar, lemon juice, and water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until sugar dissolves, about 2 minutes.
When Cake is done, remove from oven, and immediately poke Cake all over with a wooden pick or skewer. Brush all of Cake Soak over entire Cake. Cool Cake completely in baking sheet on a wire rack, about 1 hour.
 

Prepare the Frosting:
Beat cream cheese and butter in a large bowl with a electric mixer at medium speed until smooth and fluffy, about 2 minutes. Add lemon zest and salt, beating until combined, about 15 seconds. With mixer on low speed, gradually add powdered sugar, beating just until combined. Add lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute. Spread Frosting evenly over Cake. 

 

Cook the Enemy Gumbo

Recipe in SL September 2023 here

 

1 cup canola oil
1 cup (about 4 1/4 oz.) all-purpose flour
1 1/2 lb. andouille sausage, sliced (about 4 1/2 cups)
2 1/2 cups chopped yellow onion (from 1 large [13 oz.] onion)
2 cups chopped green bell peppers (from 2 medium [1 lb. total] peppers)
1 1/2 cups chopped celery (from 3 to 4 large [about 8 oz. total] celery stalks)
6 large garlic cloves, minced (about 1 1/2 Tbsp.)
8 cups unsalted chicken stock
2 tsp. kosher salt
2 tsp. dried thyme
1/8 tsp. cayenne pepper
3 bay leaves
1 lb. frozen cut okra
1 1/2 lb. medium peeled and deveined raw shrimp
Hot cooked rice

Prepare roux:
Stir together oil and flour in a large Dutch oven. Cook over medium-low, stirring constantly, until mixture turns the color of milk chocolate, 30 minutes to 1 hour.
Cook sausage and vegetables:
While roux cooks, heat a large skillet over medium. Cook andouille in 2 batches in skillet, stirring occasionally, until browned, 3 to 6 minutes per batch. Using a slotted spoon, transfer andouille from skillet to a medium bowl; set aside. Add onion, bell peppers, and celery to skillet; cook, stirring occasionally, until vegetables start to soften, 8 to 10 minutes. Stir in garlic; cook, stirring occasionally, until slightly softened, about 3 minutes. Remove from heat. Set aside until ready to use.
Simmer gumbo:
Stir cooked onion mixture into roux in Dutch oven. Gradually add stock, whisking constantly. Stir in salt, thyme, cayenne, bay leaves, and cooked andouille. Bring to a boil over high. Reduce heat to medium-low, and simmer, uncovered and stirring occasionally, for 1 hour.
Finish and serve:
Stir frozen okra into mixture in Dutch oven; cook over medium-low, stirring occasionally, until okra is almost tender, about 15 minutes. Stir in shrimp, and remove from heat. Cover and let stand until shrimp is cooked through, about 10 minutes. Serve over hot rice.  

 

Florida State Fried Chicken

Recipe found in SL September 2023 here

1 1/2 tsp. kosher salt
1 1/2 tsp. onion powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. cayenne pepper
8 (5- to 6-oz.) chicken drumsticks
Canola or vegetable oil, for frying
2/3 cup (about 2 7/8 oz.) all-purpose flour
3 Tbsp. honey

Stir together salt, onion powder, paprika, garlic powder, black pepper, and cayenne in a small bowl. Rub generously all over drumsticks. Place drumsticks on a wire rack set inside a baking sheet; refrigerate, uncovered, for at least 2 hours or up to 8 hours.
Preheat oven to 200°F. Pour oil into a large cast-iron skillet to a depth of 1 1/2 inches. Heat oil over medium-high to 350°F.
Place flour in a large ziplock plastic bag. Add drumsticks to bag; seal bag, and shake well to coat drumsticks. Remove drumsticks from bag, shaking off excess flour. Place 4 drumsticks in hot oil; return remaining drumsticks to wire rack. Fry drumsticks until a thermometer inserted in thickest portion of meat (not touching bone) registers 165°F, adjusting the heat as needed to maintain oil temperature, about 15 minutes, turning drumsticks over after 8 minutes.
Using tongs, transfer drumsticks to a clean ovenproof wire rack fitted over a baking sheet; place in preheated oven to keep warm. Repeat frying process with remaining drumsticks. Arrange cooked drumsticks on a platter; drizzle with honey, and serve warm.  

Grove Pimiento Cheese Sandwiches

Recipe found in SL September 2023 issue here

2/3 cup mayonnaise (preferably Duke’s)
2 Tbsp. grated yellow onion (from 1 small [4 oz.] onion)
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
4 thick-cut bacon slices, cooked and finely chopped (about 1/4 cup)
1/3 cup chopped pimientos (from 1 [4-oz.] jar), drained
1/4 cup finely chopped toasted pecans
1/4 cup, plus 2 Tbsp. chopped fresh chives, divided
16 (about 1-oz.) very thin sandwich bread slices (such as Pepperidge Farm)
1 cup finely chopped fresh flat-leaf parsley
3 Tbsp. chopped fresh tarragon

Whisk together mayonnaise, onion, black pepper, salt, and cayenne in a medium bowl. Add Cheddar, bacon, pimientos, pecans, and 2 tablespoons of the chives; stir until thoroughly combined.

Spread about 1/3 cup pimiento cheese mixture over each of 8 bread slices; top with remaining 8 bread slices. Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares. Cut each sandwich in half to form 2 rectangles.

Stir together parsley, tarragon, and remaining 1/4 cup chives in a pie plate or other shallow dish. Dredge sandwich edges in herb mixture, turning sandwiches on each side to lightly coat pimiento cheese mixture. Serve immediately, or store in an airtight container in refrigerator up to 12 hours. 

 

Virginia Ham & Cheese Wafers

Found in Sept 2023 issue here

1 cup (8 oz.) unsalted butter, softened
8 oz. extra-sharp Cheddar cheese, shredded (about 2 cups)
2 cups (about 8 1/2 oz.) all-purpose flour
1 tsp. kosher salt (preferably Diamond Crystal), plus more for sprinkling (optional)
3/4 tsp. cayenne pepper
3/4 cup chopped toasted pecans (from 1 [8-oz.] pkg.)
1/2 cup finely chopped country ham (about 3 1/2 oz.)

Beat butter with a stand mixer fitted with a paddle attachment on medium-low speed until smooth and creamy, about 1 minute. Add cheese; beat on medium-low speed until well combined, about 2 minutes.

Whisk together flour, salt, and cayenne pepper in a medium bowl. Add flour mixture to butter mixture; beat at low speed until just combined, 15 to 30 seconds. Add pecans and ham; beat at low speed until well incorporated, about 30 seconds to 1 minute.

Divide dough in half. Place each dough half on a large piece of wax paper or plastic wrap. Using wax paper or plastic wrap, roll each dough piece into a 7-inch-long log. Wrap tightly, and refrigerate for 2 hours.

Preheat oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.

Unwrap dough logs, and place on a cutting board. Cut each log into 1/3-inch-thick slices using a thin, sharp serrated knife. Arrange dough slices 3/4- to 1-inch apart on each baking sheet. Lightly sprinkle slices with additional salt (if using). Bake in preheated oven, 1 baking sheet at a time, until just starting to brown on bottom, 20 to 25 minutes, rotating baking sheet 180 degrees on rack halfway through baking time. Let cool completely on baking sheets on wire racks, about 30 minutes. 

 

Texas Breakfast Tacos

Found in SL September 2023 here

2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. chipotle chile powder
4 tsp. kosher salt, divided
1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness
1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices
12 large eggs
1/4 cup whole milk
1/4 tsp. black pepper
1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces
2 cups Colby-Jack cheese, shredded (about 8 oz.)
16 (6-in.) flour tortillas
1 cup fresh pico de gallo

Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours.

Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm.

Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes.

Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve.  

Butter Pecan Scones

Found in SL September 2023 issue here

5 Tbsp. cold unsalted butter, divided
1 cup chopped pecans
1/3 cup, plus 1/8 tsp. granulated sugar, divided
3/4 tsp. kosher salt, divided
1 1/2 cups all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1/4 tsp., plus a pinch of ground cinnamon, divided
1 large egg, cold
1 tsp. vanilla extract
9 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
1 Tbsp. pure maple syrup

Preheat oven to 400°F with rack in top third position. Melt 1 tablespoon of the butter in a medium skillet over medium. Add pecans; cook, stirring occasionally, until nuts are toasted and fragrant, 2 to 3 minutes. Remove from heat, and transfer to a plate. Sprinkle pecans with 1/8 teaspoon each of the granulated sugar and the salt. Cool 10 minutes.

Whisk together flour, baking powder, 1/4 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and remaining 1/3 cup granulated sugar in a large bowl. Cut remaining 4 tablespoons of cold butter into small cubes, and work the butter into the flour mixture using a pastry cutter or 2 forks until the mixture is crumbly but some larger pea-size pieces of butter remain.

Whisk together egg, vanilla, and 6 tablespoons of the cream in a medium bowl; add to flour mixture, and stir until almost combined, about 2 minutes. Add 3/4 cup of the toasted pecans, and fold until just combined and a loose, crumbly dough comes together.

Turn dough out onto a lightly floured surface; shape into a 6-inch-diameter disk about 3/4 inch thick. Use a sharp knife to cut disk into 6 wedges. Arrange wedges about 1/2 inch apart on a small rimmed baking sheet lined with parchment paper. Chill, uncovered, 20 minutes, or cover and chill for up to 12 hours.

Lightly brush tops of scones with 1 tablespoon of the cream. Bake in preheated oven until golden brown and edges are crisp, 18 to 20 minutes. Let cool on baking sheet 5 minutes.

While scones cool, whisk together powdered sugar; maple syrup; and remaining 2 tablespoons cream, 1/8 teaspoon salt, and a pinch of cinnamon in a small saucepan over medium, stirring constantly, until sugar dissolves and mixture thickens, about 2 minutes. Drizzle icing over warm scones, and sprinkle with the remaining 1/4 cup toasted pecans. 

 

Creamy Corn Jalapeno Poppers

Found in SL September 2023 issue.

 

12 large jalapeno peppers

1/3c mayonnaise

1 tbsp white miso

1/4 tsp salt

1c fresh corn kernels (2 ears)

3oz shredded mozzarella (3/4c)

2oz shredded sharp cheddar (1/2c) 

1/4c chopped scallions

 

Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.

 

Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon  and discard. Arrange peppers halves on baking sheet.

 

Whisk together mayo, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, cheddar, and scallions. Stuff corn mixture evenly into halves. Bake in preheated oven until filling is gooey and bubbly, 18-20 minutes. Serve warm. 

TexMex Skillet Poblano Dip

Found in SL September 2023 issue here

 

5 medium poblano chiles (about 1 lb. total)
2 (8-oz.) pkg. cream cheese, softened
1/2 cup chopped scallions (from 4 medium scallions)
1/4 cup sour cream
1 tsp. ground cumin
3/4 tsp. kosher salt
1 large garlic clove, grated (about 1/2 tsp.)
8 oz. Monterey Jack cheese, shredded and divided (about 2 cups)
Tortilla chips

Preheat oven to broil with oven rack about 7 inches from heat source. Coat a medium (10-inch) cast-iron or other ovenproof skillet with cooking spray; set aside. Line a large rimmed baking sheet with aluminum foil.

Arrange chiles on prepared baking sheet. Broil, turning occasionally, until blackened all over, about 10 minutes. Remove baking sheet from oven; reduce oven temperature to 350°F. Wrap foil tightly around chiles, and let stand 10 minutes.

Unwrap chiles. Rub off skins; cut stems from chiles. Slice chiles in half lengthwise; scrape out seeds. (Discard skins, stems, and seeds.) Cut halves lengthwise into thin strips; cut strips into 1-inch pieces.

Stir together cream cheese, scallions, sour cream, cumin, salt, and grated garlic in a bowl. Stir in chiles and 1 1/2 cups of the Monterey Jack. Spread dip into prepared skillet. Sprinkle remaining 1/2 cup Monterey Jack over dip. Bake, uncovered, at 350°F until bubbly, about 25 minutes. Serve warm with tortilla chips. 

Strudel with Fried Apples

Recipe found in SL September 2023 issue here

2# Honeycrisp apples (about 4 medium apples), peeled and cut into 1/4-inch slices (about 6 cups)
1/4 cup packed light brown sugar
1 Tbsp. bacon drippings
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 tsp. all-purpose flour, plus more for work surface
1/2 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
1 large egg
1 Tbsp. granulated sugar
Vanilla ice cream (optional)

Cook apples, brown sugar, bacon drippings, cinnamon, and kosher salt in a large skillet over medium, stirring occasionally, until liquid has evaporated and apples soften, about 12 minutes. Add flour to mixture; toss to coat. Cook, stirring occasionally, for 1 minute. Remove from heat; let cool 20 minutes.

Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside. Roll thawed puff pastry sheet into a 14- x 9-inch rectangle on a lightly floured work surface. Transfer to prepared baking sheet. Whisk together egg and 1 teaspoon water in a small bowl; set aside.

Using scissors and starting at 1 long edge of pastry sheet, cut 2 1/2-inch-long slits, going from the edge toward the center in 1-inch intervals to yield 14 strips. Repeat process on opposite side. Spoon the cooled apple mixture evenly down the center of the pastry sheet. Lightly brush some of the egg-water mixture over the strips on both sides.

Position the pan so that 1 short edge is facing you. Starting at the short edge farthest from you, fold the top left strip over the apples at a slight angle, slightly toward you. Repeat with right strip, overlapping the left strip. Repeat with remaining strips, going from left to right to enclose the apple filling. Brush with remaining egg-water mixture, and sprinkle with granulated sugar.

Bake in preheated oven until pastry is crisp and golden, 15 to 18 minutes. Let cool 5 minutes. Slice and serve with ice cream, if desired. 

 

Summer Squash Skillet

Found in SL August 2024 issue here

2 Tbsp. olive oil
2 large (12 oz. each) zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
1 large (12 oz.) yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
1 medium-size (8 oz.) yellow onion, thinly sliced (about 2 cups)

1 tsp. kosher salt, plus more to taste 
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
7 oz. Gruyère cheese, shredded (about 1 3/4 cups), divided
1/3 cup panko (Japanese-style breadcrumbs) 
1 tsp. grated lemon zest (from 1 lemon)

Preheat oven to 400℉. Heat oil in a 12-inch cast-iron skillet over medium-high. Add zucchini, squash, onion, salt, and black pepper. Cook, covered, stirring occasionally, until squash mixture is mostly tender, about 10 minutes. Uncover and cook over medium-high, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.

Remove from heat, and fold in crushed red pepper and 1 cup of the Gruyère. Stir together panko, lemon zest, and remaining 3/4 cup Gruyère in a small bowl; sprinkle evenly over squash mixture. Bake in preheated oven until golden on top, about 18 minutes. 

 

Fresh Fig, Pecan, & Orange Crostata

Found in the SL June/July 2023 issue here

1# fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest

Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.

On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.

Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.

Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.

Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.

Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves. 

 

Ham & Cheese Puff Pastries

Found this on SL site here

 

3 Tbsp. Creole mustard
1 Tbsp. honey 
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
all-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten 

Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Stir together Creole mustard and honey in a small bowl; set aside.
Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal.
Brush top of each puff pastry with egg wash.
Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.

Bake in preheated oven until puff pastries are deep golden brown, 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven; cool slightly, about 5 minutes.

Transfer to a cutting board; cut each puff pastry crosswise into 5 pieces. Transfer to a serving plate. Garnish with additional thyme, and serve. 

 

Alabama Peach Bombs

Found on SL website here while searching for something else.

1 4oz pkg. sliced prosciutto (8 slices)
2 small (6 oz. each) fresh peaches
3 Tbsp. honey
2 tsp. apple cider vinegar
3/4 tsp. vinegar-based hot sauce (such as Texas Pete)
1/4 tsp. black pepper
1 Tbsp. torn fresh mint leaves
Creamy goat cheese, for serving

Carefully peel 4 prosciutto slices apart and place on cutting board in an even layer (reserve remaining prosciutto in refrigerator until ready to use). Using a very sharp knife, halve each slice lengthwise to create 8 long strips.
 

Roll 2 (12- x 18-inch) sheets of parchment paper to form 2 (1 1/4-inch diameter, 12-inch long) cylinders; seal ends with paper clips to prevent them from unraveling. Carefully wrap prosciutto strips around parchment cylinders, arranging strips 1-inch apart with seams aligned (4 strips per cylinder). Remove paper clips.

Place, seam-side down, on a microwave-safe plate lined with 2 layers of paper towels. Microwave on HIGH for 40 seconds. Rotate cylinders, then continue microwaving on HIGH in 10-second intervals, until prosciutto begins to crisp, about 20 to 30 seconds more. Transfer to a clean paper towel-lined plate. Let cool slightly, 1 to 2 minutes.

Slide crispy prosciutto rings off parchment cylinders and let cool completely, about 5 minutes. Discard used parchment cylinders. Repeat with remaining 4 slices prosciutto.

Cut peaches into 16 even wedges (about 1/2-inch thick). Whisk together honey, vinegar, hot sauce, and pepper in a small bowl until smooth.

Carefully insert 1 peach wedge into each prosciutto ring.
Brush 1 side of wrapped peaches with honey mixture and transfer to a serving platter, brushed side up.
Drizzle with any remaining honey mixture and sprinkle with mint. Serve with goat cheese. 

Honey-Balsamic Fig Compote

Found in SL June/July 2023 issue but not found online 

1# fresh figs, stemmed, cut into 1/2" pieces (about 3 cups)

1/4 c light floral honey

2 tbsp fresh lemon juice

2 tsp aged balsamic vinegar

vanilla ice cream

flaky sea salt

 

Preheat oven to 400°F. Stir together fig pieces and honey in an 8" square baking dish.

Bake fig mixture in preheated oven until juices bubble around edges of baking dish, about 20 minutes. Let stand until cool, about 1 hour. Mixture will thicken slightly as it cools. Stir in lemon juice and balsamic vinegar.

Serve compote over scoops of vanilla ice cream, and garnish with flaky sea salt. Store compote in an airtight container in refrigerator for up to 3 weeks.