Have a blessed day

            As Southerners, we are proud of our hospitality. It is our trademark, and an important part of our identity. People from other parts of the country–and the world– are a bit incredulous when they experience it first hand. Visitors arriving in the Golden Isles from Boston recently were taken aback when they arrived.

            “People let us out in traffic,” they related, awestruck. “And held the door for us and told us to have a blessed day!”

            It didn’t take long for them to acclimate, however. We might have even heard a “y’all” come out of their mouths before they climbed aboard the plane, headed back to the chilly north.

            While they were here, they were impressed with another local attribute: a dedication to food. We are not talking average fare here, but fresh local delicacies, prepared lovingly by people who know what they are doing. We admit to an advantage. Our mild weather gives us an extended growing season, which translates to an abundance of wonderful, fresh food. Savvy cooks know how to preserve those seasonal delights and capture the sunny sweetness of one of our most delicious local resources: figs.

            Fig trees in the Golden Isles explode with soft, ripe, sweet fruit in late July and early August. Local baking expert Mary Allen gathers ripe figs in summer, cooks them and freezes them for her special holiday fig bars. Then, she loads up platter after platter of home-made treats, including the fig bars, and takes them to Amity House and Hope House, residences for those victims of domestic violence.

            A Taste of Glynn, a culinary competition and tasting celebration, is the main fund-raiser for the Glynn Community Crisis Center, which operates Amity House and Hope House as well as an extensive outreach program. The next event is March 24, 2013, at the King and Prince Beach & Golf Resort. Tickets are on sale now, and will be available up to the day of the event.

            Holidays for those who have experienced domestic violence can be difficult, but Mary is determined that they will enjoy the best she has to offer. Which, considering her years as a former bakery owner, is an exciting prospect. She just dropped off an incredibly generous array of delectable goodies at Amity House, and was gracious enough to share her fig bar recipe for others to enjoy.

            Any day that has this much kindness is a blessed day, holiday or not. And today, we celebrate Mary Allen, who is a blessing to all who know her.

           

Mary Allen’s Fabulous Fig Bars

Fig Filling:

3 cups ripe figs, cut up

¼ cup sugar

½ teaspoon lemon juice

1 ½ cups water

Crust and topping:

½ cup butter or margarine, softened

¼ cup shortening

1 cup brown sugar, packed

1 ¾ cup plain flour

1 teaspoon salt

½ teaspoon soda

1 ½ cup quick-cooking oats

Optional glaze:

½ stick butter, softened

1 16-oz box powdered sugar

½ teaspoon vanilla extract

To make the fig filling:

Place all ingredients in a saucepan, and cook over low heat for about 15 minutes, stirring constantly, until the mixture thickens. Using a wire whisk helps break down the figs to a smooth texture. Cool and spread over crust, as directed below.

A note: Mary uses fresh figs, which she cooks at the peak of ripeness and freezes for use during the holidays. She tells us that you can also use fig preserves for the filling.

To make the crust and topping:

Grease a 9 x 13” pan, set aside.

Cream butter, sugar and shortening. Add remaining ingredients, mix well. Press about ¾ of the mixture into the prepared pan. Spread the fig filling ( or fig preserves) over the top of the crust, crumble with remaining crust on top of the figs. Bake in a 350 degree oven for 30-35 minutes, allowing the top to brown. Cool, and cut into bars. Makes 24 two-inch bars.

If you want to add the glaze:

Combine butter, sugar and vanilla extract in a mixer, beating well until smooth. Add a few drops of water until the consistency allows you to drizzle the glaze over the top of the cooled fig bars.