Fig Crunch Galette
(Serves 6)
Crust:
1-1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
4 tablespoons Crisco
Ice water
Crunch Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup old-fashioned oatmeal
3 tablespoons butter, melted
Fig Filling:
12-14 ounces fresh figs
1/4 cup sugar
1 heaping tablespoon flour
1/2 teaspoon cinnamon
Zest of 1 lemon
Dash of salt
3 tablespoons apricot preserves (optional)
1 egg yolk beaten with 1 teaspoon water
Optional: Serve with a scoop of ice cream or a spoonful of whipped cream
In a food processor, combine flour, salt, and sugar.
Pulse in butter and Crisco until mixture looks like cornmeal.
Add just enough water until dough starts to come together,
Flatten to a disk, wrap, and refrigerate about 30 minutes.
Prepare the crunch topping by combining the ingredients.
Set aside.
Cut the stem end off and cut each fig into quarters.
In a bowl, combine flour, sugar, cinnamon, lemon zest, and salt.
Add figs and toss to coat.
Preheat oven to 375-degrees F.
On a lightly floured piece of parchment, roll dough into a 12-inch circle.
Leaving a 3-inch border, spread the apricot preserves over the center.
Place 3/4 of the crunch topping over, still leaving the border.
Starting at the outer edge, working toward the center, lay the figs in circles.
Sprinkle with remaining crunch topping.
Using the parchment to help, fold the dough border over the figs.
Carefully slide the paper with galette onto a baking sheet.
Brush the exposed dough with egg mixture.
Bake for 35 minutes.
Check to assure that the crust is not getting too brown.
If it is, cover the crust with some foil top prevent burning.
Return to oven and bake 15 minutes longer.
When cool, transfer galette with parchment to a serving dish.
If desired, top each serving with a dollop of whipped cream.
Chocolate Figs Stuffed with Amaretto Cream
(Makes 20 pieces)
4 ounces reduced fat cream cheese, room temperature
1 tablespoon amaretto liqueur
20 fresh figs
4-6 ounces bittersweet chocolate
In a small bowl, combine the cream cheese and amaretto.
Set aside.
Cut the bottom off one fig about 1/3-inch from the bottom.
With a small melon baller, scoop a small round cavity out of the top half.
With a teaspoon fill the cavity with the cream mixture.
Replace the bottom half of the fig.
Repeat for all figs.
In a microwave or double boiler, melt the chocolate until smooth.
Holding each fig at the stem end, dip into the chocolate to coat about half way up.
Transfer to a greased plate.
Refrigerate about 30 minutes before serving.
Mangia Bene Pasta
Chicken Breasts with Fig-Red Wine Sauce
(Serves 4)
Sauce:
1 shallot, finely chopped
1 tablespoon olive oil
10 fresh Mission figs, stems removed
1/2 cup dry red wine
1/2 cup chicken broth
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
Salt and pepper
4 boneless, skinless chicken breasts
Olive oil
Salt and pepper
To make the sauce:
Heat oil in a saucepan over medium heat.
Add shallots and saute until translucent, 3-4 minutes.
Cut figs in half. Add them to the saucepan.
Add wine, broth, and thyme. Bring to a boil.
Reduce heat and simmer 15 minutes.
Remove from heat. Stir in honey; season with salt and pepper.
Transfer mixture to a food processor and process until smooth.
Put mixture through a strainer to remove seeds and skins.
Return to a clean saucepan to heat.
If sauce is too thick, add a little more chicken broth.
Cut each chicken breast in half horizontally to make 2 cutlets from each.
Season with salt and pepper.
Saute breasts in olive oil 3-4 minutes per side, until golden brown and cooked through.
Serve 2 chicken cutlets per person topped with fig sauce.
Serving Suggestion:
Serve with small cheese ravioli, canned artichoke hearts, and grape tomatoes
stirred with a little olive oil or butter and sprinkled with Parmesan cheese.
Fresh Fig Recipes
Fig Jam
(Makes 3 pints)
A small batch of fig jam is easy to make and can be stored in your refrigerator for about a month.
For longer storage, the jam should be canned (following safe canning methods) or frozen.
Serve it with cheese and crackers or for breakfast on nut bread or plain toast.
Fig jam is also nice with peanut butter on a sandwich.
2 pounds fresh ripe figs, rinsed and dried
2 cups sugar
1/4 cup fresh lemon juice
Cut off the stems from the figs and cut the figs into quarters.
Place them in a bowl with the sugar and stir to coat the figs well with the sugar.
Cover and refrigerate overnight.
Transfer the figs and sugar to a saucepan.
Bring to a simmer over medium heat.
Cook, stirring occasionally, until the mixture thickens, about 15 to 20 minutes.
Remove from the heat and stir in the lemon juice.
Set the mixture aside for 20 to 30 minutes to cool a little.
Transfer the mixture to the bowl of a food processor.
Process until smooth, about 15 to 20 seconds.
Spoon into sterilized jars and refrigerate or can following safe canning methods.
SOME OTHER IDEAS FOR SERVING FRESH FIGS
* Chop figs and stuff into cored apples. Bake. No need to add sugar.
* Top baked apples with vanilla yogurt.
* Combine chopped figs with some olive oil, rosemary, and garlic.
* Spread over focaccia bread and bake until hot.
* Add chopped figs to oatmeal seasoned with cinnamon
* Add chopped figs to pancake batter
* Combine figs with rosemary and use to stuff pork chops or chicken breasts
* Stir into plain or vanilla yogurt and top with granola
* Add figs to a cheese plate of good blue cheese and toasted walnuts sprinkled with balsamic vinegar