[SomethingBurnin]

I just bought some figs and was curious to know different cooking methods that I can apply to figs such as canning/preserving, roast, etc. Anyone have ideas or recipes? I would love to try some things out.

[DC Sunshine]

Fig jam is always good. Can also cut almost through from the top in four parts, open it up a little, stuff with a wedge of goats cheese and roast in mod hot oven till cheese starts to melt - verrrrry nice (Could also do under griller)

[KYHeirloomer]

Figs seem to have a natural affinity for goat cheeses.

They also go well with pork. Giada De Laurentis, for instance, has a great recipe for pork loin with fig and port sauce. I have another in my recipe collection for pork chops with apricots and figs. Etc.

And don't forget sweets. They are wonderful as part of cookies, cakes, and other baked goods. Wrapped in shortbread, for instance, you have a version of Fig Newtons.

[shel]

Figs, figs and more figs...

Got me some black figs...

[shroomgirl]

AHAAAA.....you learned how to access the archives!!!!! See there is such an incredible wealth of information somewhere in the Cheftalk blackhole of archive.

oh Shel, this is great. thank you.

I served a cheese table last Sat with d'affinoise, runny goat cheese and fresh figs, as well as manechgo with dried figs and marcona almonds....gots me some figs in the fridge and I may make a sweetened chevre (with orange zest) tart and brulee the figs on top.....wonder if they will hold a sugar crust? guess I'll find out.

[shel]

Originally Posted by shroomgirl

AHAAAA.....you learned how to access the archives!!!!! See there is such an incredible wealth of information somewhere in the Cheftalk blackhole of archive.

oh Shel, this is great. thank you.

I served a cheese table last Sat with d'affinoise, runny goat cheese and fresh figs, as well as manechgo with dried figs and marcona almonds....gots me some figs in the fridge and I may make a sweetened chevre (with orange zest) tart and brulee the figs on top.....wonder if they will hold a sugar crust? guess I'll find out.

Marcona almonds - YUMMO!

BTW - and I'll post this in another thread later - you better get your almonds before September 1 when a new law goes into effect requiring all almonds to be pasteurized.

WHFoods: Beginning in September 2007 all almonds will be required to be pasteurized. What are the health implications of this?

Shel

[shel]

Originally Posted by shroomgirl

AHAAAA.....you learned how to access the archives!!!!! See there is such an incredible wealth of information somewhere in the Cheftalk blackhole of archive.

I served a cheese table last Sat with d'affinoise, runny goat cheese and fresh figs, as well as manechgo with dried figs and marcona almonds....gots me some figs in the fridge and I may make a sweetened chevre (with orange zest) tart and brulee the figs on top.....wonder if they will hold a sugar crust? guess I'll find out.

WHFoods: More Info About Figs