I’m thinking of adding them to banana bread. 'Cause that’s just how inventive I am!
Any other ideas? I have a lot…2 pounds, at least.
I adore fig bars! But I’m lazy and they seem sort of worky. Maybe I can find a one-bowl type recipe that will have the same taste but without the trouble…
cook with a little water and sugar to make a version of fig preserves.
soak in water for a few minutes and [add to a salad along with blue cheese.
Make the fig jam, and use canned crescent rolls for the cookie part.
(DAMN that sounds good!)
~VOW
FIG AND BLUE CHEESE THUMBPRINTS
Makes about 3 dozen
1 cup all-purpose flour
1/2 cup butter, room temperature
4 ounces blue cheese, crumbled
Ground black pepper
Fig preserves
Preheat the oven to 350 degrees. Line baking sheets (1 if it’s big, 2 if they’re regular size) with parchment paper.
Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
Roll dough into approx. tablespoon-sized balls and place on pan. Using the back or a round half-teaspoon measure or your finger, make an indention in the top of each dough round. Make a big dent so you can get a lot of preserves in there!
Spoon about ¼ teaspoon of fig preserves into each indention.
Bake the savories for 10 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
Yeah, if you like blue cheese, just about anything with figs and blue cheese together is going to be damn tasty.
Too bad you don’t have whole ones…I like to cut the tops off of them, use a melon baller to scoop out some of the insides, put some blue cheese inside the hollowed out part and bake them in the oven.
Cheese and figs…heaven. I’ll have to see what I have in there. And blue cheese & fig cookies? That’s almost as good as chocolate and peanutbutter!
Please google “Sticky Toffee Pudding Recipe”, it’s a sweet very moist cake usually served with caramel sauce. I made it at Christmas and it was out of this world!
I just eat 'em (great source of potassium)! I also like to put them in my oatmeal, along with almonds and cinnamon.
I second the recommendation of adding them to oatmeal.
That’s made with dates, though, not figs. Right?
I thought if it was made with dates it would be sticky date pudding?
ETA: I admit I haven’t had either one.
Exploring some recipes online, it looks like sticky toffee pudding is sometimes made with dates, sometimes made with figs. I guess I assumed it was something different than sticky date pudding, since it had a different name.
You can subsitute figs for dates in STP. I’ve done it. It’s the most indulgent dessert out there, and pretty easy to make. If you’ve never had it, I urge you to try.
I’ve cooked figs in my oatmeal - last time was apple/cinnamon/figs cooked in vanilla soy milk. vg.
Put some in north-african side-dishes like couscous or spiced rice (they go well with raisins, pine nuts, red onion, lemon juice, goat cheese and koriander/fresh cilantro - just pick one or a few of those). Like jjimm says, you can pretty much substitute them for dates in many recipes.
I have a vague recollection of their use in some savory recipes.
Sorry I can’t be more help.
There’s a fig tree over the path from my house, and they’re looking pretty ripe. I think the owners might get a bit annoyed if I sneak a few, but under the cover of darkness…
Anyway I return to this thread because my first thought was tagine. Then I forgot to mention it and posted about sticky toffee pudding instead. Lamb tagine with figs. Mmmm. Foodgasm.
I had this at a deli recently, and it was super easy to duplicate at home:
Chop finely a bunch of dried figs. If they’re especially soft and sticky, all the better.
Split a small baguette lengthwise.
Shmear a generous quantity of plain goat cheese on the inside of one of the baguette halves.
Top it with the figs.
Lay a slice or two of prosciutto all along the top of the figs.
Top with the other half of the baguette.
The combination of crunchy/salty/sweet/gamy is awesome. This sandwich keeps very well as there’s nothing watery in it to make everything mushy, nor is there any greenery to wilt.