532623 Wed Jun 25 13:15:56 -0700 2008 75 31 Home Cooking 0 3813101 My daughter has a fig tree (YAHOO) and it is producing. They are a bit small but very good. I usually just eat them, but since they don't eat them (well, my granddaughter does but only because she saw her Gigi doing it!) I am getting to bring them home. I have never had access to this many figs before. What else can I do with them? Wed Jun 25 13:15:56 -0700 2008 80937 danhole 1 3813122 They make awesome jam (and pair well with other fruits since they're so sweet). They also really pretty up any summer tart. My favorite way to eat them (that's not straight off my neighbor's tree while i'm walking the dog... he said it was ok) is sliced on cottage cheese with honey and sesame seeds. Wed Jun 25 13:21:12 -0700 2008 3813101 46417 LAcupcake 1 3813145 Fig tarts are the food of gods. I also like to halve them, top with a little fresh chèvre, drizzle with balsamic vinegar, wrap in a paper-thin slice of prosciutto and bake in a hot oven (or grill over charcoal) for 5-8 minutes. Wed Jun 25 13:25:51 -0700 2008 3813101 10520 carswell 2 3813379 I love this combination. I've made it on pizza, too. Mouth watering. Wed Jun 25 14:28:37 -0700 2008 3813145 39874 chowser 2 3880425 Substitute the chevre with some gorganzola and now we're talking! Pair that with a good tawny port and you are in heaven. Fri Jul 18 08:54:55 -0700 2008 3813145 206877 jpc8015 2 4976287 I second this. It is absolutely delicous. Tue Aug 25 10:53:29 -0700 2009 3813145 1088224 Catering_2_You 1 3813173 I made a plum and fig chutney last year which was pretty good - delicious with cheese. I also like figs grilled with goat's cheese and honey, and maybe some prosciutto. Fig tart is also very nice. You're really lucky to have access to good figs - they're hard to come by here in the UK. Wed Jun 25 13:30:48 -0700 2008 3813101 110146 greedygirl 1 3813271 Cut them in half, wrap in prosciutto and either eat them just like that, or grill briefly. Yum! Salty and sweet. Wed Jun 25 13:59:29 -0700 2008 3813101 34558 roxlet 2 3813317 Fresh figs with goat cheese and a drizzle of honey make an excellent hors d'oeuvre. People gobble it up. Wed Jun 25 14:12:34 -0700 2008 3813271 162997 lattelover 3 3813672 That's exactly what I'm having for dinner right now and it's delicious.Tastes like summer! Wed Jun 25 16:09:49 -0700 2008 3813317 12144 CeeBee 1 3813315 David Lebovitz has a wonderful recipe for Fig ice cream on his website davidlebovitz.com Wed Jun 25 14:11:46 -0700 2008 3813101 10926 mnosyne 1 3813525 second all of the posts about stuffing with chevre or blue cheese, wrapping with prosciutto, and grilling or just eating raw. unbelievable flavor. quartered figs are amazing in a brown butter tart. you can take this recipe for a brown butter custard tart and just insert figs instead of the poached pears: http://www.foodandwine.com/recipes/granny-smith-apple-and-brown-butter-custard-tart also, they are amazing in this free-form tart: make a batch of almond shortbread (just add some almond extract and ground almond to a regular shortbread recipe) and roll out on a cookie sheet. bake it for about 15 minutes, then add dollops of creme fraiche, tons of quartered ripe figs, and drizzles of honey, then slide back into the oven and bake until everything is set, then drizzle with some more honey. i'm soooooo envious!!! :) Wed Jun 25 15:10:07 -0700 2008 3813101 47911 ginqueen 2 3813586 omg... i just printed out that food and wine recipe to try this weekend (if my apt isn't a total hothouse). it sounds AMAZING with the figs subbed in! Wed Jun 25 15:34:39 -0700 2008 3813525 46417 LAcupcake 1 3813651 Great in certain sandwiches when you want to add an element of sweetness. Like them mixed with yogurt. And if you have too many, you may want to consider drying them. Wed Jun 25 15:58:40 -0700 2008 3813101 10763 Miss Needle 1 3813679 I'm so glad someone asked this question, because I wondered the same thing. I have some figs in the frig right now, and all I can think to do is to eat them plain. I love figs, but the only recipe I had for them was to stuff them with mascarpone, which I did not like at all. Some good suggestions here. Wed Jun 25 16:11:43 -0700 2008 3813101 95489 mschow 2 4866415 I'm hosting a party in September and want to use frozen figs as a finger food appetizer. Do your ziploc frozen figs work with a bit of goat (or cream) cheese on a cracker? Or do they get too mushy for that? Thu Jul 16 23:18:07 -0700 2009 3813679 1094355 cchaney 3 4866456 I admit to eating the figs without thawing them. You might test one of the ziplock figs before the party, if the texture isn't what you wanted, maybe do a quick compote. Like that fig/orange jam they sell at Whole Paycheck which goes well with cheese. Fri Jul 17 00:15:17 -0700 2009 4866415 71215 mlgb 1 3813710 They're good in a salad, also if you make your own pizzas, try a goat cheese and fig pizza. Figs with a lightly smoked fish (yellowtail was good). Last year I discovered I could just put the extras in a ziploc and freeze them. There was a "what to do with figs" posting last year. Here it is: http://www.chowhound.com/topics/278522 Wed Jun 25 16:23:06 -0700 2008 3813101 71215 mlgb 1 3814503 Lucky you. The chicken with figs dish in the zuni cafe cookbook is stellar. Worth the purchase price of the cookbook alone. Wed Jun 25 22:09:39 -0700 2008 3813101 10099 JudiAU 1 3814664 My favorite thing with figs is to cut them in half and top with marscapone. However, with a whole tree's worth, that might not be practical ... also, figs have a laxative effect. Here's a site with four recipes using fresh figs. The fig cake might be something you could freeze. http://www.seasonalchef.com/recipe0905c.htm This site even tells you how to pick them and has recipes like candied figs, fresh fig ice cream and fig jelly with lavendar. They also have recipes for canning and freezing figs. http://www.pickyourown.org/figs.htm Here's a few pie recipes, fresh figh, fresh fig and spiced apple pie ... which you could freeze http://recipes.simonpearce.com/recipedetail.aspx?id=3387 http://www.justpierecipes.com/pie-0070037.html Fresh Fig Empanada http://info.detnews.com/redesign/recipes/index.cfm?action=getrecipe&id=1048 Oooohhh ... Martha Steward has a recipe for fresh fig and grilled cheese sandwiches ... I've gotta try that ... she uses fontina (with black forest ham) but I bet playing with different cheeses would be interesting ... like a goat cheese ... or a port cheddar http://www.marthastewart.com/recipe/fresh-fig-grilled-cheese-sandwiches-by-martha This has me intrigued because there are a few fig/black olive combos out there and somehow ... though I haven't tried it ... it sounds right.... personally I might do some other fig/olive combo ... like a goat cheese / olive / fresh fig sandwich. Fig Tart with Black Olive Ice Cream http://www.starchefs.com/features/farm_fresh/summer/2004/html/fig_tart_g_zamarra.shtml This site has some interesting fresh fig recipes - Fresh Fig and Asiago Cheese Frittata - Fresh Fig Quesadillas - Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs http://www.mariesimmons.com/articles/figs01.html fresh fig and almond cupcake bombe (tres complicated but marcapone frosting is involved) http://cupcakeblog.com/index.php/2007/07/fresh-fig-and-almond-cupcake-bombe/ Fresh fig pancakes http://www.linternaute.com/week2/recipes/recette/316359/1376552677/ Fresh Fig Fritters http://www.everyrecipe.info/casseroles/white-sauce/fresh-fig-fritters-passion-fruit-sauce_74840.html Fresh Fig and Ginger Ice Cream! http://www.myfox11.com/guides/recipe/story.aspx?content_id=7c845702-bf05-44eb-ad88-9a94fe06a082 Fresh Fig Wine http://winemaking.jackkeller.net/reques6.asp Blue Fig Martini Recipe ... hmmm ... fresh fig and blue cheese in a martini? http://www.grouprecipes.com/2321/blue-fig-martini.html The best site seems to be the California Fresh Fig Growers Association. http://www.calfreshfigs.com/recipes.html In addition to info about how to dry, can and freeze fresh figs they have some interesting fresh fig recipes like - Grilled Lamb Kebabs with Fresh Figs - Fresh Fig Salsa - Fresh Fig Dessert Pizza (this looks and sounds great) - Saucy California Baked Figs - Stewed Fresh Breakfast Figs - Fig Bran Muffins (you could freeze these) - Fresh Fig Bars - Fresh Fig Bread (also could be frozen) - Figs Frozen in Raspberry Sauce - and much, much more Thu Jun 26 00:56:13 -0700 2008 3813101 10264 rworange 1 3814776 Cut in half and grill 'em. You can eat 'em straight or topped with mascarpone Cut 'em up and mix them in Greek yogurt with honey and walnuts Wrap 'em with procuitto. Stuff 'em with goat cheese, wrap with bacon and broil 'em Saute 'em as a side for meat. Lucky you. Thu Jun 26 04:58:41 -0700 2008 3813101 24468 chicgail 1 3814794 They make wonderful tea sandwiches with goat cheese and prosciutto. :) Thu Jun 26 05:14:44 -0700 2008 3813101 119275 Morganna 1 3814939 Split in 1/2 and lightly warm them in a sweetened butter mixture and top the best vanilla ice cream with them... heavenly. Thu Jun 26 06:19:46 -0700 2008 3813101 12606 MeffaBabe 1 3815164 Just remembered one of the world's easiest desserts I first made last summer. Not sure where the idea comes from but it sounds kind of Chez Panissey. Halve figs lengthwise and set them cut side up in a baking dish. Drizzle with green Chartreuse and honey (lavender is best). Roast in a hot oven or broil until they begin to turn brown around the edges, 10-15 minutes. Plate. Drizzle with the cooking juices. Dollop with crème fraîche. Heady stuff. Thu Jun 26 07:20:11 -0700 2008 3813101 10520 carswell 1 3816735 WOW! Thanks everyone for all the recipes and ideas. Now I have one more question . . . what would I use instead of goat cheese? I'm not really fond of that. Is it better with figs? Thu Jun 26 13:51:13 -0700 2008 3813101 80937 danhole 2 3817339 Do you like Stilton, or other blue cheeses? They're terrific with figs! Thu Jun 26 16:58:14 -0700 2008 3816735 10926 mnosyne 3 3818549 Love blue cheeses! I was thinking they would be good with a gorgonzola. Fri Jun 27 06:16:34 -0700 2008 3817339 80937 danhole 2 3817580 Have you tried fresh goat cheese? Light and creamy with the faintest tang, it bears little resemblance to what most people think of as chevre. Other than that, look for an unflavoured Boursin-type cow's milk cheese (Boursin with black pepper in a pinch). Fresh ricotta -- not the stuff packaged like cottage cheese -- might also work. Among blues, Gorgonzola certainly does. Thu Jun 26 18:35:07 -0700 2008 3816735 10520 carswell 3 3818562 I have tried fresh goat cheese, by itself, and wasn't thrilled by it the way I am over most other cheeses. I had a sample of goat cheese and a chevre. I need to try it again, though. Fri Jun 27 06:21:54 -0700 2008 3817580 80937 danhole 2 3817860 Cream cheese works just fine and I more often have that on hand. Thu Jun 26 20:33:02 -0700 2008 3816735 71215 mlgb 2 3818265 cream cheese Fri Jun 27 03:02:50 -0700 2008 3816735 10264 rworange 3 4866486 ditto. perfect with cream cheese. yum, where are my figs? I always get a huge bag from my neighbor.. hmmm. Fri Jul 17 01:14:26 -0700 2009 3818265 50431 chef chicklet 4 4867897 Still a little early. Give it a few weeks. (S. California for Brown Turkey figs). Fri Jul 17 12:30:42 -0700 2009 4866486 71215 mlgb 2 5006128 i like a good boursin, herby, with a nice cracker -- Carr's maybe. then something savory like pork, which works well, but i really love smoked pheasant. the best combination i've ever had. want a source, a really good one? it's easy! Fri Sep 04 17:18:06 -0700 2009 3816735 1101903 lil magill 1 3817367 Omg. I WANT THIS PROBLEM!!! I'm beyond envious. I second everyone's suggestions. -they are fantastic (orgasmic) grilled -they go fabulously with tarragon -someone mentioned empanadas. I made fig/rosemary and some kind of cheese (parmesan?) empanadas. The flavor combo was really good. -fig jam is amazing. Then you can make extra and use them to make fig linzer torte like cookies. -fig tart (recipe is in Deborah Madison's cookbooks. Not the vegetarian cooking one, though it might very well be there) has always been a hit whenever I bring it to potlucks. -fig on flatbread/pizza -fig with ricotta cheese and drizzled with a very mild (sage) honey. Thu Jun 26 17:11:06 -0700 2008 3813101 116395 anzu 1 3817927 Nothing really new except a few ideas taken a little further... Definitely broil topped w/ blue cheese then top with a candied walnut Figs Foster (like bananas foster) Slice, stuff w/ cheese and brown sugar. Wrap in filo dough to make dumplings of sorts and bake til golden. Drizzle w/ balsamic and oil, roast, and cool. Add to chicken salad. Stir into cottage cheese or total yogurt. Make bran muffins and sink half a fig into the middle as a surprise. Add slices as a layer to bread pudding. Thu Jun 26 21:13:09 -0700 2008 3813101 15572 Emme 2 3818127 I love all these suggestions and I love figs! Wish I had an abundance right now. Anyway, enough of the moping. Epicurious has a recipe for an incredibly easy sesame fig jam that's great http://www.epicurious.com/recipes/food/views/FIG-SESAME-JAM-105443. They also have a recipe for a sandwich with fig jam, brie and prosciutto where the jam is made with dried figs (great for winter), but I'd bet with fresh it'd be even better http://www.epicurious.com/recipes/food/views/PROSCIUTTO-AND-BRIE-SANDWICHES-WITH-ROSEMARY-FIG-CONFIT-10140 I'll second, or ninth, the stuff with gorgonzola, wrap with prosciutto and broil idea... definitely one of my family's favorites. Hmmm, can't wait til fig season. Thu Jun 26 22:58:33 -0700 2008 3817927 42934 ScarletB 1 3825202 Last night I made a super easy pizza with thinly sliced figs, crumbled feta cheese (I would have used goat, but I had none, and the feta worked well), and then just before I pulled it out of the oven, proscuitto. It was so good that I made another one tonight. Sun Jun 29 20:27:49 -0700 2008 3813101 13525 JasmineG 1 3828308 Dorie Greenspan to the rescue with two lovely, scrumptious fig desserts: http://suessschnabel.blogspot.com/2007/09/fig-cake-for-fall.html http://www.kitchenvixen.ca/journal/2007/9/4/inspiration-fig-topped-yogurt-custard-tart-with-balsamic-dri.html Mon Jun 30 18:59:18 -0700 2008 3813101 183643 sfumato 2 5059366 Thanks for the referral, but the one recipe link has been moved here http://www.kitchenvixen.ca/daily-bread/2007/9/4/inspiration-fig-topped-yogurt-custard-tart-with-balsamic-dri.html Enjoy! It's one of my favourites :) Fri Sep 25 21:46:43 -0700 2009 3828308 1112032 kitchenvixen.ca 1 3828538 Peel the figs and mash them with a potato masher or other suitable instrument. Add sugar to taste (Splenda or Altern should work just fine too if you want to make it sugar free) add a bit of fresh lemon juice and run the mixture through the food processor to achieve a spreadable consistency. Prepare a sheet sponge cake (vis-a-vis jelly roll style) in a sheet pan and, when the cake is ready, spread it with the fig preparation and roll if up. You could also go to the trouble of actually making fig jam if you want to go to that much work. Mon Jun 30 20:27:16 -0700 2008 3813101 203621 todao 1 3835488 dani, i just came across this copycat recipe for a dressing for fig salad http://www.cdkitchen.com/recipes/recs/10/King_George_II_Inn_Dressing_for_Fig_Sala8671.shtml maybe from the king george II inn in bucks co., pa.? http://www.kginn.com/ Thu Jul 03 03:26:45 -0700 2008 3813101 105717 alkapal 1 3835915 When I was where they were plentiful, we would can them in a sugar solution with lemon peel and have them all year ( we did that with many fruits). Thu Jul 03 07:43:40 -0700 2008 3813101 168212 PaulaT 1 3835991 Simple fig and arugula salad: wash and spin arugula, quarter or halve the figs, toss with very good olive oil and lemon juice, and add sea salt and fresh ground pepper. A very simple idea, but a fabulous salad. Something about the mix of arugula and figs... Figs are really great with pork too. Either serve with grilled figs, or use the figs to make a sauce (deglazing with port is always good, plus lots of butter!) Thu Jul 03 08:05:30 -0700 2008 3813101 89969 moh 1 3836062 So far I have gobbled, added some figs slices to pancakes, brushed with oil and put them on the griddle (after I made the pancakes), topped some with cream cheese and some with a sharp cheddar, drizzled balsamic vinegar and wrapped in prosciutto then baked for a few minutes. All were delicious! Hey alkapal, that dressing looks good but what do you think is in the fig salad? Thanks for all the help. I am still picking them off the tree, racing to beat the birds from eating them! I need a ladder! LOL! No fair that they get the ones that are way up there! Thu Jul 03 08:28:57 -0700 2008 3813101 80937 danhole 2 3880410 I know that home canning is frightening. I have only done it a few times, and only made fig preserves once...with my mother standing over me and coaching. However, if you have the ambition, or can get someone else to do it for you...fig preserves are fantastic, and they will give you a way to use your abundance without so much gobbling, allow you to use figs that are getting a little past their prime, but mainly , it allows you to enjoy figs in January!! I TREASURE my quart jars of fig preserves. Figs have a true affinity for pork, so some sort of combo of base,fig,pork will be fantastic. Recently I made a fig "pizza" pate brise, fig preserves, proscuitto for an app. It was good. Then there is the absolutely classic dish from my childhood...a biscuit w/ a tiny slice of country ham and fig preserves. Salt/sweet....OMG! (see how I have become inarticulate thinking about figs?) Fri Jul 18 08:51:44 -0700 2008 3836062 10471 danna 3 5006142 don't be any more overcome by the idea of canning. it's not hard nor dangerous. you don't really need a mom there nor a coach. cold pack canning is hot and bothersome on a hot day. turn off the a/c, open the windows, wear something light, comfortable, not too flowing. follow the directions, and you'll be just fine. just fine! be brave and try it. it's like knitting. you'll drop a stitch here and there, but the directions are available, and the result, especially the gifts you can give, will give you a wonderful sense of accomplishment! believe me.... best of wishes! Fri Sep 04 17:25:09 -0700 2009 3880410 1101903 lil magill 1 3843349 I did my own version of Martha Stewart's fresh fig and grilled cheese sandwich http://www.marthastewart.com/recipe/fresh-fig-grilled-cheese-sandwiches-by-martha I used mainly sliced sourdough. I had some end slices of asagio bread that made a mini version. I tried the sandwich with sweet gorgonzola, smoked cheese, another melty, mild chieese (forgot the name). Surprisingly, the smoked cheese rather than the gorgonzola was the best ... though all were good. The smoked cheese gave a sort of bacon flavor to the sandwich ... so I'm thinking adding a slice of bacon to the sandwich would also be great. Martha is probably right about adding black forest ham to the sandwich. Also a touch of rosemary (she used rosemary oil) will probably really work well also. For one sandwich I sauteed sliced figs in butter. That was good but not necessary. Basically I buttered two slices of bread. First slice was butter-side down in the frying pan. Added a layer of sliced cheese. Cut two figs in half and topped the cheese with them. Added another layer of cheese on top of figs. topped with other slice of bread and fried like any grill cheese sandwich. Lovely play of sweet and salty ... oozy good. Use more figs than you think necessary. A single layer gets lost in the cheese. I had two huge figs on the sandwiches. Sun Jul 06 17:33:34 -0700 2008 3813101 10264 rworange 2 3879392 I just read this a few days ago, and had figs in the fridge, so I had to try your grilled fig sandwich idea. I was fantasizing about it all day! I only had swedish orange rye bread on hand, so I used that, buttered up both sides, sliced up the figs, and I didn't have any of those cheeses lying around, so I used rosemary crusted manchego. What a blissful experience. I think the only thing that could've bettered it is to use a different bread next time (maybe one w/ walnuts?), and perhaps a bit of tarragon, though the rosemary and figs went together really nicely. Thanks for the inspiration! Thu Jul 17 21:12:44 -0700 2008 3843349 116395 anzu 3 4866442 Sounds great. It seems like a bread with a sweet note works well with a fig and cheese sandwich. This year a bakery near mea made an anise and fig bread. I had some aged Gouda so I used that. This was mind-blowing good. I'm only sorry that this particular bread was a special they only made last month. I would love to have another sandwich like that, but alas ... no more i did both a grilled in butter version and one that was just heated in the microwave with no butter. The microwave version was actuall better for this version. Based on your post, I'm going to keep my eye out for some other breads with some fruit to make sandwiches. Thu Jul 16 23:54:54 -0700 2009 3879392 10264 rworange 4 4912315 It's been months since I've been on, but I was just on looking for summer fruit ideas and just realized you you replied to this-- I just discovered this French cheese--Fourme d'Ambert. Lovely mild blue cheese. Figs go absolutely lovely with it! Now I must go have a sandwich w/ that. Mon Aug 03 02:02:36 -0700 2009 4866442 116395 anzu 4 5006201 i never measure, so i don't bake. but that bread sounds worth the while and trouble and everything else. can anyone provide a recipe for something like it??? !!! i would definitely pull out the measuring cups and dust them off. please..... fyi, marvelous market in the d.c. area did phenomenal breads and wrapped sandwiches. any .... oh, forget it. i'm just dreaming of good bread with some fig anything spread... Fri Sep 04 17:51:41 -0700 2009 4866442 1101903 lil magill 1 3844027 Pan de higo: slightly dried figs mixed with small amount of chopped almonds, pressed into a cake and dried some more. You can do the same with apricots and with dates. Keeps forever. Matiz used to sell this as an import from Spain, but I can't find it anymore. It was great sliced, with a wedge of mild white cheese. Sun Jul 06 23:22:23 -0700 2008 3813101 43747 Leucadian 1 3862090 just had this salad: grilled split figs and grilled nectarine slices, on arugula with a vinaigrette, hazelnuts and feta cheese. quite tasty. Sat Jul 12 06:17:22 -0700 2008 3813101 105717 alkapal 1 3862590 Todd English's restaurant "Olives" does this great flatbread with Havarti cheese, sliced fresh figs, and Prosciutto...Heaven... Sat Jul 12 11:04:26 -0700 2008 3813101 71851 jinet12 1 4913075 I posted this on another fig thread with no luck. I also have a tree that will be "ready" soon. Does any one know the name of the condiment that includes figs, anchovies, and vinegar? Mon Aug 03 09:11:17 -0700 2009 3813101 39504 Shrinkrap 2 4913418 Sounds like fig tapenade, though that's usually made with dried figs, also includes olives and often uses lemon juice instead of vinegar. Mon Aug 03 10:39:38 -0700 2009 4913075 10520 carswell 3 4915044 I think it might be "Anchoiade", maybe Corsican or "fig" anchoiade. http://www.jakobsbowl.com/jakobs_bowl/2009/06/fig-ancho%C3%AFade-fig-and-anchovy-spread-.html Mon Aug 03 19:57:42 -0700 2009 4913418 39504 Shrinkrap 4 4915260 http://www.travelerslunchbox.com/journal/2005/4/3/anchovy-umami.html Corsican Anchoiade with Figs 5 anchovy fillets 450 grams fresh figs and 1 small garlic clove. " I tasted it, and amazingly enough, it was exquisite! The figs have a robust, raisiny, leathery flavor that is just assertive enough to balance the strong anchovy and garlic. It was sweet, but not too sweet. The fish was there, but the anchovy had worked its magic and melded its own identity with that of the other two ingredients to create something completely new. ... I served it with a soft goat's cheese and bread; it was inhaled by everyone I served it to (and several asked me what 'that mysterious flavor' was!). I now stand humbled before this little salted fish, whose culinary dexterity seems to know no bounds!..." Mon Aug 03 21:58:04 -0700 2009 4915044 39504 Shrinkrap 5 4921895 shrinkrap, i feel like a goof saying this now, but before i even finished reading your entire post, i got so excited by the idea of the described flavors of the fig anchoiade that i typed this: "i'm thinking that fig anchoiade would be great with a fresh, creamy goat cheese. mmmmm." ...then i read the rest of the quote in your post! LOL! now i see emme had the same idea. we are some goat cheese fans! Thu Aug 06 03:41:51 -0700 2009 4915260 105717 alkapal 5 5004386 a tube of anchovy paste in the butter keeper is my bestest friend. never considered it with figs but will definitely go for this one this fall! thanks for the info! psst.. i put anchovy paste in devilled eggs and garnish with one small bright spot of sweet paprika, a parsley leaf and three very small non pariel capers. just don't ever tell....... Fri Sep 04 06:26:57 -0700 2009 4915260 1101903 lil magill 6 5004458 lil, have you seen the deviled eggs threads, e.g., http://chowhound.chow.com/topics/304516 ? your "secret' is out! ;-)). warning: reading those deviled eggs threads will give you definite cravings! Fri Sep 04 06:58:28 -0700 2009 5004386 105717 alkapal 2 4915225 You might like this Tapenade with Figs, Walnuts, Apricots over Goat cheese http://inncuisine.com/happy-hour-specialities/fabulousity-defined-appetizer-recipe-fig-apricot-and-walnut-tapenade-served-atop-fresh-goat-cheese/ Mon Aug 03 21:27:25 -0700 2009 4913075 15572 Emme 1 4913465 I make pork chops that are stuffed with prosciutto, taleggio and fresh figs. Mon Aug 03 10:59:13 -0700 2009 3813101 158016 cassoulady 2 4913629 One more simple fig dessert/appetizer for you: http://www.foodandwine.com/recipes/warm-figs-with-feta-and-basil This works best with black Missions. I grow Celeste figs in my backyard, which are small and green, and they were not sweet enough, so I simply added more honey and used a smaller basil leaf and smaller pieces of feta in each. Scrumptious! Mon Aug 03 11:51:57 -0700 2009 4913465 264982 Basilette 1 4924876 i want a fig tree! this fig/spiced ricotta crostini sounds similar to some of the other ideas here, but i can't remember quite where i saw this. think it was donna hayes?: -Mix cinnamon and ground nutmeg into a nice fresh ricotta, sprinkle in a little sugar to sweeten (i like to substitute honey at the end instead); spread over a slice of thick-cut rustic bread and top with sliced figs and some brown sugar. carmelize over a hot grill and voila! delicious sweet/salty sandwich. le pain quotidien does a version of this sandwich but in my opinion, mess it up by using dried figs and not very good quality ricotta. Thu Aug 06 21:29:33 -0700 2009 3813101 18514 emilia 1 4924957 This article about figs, mentions a place that makes fig brownies. That sounds good. http://www.mercurynews.com/food/ci_12828915?source=email They write ... " Experiment with different types of figs in various dishes, keeping in mind that each has its own flavor. For example, Black Mission figs paired with savory ingredients such as salt, cocoa and spices can have a meaty flavor, Stockli says. And Calimyrna figs paired with ingredients such as lavender and fennel yield nutty and buttery flavors" I love figs and marscapone, but there is a recipe link in that article for fresh figs with gingered mascarpone. I'm going to have to try adding the ginger. It sounds good. " Thu Aug 06 22:24:27 -0700 2009 3813101 10264 rworange 1 4949234 What a great thread! I just bought a couple of dozen from Costco and now I have plenty of ideas. Plus I have Greek yogurt, goat cheese, lavender honey, pine nuts etc so I'm inspired. Thanks all. Sat Aug 15 14:03:16 -0700 2009 3813101 131001 c oliver 1 4949283 I just made the yummiest appetizer for a party: toast baguette slices. cover with soft goat cheese, top with sliced figs. Drizzle with pomegranate molasses. Sat Aug 15 14:31:01 -0700 2009 3813101 1101939 lindalloyd 2 4969369 Instead of the pom molasses... try adding carmlized onions and fresh rosemary. I usually chop the rosemary into the onions near the end of cooking. I have friends who beg for this when the figs are in season. Also this year I tried to dehydrate my own tiny brown figs... Excellent. Sat Aug 22 23:27:33 -0700 2009 4949283 1083328 Misemae 3 4971171 I made fig and blue cheese scones, jam, stuffed figs and just fresh. I just picked another 5 lbs of figs. and want to can whole in syrup.... Thanks for all the great ideas. Sun Aug 23 18:50:05 -0700 2009 4969369 142336 rtms 4 4975359 my mom loved to put up figs that grew at their family homestead in the florida panhandle during the depression. until the place was sold after my grandmother's death at age 94 in the '70s, mom would still travel up there from fort myers in order to put up some figs (and pears). the figs were for biscuits, and the pears for cobbler! Tue Aug 25 06:47:05 -0700 2009 4971171 105717 alkapal 5 5006187 that was really beautiful to read. go put up some figs for yourself, will you? the sensory response of smell and taste is our most intense, most tied to memory. you really should! share with your siblings..... Fri Sep 04 17:44:57 -0700 2009 4975359 1101903 lil magill 1 4975638 I love to use fruits in meat braises and sautes. It's a good way to get a little fruit into the family while I indulge in the type food *I* love. ;-) Pork holds up especially well to earthy fruits like figs, as well as our iconic fruits (apples, blueberries, cranberries, apples, plums) here in New England. So when I happened upon some especially beautiful Black Mission figs a month or two ago, I used them with bone-in pork chops. I wish I could tell you *exactly* everything I did, because that meal was delicious, but I was doing it on the fly. But it was most likely something like this, based on my habits: Brown the chops and hold; sautee onion or shallot, add the meat back in with figs (I remember quartering them); add liquid of choice (in this case, a little white wine, as I recall), and spices of choice. Sometimes I might rely only on S&P and a little thyme with meat-fruit combinations, but often I'll go the curry or cumin route with a touch of Saigon cinnamon (need the cinnamon with the good heat, IMO), cayenne, a pinch of ginger. And if I don't use wine or citrus for the liquid, then a splash of either sherry vinegar or balsamic will be my acid. Cover until meat is done. Then, reserve the meat, raise the heat a little bit and *if* needed to deglaze the pan or to produce more pan sauce, add more liquid. Once it comes up to a bubble, reduce heat, add just a pat of butter and simmer for a couple of minutes, stirring or whisking as necessary. However it happened...that pork was *great* with those figs. Tue Aug 25 08:09:43 -0700 2009 3813101 1104013 Normandie 1 4975951 Last year I infused a bottle of rum with fresh figs . . . Absolutely Wonderful! The details are here: http://chowhound.chow.com/topics/551635 Tue Aug 25 09:30:28 -0700 2009 3813101 141889 MGZ 2 5005712 The ones I use from my tree need to be perfectly ripe. Those are amazing picked and eaten immediately slightly warm from the sun. They are also fabulous with cream for breakfast. Fri Sep 04 14:01:17 -0700 2009 4975951 171214 spm