Out & About #1160 | Ongoing Stresses Feat. Burnt Pecan Pie + Fig Jelly & Caramel Tart

Anxieties have surged this week, which means that the urge to crawl into a hole and remain there until the tsunami passes has returned.

​Frankly, I'm not sure what to make of office situation. Despite being in dire need of time off, I've been deferring time off, as well as work-related reimbursements, for there is tremendous uncertainty surrounding the imminent future.

Assuming one of the scarce stretches of respite in my daily work life are lunchtime walks. Often are these strolls executed in solitude, however I enjoy the moments when fellow ranters wish to take part. Even excursions as short-lived as a Tim Hortons run has the ability to bring about a sense of connection - confirmation that I am, in fact, not out of the ordinary for merely desiring work-life balance.

I returned home that evening to munch upon a Traditional Hot Cross Bun from COBS Bread, an Easter staple.
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The subsequent afternoon was brimming with meetings; my attempt to weave both pie-making and a Nene Chicken order into the mix resulted in a woeful amount of stress. The emotional rollercoaster was a foreign feeling, an element that wouldn't have been experienced in my former job due to fair workload distribution and a priority for worker sanity. Alas, the current load of meetings and duties customarily refrain one from exercising their hard-earned lunch break.

​Despite the ongoing UberEATS BOGO offer, the Nene Chicken transaction totalled a whopping $93.53! After tip, the grand total came to a preposterous $109.17. The order comprised of 16 pieces each of Bone-In Soy Garlic Chicken and Boneless Swicy Chicken, plus $2.75 of Pickled Radish. Three generously-filled containers constituted the side; the mu was indeed superior to MyMy Chicken.

​Both varieties of chicken were fleshy and well-seasoned, but regrettably spicy. The heat propagated from the centre of the mouth towards the throat and temples. Although we enjoyed the chicken fresh, leftovers grew progressively spicier, eventually leading to discomfort in the throat and body.
I began to perspire and shake later that evening. The combined effects of spice and grease had conflicted with my body's needs. Propelled into a low fever and headache, I decided to call in sick. Informed was this decision, for the one-day breather provided the overdue physical and mental relief I desperately needed.

Prior to deterioration was the preparation of a peanut-soy-black sesame tangyuan (from Laurel, instead of our go-to brand of LKF) and the creation of Fig Jam.​

​1) Fig Jam

The decision to obtain sun-dried figs resulted from an unavailability of raisins at Costco. Given their size though, it was impossible to use them in a 1:1 application as an oatmeal topping. Moreover, they harnessed a notably intense sweetness.
I decided to soak a handful in water to alleviate the cloying qualities. Somehow, this transitioned into an impromptu undertaking of Fig Jam.

Ingredients:

• 320 g dried figs

Rehydrate 3h → 406 g (stems removed)

• 63 g / 1/3 cup lemon juice
• 55 g slab sugar
• water (lots)
• 11 g gelatin

Commencing with a dry weight of 320 g, the bulbs swelled to 406 g after soaking for 3h. Rehydration also enabled the stems to be easily removed.
The soaking liquid, turned slightly murky, was discarded. I then proceeded with my standard jam-making procedure, adding lemon juice and preparing 1.5 tbsp of gelatin on the side, but eliminating granulated sugar in fear of rendering the jam too sweet.

Unlike berries though, I had forgotten that figs absorbed liquid rather than exuding it. To prevent burning and encourage softening, water was continuously added to the saucepot, eventually demanding the inclusion of sugar. After blitzing with an immersion blender, I hastily added a 55 g of yellow cane slab sugar. The total amount of gelatin remained unchanged at 11 g though, which ultimately proved sufficient.
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The project yielded an exorbitant amount of Fig Jam - or Jelly with bits of pulp, really.

Crafted around the same time were a tart crust (using 1 egg yolk) and Granola (using 1 egg white).

2) (Burnt) Pecan Pie

With pecans on the horizon for expiry, I had also resolved to constructing two pie crusts in parallel. Unfortunately, my signature concoction emerged slightly charred while my focus had shifted to email response.

3) Fig Jelly and Caramel Tart

One can only consume so much jam in the form of fruit purée-filled sparkling Americano, thus an alternative usage was contemplated. There truly wasn't much reason for attempting a tart aside from a desire to consume the specific item.​

​A) Tart Shell

​There was little deviation from my standard practice: SK's ever-reliable, yolk-enriched recipe would be used.

​Ingredients:

• 190 g AP flour
• 60 g icing sugar
• pinch of salt
• 130 g unsalted butter
• 1 egg yolk

Yield: One 9 in tart crust

​I thoroughly enjoyed its snappiness, for it beckoned a fond reminder of our household's favourite Christmas cookie (1059). My issues would lie primarily with puffing at the centre, causing a somewhat hollowed, concave underside, and rolling the shell too thin, causing edge fold-over to be thick, rigid, and non-uniform. The concavity became less prominent the following day, though I continue to wonder about its origin as I was diligent about baking with a weight on top.

B) Filling

i) Chocolate 

• 44 g dark chocolate

​Inspired by Sunday Baking's Chocolate Salted Caramel Tart, a thin layer of tempered dark chocolate was brushed across the base of the tart. This incorporation contributed a faint crunch in addition to insurance for any cracked spots in the shell. Instead of merely swirling the chocolate over the base, I adhered to the recipe's use of a pastry brush, which helped to ensure a thin, uniform coating. After refrigerating for five minutes, the chocolate had set beautifully.

​ii) Caramel

Again derived from the Chocolate Salted Caramel Tart was a brown sugar-based caramel.

Ingredients:

• 100 g brown sugar
• 35 g unsalted butter
• 100 g warm heavy cream
• 9 g corn syrup
• pinch of salt

iii) Fig Jelly

The topmost layer was none other than Fig Jelly formed from an excess of Fig Jam.

Ingredients:

• 65 g water
• 20 g gelatin * could use less
• 300 g jam

​Erring on the side of caution, I used a notably high amount of gelatin to ensure that the jelly and caramel layers would not fuse together. The jelly had actually began to solidify at room temperature, but, oddly enough, the caramel never fully set. I couldn't be sure whether this was due to liquid seeping from the Fig Jelly layer or due to the unexpected temperature change of the different components. The caramel had become viscous after cooking, after all.

​Regardless, positive feedback was received from the office. The Fig Jelly & Caramel Tart was described as "light", innovative, and texturally charming with the subtle crunch of fig seeds and smooth jelly. I agreed on all accounts, easily depleting my own reserved slices within 48 hours.

The lunchtime stroll led to several discoveries within the City Centre area.

​First was an exhibit titled "Postcards from Ukraine" in the Civic Centre lobby. Next was the imminent opening of Mr. Surprise Toys on the upper level of Square One.

Braving the treacherously windy, below-seasonal temperatures, I marched in the direction of Sussex Centre for an afternoon pick-me-up. 201 Coffee was a café destination I had bookmarked since last winter. Drawing near the coordinates on Google Maps, it appeared that the business operated out of the same unit as Kung Fu Tea.

​I entered into establishment and scanned the premises: Aside from a deserted display case and cardboard boxes stacked along the perimeter, there were no other occupants of the space, much less a coffee counter. The barista greeted me, prompting me to inquire of the coffee spot's whereabouts. He pointed towards a small menu perched next to Kung Fu Tea's promotional selections. My eyes widened; it dawned on me that 201 Coffee was merely a side venture of the same team, rather than a separate entity in the same space (like Upper East Food Club).

Swiftly crafted was my Hot Osmanthus Latte with Oat Milk. The beverage was hardly hot even immediately after preparation. While I normally wouldn't have minded being excused from a scalded tongue, its distinct lack of heat did not assist in combatting the forcefully windy conditions of the external world on my walk back.

​While the base price of the latte was only $5.25, the one-dollar oat milk surcharge had set me back a startling seven dollars after tax. The presence of osmanthus was barely detectable throughout, unlike Don't Yell At Me, but I did detect an abundance of floral bulbs at the bottom of the cup. They contributed a tapioca-like chewiness as opposed to gentle, sophisticated aromas.

​News of my now-confirmed bias, Heesung, departing ENHYPEN came as a shock to all those engaged in the group's activities. Despite initially hopeful of the label retracting its decision, the unexpected announcement now appears to be binding.

I hurriedly obtained an album in response, selecting a $60 Indigo exclusive edition of Desire: Unleash in hopes of pulling the desired photocard. My efforts were rewarded with one Sunwoo and two Sunghoon, but not a Heesung in sight.