3 to 6 pieces thin-cut bacon or pancetta
Rinse the figs clean and pat them dry. Trim off any excess stem from them and set them aside. Cut each piece of bacon in half lengthwise so you have long, skinny strips of bacon to work with. If you want to use less bacon per fig, cut them in half crosswise as well. Wrap each fig with a strip of bacon. The bacon should wrap around several times; have it overlap as little as possible. This method will help the bacon stay on without the help of toothpicks. If you want to use shorter bacon strips, you may need to use a toothpick to secure the bacon in place (once the bacon is cooked, it should hold in place on its own, so you can remove the toothpicks as it cooks or before serving, if you like).
You can now cook them one of two ways, on the stove or under a broiler:
On the Stove: Heat a large frying pan over medium-high heat. Set the bacon-wrapped figs in the pan and cook, turning as each side browns and crisps up, until all sides of the bacon are done to your liking. Remove figs, set on several layers of paper towels to blot off excess fat, and serve piping hot.
Under a Broiler: Heat a broiler. Set figs on a baking sheet. Turn figs as needed to brown and crisp the bacon on all sides. As above, transfer figs to several layers of paper towels to blot off excess fat and serve them piping hot.
For something special, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or nub of blue cheese or goat cheese.
Cut a vertical slit into the side of each fig. Stuff in about 1/2 teaspoon of blue cheese. A softer, creamier blue cheese like gorgonzola dolce is best, but any blue cheese works. Larger figs, obviously, can take in more cheese; smaller figs will hold less. Figs can be stuffed several hours ahead of time, if you like. Note that in any case, these figs will taste best at room temperature (not chilled). << New text box >>
Vegetable oil cooking spray
16 thin slices pancetta
1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted (see Cook's Notes)
4 ciabatta rolls, halved lengthwise
8 ounces Brie, rind removed, cut into 8 slices
For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
For easier slicing, freeze the cheese for 15 minutes
Cut the figs in half lengthwise and set them on a baking sheet (make sure the cut sides are up). Brush the cut sides with a bit of canola oil or vegetable oil. Heat a broiler and set the figs about 3 inches under the broiler an cook, watching closely, until their tops start to bubble and brown. Remove figs when their tops are all actively bubbling and lightly browned. Serve piping hot. Serve them with ice cream, a dollop of thick yogurt, or some mascarpone cheese for a delightful contrast of flavors and textures.
1 (16-ounce) container sour cream
1/3 cup maple syrup
3 Tbsp dark brown sugar
Thicken sour cream: line a fine wire-mesh strainer with a coffee filter and place over a bowl. Spoon sour cream into filter. Cover with plastic wrap. Chill at least 24 hours, but no longer than 72 hours.
Discard liquid in bowl, and whisk together thickened sour cream, maple syrup, and brown sugar until blended. Serve with fruit slices.
Butter, for greasing the baking dish
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
3 cups dried Mission figs, stemmed (14 ounces)
1/2 cup fresh orange juice
1 tablespoon pure vanilla extract
Zest of 1 medium orange
1 cup unsalted chunky almond butter, at room temperature
1/2 cup sliced almonds, toasted, see Note
All-purpose flour, for dusting
Place an oven rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl. Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
Note: To toast the almonds, arrange in a single layer on a baking sheet. Preheat the oven to 350 degrees F. Bake until lightly toasted, 6 to 8 minutes. Cool completely before using.
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam
Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Freshly ground black pepper
Trim and discard the stems from the figs. Chop the coarsely and put them, along with the oil and vinegar in a blender or food processor. Whirl into a smooth puree. Add salt and pepper to taste now if using raw, or after warmed up if using as a warm sauce. Serve it raw, as a dip or spread, or gently heat it over low heat and serve with roasted pork, chicken, or turkey
1 tsp. balsamic vinegar
1/2 tsp. freshly ground black pepper
12 long thin slices of baguette or other bread
1 Tbsp. fresh goat cheese or crumbled blue cheese (optional)
Rinse the figs clean and pat them dry. Trim off any excess stem from them and chop the figs. Put the chopped figs in a medium bowl and toss with the vinegar, salt, and pepper. Let sit for at least 15 minutes and up to an hour to let flavors blend. Meanwhile, lightly toast the baguette slices, if you like. Taste the fig mixture and adjust seasoning, if you like. If using goat cheese, spread about 1 tablespoon on each baguette slice. Top each with an even amount of the fig mixture. If using blue cheese, dot it on top of the figs. Serve right away so the texture of the bread isn't compromised.
2 oz. pancetta or bacon
1 small clove garlic
4 to 6 fresh figs
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar or fruit vinegar
Salt and freshly ground black pepper
4 to 6 cups arugula
Finely chop the pancetta or bacon, mince the garlic, and chop the figs. Heat the olive oil in a small frying pan. Add the pancetta or bacon and cook over medium low heat until it renders its fat and browns. Add the garlic and cook, stirring, until very fragrant, about 30 seconds. Add the figs, stir to combine, and cook until the figs start to fall apart a bit, about 2 minutes. Take the pan off the heat and add the vinegar. Stir to combine everything. Add salt and pepper to taste. Let the mixture cool a bit before tossing with arugula or plate the arugula and top with the pancetta-fig mixture. The warmer the dressing mixture is, the more the arugula will wilt. Serve immediately.
1 pound fresh ripe figs, washed, stemmed
1 cup sugar
In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes. If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.
4 slices sourdough (or other rustic) bread
2 ounces ripe triple-crème cheese, such as Brillat Savarin, at room temperature
4 fresh ripe figs
2 Tbsp unsalted butter
1 tsp balsamic vinegar
1 pinch crushed red pepper
Pop bread in the toaster and toast golden. Spread with cheese. Cut each slice in 3. Arrange on a serving tray. Slice away bottom of each fig. Slice each fig crosswise into 3 circles. Heat butter in a wide skillet over medium. Add fig slices in a single layer. Sizzle, shaking pan now and then until pink flesh turns tan, about 1 minute per side. Drizzle on balsamic vinegar. Scatter on pepper. Sizzle until deeply colored; about 1 minute more per side. Set one fig slice on each cheese toast.
1/2 cup (1 stick) butter, at room temperature
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream
In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated. Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean. Spoon the pudding out onto plates or cut it into wedges. Garnish with the whipped cream.
1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil, plus more for bowl
2 tablespoons olive oil
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan
For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl. In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days. Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
1 pound chopped fresh figs
1 1/2 cups sugar
seeds from 1/2 vanilla bean
a pinch of salt
1 tablespoon lemon juice
1 tablespoon ruby port
a pinch of pepper
Bring figs, sugar, the vanilla bean seeds, and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process for 15 minutes.
About a dozen fresh figs
1/2 cup sugar
Combination of half a cinnamon stick, a few cloves,
several cardamom pods, freshly grated nutmeg, freshly ground black pepper, a few allspice berries
Bring the sugar and 1 cup water to a simmer in a small or medium saucepan. Stir to dissolve the sugar. Add the various spices you choose (or all of them!) and simmer the syrup for about 10 minutes. Trim the stem ends from the figs and put them in the syrup. Simmer about 5 minutes. Remove the figs and let the figs and syrup cool separately (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!). Use warm or store, covered and chilled, for up to about 2 weeks (they may well last longer, but the figs will start to fall apart a bit after that).
1 tbsp sugar
8 oz mascarpone cheese (If you can't find it, use crème fraîche or thick Greek yogurt instead)
Chopped mint or lemon zest
Stir a tablespoon or more of sugar into about 8 ounces of mascarpone (an Italian cream cheese). Taste and add more sugar, if you like, keeping in mind how sweet the figs that you’re using are. Trim the excess stem off a dozen figs and cut them into thick wedges. Devide the sweetened mascarpone between four bowls and top with even amounts of figs. Sprinkle with chopped mint or freshly grated lemon zest.
Cut figs in half or into wedges. Set on a plate with shavings of Parmesan cheese and drizzle with high-quality balsamic vinegar or fruit vinegar. A few twists of freshly ground black pepper are nice, too.
Red Wine Reduced Vinaigrette:
1 cup fruity dry red wine
1 tablespoon fennel seeds
1 tablespoon black peppercorns
4 sprigs fresh thyme
3 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons honey, or as needed
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil
1 1/4 cups grated Monterey Jack cheese
8 fresh ripe figs, quartered
4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
Fresh flat-leaf parsley leaves
For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids. Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.
For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain. Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes. Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately.
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
4 cups salad mix, store bought
1 bartlett pear, cored and thinly sliced
6 fresh figs (green or purple), sliced in 1/2
4 tablespoons crumbled Gorgonzola
4 tablespoons toasted chopped pecans
Lemon Vinaigrette, recipe follows
Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1 teaspoon salt
1 teaspoon lemon extract
2 tablespoons lemon curd
1 tablespoon honey
1 teaspoon Dijon mustard
Combine all the ingredients in a bowl and whisk to combine.
Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.
¼ cup orange juice
1 tablespoon plain nonfat yogurt
1 tablespoon lemon juice
1 garlic clove, crushed with a garlic press
½ tablespoon Dijon mustard
Pepper, to taste
¼ teaspoon olive oil
1 ½ cups (1 pound) cooked, diced chicken breast meat
1 ½ cups (15 1/2 –ounce can) canned chickpeas, rinsed and drained
½ cucumber, peeled and sliced ¼ inch thick
½ small red onion, finely chopped
¾ cup (about 10) fresh figs, diced
3 cups (4 ounces) mixed salad greens
6 tablespoons (1 ounce) chopped fresh mint
In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion, and figs. Stir and toss to coat well (see note). Store in refrigerator until ready to serve.
To serve: Divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.
Note: The recipe makes enough dressing to lightly coat the salad ingredients. If you prefer a heavier coating, you may double the dressing ingredients.
2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios
Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside. Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate. Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.