Category Archives: ideas

Figs – Recipe 4

Thanks to the mascarpone pusher, my friend Michael, I made Poached Figs in Marsala Wine served with mascarpone. The hardest part was heading out to a store to buy the mascarpone. Since I am still inspired right now to use up the pantry and freezer supplies as inspired by Hattie Brooks. I broke down from the pressure and did it though. And oh was I rewarded. Thank you Michael, it was delicious!

Poached Figs in Marsala Wine

Ingredients:

Marsala Wine

12 ripe figs

1/4 cup chopped walnuts

mascarpone cheese

Pinch of ground nutmeg

honey

2 cups of water with ½ cup sugar

I soaked the figs in the wine for several hours in the fridge and then poached them in the sugar water. Plated them with mascarpone cheese, chopped walnuts, a pinch of nutmeg and a drizzle of honey.

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Figs – Recipe 3

A fig shake or smoothie is super yummy and filling for breakfast. The tall one might be getting a little fig’d out because we have been also powering through the fresh figs by just eating them whole and raw. He wasn’t really ready to drink this delicious fig treat – ahh well! I loved it and next time I’ll just make less and not offer to share! Whip some up and enjoy all by yourself or share if you must!

Fig Shake/Smoothie

  • 4 cups milk
  • 2 tablespoons vanilla
  • 6 fresh figs chopped
  • 1 1⁄2 Tbs. almond butter (raw or toasted)
  • Pinch ground cinnamon
  • Pinch salt
  • 3 ice cubes (optional)
  • A squeeze of honey

In blender, combine all ingredients and process until smooth. Pour into tall glasses and drink with a pretty straw right away.

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Figs – Recipe two

Okay so the fig creations continue. The second recipe I explored was a basmati rice, poblano pepper with figs recipe. I started with a recipe from homecooking.about.com to begin the concept in my head but then changed it a lot into my own. I served this dish with a side of sliced mangoes and Greek yogurt sprinkled with cardamon. YUM! Enjoy!

Basmati Rice with Figs

  • 2 Tablespoons butter
  • 1 Tablespoon mustard seeds
  • 1/2 cup minced onion
  • 1 Tablespoon minced or grated ginger
  • 1 jalapeno or other hot, small pepper, seeded and minced
  • 1 poblano pepper
  • 1 cup basmati rice
  • Salt to taste
  • 8 small, firm figs, preferably Kadota, diced

Put butter in a heavy-bottomed saucepan over medium heat. Add mustard seeds, onion, ginger, poblano pepper and jalapeno.  Cook until onion softens, about 4 to 5 minutes.

Add rice and stir. Add salt, figs and 2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes.

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