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Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater

Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater

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Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater

3/5 (1 valutazione)
429 pagine
4 ore
Mar 1, 2016


From the winner of The Rachael Ray Show’s Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming—and often humorous—tales that inspired them.

Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny—a homegrown food enthusiast and winner of The Rachael Ray Show’s Great American Cookbook Competition—brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate.

From Fanny’s sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You’ll love Fanny’s quirky “Fanfare Tips,” which range from wine pairings to presentation advice gleaned from years of catering, as well as “Flippidy Doos,” which provide creative ways to pair leftovers.

With her must-have recipes and whimsical anecdotes, Fanny’s cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.
Mar 1, 2016

Informazioni sull'autore

Fanny Slater is the winner of The Rachael Ray Show’s Great American Cookbook Competition. A native of Raleigh, she now lives in Wilmington, North Carolina, where she is a recipe developer and teaches fun, interactive cooking classes as part of her self-made business, Fanfare. She is also a food writer, restaurant critic, and has appeared numerous times on television, including The Rachael Ray Show.

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Orange, Lavender & Figs - Fanny Slater


Foreword by Rachael Ray

Oh, Hello, I Didn’t See You Standing There

Fanfare Tips

Chapter 1: Rise and Scramble

First-Prize Breakfast Sandwich with Orange Lavender Fig Jam

Lavender, Kale, and Pistachio Smoothie

Sweet Potato Pumpkin Latkes with Maple Mascarpone Cream

Maple Mascarpone Cream

Dilled Zucchini and Feta Fritters

Minted Yogurt Sauce

Spicy Smashed Peewee Potatoes with Caramelized Shallots

Apple Chicken Sausage, Wild Mushroom, and Fontina Frittata

Fig and Brie Frittata with Caramelized Leeks

Turkey Hash with Baked Runny Eggs

Date with a Blueberry Muffin

Open-Faced Scramble Sandwich with Roasted Tomato Butter

Roasted Tomato Butter

Breakfast Quesadilla with Maple Sausage and Charred Poblanos

Smoked Salmon Benedict with Everything Hollandaise

Banana Bacon Bread Pudding with Cinnamon Rum Sauce

Cinnamon Rum Sauce

Chapter 2: Soups and FANwiches

The FAN Club with Roasted Eggplant and Pickled Red Onions

Creamy Dill Sauce

Grilled Eggplant Banh Mi

Toasted Elvis PBB&J

Creamy Pulled Chicken Salad and Bacon Wraps

Parmesan-Crusted Prosciutto and White Cheddar Wraps

Turkey and Balsamic Fig Jam Wraps with Orange Goat Cheese Spread

Boozy Fig Chili with Cinnamon and Orange

Avocado and Heirloom Tomato Gazpacho

Creamy Roasted Asparagus and Mint Soup

Kale and Parmesan Soup

Lemony Veggie and Couscous Soup

Spicy Pulled Chicken and Roasted Garlic Soup

Wild Mushroom and Eggplant Soup with Coconut and Lemongrass

Chapter 3: The App Store

Baked Veggie Falafel with Gorgonzola Tzatziki

Strawberry and Goat Cheese Crostini with Vanilla-Balsamic Reduction

Roasted Veggie Crostini with Sunflower Seed–Cream Cheese Pesto

BLT Crostini with Whiskey Bacon Jam

Beet Salad Stacks with Crispy Shallots

Dilled Meyer Lemon Crab Cake Sliders

Pear Quesadilla with Balsamic Onions, Gorgonzola, and Walnuts

Black Sesame Chicken Satay Kebabs

Satay Sauce

Prosciutto-Stuffed Zucchini Rollatini with Feta and Brown Butter

Grilled Vegetable Roll-a-Teenys

Vegetarian Lettuce Wraps with Sweet and Sour Tomato Vinaigrette

Sweet and Sour Tomato Vinaigrette

Ginger and Lemongrass Shrimp Summer Rolls

Coconut Peanut Dipping Sauce

Coconut-Kissed Calamari with Lime-Agave Dip

Lime-Agave Dip

Soon-to-Be-Famous Already Famous Guacamole

Garlic and Herb–Infused Dipping Oil

Honey-Roasted Rosemary and Black Pepper Peanuts

Chapter 4: EntréePreneur

Meatless Monday Angel Hair with Burst Tomatoes and Goat Cheese

Butternut Squash Tacos with Apple-Fennel Slaw

Rice Noodles with Citrus Peanut Sauce

Crispy Baked Chicken Parmesan with Fresh Mozzarella

Saturday Grilled Chicken with Whiskey BBQ Sauce and Caramelized Pineapple

Whiskey BBQ Sauce

Pulled Buffalo Chicken Tacos with Red Onions and Poblanos

Homemade Buffalo Sauce

Madeira Chicken with Tarragon and Shiitakes

Sweet Onion Potato Chip–Crusted Chicken with Maple Honey Mustard

Maple Honey Mustard

Seared Tuna with Spicy Guava Butter and Crushed Macadamias

Marinated Lamb with Rosemary Roasted Scallion Pesto

Moroccan-Spiced Turkey Meatballs with Coconut Basil Marinara

Homemade FAN Macs with Garlicky Dill Pickles

Fan Sauce

Pan-Seared Steak with Sage Butter

Scallop Piccata with Caramelized Fennel

Fish Tacos with Pickled Radishes and Grilled Pineapple Aioli

Individual Cheesy Lobster Mac with Caramelized Shallots

Spicy Soba Noodles with Shrimp and Hoisin

Quick Coconut Curry with Clams and Mussels

Chapter 5: Going Green

Blackberry and Bucheron Salad

Cucumber, Mango, and Parsley Salad

Lemony Roasted Garlic Kale Caesar with Sesame Croutons

Lemony Roasted Garlic Dressing

Asparagus and Fingerling Salad with Chive Vinaigrette

Chive Vinaigrette

Chickpea, Fennel, and Mint Salad

Lime Poppy Seed Slaw

Rustic Panzanella with Olive Vinaigrette

Olive Vinaigrette

Asian Cabbage Slaw with Watermelon Radishes

Creamy Ginger Dressing

Grapefruit Vinaigrette with Orange Blossom Honey and Basil

Herby Buttermilk Dill Dressing

Orange Maple Vinaigrette

Grapefruit Shallot Vinaigrette

Chapter 6: Sideways

Rosemary Parsnip Puree with Goat Cheese and Roasted Garlic

Horseradish and Sage Root Vegetable Mash

Asparagus with Roasted Garlic Butter

Somewhere Over the Rainbow Chard Sauté

Smoky Potato Salad with Charred Scallion Vinaigrette

Agave-Glazed Baby Carrots with Caraway

Sweet Potato Fries with Ginger and Spiced Brown Sugar

Spicy Israeli Couscous with Toasted Garlic and Hazelnuts

White Cheddar and Sage Buttermilk Biscuits

Garlicky Dill Pickles

Chapter 7: There’s Always Room

Kailua Coupe with Balsamic Fig Syrup

Balsamic Fig Syrup

Island-Style Bananas Foster

Mascarpone and Mint Strawberry Cheesecake Pops

Sweet Challah Grilled Cheese with Maple, Pear, and Taleggio

Bourbon-Spiked Butterscotch Fondue

Vanilla Cardamom Baked Apples

Rachel’s Daughter’s French Roast Brownies

Frozen No Bakes with Peanut Butter and Honey

Chapter 8: Awesomesauce

Kale and Toasted Pistachio Pesto

Rosemary Roasted Scallion Pesto

Sunflower Seed–Cream Cheese Pesto

Orange Lavender Fig Jam

Balsamic Fig Jam

Whiskey Bacon Jam

Grilled Pineapple Aioli

Roasted Tomato Aioli

Gorgonzola Tzatziki

Roasted Garlic

Spicy Guava Butter

Basil Marinara



About Fanny Slater


To Mom, Dad, and Sarah—who encouraged my eccentricity, nourished my passion for food, and taught me how to hang socks on my ears.


by Rachael Ray

One of the things I really love about our daytime show is that our viewers can see so much of themselves in the work we do, and I truly believe that anyone can be a Rachael Ray. We launched the Great American Cookbook Competition to give an incredible home cook the chance to share their favorite family recipes with everyone’s families, and we were so excited when Fanny won. Food is at the center of my favorite childhood memories, and that’s why from the start of the competition, I loved Fanny’s cookbook concept, which evolved from the idea of recipes and flavors that taste like childhood to the finished product, Orange, Lavender & Figs. This cookbook serves up equal amounts of touching family memories, tasty dishes, and practical kitchen tips.

Fanny has already inspired me (and our show’s viewers) with her unique voice, thoughtful reflections, and great recipes—now she’ll be inspiring readers, too.

Oh, Hello, I Didn’t See You Standing There

My great-grandma Fannie used to say, If you ever put anything on backwards, like your pants, do not change or you’ll be surprised.

I’m still not entirely sure what she meant by that, but I think it has something to do with life.

I’d like to jump right in and tackle the number one question that I know is on all of your minds. No, Fanny is not a nickname. It is my actual, real-life name. It is not short for anything, such as Fanstopher, Fantasia, or Fanelope—which ironically sounds like yet another body part. You can’t have a suggestive, cheeky name like Fanny (see what I did there?) and not have a sense of humor about it.

As a kid, I proudly wore this name on the playground, and it helped me to develop a sense of independence and authority. Instead of resorting to tears when a callous group of boys would giggle at my expense, I would erupt into an animated spell of hysterical laughter, proving to them that I was either: a) recently released from child prison and not afraid to use my tuna sandwich as a weapon or b) courageous enough to laugh at myself.

My parents knew that my name alone would set me apart from the crowd, and thankfully they enthusiastically encouraged this behavior. So when I would trot down the stairs with my underpants on my head and a maraca in one hand, while some parents would have cried—mine would applaud.

Now, to address the other reason I’ve gathered you all here today.

One November morning I received a text from my nearly ninety-year-old grandmother that Rachael Ray was holding a national cookbook competition. You never know, she wrote. I was at a place in my life where food had become front and center, and a spark inside of me was just itching for a light. I spent hours, days, weeks shaping my recipes, submission video, and essays into precision. My infinitely supportive boyfriend, Tony, taste-tested enough fig jam to sprout a stem. Being selected felt as likely as winning the lottery, but a voice inside me kept reinforcing that if I was to simply be myself—I couldn’t lose. This intuitive tone in my head sounded an awful lot like a combination of my mom, my dad, my sister, and occasionally Britney Spears.

So I did exactly that. I entered the competition and did not hold back one iota of my quirky, food-centered self. I hit Send on my application and spent the next several weeks anxious and covered in goose bumps. I was beginning to think I had mono when suddenly one night, an unknown New York number rang through to my cell. It was Rebecca, a producer at The Rachael Ray Show. I had made the top twenty. Several weeks later, I had made the top ten.

On April 1 (of all days), the same number called again. This was it. The call I had been waiting for. Shaking and on the verge of tears, I teasingly shouted into the phone—at a person I assumed was Rebecca—that this had better not be an April Fool’s joke. You can imagine my surprise when, through the other end of the line, came the frisky, familiar voice of Rachael Ray herself. Note to future self: Don’t yell at celebrities. I had made the top five and was headed to the big city to compete for the grand prize of a cookbook contract. One month later, I was standing on the fateful stage of the finale with the only other remaining competitor. I had made the top two. Next to us was Rachael, and next to her—a photo of the winner hidden behind a curtain.

They say that when you die your entire life flashes before your eyes. As it turns out, that is also true for the moment that Rachael Ray is holding a velvet curtain over a giant photo of your face. Throughout the competition I had felt as if every second of my twenty-eight years had aligned to bring me there. Seconds before Rachael yanked the fabric and the winner was revealed, I squeezed my eyes shut and everything around me went blank. The encouraging voice suddenly reappeared in my head. I opened my eyes and was face-to-face with, well, my face. So as it turns out, the voice had been right all along. All I had to do was be myself, and I couldn’t lose.

Stop crying. I’m not crying—you’re crying.

Now that we’re best friends, a bit about this book.

My life is a recipe composed of extraordinary culinary encounters. No, I did not trek through Thailand to feast on tamarind-covered ants, and I did not backpack through Canada to roast a moose on its own antlers. (Yes, I did just Google: Where do moose live?) But I did learn how to smear crushed garlic onto chicken with my dad and wilt buttery rainbow chard with my mom. I have no idea what I learned in my second-grade math class, but I will never forget how to shape crab cakes. This remarkable bridge between food and childhood inspires my original recipes and defines my playful spirit in the kitchen.

Suspicious of anything that teetered into the world of formality, I chose to approach cooking in my own way. I absorbed every episode where my life intersected with food and allowed those moments to brand themselves onto my soul. As an adult I found that when familiar flavors reemerged, each mouthful would send me soaring backward to a plate from the past. "Mmm, I would close my eyes and whisper, tastes like childhood." This phrase became the concept I would eventually submit for Rachael’s cookbook competition. Contestants were also asked to send three original recipes and an on-camera cooking demonstration. In my video—filmed in the very kitchen pictured on page 2, but starring several more teeth—I shared a special story of an English muffin breakfast sandwich. In my family, this treasured dish was dubbed the Tin Foil Surprise. I enhanced it with my Fanny flair by concocting a zesty jam featuring orange, lavender, and figs. This recipe opened the door that led me into the Great American Cookbook Competition. And since my great-grandma Fannie used to say, Always go out the same door you came in—I would also select it as the deciding dish of the final round.

As you hold these words in your hands, flip to the cover and run your fingers over the title of this book. These are the three ingredients that forever changed the course of my life. Never underestimate the fortitude of the fruits of your labor.

This cookbook is a celebration and reconnection of the stories, people, and ingredients that have guided me to this very page. It is a voyage through time, where I travel backward to the visceral memories of nourishment that have impacted my life. I then resurface in the present to unravel those edible moments and weave them back together into eclectic new dishes.

There is a children’s book called Sylvester and the Magic Pebble. In this fable, a donkey from Oatsdale finds a magical rock and is granted three wishes. As this was my favorite bedtime tale—other than Everyone Poops, but that doesn’t seem appropriate here—I’d like to tell you my three wishes for how this book will impact you.

First, it will make you unexpectedly laugh out loud. Along with cinnamon, I have seasoned this cookbook with humor so that it’s more than just a collection of recipes. It’s like a lunch date with a good friend—the kind who somehow ends up with hummus on her elbow and orders two beers before noon.

Second, it will grab ahold of you. Whether you grow your own microgreens or have no idea what a spatula looks like, I believe that each of you carries your very own anthology of rich food memories in every shape and form. I hope that my stories will remind you of your own and inspire you to pave your individual path to honor those experiences.

And third, this book will ignite your creativity in the kitchen. With simple techniques, whimsical ingredients, and an epicurean touch, these recipes are meant to guide ideas from the imagination to the plate. I have created this cookbook because I am inspired by the delicious, nostalgic components of my childhood. What inspires you? What will you create?

If you knew that the secret to life was simply to be yourself, how would you change the world?

You bought this book for one of two reasons. One, you saw the words Rachael Ray and were so excited about making short ribs in under 30 minutes that you skipped up to the checkout line without noticing that she didn’t write this cookbook. Or two, you’re a member of my family.

No matter the reason, I hope you have as wildly exciting a time reading this cookbook as I had writing it.

Cheers to childhood!


Fanfare Tips

The word fanfare refers to a short musical flourish typically played by trumpets. I had hoped to squeeze in several hand-drawn illustrations of brass instruments here—and some of my finest doodles (e.g., Calvin and Hobbes or Bullwinkle the Moose as Elvis)—but my editor shot that idea down before it even left my brain.

In my world (Welcome! Don’t forget your complimentary key chain!) the word fanfare holds a very different meaning—as it is the fusion of my unique name (Fan) and my zealous passion for food (fare). When choosing a name for my Wilmington, North Carolina–based catering company, Fanfare was the only logical choice.

All of my catering experiences—from elegant private chef dinners to fun, interactive cooking classes—have helped me to hone my knack for presentation and enthusiasm for pairing. So, to share this expertise and pay homage to the Fanfare kitchen, I’ve dubbed the bonuses in this book Fanfare Tips.

You can expect to find presentation advice, where I pass along perspective I’ve absorbed in the catering world. Not just things like, Don’t lick the ice sculptures and never double dip when someone else is looking, but how a rich drizzle of balsamic can add depth and a striking contrast of colors to an average plate.

You will run into Flippidy-Doo’s, which is a word I invented for when one recipe can be the inspiration for another brand-new recipe. For example, if you find yourself with leftover Sweet Potato Pumpkin Latkes, a Flippidy-Doo advises you to stack them atop a mountain of vinaigrette-dressed mixed greens. And which vinaigrette in the book will go best, you ask? The Flippidy-Doo will guide you there.

There are also suggested flavor change-ups, ingredient substitutions, and tips on timing. Occasionally you’ll even stumble upon wine pairings, where I explain, for example, what Rieslings and pears have in common. These helpful hints will also teach you important life lessons like, You can never have too much fig jam.

It’s going to be a tasty ride.

Chapter 1

Rise and Scramble

Each morning I leap out of bed for one very specific reason: It’s time to eat again. This sunrise section starts off your day with a series of brunch-style recipes that are meant to be slowly savored and served with a side of mimosa.

First-Prize Breakfast Sandwich with Orange Lavender Fig Jam

Lavender, Kale, and Pistachio Smoothie

Sweet Potato Pumpkin Latkes with Maple Mascarpone Cream

Dilled Zucchini and Feta Fritters

Spicy Smashed Peewee Potatoes with Caramelized Shallots

Apple Chicken Sausage, Wild Mushroom, and Fontina Frittata

Fig and Brie Frittata with Caramelized Leeks

Turkey Hash with Baked Runny Eggs

Date with a Blueberry Muffin

Open-Faced Scramble Sandwich with Roasted Tomato Butter

Breakfast Quesadilla with Maple Sausage and Charred Poblanos

Smoked Salmon Benedict with Everything Hollandaise

Banana Bacon Bread Pudding with Cinnamon Rum Sauce

The Tin Foil Surprise

Here is what I learned on the first day of school: Punctuality is not my strongpoint.

It’s nearly 8:00 a.m., and I am upstairs doodling inside my latest volume of Calvin and Hobbes. I hear my dad’s voice and race to the car. In a speedy attempt to fuel me with a nourishing, homemade breakfast, he hands me a tin foil–wrapped creation. Inside: a savory symphony of creamy scrambled eggs, gooey sharp cheddar, and woody sage sandwiched in a buttery toasted English muffin. As I peel back the shiny wrapper, with a wink in his eye he turns to the backseat and says, What did you get? That’s how the Tin Foil Surprise was born and the family ritual began.

A few words on English muffins.

English muffins have always held a special place in my heart. There’s something comforting about them, like a soup crock or an old pair of sweatpants that the elastic has snapped on. For my sister and me, the nutty smell of these yeasty muffins browning in the toaster was our daily alarm clock. The pop of butter

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