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Best Fig Recipes

Best Fig Recipes


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Top Rated Fig Recipes

Inspired by the mortadella and fig focaccianini made by Jeff Mauro, this simple take on the tasty ingredients can be made in 10 minutes. Packed with flavor, it’s just like the lunch sandwiches mom used to make you — except all grown up. Make a picnic in the park an event with this classy eat.Click here to see 8 Fantastic Fig Recipes.

Dark liquor like bourbon comes to life with the addition of orange and lemon. Fig jam brings it all together for a rich and luscious cocktail that will complement all the flavors of the table.This recipe is courtesy of Wild Turkey Bourbon.

As soon as I saw their robust, plump, and purple bodies at the farmer's market stand, I knew I had to take them home. I'm not much of a baker, but when it comes to figs, there's little else I'd rather do with them then create something sweet. I took a fairly easy route, which I think you'll agree with, and the results were phenomenal.Click here to see 8 Fantastic Fig Recipes.

Summer is the perfect time to enjoy plump and juicy fresh figs. Grilling them brings out their natural sweetness, a great complement to fresh spinach and crumbled feta cheese.Click here to see In Season: Figs.

A gorgeous, delightful take on classic pizza, this pie is drizzled with balsamic and covered in sweet summer fruit. The crust is gluten-free (and not even too difficult to make), and the toppings are so creative. This recipe is courtesy of Mia Russo Stern, Brooklyn Culinary Arts.

Old-school cocktails like the sidecar have risen in popularity lately. The Fig Sidecar at the Beverly Hills Hotel is one of the place’s most popular drinks. Made with fig-infused Remy Martin 1738 cognac and spiced brown sugar, it’s a warm and toasty cocktail that is fitting for the flavors of Thanksgiving. This version cuts the cognac by half and adds more flavor-enhancing fresh lemon juice. Infuse your cognac by de-stemming and halving black mission figs and letting them steep in cognac with brown sugar syrup for up to a week.

When you're fortunate enough to be working with some truly great ingredients at their peak, sometimes the best approach is not to mess around with them too much. Such is the case with ripe, sweet, nutty figs when they're in season. Note that this recipe only has three ingredients: olive oil, figs, and blue cheese.See all blue cheese recipes.Click here to see 8 Fantastic Fig Recipes.

Fresh figs are a delicious warm weather treat but they’re highly perishable so don’t buy them more than a day or two in advance (and be sure to store them in your refrigerator). When you’re ready to use your figs, try them sliced and served on bread with goat cheese, honey, black pepper, and greens for a simple and delicious summer sandwich.

Nothing like the sound of crunching leaves and pumpkin-flavored everything to ring in autumn. But, with a new season comes a new drink. Fig and bourbon is the perfect combination, and the perfect color scheme for sipping and admiring fall foliage.See all cocktail recipes.Click here to see 8 Fantastic Fig Recipes.

This is a simple and appetizing dish that will make you look like a super star. Stuff a wheel of brie with fig and throw it in the oven for 10 minutes. Top with cinnamon and serve with crackers for a light appetizer before the big meal comes out. This recipe goes perfectly with SIMI Sonoma County Sauvignon Blanc.

A classic French dish inspired by the film Haute Cuisine, this foie gras dish is elegant and refined.


The first week of November isn’t just the start of the countdown to Thanksgiving. It’s National Fig Week, a time to celebrate nature’s candy. Figs are one of the world’s healthiest foods. They are high in potassium, vitamin B6 and fiber while being low in sugar and calories. To learn more, read about the Health Benefits of Dried Figs That Even Beat Out Dates.

Besides being healthy, figs are delicious. They have a soft and chewy texture and a sweet, luscious taste. Figs come into season twice each year – first in early summer and again in late summer/early fall. They come in many varieties with Black Mission being one of the most well-known. Figs are fragile so you probably won’t find perfect specimens when you shop for fresh ones. They may be wrinkly and split but as long as they aren’t leaking moisture or moldy, that’s okay. In fact, an older-looking skin and bent stem indicates ripeness which means better flavor. Once you bring fresh figs home, you need to use them within a day or two. Dried figs, of course, last much longer.

Since figs are sweet, you may only think to use them in sweet dishes especially those with warm spices such as cinnamon, nutmeg, cardamom and cloves. However, they work well in savory recipes as well. Use figs with salty vegan cheeses, citrus fruits, or aromatics such as garlic, capers and olives. Figs also go well with nuts as in this Hazelnut Fig Milk. Whether you eat them on their own as a healthy snack or turn them into Vegan Fig Newtons, figs are amazing. Since it is National Fig Week, try using them all week long in these 15 fig-tastic recipes.


Ingredients

  • Cakey Cookie Dough:
  • 10 1/2 ounces all purpose flour, such as Gold Medal, plus more for dusting (2 1/4 cups, spooned 295g)
  • 5 ounces unsalted butter, soft but cool, about 65°F (1 1/4 sticks 140g)
  • 4 ounces light brown sugar, gently packed (1/2 cup 110g)
  • 1/2 plus 1/8 teaspoon (3.6g) baking soda
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon ground cinnamon
  • 1 ounce honey (about 2 tablespoons, ungreased 30g)
  • 1 teaspoon orange zest
  • 1/2 ounce freshly squeezed orange juice (about 1 tablespoon 15g)
  • 3 large egg yolks, straight from the fridge (approximately 1 1/2 ounces 40g)
  • No-Cook Fig Preserves:
  • 12 ounces plump, sticky dried Mission figs, stems trimmed (about 2 1/2 cups 340g)
  • 3 1/2 ounces sweetened or unsweetened applesauce (about 1/3 cup 100g)
  • 1 ounce freshly squeezed orange juice (about 2 tablespoons 30g)

Fig Martini Recipe, with Honey & Thyme, Too

For the longest time mixed drinks were not on my list of things to make, but over the last year, I’ve really gotten into making fun cocktails. Last Christmas my entire family was in town (all twenty of us + a couple girlfriends…we are a big bunch) and drinks were needed. Since I write a food blog, everyone turned to me.

Ah, yikes! I was really pretty new to making drinks. I mean, you know I’m all about my cheese filled pastas and chocolate cakes, BUT… Thankfully I caught on quickly and was soon making up some fun combos. I loved making them, they loved drinking them. We had a good thing going! Since then, I’ve had way too much fun creating new drinks. Seeing as fall is my all-time favorite season, I’ve had some big drink ideas in the works. One of my favorites though, is this fig, honey and thyme martini.

To me this fig martini just screams fall, and okay, okay, I might just be slightly obsessed with figs as well! So here’s how this drink works. I made a honey and thyme simple syrup. This syrup is amazing and perfect for SO many other things, by the way. Think drinks, morning coffee sweetener and drizzled over roasted apples with a scoop of vanilla ice cream…that last one was totally me dreaming up a new dessert recipe. Ooops.

Once you have the syrup made (and cooled), it’s go time. Just shake everything up in a cocktail shaker and strain. Done and done. The sweetness of the honey pairs so well with the figs and to make things just a little cozier, I added a splash of St. Germaine and apple juice. The touch of elderflower flavored liqueur is truly what makes this drink extra special, and when paired with the honey, thyme and figs?


Notes

Brown sugar alternative: You may use swerve brown sugar instead for a lower carb option.

Nutrition Information:

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.


1. Fig Overnight Oats

The best way to get out of your breakfast rut is to prep the night before. Once that alarm goes off, you’ll be jumping out of bed to make a beeline for the fridge. Okay, maybe not jumping, but you get the point. These creamy overnight oats are guaranteed to keep your hunger at bay until lunchtime.

Ingredients:

  • 1 Cup Milk or Almond Milk
  • 1/2 Cup Oats
  • 1 Tablespoon Chia Seeds
  • 1 Banana
  • 3 Figs (or more, totally up to you)
  • Handful of Raisins
  • Handful of Chopped Hazelnuts
  • Honey (optional)

Instructions

  1. Combine milk, oats, and chia seeds in a jar, shake well, and let sit overnight.
  2. Come morning, top with banana coins, figs, raisins, chopped hazelnuts, and a drizzle of honey (to taste).

In the mood for something warmer? This fig and citrus oatmeal is for you.


These easy Homemade Fig Newtons have a jammy fig center enveloped by a slightly sweet, soft cookie. Every bite takes us right back to our childhood!

These easy Homemade Fig Newtons have a jammy fig center enveloped by a slightly sweet, soft cookie. Every bite takes us right back to our childhood!

  • Author: Sarah Crawford
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 20 cookies 1 x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
  • Author: Sarah Crawford
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 20 cookies 1 x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
  • Author:Sarah Crawford
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 20 cookies 1 x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Ingredients

For the cookie dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • zest of 1/4 orange
  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the fig filling

  • 9 oz dried black mission figs
  • 1/2 cup water
  • juice of 1/2 orange
  • zest of 1/2 orange
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon honey

Instructions

  1. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest.
  2. In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. Sift the dry ingredients over the wet, then mix until just combined.
  3. Scoop the dough into a ball and cover with plastic wrap. Chill for at least 1 hour, or up to 1 day.
  4. To make the fig filling, place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat and allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziplock bag.
  5. Preheat oven to 325°F. Line a large baking tray with a silicon mat or parchment paper. Set aside.
  6. On a floured surface, roll the chilled dough into a 10″ x14″ rectangle, using a knife or pizza cutter to cut even edges. Cut the dough lengthwise into three 3.5″x14″ strips.
  7. Cut a 3/4 inch tip into the corner of your ziplock bag and squeeze the paste down the middle of each strip of dough. Then carefully fold each edge of dough on top of the fig paste, making a log, sealing the edges as best you can. Roll each log slightly to bond the dough together, then place seam side down onto your baking tray.
  8. Bake for 20 minutes at 325°F, then turn on the broiler for 1 minute to slightly brown the tops of the cookies. Remove from oven and cut each log into 2″ cookies. Devour!

Keywords: how to make fig newtons, easy cookie recipe, jam cookies

Did you make this recipe?

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Fig recipes

A distinctive and vibrant fruit that works with sweet and savoury dishes.

Spiced fig, coffee & hazelnut cake

This sophisticated cake is gently spiced and full of treacly flavours from dried figs and muscovado sugar, finished with a cream cheese icing

Fresh fig chutney

Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season

Fig sponge pudding

Sponge pudding gets taken up a level with the addition of delicious baked figs and thyme, resulting in a seriously comforting wintry dessert. Serve warm with cream, ice cream or Greek yogurt

Rye pizza with figs, fennel, gorgonzola & hazelnuts

Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs – perfect for lunchtime entertaining


Fig Bars

Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.

Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.

Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.

Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.

Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.


Extras

There is an extra step mentioned in GardenGuides.com that I skipped as I tasted the figs and they were good to me. It’s before you put the figs and syrup into jars. If you want to be thorough, you should boil the figs in syrup again until the syrup test. Here’s what it’s like: drip a little syrup onto a cold plate. If the drops do not spread, the syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F).

If you have neighbors, friends or relatives with fig trees in cold climates that don’t allow the figs to ripen over the season, this would be a perfect recipe to use those figs. Have fun!



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