Food writer Kristen Hartke recently joined The Washington Post staff to answer questions about all things edible. Here are edited excerpts from that chat.
Q: I am lucky enough to have some fresh figs from the community garden. What are some ways to use them, other than in baked sweets and on a salad? Savory (e.g., non-dessert) recipes preferred, please!
A: You are very lucky! Because figs are so naturally sweet, they pair particularly well with salty, rich foods, which is why you often find them accompanied by blue cheese or roasted meats. They are, of course, fantastic on pizza, and I love to split them open, pop them under the broiler for a couple of minutes, and then drizzle them with a robust olive oil (like a kalamata olive oil) and sprinkle them with salt. — Kristen Hartke
Q: I just stumbled upon a jar of sour cherries marinating in vodka and sugar for what was originally planned for three months marinating to have as a liquor/cordial, but sad to say they’ve been soaking for 14 months now. Is it safe to consume or do I need to pitch it? It’s been in a dark closet the entire time.
A: As long as they were prepped in a hygienic manner (i.e. jar was clean and sterile when the cordial was made and stored), I think you’re probably fine and it’ll likely be delish. The higher the alcohol content, too, the more likely the stuff is safe. But if you see any questionable color or smell anything off, pitch it. — M. Carrie Allan
Q: I’ve volunteered to bring a meal to a neighbor this weekend and I’m doing baked chicken (legs and thighs). I will need to make it in advance and am looking for advice in making it juicy (and crispy, if it’s not too much to ask) when it is reheated by the recipient. He is going through some health problems so I need to keep it on the non-spicy side of things — maybe lemon and light garlic? My biggest concern is keeping it from drying out.
A: I would cook it low and slow, confit-style, at maybe 300 degrees. It won’t be crispy when it’s done, but you can always advise your friend to crisp it up while warming it in a pan. I’d give it a couple of hours and plenty of fat (olive oil, schmaltz, what have you!) — lemon and garlic are classic for a reason and would make an elegant dish. Lucky friend! And we hope they are feeling better! — Olga Massov
Q: Are there any cakes that can’t be frozen after baking (and cooling)?
A: I have found that most cake and buttercream combinations freeze well. I would not freeze anything with more delicate things, such as whipped cream or mousse. You should also think about possibly freezing the components separately so that everything will look top-notch and have the best texture in the end. Freeze the buttercream flat in a zip-top back. It will defrost quickly. Then rewhip before using. — Becky Krystal
Q: Any suggestions for what to do with lots of basil, except pesto?
A: You can always freeze individual leaves or dry them. The brightness of flavor will be a bit lost, but it’s a good way to preserve your bounty. In our house, we’ve been eating a ton of burrata with peaches, basil and evoo — a kind of spin on a caprese. — O.M.
Q: Despite all the millions of recipes on the web, I still can’t decide what to make for supper. What are you guys planning to have?
A: I’m teaching myself to like quinoa this week, so yesterday I cooked it in white wine with tomatoes and garlic and it was a hit. I’m going back at it again tonight, but I think I’m going to spice it up with some jalapenos and stuff it into poblano peppers — I have a lot of peppers from the community garden to use up this week! — K.H.
Q: I fell for honey nut squash today at the farmers market. Normally butternut is not a favorite due to the sweetness, but these were just so darned cute. Any clever ideas? Preferably paired with some spice — curry, chiles, along those lines?
A: I love honey nut squash — they are adorable, right? I love to just split them in half and roast them in the oven with olive oil, dried chili flakes and salt. They are also terrific with soy sauce, or rubbed with curry powder or cumin and then seared in a hot pan. — K.H.
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