baby fig spoon sweet with jaggery and himalayan black salt

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Ever wondered what to do with those unripe baby green figs, so did we! Well that is until, we found this wonderful recipe from a Greek food blog called, Mama's Taverna. One of the things, I really love about having this food blog and now participating in this supper club, is the opportunity to not only share my work but also getting to learn from other people who love food as much as I do. Food blogs, cookbooks, magazines and the likes all provide an avenue for us to experiment and try out new things, probably some of them we would never have heard of otherwise or even got the chance to try. 

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Alanna and Phi picked up tons of green figs for our supper club and we decided on a couple of recipes to see if these figs could be used. One of the recipes that stood out was this baby fig spoon sweet or Sikalaki Gliko. To be honest, it is a little time consuming because of the prep work required to soften the unripe figs and I was a little nervous about whether this would work. But no need to worry, it does! You need to boil the figs several times to get rid of the latex that is inside the ovule, once that is done, the figs soften and become tender and will absorb the flavors of the soaking syrup. 

So here is one of the dishes that we will be serving up tonight among a host of other fig containing plates, an Indian inspired Greek fig spoon sweet.

We have 8 courses of hand picked California Figs, RSVP here: and here's what we are serving up,

Sikalai Gliko on Gluten-Free Crackers with Dukkah A greek method of cooking and preserving unripened baby figs – served on crunchy crackers baked with dukkah, an Egyptian spice blend of nuts, herbs, and savory spices.

Shaved Apples and Fennel with Fig and Pomegranate Salad … and topped with fresh fig and pink pomegranate arils.

Fig Tagine with Defrosted Grapes Served with herby couscous.

Lettuce Cups with Lemony Herbs & Cheese Stuffed Figs in Filo

Fig & Pumpkin Samosa “Pot Pie” Served with Hot Date & Tamarind Sauce, Unripened Fig Chutney.

Olive Oil Ice Cream with Fig Syrup Swirl Served with crispy fig chips and toasted pistachios.

Double Chocolate Figs Fresh figs stuffed with brandy ganache, then, dipped in chocolate.

Fig Leaf and Vanilla Bean Soda

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Here are some of my kitchen tips and some from Mama's Taverna while preparing this treat,

  • Use a stainless steel cooking pot that is cheap, one that you're not too attached to. Raw figs release a lot of latex while boiling. The latex will stick to the sides of the pot, so I recommend wiping it with a clean paper towel immediately after each boil is complete. Drain the liquid and the figs into a large colander and then wipe the sides with paper. You will still have to scrub the sides after the entire process is complete, so avoid using non-stick pots.
  • Jaggery is raw Indian sugar, it has a slight smoky flavor and a very unique taste that I love. However, you can substitute brown sugar with the same amount or even do a half and half mixture of both.
  • Indian black salt or "kala namak" is also called the Black Himalayan Salt has a distinct dark pink color, it has an interesting fragrance due to the sulfur trapped inside it which is released once the salt is mixed into liquids. I use it quite a bit when I cook and it is definitely a great seasoning to keep in the pantry. 
Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

fig spoon sweet with jaggery and himalayan black salt 

yields: 1.5 lbs


1.5lbs raw unripe green figs

cold tap water to boil the figs

2 cups water

20 cloves, whole

1 lb jaggery 

1 teaspoon ground himalayan black salt

1. Wash the figs thoroughly to remove any material that might be stuck on the skin. Poke a hole all the way through each unripe fig using a skewer (metal or bamboo). Place the figs in a large and deep stainless steel stockpot and cover with running cold tap water until there is an inch of water over the fruit. Bring the contents of the pot to a boil and then boil for 15 minutes. Drain and discard the liquid in a colander. Rinse the figs in water and wipe the stockpot to remove any latex foam that might be bound on the sides. Allow the figs to cool to room temperature and then repeat this process two more times. The figs will be soft and tender once prepared. Drain and keep aside to cool.

2. In a separate medium sized stockpot, add the 2 cups of water,  cloves, jaggery and himalayan black salt. Heat on a medium-high flame and bring to a boil, boil this to form a syrup for about 20 minutes. Watch and stir occasionally to prevent the liquid from overflowing. Once the syrup is formed, add the prepared figs. Boil the figs in the syrup for another 15 minutes, remove the figs and then strain the liquid through a cheese cloth lined over a colander. Add the figs back to the strained syrup and then allow to sit overnight in the refrigerator. The figs will absorb all the flavors and will be sweet and flavored. Serve as needed.

thai and vietnamese inspired coffee granita

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita
thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

Labor day might officially mark the end of summer but I really don't want to give two hoots about the start of fall yet. It always seems too soon, especially when you love one season more than the others. It also really doesn't help that some of the television channels are running Christmas movies right now (what happened to Halloween and Thanksgiving?). Thankfully, the warm weather and I are on the same wavelength with neither of us wanting summer to leave, I know summer will put up a decent fight. So until autumn boots summer away, I'm going to happily chill out with these coffee granitas and think about all things . 

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

I love Thai and Vietnamese iced coffees, each of them unique in their own special ways, one flavored with spices such as green cardamom while the other, sweetened with condensed milk. You can't go wrong with either of them, at least that's what I think. Since, it's hard for me to pick a favorite, I decided that the best thing to do, would be to create a granita, that represented the personalities of both of drinks. Double the inspiration and double the dose of flavor as the name suggests! 

Since this is a double granita, let's start with the first one, the coffee! I recommend using a chicory type of coffee but if you have a personal favorite, feel free to try that out in this recipe. The coffee granita is mixed with a sugar syrup infused with freshly crushed green cardamom pods that makes this simply amazing! The second granita is a little different, instead of using condensed milk, I decided to use sweetened coconut milk that is infused with vanilla, I find that it freezes well and tastes great. Condensed milk would give a more ice cream like texture that I didn't want for this dessert.

This coffee granita is going to be my buddy this weekend while I enjoy the long holiday. Have a great weekend!

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita
thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

thai & vietnamese inspired coffee granita

yields: 6 servings


6 green cardamom pods

1 cup water

2 cups brown sugar 

3 cups of double strength (brewed) coffee (preferably chicory, I used Community Coffee but Cafe du Monde is good too)

4 cups full-fat coconut milk

1  vanilla bean (or 1 tablespoon madagascar bourbon vanilla extract)

1. Using a mortar and pestle, crush the green cardamom pods to release the seeds and crush the seeds. Add the crushed cardamom (the green shell with the crushed seeds) to a medium sized saucepan with the water and 1 cup of the sugar. Bring the contents to a boil on a medium-high flame. Once it begins to boil, remove and stir in the coffee. Remove from stove and keep aside. Allow to cool to room temperature.

2. Add the remaining 1 cup of sugar to the coconut milk in a medium-sized saucepan. Using a sharp knife slit the vanilla bean across its length. Scrape the seeds and add the seeds and the bean to the coconut milk. Heat the mixture over a medium-low flame for about 10 minutes until the sugar is completely dissolved and the milk just begins to boil. Remove from stove and allow to cool temperature. (If you're using vanilla extract, then add the extract after the liquid is removed from the stove).

3. Once the coffee mixture is completely cooled, stir and pass it through a tea strainer to get rid of the cardamom. Pour the liquid into a flat pan that is freezer-proof (I used a cake pan). Cover with cling film and place in the freezer. 

4. If you used a vanilla bean in the coconut milk, remove the bean and discard. Pour the rest of the coconut  is freezer-proof (I used a cake pan). Cover with cling film and place in the freezer. 

5. After 1  1/2- 2 hours remove both pans from the freezer. The mixture in each pan should resemble a frozen slush. Crush any large frozen chunks that might have formed and stir the contents. Cover each pan with cling film and place back in the freezer. After 30 minutes crush any large chunks and stir the contents, cover and place back in the freezer. After 1 1/2 to 2 hours, the mixture in each pan will be frozen, remove the cling film and scrape the surface with a fork to create flaky crystals. At this point the granita is ready to serve. Serve in chilled glasses filled generously with half of the coffee granita and half of the coconut milk granita.