Parmesan Crackers with Cranberry Plum Compote

Parmesan Crackers and Cranberry Plum Compote | Fig + Honey

Thanksgiving is all about decadence and so much about eating! As the holidays roll around, it’s hard not to indulge in all the good food that is on offer. These amazingly jewel toned appetizers are definitely indulging to the eyes and taste yummy too! A perfect bit of pop color for your thanksgiving spread and light enough to nibble on before the big meal.

Parmesan Crackers and Cranberry Plum Compote | Fig + HoneyParmesan Crackers and Cranberry Plum Compote | Fig + Honey

The cheesy crackers are melt in your mouth lovely and the compote adds a bit of contrast for a delicious duo. The best part is that they’re so easy to make and you can make everything in advance. Because I’d much rather spend time eating than in the kitchen!

Parmesan Crackers and Cranberry Plum Compote | Fig + Honey
Parmesan Crackers and Cranberry Plum Compote | Fig + Honey
Parmesan Crackers with Cranberry Plum Compote

Parmesan Crackers

  • 4 oz unsalted butter
  • 4 oz finely grated parmesan
  • pinch of salt
  • 1/4 tsp freshly ground pepper
  • 1 1/4 cup all purpose flour

In a stand mixer with the paddle attachment, cream the butter for a couple minutes. Then add the parmesan, salt and pepper. Mix until combined. Add the flour and again mix until combined.

Turn out onto a lightly floured surface and form into a log. Cover with plastic wrap and refrigerate for atleast 1 hour.

When ready to make, preheat the oven to 350°F. Cut the log into 1/4 inch thick slices and arrange on a parchment lined baking sheet. They can be quite close together as they won’t expand. Bake for about 15 minutes until the crackers are a light golden brown. Let cool for a couple minutes on the baking sheet and then transfer to a cooling rack.

While the crackers are baking, you can get started with the compote.

Cranberry Plum Compote

  • 1 1/2 cup fresh or frozen cranberries
  • 2/3 cup water
  • 1/4 cup sugar
  • 1/4 cup plum preserves
  • 1/4 tsp cinnamon
  • 1/2 small star anise

Place all ingredients into a small saucepan and cook over a low heat for about 10 minutes, stirring occasionally. The cranberries should be softened and all come together into a thick consistency. Let cool. You can also make this in advance and refrigerate until ready to use.

Once the crackers and the compote are cooled you can assemble. Just add a dollop of compote on to each cracker and garnish with a little sprig of thyme if you have it! Makes 20-25.
Parmesan Crackers and Cranberry Plum Compote | Fig + Honey
Parmesan Crackers and Cranberry Plum Compote | Fig + Honey

White Bean + Proscuitto Crostini

White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey

Happy Wednesday! I know everyone is back to school and the weather is actually getting colder but I’m not quite ready to give up summer yet. This year didn’t feel quite long enough at all! One of my favorite summer eats is crostini. There are so many different combinations to put on a toasted slice of bread, but this happens to be one of my favorites. Though it’s perfectly enjoyed at any time of the year, I like it best when it’s hot out and with a glass of bubbly in hand! I’m most definitely going to make the most of these while the weather lasts, but I’m pretty sure I’ve seen some trees already changing their colors!

Pour a glass of champs or prosecco and enjoy the creaminess of white beans and salty proscuitto!

White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey

 White Bean and Prosciutto Crostini

  • 1 baguette or Italian loaf sliced into 1/2 in slices
  • 1 tbsp olive oil
  • 2 tsp shallot, finely chopped
  • 2 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • 1 tsp honey
  • 2 tbsp capers
  • 2 tsp basil, freshly chopped
  • 1/8 tsp freshly ground black pepper
  • salt to taste
  • 1 can (15oz) cannellini beans, drained
  • 6 oz slices proscuitto
  • basil chiffonade to garnish

Preheat the oven to the grill at 550°F. Lightly brush the baguette slices on both sides with olive oil. Place under the grill for a couple minutes on each side until lightly browned and crispy.

In a medium bowl, combine the olive oil, shallots, red wine vinegar, olive oil, honey, capers, basil, salt and pepper. Using a small whisk to combine. Add the cannellini beans and using a large spoon, toss all the ingredients together.

Place a slice of prosciutto on each crostini and top with a spoonful of the white beans. Garnish with basil and eat immediately. Makes 15-20.

White Bean + Prosciutto Crostini | Fig + Honey

Corsica, an Island off of France

Corsica, France | Fig + Honey

It’s been awhile since I’ve posted about my travels on the blog so I thought I should share beautiful Corsica with you. I’ve been stockpiling pictures from our holidays because life has been crazy, but it’s about time I told you about this beautiful island with its own very distinct personality!

Corsica is a little island in the Mediterranean just south of Italy and technically a part of France, though the locals would much prefer they were a country on their own! I like to think of it as a hidden gem as it is not overun with tourist as some of the Med islands can be. Not only that, the Corsican culture and traditions are still largely ingrained in the locals.

Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey

The thing I was not expecting was the incredible blue crystal clear water and the beautiful soft sandy beaches. One would think they’ve landed themselves in the Maldives or somewhere equally exotic. So clear and blue that you didn’t even need a snorkel to see the beautiful sealife at your feet. There’s little better than hiking through the marquis (the native plants that cover the island) and finding yourself a little private beach to lay out on the whole day.

Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + HoneyCorsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey

For the days you don’t feel like laying on the beach (I’m not sure how you can resist) there is so much to explore inland. There are so many tiny villages nestled into the mountains, it’s incredibly difficult to decide which ones to see. If only we had enough time to see them all! It was amazing how slow the life was in the villages and how untouched they really felt. We spent time just wandering about and enjoying a coffee or some lunch in the most picturesque locations. When you’re bored (really??) of the little villages you can always take a visit to the larger towns of Calvi and L’ile Rousse. Though far more touristy, they’re beautiful in their own rights. Calvi is built into the hillside and has an amazing Citadel at the very top with the most incredible views. It’s a bit of a hike, but you feel as though you’ve been transported back in time visiting it.

Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey
Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey

We prefered the more relaxed and less traveled parts of Corsica and made an effort to find the hidden beaches, tiny roadside fruit and veg stands and little restaurants. When we weren’t eating, drinking or lounging – we were exploring the countryside on the most amazing driving roads! What I would give to be back! 

Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey  Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey Corsica, France | Fig + Honey

Where We Stayed

Pietra Nova

A super unique home located just below the mountains and two minutes from the sea. The most beautiful views of the mountains, the bay and the village just from sitting out on the deck. Definitely recommended for a super relaxing time made all the better by the friendliest host – Nathalie!

Where We Ate

Le Matahari

We ended up eating here multiple times during our stay in Corsica we enjoyed it so much. The food was delicious and the staff was gracious (especially with our minimal french). However, the best part was definitely the views. Sitting right down by the water at sunset in the sand is an experience you don’t get to enjoy every day! Missing it already!

Le Pain de Sucre

This is another place just on the beach and perfect for lunch. You can lounge on the beach right out in front all day and come here for a bit of food after. Love the beachy vibe and beautiful views!

Occi

A tiny bar located in the equally tiny town of Lumio. No frills food but beautiful views!

Via Marine

A cute little restaurant located in Calvi with delicious pizza and great views!

La Table

Michelin 1 star restaurant located at the Hotel La Villa. Amazing food and great service – definitely a treat!

Where We Went

L’Ile Rousse

A bustling little seaside town just down the road from where we stayed. Hosts a little farmers market some days of the week and lots of open air seating to enjoy a coffee and watch the world go by.

Calvi

A much larger town than L’ile Rousse, incredibly hilly and slightly more touristy. Worth a visit to see the amazing citadel and the views from the top. We stopped for coffee and ice cream as well as back one of the nights for some pizza!

Hotel La Villa

Beautiful Spa and perfect for massages and a relaxing day. Amazing grounds and views of the bay all tied in with very attentive service. Eat at the restaurant and you won’t be disappointed!

Curried Corn Tartlets

Curried Corn Tartlets | Fig + Honey

It’s actually a bright winter day here with no snow and quite a lot of sunshine. Though the sun makes me feel better, I’m so dreaming of the warm days of summer which at this point seem so so far away. We’re dreaming of parks and green grass and picnics in the sun. I’m dying to get out run around with the little one now that she is running around herself. I’m also craving all the summer fruits and veggies. I’m kinda getting bored of lackluster berries and endless pears. Anyone else? Corn is one of my favorites and I’ve been cheating a little in the past months by making the most of the frozen variety. Miura adores corn in any form especially on the cob so it’s always on offer in this household. Since we have like five more months of this dreadful cold then we’ll have to make do with yummy food that tastes of summer! Who doesn’t need a little bit of beautiful yellow to brighten up their day?

Curried Corn Tartlets | Fig + Honey
Curried Corn Tartlets | Fig + Honey

The curry leaves in this recipe give it such a unique flavor and they work surprisingly well with the peanuts and coconut. I’ve been in love with this filling for quite awhile now but have only recently started making tartlets with it! The fresh and super flavorful filling goes perfect with the crunchy filo pastry making this an easy option for appetizers.

Curried Corn Tartlets | Fig + Honey
Curried Corn Tartlets | Fig + Honey

Curried Corn Tartlets
Corn Filling

  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 cups frozen corn
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp lemon juice
  • 1 tsp curry leaves, julienned
  • 1 cup cooked and small diced waxy potatoes
  • 1/4 cup peanuts, finely chopped
  • 1 tbsp finely grated dried coconut, plus extra for garnish

Tart Shells

  • 14 sheets pre-packaged filo pastry
  • 1 tbsp butter, melted

Defrost the filo pastry according to package directions.

Heat a pan to medium heat and add olive oil. Heat until the oil is quite hot and then add the sesame seeds. Stir often until light brown, about 30 seconds – 1 minute. Add in the frozen corn, salt, cayenne pepper, lemon juice and curry leaves and allow to cook for about 10 minutes on medium heat.

Add in the cooked potatoes, peanuts and coconut and cook for a further 5 minutes, stirring often. Turn off the heat and allow to cool.

Preheat the oven to 350°F. Meanwhile, make the filo tart shells. Lay 1 sheet of filo pastry on a cutting board. Using a pastry brush, lightly brush with butter. Layer another sheet of filo pastry on top and brush with butter.  Continue to do so with a total of 7 sheets.  Repeat process with the remaining 7 sheets. Cut each layered sheet into 12 3 inch squares, resulting in a total of 24 squares. Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges. Brush the edges with the remaining butter and place into the oven. Cook for about 7-10 minutes until just golden brown. Place on a cooling rack until cool.

When ready to serve, fill each with about a teaspoon of filling. Top with a bit of grated coconut to finish. Serve immediately as they will soften with time. Makes 24 tarts.

Curried Corn Tartlets | Fig + Honey

Hello Again!

Updates | Fig + Honey
Updates | Fig + Honey

I think it’s about time for a little update as I’m sure some of you have noticed it’s been mostly crickets here on Fig & Honey! Life in this household has changed dramatically over the past year and I’m spending most of my time keeping things together!

Over a year ago now, my husband and I made the move back to the states and are settling down in the Detroit area. We’ve bought a new house and have been spending all of our free time (which is scarce) renovating it to match our modern vision.

Over 1 year ago now we welcomed a little addition to our family who has most definitely commanded every bit of my attention.  I never would have thought that motherhood could be so gratifying and so consuming at the same time! I’m loving life with my little one and enjoying these wintery days so I can once again spend time tinkering in the kitchen!

I hope to be around a lot more in the coming months and start sharing with you what inspires me – food, travel, kids and otherwise. I hope to see you around more often too!!

Anjanee
Xx

Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey
Miura Pictures | Fig + Honey

Moroccan Grilled Shrimp + Kale Quinoa Salad

Moroccan Grilled Shrimp | Fig + Honey

After a few days of chilly fall weather, summer is definitely back with sweltering hot days and nights. So while it still lasts, I’m making the most of grilling and enjoying light easy dinners. No one likes to cook when it’s far too hot outside to think! I love all things Moroccan and though more often than not the dishes are better suited for cold weather, I love using the spices in marinades. Give these shrimp a try and enjoy while the weather lasts!

Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey

Moroccan Grilled Shrimp + Kale Quinoa Salad

Marinade

  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp thyme
  • 1 tbsp parsley
  • 10-12 deveined and unshelled shrimp

Salad

  • 3 cups kale, roughly chopped
  • 1/2 cup grated carrot
  • 1 cup cooked quinoa
  • 1/4 cup golden raisins
  • 1/2 cup parsley, roughly chopped
  • 1/8 cup cilantro, finely chopped
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 salt
  • 1 clove garlic, finely chopped
  • 1/2 tsp cinnamon
  • 1 tsp cumin

In a medium bowl, combine all marinade ingredients and add shrimp. Stir to coat well. If you have the time, marinate for atleast 30 minutes, if not, you can leave to marinate until you’ve made the salad.

In a large bowl, combine the kale, carrot, quinoa, raisins, parsley and cilantro. In a smaller bowl, prepare the dressing. Combine together the lemon juice, olive oil, salt, garlic, cinnamon and cumin. When ready to eat, toss the kale mixture with the dressing and coat evenly.

Heat a barbeque up to medium. Place shrimp on skewers and onto the grill. Cook for about 2 minutes on each side until they are bright pink and completely opaque.

Serve the shrimp with the salad and eat while warm.  Serves 2.

Moroccan Grilled Shrimp | Fig + Honey