Fig recipe challenge
- free sample addict aka Tracy L Aug 20, 2006 10:16 PM
I have more figs than I have use for and would like to bring some to work. It has been my experience that the less chowish amongst us don't know what to do with figs. So I thought I'd provide some recipes along with my figs. The challenge is that I don't see these people making the wonderfully chowish apps like the ones found in this link:
I am thinking in terms of easy (even semi-ho)recipes like cookies or poached figs (prefer a wine free version if possible). Any other ideas are welcome. Keep in mind the recipe needs to be easy, relatively cheap to make and uses ingredients you can find at your average grocery store. My coworkers are great people and always generous with the produce that they grow. Many have large families and tight budgets so free produce is always welcome. Thanks
I like this recipe but I add chicken cut into stirps, whatever salad on hand and a nice loaf of bread!
From Cooking Light magazine
Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette. If you don't have molasses on hand, use honey or maple syrup.
1/3 cup sherry vinegar or cider vinegar
1 tablespoon molasses
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
4 large (dark-skinned) fresh figs, halved (such as Black Mission)
5 cups trimmed arugula
1/4 cup (1 ounce) crumbled goat cheese
1/8 teaspoon freshly ground black pepper
Preheat oven to 425°.
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 109(34% from fat); FAT 4.1g (sat 1.4g,mono 2.1g,poly 0.4g); PROTEIN 2.4g; CHOLESTEROL 3mg; CALCIUM 84mg; SODIUM 182mg; FIBER 2.5g; IRON 1.1mg; CARBOHYDRATE 18g
If you have coworkers who don't really cook, figs are really delicious just plain and fresh straight -- but they are also great sliced over a salad, or quartered with mozzarella. I'd also second the prosciutto idea.
Or, if they do cook and just aren't that adventurous, I'd tell them to make a fig jelly, which makes the fruit less exotic seeming and has been a big hit for me served pretty much however (as cookie filling, on toast, whatever).
Tell them to dress with a little oil and vinegar, salt and pepper, maybe some parmesan; and grill them for a few minutes. If they have bacon (I won't mention proscitto, my favorite) then wrap them in that too, but not necessary. Could be an appetizer or a dessert.
There's a recipe for a fig and goat cheese clafoutis which looks good on this blog:
Scroll down for the recipe. You could probably use cream cheese instead of goat if any of your coworkers is unfamiliar with chevre.
Zuni's chicken with figs is also good, it's a combination of chicken, figs, honey and vinegar. It's easy to make and has lots of good flavors. Around Boston where figs are always expensive, it's a treat.
Cut top off figs and scoop out insides with a small spoon. Grind into powder 1/4 c. (raw or toasted) almonds with 2 tbl. sugar (don't grind nuts alone or you'll get nut butter). Mix nut mixture with mashed fig innards and 1 tble. unsalted butter. Scoop back into figs. Bake 5 min in 450 oven. Serve with vanilla ice cream.
I love fresh figs halved or quartered, and topped with a bit of honey. Place a little fresh goat cheese under the fig and add the honey, and it gets even better. Some of the other posting are wonderful, but take more work. Here in Tennessee, our figs don't dependably ripen, so one of my most pleasant discoveries has been creating green fig chutney.
I had the best fresh fig hors d'oeuvres at a fancy Beverly Hills party a few years ago. They were quartered and topped with a tiny perfect drop of creme fraiche? (the earlier suggestion for marscapone sounded great, maybe that was it) and a single toasted piece of hazelnut.
Make fig jam for them!
My two favorite fig involved recipes are in Patricia Wells' Paris Bistro cookbook and the chicken leg with figs in the Zuni Cafe cookbook.
But if the coworkers don't like to homechow, then really, figs don't need a recipe. I agree with above: they could just use some ice cream, creme anglaise, etc.
Sometimes if I can get enought figs I make a tart. We call it "Tig Fie" due to an unfortunate naming incident concerning a lot of alcohol.
You will need a flan dish that is about 2inches high.
First you need to blind bake a nice short pastry in a flan tin. If you are making your own pastry, it's worth making it a little sweet.
Then with it's cold, almost quarter the figs, lengthwise so that you have figs that are opened up.
Put the figs onto the pastry base.
Then you need to make a victoria sponge batter. You will need to make it a little moister than normal so add a little extra milk or if you want some liquor.
You will need enough sponge mix to cover the base of the figs, and leave some of the tops poking out.
Bake the whole lot untill the cake mix is cooked.
Serve with some really rich vanilla ice cream.