FIGGY PIGGY RECIPES

Steps:

• For the bacon washed bourbon: cook four slices of thick-cut bacon. Strain and reserve the bacon fat, and let cool. In a nonporous, sealable container, combine 1 750ml bottle of bourbon with reserved bacon fat. Let sit at room temperature for 4-6 hours, and then put in the freezer until the fats have solidified. Skim off the fat and fine strain before re-bottling.
• For the fig puree: In a blender, combine 1 pint of mission figs (stemmed and halved) with 2 tablespoons of water, 1 tablespoon of sugar, and 1 teaspoon of lemon juice. Purée until smooth.
• For the cocktail: In a cocktail shaker, combine the bacon washed bourbon, fig purée, Vya sweet vermouth, and bitters, and shake vigorously until chilled. Strain into a mason jar or rocks glass over crushed ice. Garnish with bacon and fig.

Steps:

• Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
• Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.