Saturday, July 19, 2008
Figs...way beyond the Newton
Growing up I think the extent of my experience with figs was probably a Fig Newton. I wasn't very fond of the Newton, so thought that I didn't care for figs. Thankfully as I got older and more willing to try new things I gave figs another try. Yum they are sweet, juicy and delicious!
We've got a huge fig tree at the farm, and it's loaded with juicy ripe figs right now. I've been eating as many as I can hold, right off the tree, but I love to cook with them as well.
Figs are an extremely versatile fruit to cook with, great in both sweet and savory dishes. Figs and goat cheese are a match made in heaven, at least in my opinion. It's that perfect combo of sweet and salty, and eaten warm from the grill...amazing!
Grilled Figs with Rosemary and Goat Cheese
Source: O magazine 2004
6 to 10 long rosemary branches
3 ounces soft mild goat cheese, room temperature
1 teaspoon honey
1 teaspoon minced fresh rosemary
18 ripe figs
Preheat and oil an outdoor grill or ridged grill pan over medium heat. Immerse rosemary branches in water and soak 30 minutes before grilling.
In a small bowl, stir together goat cheese, honey and minced rosemary.
Place a 1/4-inch plain pastry tip in a small pastry bag or in snipped corner of a self-sealing plastic bag; fill bag with goat cheese mixture. Poke bottom end of each fig with pastry tip and squeeze about 1 teaspoon goat cheese mixture into each fruit.
Drain rosemary branches. Drive a metal or wooden skewer through center of each fig, then remove. Thread 2 to 3 figs onto each rosemary branch.
Grill figs over medium heat, turning constantly, until they just begin to brown, 5 to 8 minutes. Remove from heat and place whole branches on serving plate, or cut branches between each fig and serve individually.
If stuffing each fig is too labor intensive, simply cut each fig in half and place a dollop of the goat cheese mixture on top. You have to watch them carefully on the grill but you get the same flavors without all the work.