Some easy suggestions:
1. Broiled Figs with Honey. Cut figs with a cross on the top and place in a baking dish with cut side up. Drizzle honey over the cut figs. Place under the broiler until the honey starts to bubble and the juices from the figs start to release. Serve with creme fraiche if desired. A neat variation is to add a few sprigs of fresh herb like rosemary or thyme to the dish while broiling.
2. Sauteed chicken livers with figs. Melt some butter with a little olive oil in a pan. Saute some chicken livers until browned on the outside but still pink inside. A few minutes before done add some figs cut into quarters in the pan. Season to taste with sea salt. Very good if you like chicken livers. It's a variation i came up with on a recipe for chicken livers with grapes. Serving it with toasted slices of brioche is especially yummy.
How about some grilled figs with toasted almond cream?
Here's a recipe by Damien Pignolet:
12 figs, quartered
6 egg yolks
300ml/10fl oz thickened cream
about 1 tbsp icing sugar to sweeten
2 tbsp flaked almonds, lightly toasted in the oven
1. Place the figs skin down in a flat dish and sprinkle liberally with verjuice. Leave for 30 minutes.
2. Whip the cream to very soft peaks and combine thoroughly with the beaten egg yolks adding some of the verjuice and sugar to taste.
3. Arrange the figs, 8 quarters in each gratin dish with some of the remaining juices.
4. Coat with the cream and scatter with the almonds and place under a preheated grill to colour lightly.
Note: Verjuice is an acidic, sour liquid made from unripe fruit, primarily grapes and is used to heighten flavour. As a substitute use lemon juice or vinegar instead.
For an easy, sexy dessert...make a raspberry coulis - puree fresh or frozen raspberries in a cuisinart with sugar and lemon juice. Slice figs in half - sautee in a combo of butter with sugar until the figs start to caramelize and "melt" a bit. Place coulis in the bottom of a shallow bowl, add sauteed fig halves and top with creme fraiche or vanilla ice cream and a bit of lemon zest.
I finally found some figs locally yesterday...so along with eating them out of hand(my favorite way!)...
Last night we had Fig and Prosciutto risotto. We also stuffed a couple iwth goat cheese and drizzled with pepper infused honey.
Tonight, I still had some prosciutto left so we made pizza with arugula, goat cheese, figs and prosciutto.
I foudn this recipe Fig Tart with Rosemary Cornmeal Crust and Lemon Marscapone filling that I'm going to make this weekend. http://www.epicurious.com/recipes/rec...
Also hoping to make some fig bread and fig muffins this year...
love love love figs!
These are all ideas from the cookbook "Fig Heaven":
Fig quesadillas - a cup of diced figs, 2 tb. minced red onion, 2 tb minced cilantro, 8 oz of Manchego.
Grilled Fig salad with shaved Gruyere, prosciutto, and baby greens tossed with lemon juice, or tossed with toasted walnuts, cantaloupe, shaved fennel, and arugula with a honey-balsamic-lemon dressing.
Side dish - roast figs with red onions, toss with rosemary and sherry vinegar.
Fig risotto with prosciutto di parma
Fettucine with lemon, rosemary, and figs - Saute a pound of figs cut into 1/2-inch thick wedges, over low heat, with olive oil and 1/2 tsp minced garlic for about two minutes. Keep warm and sprinkle with 1 tb lemon zest, 1 tsp chopped fresh rosemary, and salt and pepper. Toss pasta with 1/2 cup of of pasta cooking liquid and 1/2 cup lemon juice. Pour fig mixture on top, add 2 tb butter in small pieces. Toss all to combine, sprinkle with toasted bread crumbs and pignoli nuts, and grated Parmigiano-Reggiano.
Here's a favorite Dallas recipe from Hatties's in Oak Cliff, Dallas, TX.
8 dried figs, preferably Mission (do not subsitute fresh)
8 pecan or walnut halves
3 ounces blue cheese or goat cheese, about 1/2 teaspoon for
each fig, at room temperature
Thin slices of prosciutto or other imported ham (enough to
completely wrap each fig with one layer of ham)
Preheat oven to 350 degrees.
Slice figs in half vertically but not all the way through; leave stem on to make a little "handle" for easy eating.
Stuff each fig with a nut half and a bit of cheese. (The goat cheese is a bit milder, the blue cheese strong. To tone down blue cheese but retain flavor, mix with cream cheese.)
Wrap figs in prosciutto and roast for 10 minutes. To caramelize the fig a bit, roast an additional 3 minutes.
Note: May be made a day ahead and refrigerated before baking. Optional: drizzle with rosemary olive oil before setting out.
The Girl In The Fig restaurant in California Sonoma Wine Country makes an unbelievable fig salad dressing. In fact, they have quite a few recipes made with figs. What a great restaurant! I checked out their website and was unable to find the recipe. I have it somewhere at home. Anyone out there with the recipe?
Last year I made Preserved Figs using the wonderfully simple recipe in "Gift of Southern Cooking" by Scott Peacock and Miss Edna Lewis. They turned out fabulous - good with biscuits for breakfast, or on green salads, or with pork, and I ending up giving several jars away at Christmas. They are lovely!
Here's a link to a recent thread:
I know I've posted this before, but to me one of the most divine flavors in the world is crostini spread with fresh goat cheese and topped with sliced fig and lemon basil (any other type of basil is okay, but lemon basil blows it through the roof). Our figs are beginning to ripen now and I think I'll have to turn it into a salad this year. Arugula, lemon juice, olive oil, goat cheese, figs, lemon basil and maybe a little prosciutto.
Jamie Oliver calls his "sexiest" salad recipe one that includes figs, goat cheese, prosciutto and honey/balsamic/olive oil dressing and basil or mint to garnish. You just score a 1/2" x on the top of the figs, squish them open a bit, and then weave proscuitto around the figs on the plate. Add splodges of goat cheese, dress with the above vinaigrette and basil/mint and you're set! It is a totally stunning salad (whether you choose to plate it individually or on a platter for guests to help themselves) and the flavours are wonderfully summery. We've also been known to make little individual bites using the above ingredients to pass around as an amuse bouche/appie pre-dinner.
Hope that helps!