Think large with figs

I adore figs, though we usually do one thing with them — make preserves. Occasionally, we use those preserves to make fig cake, though many mostly we finish adult giving divided jars of preserves as stewardess and holiday gifts.

Now, I’m severe myself to to mangle out of my fig rut. Here’s what I’ve learned: Crispy marinated pig and tawny cheese are a fig’s best friends. Use bacon, pancetta or prosciutto. Try mascarpone, brie, blue cheese, goat cheese or ricotta.

You can things a figs with cheese, hang them in prosciutto and griddle them. You can take those 3 reduction and use them to tip a crostini, a flatbread, a pizza or a salad.

It’s roughly unfit to not be rewarded by this combination.

Of course, make preserves and use that to make cake or fondue or slather on a grilled ham and cheese sandwich.

My advice: Don’t only ask permission, share some preserves.

More Fig Recipes

Fig Preserves: My shorthand recipe is 1 crater sugarine per bruise of figs. we never make a collection with some-more than 5 pounds or it doesn’t set correctly. we supplement 1 whole lemon, thinly sliced, seeds removed, to boost astringency turn and make a preserves protected to eat. we prepare a fig preserves over medium-low feverishness until it reaches about 220 degrees on a candy thermometer. we follow instructions for H2O bath canning on, withdrawal 1/4-inch headspace in half-pint jars and estimate for 10 minutes. For a some-more finish recipe, go to:

Fig Pecan Fondue: Combine 1/2 crater white wine, 1/2 crater fig preserves, 1/4 crater ground, toasted pecans and 1 tablespoon uninformed lemon extract in a middle saucepan. Cook over middle heat, stirring often, until preserves are melted. Combine 2 cups grated Gruyere cheese and 2 cups grated Emmentaler cheese, 2 tablespoon cornstarch, 1/4 teaspoon creatively belligerent black peppers and abrade of whole nutmeg in a middle bowl. Add one handful during a time to saucepan, make certain any melts before adding more. The fondue can bubble, though not boil. Transfer to a comfortable fondue pot or keep comfortable on a stove. Serve with cubes of sourdough or pumpernickel bread for dipping.

From Andrea Weigl, “A Southerly Course,” by Martha Hall Foose (Clarkson Potter, 2011), and

Grilled Fresh Figs with Prosciutto and Blue Cheese Mousse

This is a home cook’s chronicle of a recipe in “Not Afraid of Flavor,” by Ben and Karen Barker (UNC Press, 2000). The strange recipe served these figs on a immature salad.

4 ounces good blue cheese, during room temperature

4 ounces mascarpone, during room temperature

Freshly belligerent black pepper

16-18 uninformed figs

6 ounces prosciutto, sliced paper-thin

Balsamic glitter

Combine blue cheese, mascarpone and black peppers together in a middle bowl. Set aside.

Starting during a branch end, cut a a fig roughly in half, withdrawal bottom intact. Stuff any fig with about 1 teaspoon cheese mixture. Cut prosciutto slices lengthwise. Wrap a frame of prosciutto around any fig.

Prepare colourless or gas griddle for grilling. Grill figs bottom-side down over middle feverishness until prosciutto is frail and figs are warm. Remove to a platter. Drizzle with balsamic glaze.

Yield: 6-8 servings.

Figgy Demerara Snacking Cake

You can surrogate 2 pounds green cherries or plums (quartered or thickly sliced) for a figs. Recipe tester’s note: this kick was a bear to widespread out in a pan. Be studious and use water-dipped fingers instead. From “Cook This Now,” by Melissa Clark (Hyperion, 2011)

2 dozen uninformed figs, halved lengthwise by stem

2 1/4 cups whole wheat flour, divided, and some-more for a pan

1 crater (2 sticks) unsalted butter, softened, and some-more for a pan

1 1/4 cups granulated sugar

3 tablespoons brandy

1 teaspoon vanilla extract

1 vast egg

1 tablespoon baking powder

1 teaspoon kosher salt

1 crater milk

2 tablespoons Demerara or tender sugar

Heat oven to 400 degrees. Toss figs with 1/4 crater flour in a play and set aside.

Grease an 18-inch-by-13-inch-by-1-inch baking piece with butter and dirt with flour; set aside.

Beat together butter, sugar, brandy and vanilla with palm mixer or station mixer on middle speed until dark and fluffy. Add egg and kick until incorporated.

In middle bowl, drive together remaining 2 cups flour, baking powder and salt. With mixer using on low speed, alternately supplement flour reduction and divert in 3 batches to make a batter. Spoon kick onto a baking piece and well-spoken evenly; try water-dipped fingers if it is a struggle. Nestle a figs into a kick uniformly all over a top. Sprinkle with a Demerara sugar. Bake until a cake is golden brown, 45 to 50 minutes. Let cake cold for 30 mins before serving.

Yield: 12-14 servings.

Fig Salad with Sticky Date Dressing

You can find date syrup during many Middle Eastern grocery stores or whole dates in a furnish territory of many grocery stores. From “A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (that will make we feel amazing)” by Anna Jones (Ten Speed Press, 2014)

1 shallot, peeled and really finely chopped

1/2 teaspoon Dijon mustard

2 tablespoons date syrup or 2 dates, seeds removed, chopped and blended with a tiny oil

Juice of 1 lemon

Sea salt and creatively belligerent black pepper

2 tablespoons extra-virgin olive oil

a tiny garland of uninformed mint

8 large handfuls of churned salad leaves

6 uninformed figs, quartered

A tiny garland of uninformed basil

3 1/2 ounces uninformed goat cheese

Put chopped shallot, mustard, date syrup or chopped dates blended with oil and lemon extract into a bowl. Season with salt and peppers and drizzle in a oil, whisking as we go. Chop a mint, supplement to a bowl, and set aside.

Put a salad leaves into a play and separate with figs. Stir sauce and drizzle over a salad. Pick a basil leaves off a stems and separate over a salad; afterwards toss all together. Dot with goat cheese and serve.

Yield: 4 servings

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