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Sweet 'n' Creamy Caramelized Figs With Ricotta Mousse

YumSugar — Mon, 05 Oct 2009 16:15:07 -0700

I am falling for figs and can't resist trying just about every recipe! After enjoying the figs in a blanket, it was time for something sweet rather than savory. Something like caramelized figs with ricotta mousse.

The simple, light, orange-infused ricotta mousse can be made ahead of time, and caramelizing the figs only takes about 15 minutes. When adding the balsamic vinegar to the syrup - be careful! - I suggest having the pan's lid handy to avoid any splatter.

Once the mousse is topped with warm balsamic caramel and sweet figs, it's the perfect dessert to finish a Fall dinner. If you are short on time and can't make the smooth creamy ricotta mousse, the caramelized figs would be equally tasty served with a scoop of vanilla ice cream. To get started caramelizing your own figs, keep reading.

In Season: Figs

YumSugar — Fri, 02 Oct 2009 13:00:10 -0700

Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.

This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety. Learn how to select fresh figs, and how to prepare them when you read more.

When buying figs, choose fruits that are firm but not hard, with a slight amount of give. Pick figs that feel juicy and rich, rather than dry, and be sure to handle them gingerly until you're ready to eat them, as they bruise easily. They are delicious on their own, but figs also play nicely against salty cheeses and cured meats. Here are some recipes to try:

Wrap them in prosciutto for figs in a blanket hors d'oeuvres.
Poach them for an elegant but simple dessert.
Smash them into panini with nut butter and banana.
Use them as a sweet topper for a salty pizza.
Bake them in a fig and goat cheese scone.

How do you plan to cook with figs this season?

Killer App: Figs in Blanket

YumSugar — Mon, 28 Sep 2009 16:15:55 -0700

Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto. Inspired by her recipe but wanting to keep it simple, I came up with my take on her killer app. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture. If you want to impress your guests with figs in a blanket, keep reading.

Poached Figs Two Ways - Beginner and Expert

YumSugar — Wed, 23 Sep 2009 03:30:57 -0700

The narrow window of time that bridges late Summer with early Autumn is high time for figs, and I have this season's abundance thanks to a sale at my local market. Figs taste lovely when they're poached in syrup and offered as the close to an evening meal, so perhaps I'll simmer them briefly in Sambuca and finish them with a sweet-salty topping of pine nuts and fresh ricotta. Or, if I've got the time, I'll coat them in a slow-cooked sauce of herbs and spices, then serve with vanilla-imbued mascarpone. Considering the difficult decision I'm faced with, I may prepare both! Decide which recipe suits you and get them both.

'Wich of the Week: Fruit and Nut Butter Panini

YumSugar — Wed, 26 Aug 2009 14:00:00 -0700

I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread - a seeded raisin roll from a nearby bakery - the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

Fig Pizza Pie Piled High With Arugula: That's Amore

YumSugar — Mon, 27 Jul 2009 16:15:40 -0700

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

'Wich of the Week: Pork Loin With Figs and Manchego

YumSugar — Wed, 15 Jul 2009 14:30:06 -0700

"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary.
This was my third time trying The Sentinel's expensive sandwiches, and though this was my favorite so far, I was still somewhat disappointed. Why? Because I expect a place whose menu changes seasonally to use seasonal ingredients, like figs, but this sandwich was sweetened with fig spread. The menu promised fresh figs! But now for the good news.

Celebrate With Fig Tapenade, Goat Cheese Amuse-Bouche

YumSugar — Mon, 29 Dec 2008 16:00:23 -0800

New Year's Eve is an ideal time to serve simple appetizers that can withstand hours of partying. After making Roquefort and Walnut Canapés, I had leftover walnuts, so I looked for another amuse bouche that could use up the nuts.

With its easy fig and olive tapenade, this delicious bite is served on a cracker with a small dollop of goat cheese and a roasted walnut topping. The tapenade can be made three days in advance, and the whole thing is quick to assemble just before party time. Every bite is the perfect combination of sweet, salty, creamy, and crunchy. To celebrate with these appetizing hors d'oeuvres, read more.

Fig Tapenade and Goat Cheese Amuse-Bouche
Adapted From Bon Appétit

Ingredients

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
3-4 ounces logs soft fresh goat cheese
1/2 cup toasted walnut halves
1-2 boxes of crackers or 1-2 baguettes cut in rounds and toasted
Fresh thyme sprigs (optional)

Directions

Preheat oven to 350. Place walnuts on a cookie sheet. Bake for 8-12 minutes or until fragrant. Watch closely as they can burn quickly.
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.
Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Use a hand mixer to better incorporate all ingredients. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange crackers and top with 1 1/2 teaspoon goat cheese and 1 teaspoon of tapenade. Garnish with walnut halves and thyme sprigs, if desired.

Makes 36-42 appetizers.

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Fast & Easy Dinner: Lamb, Fig, and Olive Stew

partysugar — Wed, 24 Dec 2008 03:00:01 -0800

Having a low-key Christmas Eve this year? Consider serving this hearty stew made with ingredients from Southern France. It's not your average midweek meal, but it comes together in less than an hour.

Olives, dried figs, red wine, and herbs de Provence provide rich flavor and delightful texture. Serve with a French red wine and a simple green salad. To look at the recipe, read more.

Lamb, Fig & Olive Stew
From Eating Well

Ingredients

8 ounces lean ground lamb
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence
1/4 cup dry red wine
1 14-ounce can reduced-sodium beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

Directions

Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes.
Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

Serves 2.

NUTRITION INFORMATION: Per serving: 313 calories; 10 g fat (2 g sat, 5 g mono); 73 mg cholesterol; 23 g carbohydrate; 28 g protein; 3 g fiber; 725 mg sodium; 701 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv). 1 1/2 Carbohydrate Servings

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Throw Some Fruit on the Barbie

YumSugar — Mon, 15 Sep 2008 16:15:41 -0700

I've always loved barbecued fruit, such as grilled pineapples and peaches. So for a recent dinner party, I fused shish-kebab style skewers with fruit to create a warm, juicy dessert! I used figs, nectarines, and pineapple, but other fruit such as apricots, mangoes, and cantaloupe would be equally delicious. As the fruit grills, the natural sugar caramelizes, enhancing the sweetness and creating perfect grill marks.

My guests gobbled up all of the kebabs. They were such a hit that my next gathering is going to be a three-course skewered meal!

I'll start with Party's Caprese skewers, follow with a simple meat and veggie kebab, and finish with these scrumptious fruit kebabs! To throw a little fruit of your own on the barbie, read more.

Grilled Fruit Kebabs
Original Recipe

Ingredients

1/2 pineapple, cut into bite-size pieces
2 nectarines, cut into bite-size pieces
5 figs, halved
1 lemon
1/8 cup brown sugar
Canola or vegetable oil for oiling the grill
10 skewers

Directions

Soak skewers for an hour in water, so they don't burn on the grill. In a large bowl mix the brown sugar and juice of the lemon. Stir in cut pineapple and nectarines. Skewer alternating the fruit.
Heat the grill to medium. Using a paper towel or towel lightly grease the grill with oil. Place the the skewers on the grill with the fig's skin on the grill. Flip once and rotate the fig, so the skin side is always on the grill.
If you used pineapple, serve with pineapple top. A perfect holder for the leftover skewers.

Makes 10 kebabs.

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