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September's fresh figs meet some new friends.

The natural sweetness of fresh figs works to advantage in these savory pairings. For an appetizer or first course, consider fanciful fig tulips with sherried cream cheese centers. Belgian endive and prosciutto make a sharp-salty contrast to figs and carrots in a salad. And hot figs give simple roast chicken a new character.

Use black or white (yellow-green color) figs, depending on what's available in your area.

Cheese-filled Fig Tulips

Pick up to eat, or use a knife and fork.

Place 12 whole blanched almonds in an 8-or 9-inch baking dish. Bake in a 350 Degree oven until golden, about 10 minutes. Let cool; set aside.

Trim stem ends from 12 small ripe figs, then trim other ends flat.

Make 3 cuts through stem end 2/3 of the way to bottom of fruit to form 6 "petals"; open petals slightly. In a bowl, beat 1 small package (3 oz.) cream cheese with 2 teaspoons dry sherry until smooth. Spoon evenly into figs. Top each tulip with a whole almond. If made ahead, cover and chill up to 1 day. Makes 6 or 12 appetizer servings.

Gingered Fig Salad

This recipe was inspired by the Pokolbin Cellar restaurant in Cessnock, Australia.

1 medium-size head (5 oz.) Belgian

endive, leaves separated, rinsed,

and crisped

1 cup shredded carrots (shred


10 small or 5 large ripe figs (stems

trimmed), sliced crosswise

1/8 pound (4 to 6 very thin slices)

prosciutto or cooked ham

Ginger dressing (recipe follows)


On a platter, arrange endive, carrots, figs, and prosciutto. Spoon dressing onto salad; add pepper to taste. Serves 4.

Ginger dressing. In a bowl, mix 3 tablespoons each olive oil and white wine vinegar, 2 teaspoons Dijon mustard, and 1 1/2 tablespoons minced crystallized ginger.

Roast Chicken and Figs

1 broiler-fryer chicken, 3 to 3 1/2

pounds, quartered

1 teaspoon grated orange peel

1/2 cup each orange juice and regular

strength chicken broth

1 tablespoon honey

12 large or 24 small ripe figs, stems


lace chicken, skin side up, in a shallow 12- by 15-inch roasting pan. Bake in a 375 degree oven for 40 minutes. Spoon off fat and discard.

In a bowl, mix orange peel, juice, broth, and honey. Add figs; mix gently to coat. Spoon figs into pan alongside chicken. Spoon juice mixture over meat. Continue to bake until figs are hot and chicken is no longer pink at thigh bone (cut to test), about 10 more minutes.

Spoon sauce out of roasting pan into a 1 to 2-quart pan. Turn off oven; keep chicken and figs warm. Bring sauce to a boil over high heat. Boil until reduced to 1/2 cup, 3 to 5 minutes.

Place equal portions of chicken and figs on plates. Add sauce to taste. Serves 4. El
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Sep 1, 1987
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