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).