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Fig Season is Here!

People often ask me if we sell figs or only teach classes that feature dishes made with figs. It’s fair question considering the names of this blog and my business, The Fig Cooking School, LLC. The truth is that the name was actually inspired by my three charming daughters, Francesca, Isabella and Gabrielle. But we also happen to adore figs and love cooking and baking with them when they’re in season, which is, sadly, oh so fleeting. We are now fortunately now in the height of fig season here in Connecticut and we’ve been cooking up a storm with them.

We thought we’d share with you one of our favorite recipes for honey roasted figs that is extremely versatile. Roasted figs on French bread paired with cheese and a bit of arugula and nuts make elegant hors d’oeuvres. They can also be used in a salad made of mixed greens, French string beans and fruits, or as a side dish with any roast in the early fall. Enjoy these recipes and tell us what you think. We’d love to get your feedback!

Basic Honey-Roasted Figs

14 figs (about a pound)
1/3 cup honey
2 teaspoons of finely chopped fresh rosemary or thyme (optional)
Salt and pepper to taste

1) Preheat oven to 375 degrees
2) Slice figs in half and place cut side up on cookie platter lined with foil and lightly greased with olive oil
3) Brush figs with honey and sprinkle rosemary or thyme evenly over them (herbs optional)
4) Season with salt and freshly ground pepper
5) Place in the oven for 15-20 minutes, or until the honey begins to caramelize. Let figs cool to room temperature

Honey roasted figs with French bread

One batch of honey roasted figs (see above)
28 thinly sliced slices French bread
6-8 ounces of your favorite goat cheese, dolce Gorgonzola, blue cheese, St. Andre, or mascarpone
¼ cup coarsely coarsely chopped toasted walnuts
28 arugula leaves

1) Spread cheese on the French bread and place one arugula leaf on each one.
2) Place one honey roasted fig on each bread slice and top with a few pieces of chopped walnuts

Honey Roasted Figs with Haricots Verts and mixed greens in a Shallot vinaigrette dressing

One batch of honey roasted figs (see above)
1 pound of string beans
2 cups mixed greens
2 cups arugula
4-6 ounces goat cheese, dolce Gorgonzola, or blue cheese
1 large apple or pear sliced thin
½  cup toasted walnuts or almonds
1/3 cup dried apricots, cherries or cranberries (optional) or another favorite fruit
3-4 tablespoons finely chopped shallots
¼  cup balsamic (either traditional or white) or champagne vinegar
½ cup extra virgin olive oil
¾  teaspoon kosher salt
½  teaspoon pepper

1) Cut the ends of the French beans and place into pot of boiling water for just two minutes (do not overcook)
2) Quickly drain string beans into pot cold water with ice. Let string beans cool completely in the ice water in order to prevent the string beans from cooking further.
3) When cool, dry the string beans in a tea towel or paper towels
4) Place walnuts on a cookie sheet and bake at 350 for 5-7 minutes until just slightly browned. Put aside.
5) Wash arugula and mixed greens and place in a large bowl or platter along with the string beans.
6) Add the fresh fruit, dried fruit and nuts; toss gently
7) Mix in a small bowl or measuring cup the shallots, oil, vinegar, salt and pepper. Pour over mixture and gently toss again.
8 ) Arrange the figs on top of the salad along with the cheese, making sure that each guest receives some figs and cheese when served.

Written by Heide

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