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Fig Bread

Chef Logan Kendall & Chef Joseph Bott

Fig Bread with Whipped Cream, Bourbon Candied Figs, Fried Chestnuts & Callebaut Crispearls by Logan Kendall & Joseph Bott.



Fig Bread

INGREDIENTS

  • 1/2 cup Sugar
  • 1/4 cup Butter (softened)
  • 1 ea. Egg
  • 1 tbsp. Buttermilk
  • 1 tsp. Baking Soda
  • 1 cup AP Flour
  • 8 ea. poached Figs
  • 2 morsels Callebaut Chocolate
  • Poaching liquid
  • 1 cup Turbinado Sugar
  • 1 cup Water
  • 5 ea. Fresh Origins Basil Blossoms
  • 3 ea. Fresh Origins Chocolate Mint Leaves
  • 10 ea. Lemongrass Leaves
  • Salt

DIRECTIONS

  1. Poach figs in liquid at slow simmer for 2 minutes. Sift all dry ingredients for bread, combine egg and buttermilk.
  2. Mix in poached figs and whip until smooth.

Whipped Cream

INGREDIENTS

  • 2 cups Heavy Cream
  • 1 cup Sugar
  • 1 tbsp. Vanilla Extract
  • ¼ cup Simple Syrup (reserved from bourbon figs)

DIRECTIONS

  1. Whip all ingredients together until stiff peaks form.

Bourbon Candied Figs

INGREDIENTS

  • 6 ea. Figs
  • 2 cups Sugar
  • 2 cups Water
  • ½ cup Fresh Origins Pineapple Mint
  • ½ cup Fresh Origins Basil
  • ¼ cup Four Roses Bourbon

DIRECTIONS

  1. Combine sugar, water, herbs and bourbon in small pot.
  2. Bring to boil, turn to low and simmer until flavors combine.
  3. Cut off heat, add figs and let sit for 10 minutes.

Fried Alabama Chestnuts

INGREDIENTS

  • 6 ea. Alabama Chestnuts
  • Peanut Oil
  • tt. Salt & Pepper

DIRECTIONS

  1. Crack and peel chestnuts. Bring peanut oil up to 350 F on PolyScience Control Freak.
  2. Add chestnuts and fry for 1 minute or until lightly fried and toasted. Remove from oil to paper towel lined bowl.
  3. Season with salt and pepper. Pulse in food processor until crumble texture achieved, about 30 seconds.

Learn more about Logan Kendall & Joseph Bott at their CHEF’S ROLL PROFILES or check out the full Center Stage recap below. 

Center Stage Final LA