Slice of Life: Gettin’ Figgy With It

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14 Jul 2014
Food
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

figgy_featPick a fruit that gets almost no respect when it comes to the holiday table and you’d be hard pressed to find one less represented than the fig. Seriously, fresh figs are delicious and deserve to be front and center in the “you need to serve something different for the holidays” category. (Ten weeks till Rosh HaShanah!) Fresh fig season begins in June and runs through the end of September, and the rest of the time you have to make do with the dried variety (which is also delicious if you can’t get the fresh ones).

When figs are fresh and ripe they are succulent and sweet but be warned, they are fragile and spoil very quickly so buy them just before you want to use them. We as a country used to import a vast majority of figs but in the past few decades California has ramped up production and it now grows over 95% of the fresh figs you see in the marketplace.

The beauty (and culinary joy) of working with figs is that they translate into sweet and savory dishes and are versatile enough to work in everything from appetizers to desserts. As I said the fresh fig is not a hearty fruit so handle it carefully. Look for a plump, fragrant fig that gives just a little when pushed and it should have a slightly irregular shape. If they are not quite as ripe as they should be (they are typically shipped unripe) they can sit, on a counter, not in the refrigerator, for about 3 days after you get them home. You can, if you must, freeze a fresh fig for up to 6 months, just place them on a cookie sheet and freeze them and then store in a re-sealable plastic bag. But seriously, when you are able, go for the fresh and eat them skin and all.

The following recipes call for fresh figs but you can substitute the dried ones if you didn’t freeze any when they were available. All the following recipes work well to make ahead for any holiday meal.

Figs Black Beans and Peppers (pareve)

4 to 6 servings

Ingredients:

Instructions:

  1. Heat the oil in a large skillet. Add the onion, bell peppers, garlic, cumin and parsley. Cook, stirring constantly for 7 to 8 minutes.
  2. Add the lemon juice and brown sugar to the onion mixture and mix to combine.
  3. Cook one minute then add the beans, cover and cook over low heat until the peppers are soft, about 15 minutes, stirring occasionally.
  4. Add the figs and cook for 4 to 5 minutes just until the figs are warm throughout.

This is now ready to serve. You can serve it hot or refrigerate it and serve it cold. 

My files, modified from yummly.com


Fig Toast Toppers (dairy)

Makes 8 to 10 pieces depending on the size of the loaf of bread.

Ingredients:

Instructions:

  1. Preheat oven to 350°F.
  2. In a bowl combine the chopped figs, balsamic vinegar, salt and maple syrup. Mix to combine then place the fig pieces on a cookie sheet, cover with foil and bake for 15 minutes.
  3. Remove from oven, remove foil and let cool to room temperature place them in a food processor and process until smooth.
  4. Remove mixture to a bowl, cover and refrigerate for at least 1 hour but up to 2 days. In the bowl of a food processor combine the mascarpone cheese and cream cheese until smooth.
  5. Spread the cheese mixture over each slice of bread, then top with a heaping teaspoon or two of the fig mixture.
  6. Sprinkle some pecans over the top and then top with fig quarters.

My files, modified from Epicurious.com.


Sweet Potatoes and Figs (pareve)

4 servings

Ingredients:

Instructions:

  1. Preheat the oven to 350°F.
  2. Spread the sweet potato slices on a cookie sheet and drizzle a little olive oil over the top. Sprinkle salt and pepper over the top and bake for 20 to 25 minutes until soft but not overdone.
  3. Remove from the oven and cool to room temperature. Arrange the sweet potatoes and fresh fig slices on a serving platter and set it aside.
  4. In a small sauce pan combine the vinegar brown and sugar. Bring the mixture to a boil then reduce the heat and simmer for 2 minutes. Remove from heat and let cool.
  5. In a small skillet heat 1 Tablespoon of oil and sauté the green onions and red peppers for 2 to 3 minutes, just until they start to soften.
  6. Add the balsamic vinegar mixture, stir for about 30 seconds then spoon the mixture over the potatoes and figs.

Serve warm or at room temperature.

This recipe can be doubled or tripled.

Modified from a recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi.


Figgy Roasted Chicken (meat)

4 servings

Ingredients:

Instructions:

  1. Preheat the oven to 450°F.
  2. Place the onion chunks and fig halves on the bottom of a roasting pan. Place the chicken, cut side down, on the onions and figs. Place the fresh thyme around the bottom of the pan.
  3. Drizzle the olive oil over the top of the chicken and season with salt and pepper and a little garlic powder.
  4. Cook the chicken for 10 minutes at 450°F then reduce the oven temperature to 400°F.
  5. Bake for 30 to 40 minutes until the chicken is done and the skin is crispy.

Let sit for 5 minutes before you carve the chicken and serve.

My files, source unknown.


Chicken and Fig Salad

6 servings

Ingredients:

Dressing:

Salad:

Instructions:

  1. To make the dressing: In a large bowl combine the pareve sour cream, mayonnaise, mustard, parsley, honey, orange juice, olive oil, salt and pepper and whisk to combine.
  2. Add the chicken, celery, apples, peppers, radishes, raisins and figs to mixing bowl and toss to coat.
  3. Add the lettuce before you’re ready to serve. Toss to combine and then top with the chopped pecans.

You can serve this as an individual salad instead of in a bowl.

My files, source unknown.


Salmon with Caramelized Fig and Onions (fish)

4 to 6 servings

Ingredients:

Instructions:

  1. In a sauce pan heat the oil then add the onions, salt and sugar. Cover and cook over medium heat, stirring occasionally, until onions are soft, 12 to 15 minutes.
  2. Remove the lid and continue to cook, stirring constantly until the onions are golden, 15-20 minutes.
  3. Add the figs, wine, broth, vinegar and rosemary; simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm.
  4. Preheat oven to 450°F. Sprinkle salmon with salt and pepper to taste. Grease a 9×13-inch glass baking dish.
  5. Place the salmon in the pan and roast for 7 to 10 minutes until the salmon is firm to the touch.
  6. When done remove the salmon to a serving platter and then spoon the fig sauce over the top, sprinkle the parsley over the top and serve.

Modified from savoir.com


© Eileen Goltz fig 14a

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.