Figs- what to do?
What can I do with figs besides jellies and jams?
Fresh figs are such a treat! They lend themselves equally well to sweet and savory applications.
Try goat cheese and fig crostini. Borolo and fig sauce over seared duck breasts. Cut then from the stem down into 4 wedges - but not all the way through, fill them with blue cheese, drizzle with good balsamic vinegar.
Best of all dip them into creamy marscapone cheese and feed them to your sweetie!
I adore fresh figs eaten just as they are. But for a great side dish, cut three quarters of the way down one side, stuff with a teaspoon or so of soft goat cheese, wrap with a slice of proscuitto, skewer and bake at about 350 til the proscuitto begins to crisp. For a pretty presentation, I break off three inch pieces from my rosemary bush, remove the rosemary from the bottom inch and use those as skewers. Also creates a heavenly smell in the kitchen as the figs cook.
If you have access to a torch, slice the figs in 1/2 top to bottom fill that lil seed cavity with goat cheese or blue, dip the exposed side in sugar and caramelize like creme brulee. Leave a pile of these in any high traffic area in the home or office and watch them disappear. enjoy;)
re: Kitchen Queen
My dear aunt just gave me some fresh figs, which I love. Busy week at work, let them sit on the counter too long, and they were preparing to join the other side - SO - prepared one pie crust for a galette, placed on parchment paper on good cooking sheet. Crumbled leftover variety of cookies on center as a base. Trimmed nasties off figs and cut into wedges. Added about 3 T brown sugar, generous coupla splashes vanilla, zest of a whole lemon, and some frozen raspberries. Stirred all this together, piled onto center pyre of cookie crumbles, folded crust galette style atop, brushed with cream, and sprinkled with shredded blanched almonds and sprinkled with sugar, baked fairly high into DIVINE dessert. BTW, I just saw the movie "Ratatouille" and am SO inspired!!!
Last figs season I experimented with puff pastry and fresh figs. I sliced them thin and placed them on puff pastry along with gargonzola cheese (instead of typical goat cheese). Then after it's baked, I topped with torn pieces of prosciutto. It was sooo good, and will make a nice starter for a summer dinner party!
Here's my original recipe with photos: http://singleguychef.blogspot.com/200...
I have a tip for you: If you're going to be eating a lot of figs, make sure you also drink a lot of water. Figs are VERY high in fiber. <wink>
Caramelized Fig and Walnut Ice Cream
Baked Figs... Marinate figs for at least a couple of hours in creme de cassis and clarified butter. Place figs on parchment paper pieces, topping each with a piece of lemongrass and a vanilla bean, and then wrap each fig up and secure. Bake at 425 for 5-10 minutes.
Chocolate Dipped Figs
This fig sauce is good over chicken as well...
Pasta w/ Figs and Walnuts
Chicken w/ Figs, Mushrooms and Spinach
A Unique Appetizer... I love anything w/ Persimmons!
Line a bisciut tray with puff pastry. cut figs in 1/2 and place on pastry. Dot with marscapone or blue cheese and drizzle with honey.
Bake until pastry sides are crispy.
remove stem and quarter them (or halve depending on size) put in a gratin pan with raspberries, sprinkle with brown sugar and broil for a few minutes. Serve with fresh cream or vanilla ice cream. (this recipe was in a food blog recently, can't remember which one)
Mark Bittman had a recipe in the NYT several years ago that we make all the time for grilled pizza with figs, prosciutto and goat cheese. Mmmmmmm.