Saturday, August 16, 2008

Go FIGure

Mmmm... I think we are at the height of fig season because they are everywhere right now. I even found a new park this week that had HUGE fig trees with sticky fig residue everywhere. Too bad the branches were so high that I couldn't reach them. I also couldn't resist buying a couple baskets at the Farmer's Market this week. Here are a few ways I decided to use them:

Fresh Figs - With walnuts and Cambazola (creamy blue cheese). Simplicity at it's finest.


Oven-Dried Figs - This was kind of a mistake, but it turned out pretty good! I was going to pre-bake some figs to put on a pizza or tart. So I put them in the toaster oven at about 300 degrees......and TOTALLY forgot about them. Over 2 hours later, I got these dry sweet chewy morsels. A blessing in disguise!
I know, I know, that's a fire hazard waiting to happen. It's just that they didn't really emit an odor and I was completely engrossed in catching up with some housework and a little Olympics on the TIVO. If you are planning a hike in the hills, these would be a great natural sweet snack to bring along. It makes me think of trying to find a food dehydrater.


Fig & Ginger Chutney - Aside from a little chopping, chutneys are easy to make and they are so versatile. Serve it on grilled meat. Pour it over a wedge of brie with crackers. Make a crostini appetizer with some goat cheese and chutney. I love the sweet-sour-spicy combination!


1 pint figs, cut into 1/2 inch pieces

1 T. grated ginger

3 T. apple cider vinegar

1/2 cup minced onion

4 oz tomato sauce

1/3 cup brown sugar

1/2 tsp. lemon zest

1/8 tsp. cinnamon

salt/pepper

Mix everything together in a non-reactive bowl and refrigerate for at least 2 hours. Transfer to sauce pan and simmer for about and hour, or until all the flavors have mellowed. Best to eat the next day.

8 comments:

Carolyn Jung said...

It always amazes me the number of people who say they hate fresh figs even if their only experience with figs is in a Newton. I think it's the same response people have to fresh beets because all they've had _ and ended up hating _ were canned ones. They think they know them, but they really haven't experienced their true flavor, their true texture, their true wonderfulness until they've had a fresh, ripe one. To paraphrase John Lennon, "Give figs a chance.''

Holler said...

I like all your suggestions for the figs, a lot! I am intrigued about drying them out like that, to talk on one of my walks.

Zoe Francois said...

Your chutney sounds delicious!

My Sweet & Saucy said...

Thanks for all the ideas for using figs! They all look delicious!

Pam said...

I have been scared to try figs... I don't know why? Your pictures and recipe make me want to go to the store and buy some! Thanks.

Tammy said...

Figs are one of those things I WISH I liked. So many yummy looking recipes with figs. But, I honestly don't like them.... and yes, I have tried them in variations other than fig newtons! :)

Kevin said...

All three uses for figs sound really good!

LouAnne said...

My favorite: figs with proscuitto - wrap a thin strip of prosciutto around a fresh fig half and drizzle with good balsamic or balsamic reduction.

Make it into a salad by simply chopping the prosciutto, quartering the figs, crumbles of blue cheese and the balsamic drizzle. Sweet and salty HEAVEN!!