Home PageRecipesOther than Drinks

Figgy Ice Cream

This recipe comes from our friends at Modern Day Forager and The Urban Table.

Rich, creamy ice cream studded with chopped up fresh fig and spiced with bitters.

  • 20 +2 fresh organic black mission figs, diced
  • 1 cup whole milk
  • 2 tablespoons AZBL Figgy Pudding bitters
  • 3/4 cup sugar

Directions:

  • Place 20 diced figs in a medium saucepan with milk, cover and cook over medium heat, until tender, about 8 minutes.
  • Add the sugar, and continue to cook, stirring frequently, until the figs are jam like, another 10 minutes.
  • Purée the mixture with bitters in a food processor until smooth.
  • Stir until cool over an ice bath or chill thoroughly in the refrigerator.
  • Freeze it in your ice cream maker according to the manufacturer’s instructions.
  • Sprinkle with diced figs and serve.

– RJ, Urban Table, 2013

*********************

Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters

This recipe comes from our friends at Modern Day Forager and The Urban Table.

A sweet and savory french toast like no other. One of the most decadent recipes we have styled and ever tasted. We saw this combination of flavors on a menu in NYC and always wanted to recreate the flavor profile. We chose to use challah bread as our vehicle, plus the addition of crispy thick cut bacon and citrus bitters to mix things up, so here it is. Waking up to this..is really not hard to do.

  • 1 loaf challah bread, sliced into 2 ½ to 3 inch slices (recipe makes 6 to 8 slices)
  • 8 oz. ricotta cheese
  • 12 to 16 slices of bacon, cooked crispy and chopped (retain pan drippings)
  • 1/4 cup blueberry jam
  • 1/2 tsp lemon zest
  • 1 cup whole milk
  • 1/3 cup pure maple syrup
  • 1/4 tsp salt
  • 1 Tbl unsalted butter (melted)
  • 2 Tbl unsalted butter
  • 1 Tbl brown sugar
  • 1 tsp vanilla extract
  • 1 tsp AZ Bitters Lab Orange Sunshine bitters
  • 1 1/2 tsp ground cinnamon
  • 3 Lg eggs
  • maple syrup (for serving)

Directions:

    • Place sliced bacon on a rack in a sheet pan and bake until crispy, drain on a paper towel. Retain pan drippings to cook French toast.
    • With a small sharp knife, make a horizontal slice in bottom crust of bread creating the pocket you will pipe filling into.
    • In a bowl, mix together ricotta cheese, blueberry jam, and lemon zest. Place mixture in a Ziploc bag and when you are ready to fill bread pockets, slice corner off bag and pipe.
    • In a bowl whisk together milk, syrup, salt. Tablespoon of melted butter, brown sugar, vanilla, bitters, cinnamon, and eggs.
    • In a large (preferably cast iron) skillet heat bacon drippings on medium heat. You will need about 2 tablespoons, you can add butter if you need more fat.
    • Using your piping bag, fill each bread pocket with approximately 2 tablespoons of filling. Push bacon into filled pocket of bread, pushing out to edges as much as possible.
    • Once slices are stuffed soak each slice in egg mixture for about 10 seconds per side, then place in hot skillet. Cook until both sides are caramelized.

Serve warm topped with extra jam, fresh berries, lemon zest and maple syrup.

– RJ, Urban Table, 2013

*********************

Old Fashioned Whipped Cream

This recipe made its way on top of our pecan pie for Thanksgiving. It’s also pretty awesome as a topping for hot chocolate or coffee

  • 1 1/2 cups whipping cream
  • 1/3 cup confectionery sugar
  • 1 oz good bourbon (we use Buffalo Trace)
  • 8-10 dashes of AZBL Figgy Pudding bitters

Directions:

  • Place whipped cream and sugar in a metal bowl
  • Start whipping and increase speed to full
  • As whipped cream starts to form, pour in bourbon and bitters
  • Adjust sugar to taste and whip to desired consistency

*********************

Figgy Pudding Blondie Bars

This amazing recipe from our friend, Food Hunters Guide, is in full detail in our Blog post, Figgy Pudding Blondie Bars

*********************