It's fig time again, my lovelies, and if you, like me, are picking a gallon a day then it's also time to list the many ways to use them. Usually when I mention to someone that I've got figs, at least 'round these parts, they tell me they do, too, but they don't eat them. Whaaaa?
Let's get this straight: wasting figs=cardinal sin. Eat them fresh, straight from the plant (a), bake delicious cardamom infused bread, or turn them into jam for canning. This year I've already made a small batch of jam (b) {not enough to can since it's the first batch of ripe figs} with the purpose of homemade fig rolls {aka fig newtons}. I've also got a jarful dried figs (c) ready for winter use, and mixed the leftover jam with a tablespoon of apple cider vinegar, a liberal dose of mustard and baked fig glazed chicken breasts (d) for dinner.
The jam started with inspiration from a Roasted Golden Plum, Honey, and Sage Jam recipe {thanks Adrian!} and ended up a Black Pepper Tinged Honey Fig Jam. Flavor the figs with just enough pepper to make your taste buds notice. Also, get a high-quality honey, not something from the grocery store that tastes metallic and dull. In fact, make a trek to the farmers market and buy some straight from the beekeeper--someone whose face shines with pride because they know you're getting something special.
Got some figs of your own? Try the jam:
Like the sound of fig rolls? Pair up my jam recipe with Heidi's cookie dough recipe. You're in for a magically fig-licious treat!
Renee
Garner has a passion to make things grow, although her brownish thumb
wants her to believe otherwise. When mud pies aren't on the menu, you
can find her doodling the days away at Wolfie and the Sneak.
Yum! If you're looking for more fig recipes, this is my absolute favorite: Pork Cutlets with Figs and Balsamic Vinegar (http://bit.ly/cPhbYc).
Posted by: Kim Taylor | Aug 20, 2010 at 08:49 AM