So, I guess you knew it was inevitable that I'd hit the bourbon, once I moved to Kentucky.
But, in true Ninj fashion, I'm not just drinking it or soaking holiday fruitcake in it -- I'm also cooking with it (not that the two don't go hand-in-hand at Casa de Ninj, mind you). Behold, this sweet and smoky bourbon fig jam, one of two recipes I created recently for the readers of Edible Green Mountains magazine.
(In case you didn't realize, in addition to being The Ninj on this blog, I'm also a freelance writer for a variety of other publications, both print and online.)
My article is an homage to bourbon as a winter warmer -- because boat drinks and icy glasses of white wine just don't cut it in wintertime, no matter on which side of the Mason-Dixon line you find yourself.
If you want to learn a little about bourbon and why it's the quintessential American liquor (per a 1964 Congressional resolution!), please give my piece a read. And then whip up a batch of this easy, versatile bourbon fig jam.
- Read the article -- Warm Up to Bourbon
- Get the bourbon fig jam recipe
So, have you warmed up to bourbon yet, either in your cocktails or your cooking? Leave a comment: The Ninj wants to know.
Dude! This is incredible. Of course I've been waiting for you to hit the bourbon...that was the first thing I thought about when I heard you were moving to Kentucky! And you went and put it into a jam with figs. Love this idea!! Clicking through now to check out the articles.
ReplyDeleteHA! You know me too well, David -- hope you give it a try!
DeleteYou had me at Bourbon. And jam. Meh, what the hell, you had me because you make amazing things and I'm a food whore.
ReplyDeleteIf you haven't guessed I really want to make this.
We're bourbony food whore soulmates, Emma.
DeleteSo cool that you freelance for a bunch of publications! Heading over to check out your article now. This jam sounds legit! My buddy is a huge bourbon fan so have to share this with him :)
ReplyDeleteShare away, Chris -- thanks for checking it out!
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