This recipe is from Wanderlust Pageant Government Chef Kevin Callaghan. Attempt your hand at making a few of his beloved favorites for your self. Giving it a go? Tell us by tagging @WanderlustFest and utilizing #WanderlustKitchen.
Fig Hand Pies
8 cups all-purpose flour
2 tsp salt
4 tbsp sugar
1 ½ lb butter, lower into small items
1 ½ cups ice water
Combine all dry substances in a bowl. Reduce in butter. You need to use the paddle attachment on a KitchenAid mixer. Cease when you find yourself left with pea measurement chunks. Switch to a big mixing bowl. Sprinkle water on flour combination and toss till dough will maintain collectively. Press into 16 or so discs, wrap in plastic wrap, and refrigerate. quarter-hour is okay.
Roll every disc out on a frivolously floured floor, about an eighth of an inch thick. Place on a parchment lined sheet pan. Refrigerate.
8-12 cups figs, sliced (ideally brown turkey figs)
3 cups brown sugar
1 cup amaretto, separated
½ cup bourbon
1 tbsp vanilla
1 tsp salt
¼ cup lemon juice
½ cup cornstarch
Combine brown sugar, half of the amaretto, and the bourbon in a stainless pan. Carry to a simmer over medium warmth. Alcohol will flame. Prepare dinner till flame subsides, stirring usually. Add figs to sugar combination and stir. Be mild with the fruit. Add salt. Style liquid. Add extra sugar if not candy sufficient. Prepare dinner for 10 minutes or so.
In small bowl combine remaining amaretto, lemon juice, and cornstarch to make a slurry. Add slurry to fig combination, mixing nicely. Return to a boil and prepare dinner for one minute. Take away from warmth. Let cool.
When fig combination is cool, it must be pretty thick. Place a big spoon of fig combination on rolled out dough. Fold edges of the dough over fruit, overlapping as you go. (When completed there can be a gap on the highest the place you’ll be able to see the fruit.) Brush with a cream and egg wash and sprinkle closely with sugar.
Bake within the convection oven at 350 levels for 35 minutes, or till crust is properly browned.
Serve heat with frivolously sweetened ricotta cheese.
After graduating from the College of North Carolina — to the delight of his loving household – Kevin parlayed his educational achievements into washing dishes. Professionally. In 1998, after ten years of working in each attainable place within the restaurant trade, Kevin launched Acme Meals & Beverage Co. in Carrboro. Since that point, Acme has been featured in Bon Appetit, Southern Residing, Backyard & Gun, The New York Occasions, Esquire, and plenty of different regional newspapers and magazines. The restaurant has been one of many South’s main advocates of sustainable meals and native farms since its inception. The restaurant serves dinner seven nights per week and brunch on Sunday. In 2016, Kevin’s e-book on the meals of the South and his life in eating places can be printed. Most lately, Kevin has been named by Lululemon as one in all their 29 American artists and style ‘makers’ for 2016 and is the Government Chef of the Wanderlust Festivals. The daddy of two superior younger girls, Kevin lives in Carrboro, North Carolina.