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EAT DRINK ENTERTAINING
FALL Flavors
FIGGY FIVE SPICE COCKTAIL
These two foolproof Thanksgiving recipes are SURE TO PLEASE FIG CRUMBLE PIE Make your festive gathering one to remember with a decadent dessert such as the Fig Crumble Pie by chef de cuisine Nicole Fey of Oceans 234 in Deerfiel Beach. “My family always has pie on Thanksgiving, but I wanted to offer something outside the traditional pumpkin or pecan, with fresh, seasonal fruit and a nice layer of cream cheese custard,” she says. (oceans234.com)
INGREDIENTS All-Butter Pie Crust 2 1/2 cups all-purpose flou 1 tsp. of salt 16 tbsp. very cold, unsalted butter (diced) 1 tbsp. apple cider vinegar 1/3 cup ice water
Cream Cheese Filling 8 oz. softened cream cheese 1/3 cup granulated sugar 2 eggs 1 tsp. lemon juice 1 tsp. vanilla extract
Ingredients 2 oz. Tommy Bahama rye whiskey 1 oz. Five Spice Fig syrup 1/2 oz. Meyer lemon juice 1/2 oz. orange juice 1/2 cup sugar 1/4 cup water 3 tbsp. fig p eserves or spread 1 tsp. Chinese fi e spice powder
Every holiday party needs a signature drink. Tommy Bahama’s Figgy Five Spice is a great accompaniment to your fall gathering as it features all of the flavors we crave this time of year. “Our house-made fig syrup infused with five spice is the perfect accent for the light notes of spice in our Tommy Bahama rye in the Figgy Five Spice cocktail,” says Rob Aspaas, cocktail director and regional manager of restaurants at Tommy Bahama. (tommybahama.com)
To make the syrup, combine the sugar and water and stir well. Bring to a soft boil, then reduce heat. Add fig p eserves/spread and fi e spice powder and continue to stir until well incorporated. Combine syrup, whiskey, lemon juice, and orange juice in a mixing glass, add ice, and stir to incorporate. Strain into a glass filled with fresh ice. Garnish with Chinese five spice–dusted orange peel.
Mix apple cider vinegar into ice water and pulse it into the flou /butter mixture until it almost comes together. Flatten dough into a disk, wrap Fig Topping Crumble Topping 3/4 cup all-purpose flou in plastic, and refriger1 lb. fresh fig 1/4 cup light brown sugar ate for at least one 1 tsp. cornstarch 1/4 cup granulated sugar hour. When dough has 1 tbsp. honey chilled, roll out to a half4 tbsp. melted butter inch thick and place in a pie pan, with fluting edges if desired. Place pie dough in freezer while For the pie crust, combine the flour and salt you assemble the filling. in the bowl of a food processor with the blade For the cream cheese filling, beat c eam attachment. Add butter and pulse until the flour cheese and sugar in a stand mixer or with a mixture looks like sand and butter is incorpohandheld mixer until combined. Add eggs one rated. This can also be done by hand, but work at a time, taking care to fully incorporate and quickly to ensure that the butter does not melt.
scrape down the bowl between additions. Add lemon juice and vanilla and beat until fully incorporated. Set cream cheese mixture aside. Cut stems and bottoms off figs and qu ter. Place quarters in a bowl and gently stir in corn starch and honey. Set aside. For the crumble topping, combine flour and ugars in a bowl and pour melted butter into the mixture. Stir with a fork until butter is incorporated and mixture looks crumbly. Preheat the oven to 375 degrees. To assemble the pie, pour the cream cheese mixture into the bottom of the frozen pie crust. Arrange the honeyed figs on the top f the cream cheese. Top with crumble mixture. Bake pie for 45-50 minutes or until the cream cheese is set. If the crust starts to turn too brown, cover loosely with foil halfway through baking. Allow the pie to cool before cutting and serving.
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10/5/21 12:12 PM
