Any "must try" recipes from the fig world? I bought a few on Saturday and never
- Thread starter dawnnys
- Start date
REC: Stuffed Figs Drizzled with Chocolate
I posted this for a few people on other forums way back when, and they loved it.
Dawn, I think you said you don't like chocolate, but you like white chocolate, or am I mixing you up with Dawn/MO? Anyway, you can easily sub white for the real stuff. smileys/smile.gif
STUFFED FIGS DRIZZLED WITH CHOCOLATE
1/2 cup pine nuts, toasted
8 ounces cream cheese, softened
2 tablespoons grated orange zest
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
10 fresh figs, washed, stems removed
1/4 cup chocolate chips
1 tablespoon butter
1 tablespoon Grand Marnier (one reviewer used a little juice from the orange)
1 orange, sliced
1. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest, nutmeg and pepper, mixing until smooth.
2. Slice each fig in half lengthwise.
3. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.
4. Melt chocolate and butter in micro 1 minute (or use double boiler); add Grand Marnier, stir till creamy.
5. Drizzle over stuffed figs.
6. Garnish on a platter with orange slices.
http://www.recipezaar.com/68911
I posted this for a few people on other forums way back when, and they loved it.
Dawn, I think you said you don't like chocolate, but you like white chocolate, or am I mixing you up with Dawn/MO? Anyway, you can easily sub white for the real stuff. smileys/smile.gif
STUFFED FIGS DRIZZLED WITH CHOCOLATE
1/2 cup pine nuts, toasted
8 ounces cream cheese, softened
2 tablespoons grated orange zest
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
10 fresh figs, washed, stems removed
1/4 cup chocolate chips
1 tablespoon butter
1 tablespoon Grand Marnier (one reviewer used a little juice from the orange)
1 orange, sliced
1. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest, nutmeg and pepper, mixing until smooth.
2. Slice each fig in half lengthwise.
3. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.
4. Melt chocolate and butter in micro 1 minute (or use double boiler); add Grand Marnier, stir till creamy.
5. Drizzle over stuffed figs.
6. Garnish on a platter with orange slices.
http://www.recipezaar.com/68911
Yes, fresh. Thanks - do the tastes go well?
I don't particularly love chocolate, but a little is good. Yes, I like white "chocolate" better... the recipe looks very good, now that I see it has orange in there too.
I seem to have lost my figs at the moment - how does one do that?!
I don't particularly love chocolate, but a little is good. Yes, I like white "chocolate" better... the recipe looks very good, now that I see it has orange in there too.
I seem to have lost my figs at the moment - how does one do that?!
Wash, then slice in half from stem to end...
and put them into a bowl with balsamic vinegar to cover. Leave for a few hours.
Scoop out of the vinegar (keep your now "fig balsamic" for future use), make a small slit in the flesh, insert a small bit of either goat cheese or your favorite blue cheese, place on a baking sheet and run under a broiler for just enough time to begin to melt the cheese.
Pull out and eat!
and put them into a bowl with balsamic vinegar to cover. Leave for a few hours.
Scoop out of the vinegar (keep your now "fig balsamic" for future use), make a small slit in the flesh, insert a small bit of either goat cheese or your favorite blue cheese, place on a baking sheet and run under a broiler for just enough time to begin to melt the cheese.
Pull out and eat!
Fresh Fig Salad with Feta Cheese and Toasted Walnuts
FRESH FIG SALAD WITH FETA CHEESE AND TOASTED WALNUTS
You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
INGREDIENTS:
4 fresh black figs, medium to large
2 ounces of feta cheese
2 ounces of walnut halves, toasted* and roughly chopped
DRESSING:
2 TBS Walnut Oil
1 tsp white balsamic vinegar
½ tsp Dijon mustard
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
Wipe the figs gently with some damp paper towelling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each and scatter the walnuts over top.
Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Serves 2
Link: http://ayearatoakcottage.blogspot.com/
meryl
http://www.finerkitchens.com/swap/forum1/130318_Fresh_Fig_salad_with_feta_cheese_and_toasted_walnuts
FRESH FIG SALAD WITH FETA CHEESE AND TOASTED WALNUTS
You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
INGREDIENTS:
4 fresh black figs, medium to large
2 ounces of feta cheese
2 ounces of walnut halves, toasted* and roughly chopped
DRESSING:
2 TBS Walnut Oil
1 tsp white balsamic vinegar
½ tsp Dijon mustard
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
Wipe the figs gently with some damp paper towelling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each and scatter the walnuts over top.
Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Serves 2
Link: http://ayearatoakcottage.blogspot.com/
meryl
http://www.finerkitchens.com/swap/forum1/130318_Fresh_Fig_salad_with_feta_cheese_and_toasted_walnuts
Fig Tart
I made a fig tart with Alice Water's recipe as a guide last night. Basically roll out a pie crust 14" round sprinkle with some sugar, flour and ground almonds, top with quartered figs leaving 1 1/4" edge, sprinkle with more sugar. Roll up the edge, brush with butter and sprinkle with more sugar. Bake at 400°F for 10 min, rotate pan bake for 10 min. Sprinkle with a few fresh raspberries (tossed in sugar first) over the tart during the last 5 minutes or so. I served drizzled with some lavender honey. WOW!
barbara in va
http://www.finerkitchens.com/swap/forum1/94913_Oh_Gail_thank_you__I_will_try_this_this_weekend__I_have_a_fig_tree_that_is
I made a fig tart with Alice Water's recipe as a guide last night. Basically roll out a pie crust 14" round sprinkle with some sugar, flour and ground almonds, top with quartered figs leaving 1 1/4" edge, sprinkle with more sugar. Roll up the edge, brush with butter and sprinkle with more sugar. Bake at 400°F for 10 min, rotate pan bake for 10 min. Sprinkle with a few fresh raspberries (tossed in sugar first) over the tart during the last 5 minutes or so. I served drizzled with some lavender honey. WOW!
barbara in va
http://www.finerkitchens.com/swap/forum1/94913_Oh_Gail_thank_you__I_will_try_this_this_weekend__I_have_a_fig_tree_that_is
(Not so simple "Grilled feta and bacon Figs".....very delish>>We LOVE these
Feta-Stuffed, Bacon Wrapped-Figs
16 large fresh figs, stems trimmed
1/2 cup crumbled feta cheese at room temperature
1 tablespoon honey, scant
1 teaspoon finely chopped fresh oregano leaves
1 tablespoon olive oil, scant
Oil for coating grill grate
8 rashers of bacon cut in half
8 pre-soaked skewers
Preheat a gas BBQ to 300°F, or preheat wood/charcoal to a medium ash.
Make a small cut in the bottom end of each fig and then insert your small finger into the cut and depress the fruit gently all round creating a small space inside the fig.
Whizz the cheese, honey, olive oil and oregano together in a food processor.
Stuff a small teaspoonful into the cavity and gently squeeze shut.
Wrap each fig in half a rasher of bacon and then thread two onto a skewer.
Oil the grill and set the skewers there-on. Turning the figs a couple times and grill until the bacon becomes crispy.
These can be made with dried figs such as Mission, Kadota and Smyrna. To use dried figs, place in a bowl, cover with boiling water. Soak until plump about 10 to 15 minutes. Drain and proceed with the recipe.
Serve on a platter with a little honey drizzled over and garnished with a few fresh oregano leaves.
Feta-Stuffed, Bacon Wrapped-Figs
16 large fresh figs, stems trimmed
1/2 cup crumbled feta cheese at room temperature
1 tablespoon honey, scant
1 teaspoon finely chopped fresh oregano leaves
1 tablespoon olive oil, scant
Oil for coating grill grate
8 rashers of bacon cut in half
8 pre-soaked skewers
Preheat a gas BBQ to 300°F, or preheat wood/charcoal to a medium ash.
Make a small cut in the bottom end of each fig and then insert your small finger into the cut and depress the fruit gently all round creating a small space inside the fig.
Whizz the cheese, honey, olive oil and oregano together in a food processor.
Stuff a small teaspoonful into the cavity and gently squeeze shut.
Wrap each fig in half a rasher of bacon and then thread two onto a skewer.
Oil the grill and set the skewers there-on. Turning the figs a couple times and grill until the bacon becomes crispy.
These can be made with dried figs such as Mission, Kadota and Smyrna. To use dried figs, place in a bowl, cover with boiling water. Soak until plump about 10 to 15 minutes. Drain and proceed with the recipe.
Serve on a platter with a little honey drizzled over and garnished with a few fresh oregano leaves.
earnie
Well-known member
Fig & Port Sorbet
I can't wait to try this.
Fresh Fig & Port Sorbet
adapted from Ms. Adventures in Italy
8 fresh figs
1/4 cup water
1 meyer lemon, zest and juice
1/3 cup sugar
4 tablespoons port
1 1/2 cups water
Remove the stems and hard bits from the figs and cut into quarters. Add figs, 1/4 cup water, and meyer lemon zest to a sauce pan. As the mix is heated, add the zest of the meyer lemon. Cook covered for 10 minutes or until the figs have softened and begin to break apart. Stir two or three times during the 10 minutes.
Stir in sugar and cook uncovered until the figs begin to thicken and become syrupy (about 2-3 minutes). Remove from heat.
Using a food processor or stick blender, puree the fig mixture. Remember, it’s HOT so use extreme caution.
To the puree, add the 1 1/2 cups water, port, and juice of the meyer lemon. I opted to user meyer lemon as it’s fragrant but not overly acidic. I didn’t want the sorbet to be too tangy.
Once the mix is cool, pour into an ice-cream mixer and mix according to your mixer’s directions. I let it run for about 25 minutes and it was semi-firm.
I took a few bites (it was hard to stop) then placed into a glass bowl and placed into the refrigerator freezer. I waited a few hours before diving into it … and found that it was indeed scoopable. The ice crystals are extremely small and it melts in your mouth. It’s creamy and thick without using any dairy products.
The flavor is lightly figgy with and undertone of the sweet port. The tiny yellow fig seeds dot the beautifully deep pink color of the sorbet. It’s absolutely, completely, totally, the best sorbet I’ve ever had and a great use for fresh figs!
http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html
I can't wait to try this.
Fresh Fig & Port Sorbet
adapted from Ms. Adventures in Italy
8 fresh figs
1/4 cup water
1 meyer lemon, zest and juice
1/3 cup sugar
4 tablespoons port
1 1/2 cups water
Remove the stems and hard bits from the figs and cut into quarters. Add figs, 1/4 cup water, and meyer lemon zest to a sauce pan. As the mix is heated, add the zest of the meyer lemon. Cook covered for 10 minutes or until the figs have softened and begin to break apart. Stir two or three times during the 10 minutes.
Stir in sugar and cook uncovered until the figs begin to thicken and become syrupy (about 2-3 minutes). Remove from heat.
Using a food processor or stick blender, puree the fig mixture. Remember, it’s HOT so use extreme caution.
To the puree, add the 1 1/2 cups water, port, and juice of the meyer lemon. I opted to user meyer lemon as it’s fragrant but not overly acidic. I didn’t want the sorbet to be too tangy.
Once the mix is cool, pour into an ice-cream mixer and mix according to your mixer’s directions. I let it run for about 25 minutes and it was semi-firm.
I took a few bites (it was hard to stop) then placed into a glass bowl and placed into the refrigerator freezer. I waited a few hours before diving into it … and found that it was indeed scoopable. The ice crystals are extremely small and it melts in your mouth. It’s creamy and thick without using any dairy products.
The flavor is lightly figgy with and undertone of the sweet port. The tiny yellow fig seeds dot the beautifully deep pink color of the sorbet. It’s absolutely, completely, totally, the best sorbet I’ve ever had and a great use for fresh figs!
http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html
luisa_calif
Well-known member
Fig and Fennel Pizza, REALLY good ! We've also done this topping on Bruschetta
pre-toast the walnuts and add thme a bit later.
http://foodblogga.blogspot.com/2007/09/fresh-fig-and-fennel-pizza-and-best.html
pre-toast the walnuts and add thme a bit later.
http://foodblogga.blogspot.com/2007/09/fresh-fig-and-fennel-pizza-and-best.html