Squirrels, while devouring my mangoes, have left me about 3-4 cups of figs. Any recipes other than the stand-bys ?
I make a delicious duck dish with figs, rosemary and red wine - you braise the duck legs and thighs in wine and add the figs at the end and let the sauce reduce and caramelize, then saute the breasts so they stay medium rare. I improvised the original recipe so unfortunately I don't have any exact measurements!
No, I stick the legs and thighs (I usually leave them as quarters rather than separating them) under the broiler briefly before serving to crisp the skin. The dark meat gets tender from the long braise and the breasts are nice and medium rare so you get a contrast of textures and flavors in the meat.
one of my fave apps /desserts is fresh fig split open and filled with either marscapone or goat cheese, and the exposed cheese rolled in crushed pistachios.
I was delighted to find 2-pound boxes of fresh black mission figs on sale at Trader Joe’s. I knew exactly what I was going to make with them. Homemade “Fig Newtons.” The filling is fun to make and it fills the home with a pleasant scent of honey and cinnamon. The cookies go great with coffee or tea, and the texture improves the next day.
Fresh Fig Bars (recipe by “Oishii!”)
2 cups fresh chopped figs (12.5 ounces
) 1/2 cup honey
1/3 cup water
2 cinnamon sticks
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
9 tablespoons unsalted butter, softened
3/4 cup light brown sugar, firmly packed
2 large eggs
1/2 teaspoon vanilla extract
two tablespoons heavy cream
course sugar (such as Sugar in the Raw)
Make the fig filling. Heat a medium sauce pan over medium-high heat. Add figs, honey, water, and cinnamon sticks. Heat over medium heat until the mixture bubbles and then turn down to very low heat. Barely simmer, stirring occasionally, for about an hour or until it thickens to consistency of jam. Add more water if necessary. Cool, and if desired, process in a food processor. You will have well over one cup of filling.
Make the dough. Over a large mixing bowl sift together the flour, baking powder, cinnamon, and salt. In the bowl of an electric mixer cream together the butter and brown sugar. Add the eggs and vanilla extract. Mix in the dry ingredients just until a dough forms. Flour your hands (dough will be sticky!) and form into two rectangles. Wrap each in saran wrap, and refrigerate for at least an hour.
Assemble and bake. Preheat oven to 350°F. Grease a heavy-rimmed baking sheet with butter. Prepare two sheets of parchment paper the size of the baking sheet. Lightly flour one rectangle of dough over one sheet of parchment paper. Cover dough with the second sheet of parchment paper and roll out to a size slightly less than the baking sheet. Peel parchment paper off top, flip it over, peel bottom sheet of paper off and place dough onto baking sheet. Evenly spread 1 1/4 cups of fig filling onto dough. Roll out another sheet of dough the same size, and put it on top of the first one covered with fig filling. Crimp ends together. Brush top of dough with heavy cream and sprinkle with course sugar such as Sugar in the Raw. Bake in oven about 30 minutes until golden brown. Cool a bit, cut off ends, and into squares.
I also had fresh picked figs to spare a couple weeks back. Two grocery bags full, actually, so I did a number of things with them. The best was a baked chicken with figs, rosemary, onions and whole garlic cloves. This (http://allrecipes.com/Recipe/fresh-fi... ) fresh fig cake was also amazing, although I added a ton of lemon juice to the filling.
I had no idea that squirrels loved mangoes. Huh. Learn something new every day.
Got the idea from raising the salad bar but I've been roasting figs lately. Easy, yummy, and last longer than fresh.
I don't normally eat sweet things but recently I had this at a restaurant and it was shockingly good -
a baked custard flavoured with orange, topped with fig compote, wedges of fresh black figs and a ball of thyme ice cream.