Clearly we are finally in the midst of fig season. What? You hadn’t noticed? AAAAAAACK – how could you not be as excited and titillated as I am? Oh right…I’m kind of a freak like that and well, you would be the more normal one in this relationship.
Okay, now that we’ve established our roles in the relationship (not to be confused with role playing games – that would be a topic for another day) let’s talk about fresh figs and fresh fig recipes. I’ve made fig jam and fig and apricot sauce from fresh figs. Yes, I’ve also made fig and bacon pop tarts, but those were made with dried figs (I realize this is a mere technicality, but we’re talking about fresh fig recipes here.)
Of course there’s the ubiquitous (just trying to amortize those college degrees of mine) pairing of fresh mission figs and goat cheese but at this point that’s like an oversized bow, in the ass region, of a wedding dress or worse yet…that same bow in the chesticles region. Yes, I’m talking to you Kris Jenner!!!! It’s been done to death and no one wants to see it, or in this case, eat it anymore. Booooooorrrrrring! So like the obnoxiously placed bow, we’re forced to make fun of those who insist on dredging up this pairing.
So I picked up some soft and fresh mission figs from the farmer’s market this weekend. The figs that I didn’t eat on my way home, managed to make their way into a slightly decadent and delicious dessert for Craig and a deliriously delicious breakfast for myself.
Roasting figs ups their sweetness and makes them completely irresistible, and then combine them with flavors like honey and orange that are like their brothers from another mother, you’ve got yourself the base for so many delicious things. I still had some ricotta left from that tomatoes with lemon ricotta dish that I made last week. Since Craig was having a pretty busy day at the computer, I grabbed an old champagne coupe and dished some of the ricotta into the bottom of it. Next, I spooned the roasted figs with lots of their juice and hazelnuts onto the ricotta. No, this is not the prettiest dish you will ever see, but it will be one of the tastiest.
Since I had snagged and slurped, all in the name of taste testing, I didn’t make one of these for myself. I waited for breakfast the next morning. A mixture of granola and plain yogurt was mixed up and then topped with the cold honey-orange roasted figs. I declared that this was too be my breakfast every morning going forward, or at least until I ran out.
By the way…I also made some stuffed figs out of a few of the figs that I roasted. I put them all in the same roasting pan, but some of them got stuffed with Manchego cheese. The nuttiness of the cheese pairs really well with the orange and honey, and of course the hazelnuts. So don’t think that you’re stuck stuffing dates with goat cheese (like so many other people). Remember the ass and chesticles bow and just say no.
I’ve been hanging on to this John Stamos video for a few days and I just can’t do it anymore…I must liberate it for you to see. All I can say is, taking cuddling lessons from John Stamos? Bring it on.
Recipe: Honey-Orange Roasted Figs
- 3/4 Cups Orange Juice
- 3 Tablespoons Honey
- 1/2 Cinnamon Stick
- 1/8 Teaspoon Fresh Ground Black Pepper
- Handful of Toasted Skinless Hazelnuts (chopped)
- 1 Pound Fresh Figs (I used Mission Figs)
- Ricotta Cheese
- Manchego Cheese (cut into cubes)
- Preheat oven to 350 degrees Farenheit.
- Add orange juice, honey, cinnamon stick and pepper to a small saucepan.
- Over medium high heat, reduce the mixture to 1/3 of cup.
- Stir mixture occasionally to keep it from boiling over.
- Once mixture is reduced, mix in the chopped hazelnuts.
- Remove from heat.
- Gently wash the figs and trim off the stems.
- Cut an X through the top of the figs so that it goes down about halfway the length of the fig.
- Gently press down on the base of the fig, to open it up and place into a small baking pan.
- Continue until all of the figs are cut and in the pan. It’s okay if the pan is crowded, but each fig should be resting on the bottom of the pan.
- Remove the cinnamon stick from the orange honey syrup and gently spoon over the tops of all of the figs.
- Roast in the oven for 20 – 30 minutes. (The time will be determined by how soft the figs were to begin with.)
- Spoon ricotta into serving dish and top with roasted figs. Spoon the syrup and hazelnuts over the top of the figs.
If you want to roast the figs with the Manchego cheese, insert the pieces of cheese into the centers of the figs before you spoon the syrup over the tops of the figs.
Preparation time:10 Minutes
Cooking time:20 Minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)