Golden Fig Jam

The fig is a generous fruit.  Abundant and carefree, one fig tree can produce hundreds of these delightful delicacies in a season.  With a lineage that traces back as far as human history, these delicious Dionysian delights are perfect for the holiday season.  Figs were sacred to Dionysus symbolizing abundance and procreation.  So forget the figgy pudding, wrap figs in prosciutto with a sprig of rosemary and roast them, saute them with onions and drizzle over pork or lamb, or make a decadent fig jam to enjoy on crackers with goat cheese and Champagne.   Figs will bubble and caramelize to a luscious deep amber color when cooked and fill your home with cheer and warmth long into the New Year!

Spicy Fish Stew with Red Snapper

The basics of fish stew are simple; onion, garlic, vegetables, toasted bread and fish, fish, fish!  The Italians call it Cacciucco from the fishermen of Livorno, Italy who would gather and prepare this soup with the smallest fish of their catch at the end of the day.  In Portugal it's called Caldeirada de Peixe (Portuguese fish stew) which is similar to Cotriade from the Breton region of France or the colorful Zarzuela de Mariscos (operetta of seafood!) served on the northeastern coast of Spain.   In the states we have Cioppino, a regional Italian-American fish stew from San Francisco.  Fish and vegetables are layered and cooked over low heat in a large cauldron or pot to be enjoyed family-style.  Use oily fish like mackerel and sardines and/or white-fleshed fish like red snapper and cod.  Rustic and spontaneous, this stew should be filled with the freshest fish and vegetables of the day and is best enjoyed piping hot on a cold November afternoon by a crackling fire with friends.  This recipe is easy and affordable.  Chili's and limes add a nice Caribbean punch.