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The LDSCN Weekly Recipe Archive Fig Recipes

Sources:
http://www.californiafigs.com/recipes/index.html
http://www.valleyfig.com/recindex.htm

Fig Cookies

• 1/2 cup figs
• 1/3 cup butter
• 1 cup sugar
• 1 tsp mace
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 1 egg, beaten
• 1/3 cup drained, crushed pineapple
• 1 3/4 cup sifted flour
• 3/4 tsp baking soda
• 1/12 Tbsp heavy cream

Preheat oven to 400 degrees.
Clip stems from figs and slice fine. Cream butter with 2/3 cup sugar, spices and salt until fluffy. Add egg and beat well. Add pineapple and figs. Sift flour with baking soda and add, mixing well. Pour into greased 11" x 7" pan. Smooth with a spatula and spread with remaining sugar and cream.
Bake 20-25 mins.
Cut into squares.

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Fig Cupcakes

• 1 cup figs
• 2 cup sifted flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp powdered ginger
• 1/2 cup Crisco or other shortening
• 1 cup sugar
• 2 eggs, beaten
• 1/2 cup milk

Preheat oven to 400 degrees. Grease muffin pan. Clip stems from figs and finely chop. Sift flour, baking powder, salt and ginger together. Cream shortening and sugar until fluffy. Add eggs; beat well. Add sifted ingredients alternately with milk in small amounts. Add figs. Fill muffin pans 2/3 full. Bake approx 20 min. Makes 15 cupcakes.

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Steamed Figs

• 18 figs
• 2 Tbsp water
• 1 orange
• 3 tsp powdered sugar
• 3/4 cup heavy cream

Wash figs and cut out the stem end. Soak several hours, then drain. Place figs and water and cook in a double boiler slowly until tender. Arrange the hot figs in individual dessert dishes around a central small mound of orange portions which have been peeled and sprinkled with sugar.

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Roasted Fig Salad with Walnut Gorgonzola Dressing
Author: Jojo
Date: January 27, 1999 1:05 AM

• 16 dried Figs, each cut into 3 pieces
• 3/4 cup Gorgonzola Cheese
• 3/4 cup whole Walnuts. Make sure they're fresh. There's nothing worse than a rancid walnut.
• 1/4 cup Olive Oil
• 1/8 cup Balsamic Vinegar
• A small wineglass full of dry White Wine
• About 6 cups of mixed baby greens
• 1/2 head Radicchio
• 2 heads Belgian Endive

Toss first 5 ingredients lightly and spread in a shallow baking pan or cast iron frying pan.
Preheat oven then roast in 400 degree oven for 6 minutes.
Remove tray from oven and deglaze with wine.
Clean and rinse lettuce in ice water. Drain and dry well.
Assemble lettuce on plates (four of them is the recommended number) and divide figs and dressing among them evenly.

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Figgy Pudding
Author: Jojo
Date: January 27, 1999 1:23 AM

This is the figgy pudding of Christmas Carol fame, all the way from the exotic British Isles!

• 1 cup dried black figs
• 1 & 1/2 to 2 cups dried fruit (raisins, prunes, apricots are good)
• 1 & 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup applesauce
• 1/2 to 3/4 cup brown sugar
• 2 Eggs
• 1 cup grated raw carrot
• 1 cup grated raw potato

Cover the figs with boiling water and let stand about 10 minutes.
Drain, and chop the fruit.
Chop the other dried fruit in small pieces and combine.
Combine the flour with the soda and spices.
Add 1/2 cup to the dried fruits and mix.
Beat the applesauce and the brown sugar together.
Beat in the eggs.
Add the grated vegetables.
Gradually stir in the flour, beating until smooth.
Mix in the dried fruits.
Fill a large-sized pudding bowl 2/3 full and cover with a lid or foil.
At this point many people choose to let their pudding sit for a few weeks to a month. This lets the flavours mingle and develop.
An Irish alternative is to hang the pudding dough in cheesecloth in the shed. After 2 weeks of hanging, the pudding is taken down and put in a bowl.
Stand the bowl on a rack or metal trivet in an inch of boiling water in a pot with a tight cover.
Steam 2 hours, adding more boiling water if necessary. Serve hot, with white sauce innundated with brandy or rum.

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Fig Aniseed Muffins
Author: Jojo
Date: January 27, 1999 1:37 AM

Makes 10 to 12 muffins in total

• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 2 teaspoons anise extract
• 1-1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoons aniseeds
• 1/2 cup chopped, dried figs

Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In large mixing bowl, whisk together egg, milk, oil, and anise extract.
In another bowl, combine flour, whole wheat flour, baking powder, salt, sugar, and aniseeds.
Stir until evenly moistened.
Stir in figs and spoon into muffin cups.
Bake 15 to 20 minutes or until toothpick comes out clean.

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Fig Tart - Cornmeal Crust
Author: Jojo
Date: January 27, 1999 1:53 AM

• 6 tablespoons unsalted butter, slightly softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal - rough cut or stone-ground
• 1/2 teaspoon salt
• Unsalted butter for greasing tin
• 4 ounces cream cheese, softened
• 1/2 cup fresh cream
• 1 1/2 tablespoons confectioners' sugar
• About 20 fresh figs, stemmed and quartered. Thin-skin or early crop varieties are best.
• 1/4 cup fig, grape, red-currant or other jam, as long as there are no seeds in.
• 2 tablespoons grape juice

Cream together the butter and granulated sugar in bowl of an electric mixer, about 2 minutes.
Add yolks, and mix just to combine.
Whisk together the dry ingredients, and add to the yolk mixture; mix just until it comes together loosely.
Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray or butter.
Roll out the dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press the dough into tin, and trim so the dough is flush to edges.
Repair tears or cracks on the dough by pressing together dough with your fingers.
Place in the refrigerator to chill for about 30 minutes.
Heat oven to 350 degrees.
Prick the crust several times with a fork, and bake on the middle rack of oven until the crust begins to colour, 15 to 20 minutes.
Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan.
Place on a serving platter or board.
Beat cream cheese until smooth.
Add the fresh cream and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes.
Transfer to the refrigerator to chill for 30 minutes.
Spread the filling into the cooled crust, and arrange the figs on top, pressing them in slightly.
To make the glaze, combine the jam and juice in a small saucepan.
Set over medium-high heat, and bring to a boil, stirring frequently.
Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes.
Cool slightly, and brush warm glaze over figs with a pastry brush.
Chill the tart in the refrigerator, or serve. Either way, serve within several hours.
I have skipped the crust altogether, because it's so fiddley. This recipe works well in just about any kind of crust.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 10 Aug 01