WE LOVE FIGS! FIG SEASON IS SHORT! HERE ARE 5 WAYS TO SERVE FIGS
Figs, as a fruit, are such a delight! They come from the Ficus tree, part of the mulberry family. They’re soft, sweet, and full of tiny, crunchy seeds that make them so much fun to eat. Figs have been cherished for thousands of years—think Ancient Egypt, Greece, and the Mediterranean, where they were symbols of abundance and fertility. Nutritionally, they’re little powerhouses! Full of fiber, vitamins like B6 and K, and minerals like potassium and magnesium, they’re perfect all by themselves. And Figs are amazingly versatile. Our recipes are proof of that. We add them to salads, use them to top Pizza and Pork Chops and put them in Pasta sauce, Figs come in several varieties: Black Mission figs, have deep purple skin and a sweet, almost jam-like flavor. Then there are Calimyrna figs, golden and nutty, often found dried. Kadota figs have green skin and honeyed sweetness. They’re a seasonal gem too—best enjoyed in late summer and early fall when they’re ripest. So the time is right for today’s recipes. If you’ve ever had the joy of biting into a fresh, sun-ripened fig, you know it’s like eating a little bite of heaven! To access the recipes just click on the key visual or on the link below it.
HERE’S A PERFECT PAIRING: PORK CHOPS TOPPED WITH ROASTED FIGS.
Pork and fruit are made to be together. They add so much to each other’s presence. Here’s proof in a wonderful dish that also makes great use of a little Madeira and fresh cream.
TWO OF LATE SUMMER’S GREAT PLEASURES COMBINE IN THIS GLORIOUS SALAD.
Here, fresh figs are combined with rich, ripe peaches and salty Prosciutto in a salad that’s out of this world. No peaches? Consider using Canteloupe.
Call it a Flatbread but this is a Fig, Gorgonzola, and Arugula Pizza. And who doesn’t love pizza?
Covered with a thin layer of fig jam, sprinkled abundantly with Gorgonzola, the crumbly Italian Blue Cheese, quite a punch of flavor, a perfect contrast to the sweetness of the fig jam. There’s very little we like more than pizza. And this one is
Who isn’t always looking for fresh, new ways to cook that workhorse of the kitchen, the chicken thigh?
This Spanish-inflected Pasta dish uses Spanish Marcona almonds (you can substitute slivered almonds if you don’t have access to Marconas) and fresh figs.
Pappardelle with Braised Chicken and Figs Adapted from Chef Kyle Bailey in Food and Wine Magazine
“Pairing a rich beef burger with pâte and a fig salad may sound like gilding the lily…”
So write the authors of America’s Test Kitchen’s latest book ‘Modern Bistro: Home Cooking Inspired by French Classics” (America’s Test Kitchen 2022). They could have been listening to Andrew’s reaction when I told him that would be our dinner.
FOR ALL YOU EVER WANTED TO KNOW ABOUT FIGS, GO TO THIS LINK…
https://www.eatingwell.com/article/7961780/what-is-a-fig-plus-how-to-eat-figs/
