I have had the same benefits since joining HO. My meal prep is organized by indiv ingred and inspiring meals plans better now than ever.
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Halved figs, with honey and Marsala, baked for 10 - 15 minutes. I did it with five figs, dessert spoon of honey and a good two thirds of a wineglass of Marsala. Almost too boozy, it was in danger of overwhelming the taste of the figs. But stayed on the right side.
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I probably wouldn’t eat the defrosted ones uncooked. But they were great sautéed and in the sauce.
Grilled Fig salad - arugula, pistachios, goat cheese, pears, Dijon vinaigrette
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Def clip and save this salad. Nice combo of flavors. Any tips on prep or chgs you made.
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When it comes to salads, anything you like goes. Add prosciutto or bacon if you like, sliced pears, nuts of choice, dressing of choice, pomegranate, cheese of choice like Feta. I saw a new-to-me lavender goat cheese called Purple Haze I’d like to try. Whatever is seasonal.
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Thanks. You always have helpful ideas.
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Thank you, Rooster.
My pleasure Karen.
Has anyone said fig syrup? I was reminded by the currant thread.
I believe I’ve tried both of these.
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It’s nice - creamy and not too perfume-y from the lavender.
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Reviving this thread - there are two fig trees here.
This is from the tiny one (that produces tiny figs) just today. Then there’s a giant one that’s been in production overdrive but we have to battle giant beetle/wasp things for.
No one eats fresh figs at home… I’m thinking jam/preserve - to accompany cheese, for eg - and maybe some whole preserved figs - to give away or send to fig-loving friends and family elsewhere.
Ideas / thoughts / favorite recipes?
The idea of fig and balsamic or fig and ginger seems appealing… or spiced syrup for the whole figs…
Marginal preference for lower sugar alternatives - though since I’m not eating this it doesn’t actually matter that much…
Fig syrup for cocktails?
With goat cheese on a pizza crust.
Dipped in melted chocolate
Both sound great, but no one at home eats figs… so I’m trying to think of different ways to preserve / transform for others, as I don’t think the figs will keep well if I mail them fresh.
Ah, my mistake. I only enjoy them fresh.
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Chutneys and preserves are popular, also in pastries.
I recently made toasties and “ice cream” with fresh figs. Toasties with cheese (and Speck. A type of air-dry smoked pork belly). For the “ice cream” I just pureed the fresh figs with yoghurt and froze. I never add any sugar to figs. They are so sweet already.
Lately I buy fresh figs by the tray so I often blend 2 figs together with other fruits for a quick drink after work-out.
Seared figs as part of dinner last week: fried onions, balsamico, tamari and a tiny bit of honey. Went well with seared pig’s liver (lurking in the background).
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Maybe you know what I’m going to say.
In addition to preserved figs, (not fig preserves), shrubs , syrups, and gastriques! I think all the links are here, but I am happy to share my favorites!
We roast halved black figs with a light touch of balsamic and rosemary. Nice on a cheese platter.
“That’s figgin’ fowl”
Our house roasted turkey blessed with roasted jalapeno fig BBQ sauce, stuffed inside a toasted baguette, topped with zombie slaw and red onion!
“Pig on a mission!”
Pastrami-braised pulled pork, local black mission figs, carmos, bals redux, melted provolone, stacked on grilled sourdough!
These from Sammich Ashland
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