Sunday, October 10, 2010

Figgy Feast

My friend Bina brought me figs from her tree - she loves starring in my blog! This is an extraordinary treat since sometimes figs cost $5 for a small basket at the farmers’ market. This provided an abundant supply, so I decided to make the fig and balsamic jam from Kitchen Konfidence. I halved the recipe but as is often the case, I was missing an ingredient. No lemons. How could I be out of lemons??!! So I substituted fresh orange juice. It probably doesn’t have quite the same tang, but it worked out fine. I also didn't have any cheesecloth in case you think the photo looks a little funny. That's sterile gauze from my first aid kit holding the peppercorns. I will share my jam with Bina since she was so kind as to bring me the figs.



Lunch today was a celebration of figs. We spread goat cheese on pita crackers and topped them with the jam and a chiffonade of basil. We also had this salad from Bon Appetit Magazine:

Arugula and Goat Cheese Salad with Fig Vinaigrette
(2 servings)

Vinaigrette
5 figs, stemmed and quartered
¼ c water
½ Tbsp fresh lemon juice
½ Tbsp aged balsamic vinegar
½ Tbsp white wine vinegar
2 tsp fresh basil, chopped
1 Tbsp extra virgin olive oil
Pinch of sugar
Salt and pepper

Salad
4 - ½” thick rounds soft goat cheese from a log
1 egg, beaten
½ c panko
1 Tbsp extra virgin olive oil
2 cups arugula
4 slices prosciutto
5 fresh figs, stemmed and halved

Vinaigrette – Combine figs and water in medium saucepan. Bring mixture to simmer over medium low heat, mashing until mixture softens and coarse puree forms. Transfer to a strainer and set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, vinegars, basil and sugar into filtrate from fig puree. Whisk in oil. Season with salt and pepper.

Salad – Dip goat cheese rounds into beaten egg. Coat both sides with panko. Chill 10 minutes. Heat oil in non-stick skillet over medium-high heat. Add goat cheese to skillet and cook just until golden, about one minute per side. Transfer to paper towel.

Arrange arugula on plate. Drape prosciutto slices over. Arrange fig halves and top with goat cheese slices. Drizzle with honey and spoon vinaigrette over salad.

You will notice that our prosciutto is cooked. Not what I intended, but Larry cooked it before I realized it, while I was off taking the photos of the crackers. Not that I object to cooked bacon! It was a glorious autumn day and we enjoyed our figgy feast on the patio.

2 comments:

  1. What a perfect gift to give Bina, in exchange for the figs. I want to make some jam, before all the summer fruit is gone!
    -Gina-

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  2. I have to admit that I've never actually tried a fig... my mom has a plant and is always gushing at how much she loves them, but the texture just doesn't look right to me. After reading all these fig recipes, including your jam... I'm feeling a bit obligated to try. My mother will be thrilled!

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