I don’t know why I never though of this before – figs and pate! Ok Foie would be amazing, but thanks to the governator it’s illegal to sell Foie in California. Trader Joe’s has a great pate with truffles this time of year – so I stuffed some figs, topped with a little truffle oil and voila – fancy snack time!
Pate or Foie – about 2 oz
Stuff figs with pate and drizzle with truffle oil.
The figs from our tree are ripening just perfectly for desserts and snacks without having that desperate rush to make jam before the fruit goes bad. Great for us, not so good for those on our Christmas list, as I made some wicked jam a couple years ago. This dessert is super simple and tastes amazing. There will be extra thyme sugar – store it in a jar and use on other desserts.
15 or so figs, top sliced off
1/4 c or so of ricotta
4 TBSP or so of honey
Thyme sugar (2 sprigs of thyme – leaves only processes with 1/4 c sugar)
Place figs in a shallow dish. Combine ricotta and honey and spread over figs. Sprinkle a little thyme sugar over the top and broil for 3 – 5 minutes until a little caramelized.
Our fig trees have just started their second crop – yeah! Today I decided to keep it simple and roast them with a little honey and pecans for some crunch. Serve topped with a little whipped cream, over vanilla ice cream or just plain.
3 – 4 TBSP honey
3 – 4 TBSP pecans, toasted
Preheat oven to 400. Cut figs almost in half and place in a baking dish. Drizzle with honey and top with nuts. Bake for 15 – 20 minutes. Serve.
Serves 2 – 4.
Patricia Wells comes up with the best recipes – seriously never had a bad one from her!! This is another winner! The thyme sugar is what really takes this over the top! I’m going to use it my ice tea too!! It’s gluten free!!!
2/3 c creme fraiche
4 springs thyme
1/2 c sugar
1/8 tsp salt
1/2 c finely ground almonds
1/4 tsp vanilla extract
2 lbs figs, stemmed with X cut half way through the figs
2 tsp sugar
2 tsp thyme leaves
Preheat oven to 375. Spray a 10 1/2 inch round baking dish.
In a small pan, combine thyme sprigs and creme fraiche. Cook over moderate heat until it starts to bubble. Cover and remove from hear. Let steep for 1 hour. Remove stems.
Whisk together eggs, sugar and salt at high speed for 3 minutes until think. Stir in almonds, vanilla and creme fraiche.
Pour 1/2 the batter into the pan and bake for 10 minutes.
Arrange figs over the batter. Pour remaining batter over fruit and bake 30 minutes.
Prepare the thyme sugar by combining sugar and thyme in a spice grinder and grinding to a fine powder.
Remove from oven, sprinkle with sugar and bake 10 minutes.
Our little fig tree is in full swing. So what’s a gal todo when she has a good deal of figs, but not enough for jam – bake em! Today I made a Clafoutis with figs. This is a classic French baked custard with figs. I did not have vanilla sugar so I seeped the vanilla in with the butter while it melted and added a little vanilla to the the mix.
2 lb is figs, halved lengthwise
4 TBSP butter
2 TBSP honey
1/2 c vanilla sugar
Pinch of salt
1 tsp cinnamon
1 vanilla bean
2/3 c flour
2 tsp vanilla
1 c milk
Preheat oven to 400. Butter a 10 inch porcelain or glass pie pan. Place figs in the pan, so they are nice and snug. Drizzle with honey.
Scrape vanilla bean into a small sauce pan, add bean and butter and melt butter over low heat. Once melted remove from heat.
In a larger in mixing bowl, combine eggs and sugar and beat until frothy. Remove vanilla bean pod from butter and add all the remaining ingredients, beat to combine.
Pour over the figs and bake for 30 minutes until the custard is set and puffy. Remove from the over and cool for 30 minutes. Dust with powdered sugar and serve.
I know summer is finally well under way when the figs show up at the farmers market. I love figs – they are my favorite fruit. The fact that figs are only around for a short time makes them that much more special. I whipped up this salad for lunch today – it took about 5 minutes, so there really is no excuse for not eating healthy. This salad is the perfect blend of sweet, salty, crunchy, creamy and peppery. If you don’t have fig balsamic, a good quality balsamic will work fine.
3 figs, cut into bite size pieces
3 TBSP slivered almonds
2 oz soft goat cheese
4 c Arugula
1 tsp olive oil
1 TBSP fig balsamic vinegar (about)
Salt and pepper
Combine ingredients in a large bowl and toss. I toss with the olive oil, then drizzle in the balsamic until nicely coated.
1 serving as a meal
8 WW PP