- chef chicklet Aug 12, 2007 04:45 AM
Well Yesterday I finally got what I was waiting for! My neighbor brought me over a lovely bag of figs! Oh what to do what to do?
Last year I made fig jam, and then raspberry fig bar newton like cookies with pecan crumble topping. OH Good grief! They were really really delicious!
I am just so amazed by their beauty, the color, and that they are one of the most easy versatile fruits to work with when I read what other people do with figs and the ideas I've read, well they are just so so impressive!
So I did go get some raspberries for the fig bars, but I was hoping I might get other "knock your socks off" suggestions from the CH group? Any recipes to share?
Thanks in advance!
Woo, Figs! They were cheap at the market today, but I went for mirabelle plums instead. What is your fig newton bar recipe, please? Sorry, don't have much experience doing anything with fresh figs besides eating them (greedily).
Okay, I've got a "knock your socks off recipe" for you. Here's a link to Food Network for Giada DeLaurentiis' Pecorino Romano with Apples and Fig Jam. This is an outstanding recipe. It's just so different and yummy. The sweetness of the fig jam with the brandy and the apple and then the sharpness of the Pecorino Romano cheese makes for a very interesting combination of flavors. Enjoy! http://www.foodnetwork.com/food/recip...
Figgy Raspberry Bars
1 1/2 cup figs cut up
1 cup raspberries
1 cup sugar
1/2 c hot water
1 /4 cup fresh lemon juice
1-2 T Grand Marnier
cook all over medium heat until the fruit is completely broken down and creamy thick.
about 15 minutes -stir frequently, don't walk off.
1 cup of brown sugar
1 cup butter
Cream butter and sugar until fluffy then add the rest mix well
1/2 tsp salt
1 3/4 cup oats
1 3/4 flour-sifted
1/2 tsp vanilla
Split this in half reserve for topping
Line a well greased shallow baking dish 8x12 with half the flour mix, then add the filling evenly distributing the fruit mix, then top with the remaining flour mix.
I add very finely chopped pecans to the topping about 1/2 cup total if you add to the filling also, its up to you.
Bake at 350 degrees 30-35 minutes
until lightly brown
Cool and Serve
Makes 12 big bars or 24 small ones.
I've also jarred the fig raspberry jam, and then put it into a hot water bath process for jam. It really good with cream cheese on a bagel.
Thank you, I've never grilled figs! Sounds wonderful. All the ideas are great I appreciate your feedback!
Yesterday was the first gift of figs, she promised me more!
Check out a book by Marie Simmons called "Fig Heaven". She has some amazing recipes for figs - apps thru desserts.
First and foremost eat a bunch out of hand. My most favorite thing to eat in the whole world - a fresh fig out of hand.
I don't cook with many of the ones I do get my hands on(less than I'd like...someday I am going to plant a tree!) but here are some things I like to do with them:
Figs stuffed with goat cheese, grind black pepper on and drizzle with honey
Figs and prosciutto in any form as an appetizer(grilled, not grilled, add cheese, without cheese)
Pizza with figs, prosciutto, goat cheese, and arugula
Marscarpone tart topped with fresh figs(glaze with a bit of red currant jam if desired)
But mostly just eat them.
re: chef chicklet
Oh yes yes! This is one of our favorite ways to eat figs! We make a pizza usually once a week when they're in the season(providing I've found enough around town that I ahven't eaten them all by themselves first!)
We usually grill ours but equally good done in the oven as well!
Definitely try this!
I went to the farmer's market yesterday and came home with some figs and the same dilemma. I've decided to try a pasta I found on epicurious - figs, rosemary, pancetta (alas, as a non-red meat eater I'll be subbing turkey bacon - I know, I know, not at all the same). I'm looking forward to it. But next week if I find more, I'm going to refer back to these ideas ...
This pasta was fine, but didn't really show off the figs the way I'd hoped it would. While they're put in after taken off the heat, the pasta is still hot enough to cook them, and they end up losing a bit of the flavor when competing with the bacon and rosemary. I'm going to look for more figs at this week's farmers market and try one of the ideas on this thread. Some amazing looking things.
That is link is one of the best I've seen.
I'm currently eating a recipe from a link I posted in that thread for fresh figs in port wine with honey and butter. Absolutely great and a good way to use figs that are about to go bad.
The figs tossed with basil and tomatoes was really good. While basil doesn't do much for the figs, it is the combination of flavors that is great. I upped the taste by grating a little parmesan over the salad. I tried using different tomatoes, but the best combo was a tart tomato like the green zebra where there's a contrast with the sweet fig ... all nice with the sweet/salty cheese and fragrant basil.
According to Wikipedia,
'The history of figgy pudding dates back to 17th century England. The ancestor of figgy pudding (and plum pudding) is a medieval spiced porridge known as Frumenty. Today, the term figgy pudding is known mainly because of a popular Christmas carol. The carolers singing "We Wish You A Merry Christmas" mention it numerous times throughout the song. Currently figgy pudding is not very popular but is thought about during the holiday season. It is a British-style pudding, or dessert, resembling something like a white Christmas pudding. The pudding may be baked, steamed in the oven, or boiled.'
There's also a recipe but I am not including it.
I had a beautiful fig gelato the other day - I'm still working on replicating it at home, though, so I have no recipe to share at the moment.