By Marie Simmons
ISBN-10: 006053849X
ISBN-13: 9780060538491
They arrive clean or dry, in yellow or pink, from California and Mediterranean and heart japanese nations. they're in eating places, supermarkets, fruit stands, backyards, and within a few very recognized cookies. What are they? They're figs -- one in every of America's favourite fruits.
From challenge and Kadota figs to Adriatic and Calimyrna forms, award-winning cookbook writer Marie Simmons leaves no fig or fig leaf unturned during this striking booklet approximately this such a lot impressive fruit: Fig Heaven.
Figs are harvested in overdue summer time and early fall, yet, thankfully for us, they're simply dried and packaged, so they're to be had throughout the year. choked with supplements and antioxidants, plump, aromatic figs are guilt-free indulgences that may be loved in numerous ways.
Fig Heaven is an inviting, complete cookbook supplying 70 recipes for either clean and dried figs. they vary from appetizers, salads, and sandwiches to entrées and desserts.
On the savory part, you'll locate Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with clean Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. in case your candy teeth wishes a few actual pride, there's a clean Fig and Peach fall apart, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.
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Additional resources for Fig Heaven: 70 Recipes for the World's Most Luscious Fruit
Example text
Cut the fennel in half lengthwise; place the halves cut side down, and slice into thin halfcircles. Finely chop 2 tablespoons of the fernlike fronds and reserve them. Place the fennel slices in a bowl of iced water and let stand for at least 20 minutes. Then drain and blot dry. 3. Grate 1⁄2 teaspoon zest from one of the oranges, and set it aside. Cut the peel and the white pith from the oranges. Working over a bowl to catch the juice, cut between the membranes with a small sharp knife to release the segments.
Make sure the ham is the best quality available and sliced paper-thin. / 4 large firm ripe figs, any variety, stems trimmed, halved lengthwise 3 tablespoons extra virgin olive oil, plus extra for brushing the figs 2 teaspoons minced fresh rosemary 8 large curls of Comté or aged Gruyère cheese, cut with a cheese plane or a sturdy vegetable peeler 1 tablespoon herb-flavored wine vinegar or fresh lemon juice Freshly ground black pepper Pinch of kosher salt 6 cups lightly packed mixed baby greens 4 very thin, large slices Black Forest ham / sandwiches, breads, and salads 49 1.
But, for baking (see Variation), the dough can be shaped into one whole flatbread or individual ones. For best results use a pizza stone or quarry tiles in your oven. Make your own pizza dough following the recipe, or take the easy way out and buy prepared dough, now available fresh in many markets. / G cup extra virgin olive oil, plus more for brushing the flatbreads 6 cups thinly sliced onions (lengthwise slices) Kosher salt and freshly ground black pepper 1 tablespoon minced fresh oregano Pizza Dough (recipe follows), prepared through Step 3, or 2 pounds store-bought fresh or frozen pizza dough, proofed according to the package directions Yellow cornmeal, for the cookie sheets H cup coarsely chopped pitted Kalamata olives 8 ounces Manchego, Asiago, fresh mozzarella, smoked mozzarella, or feta cheese, or a combination, cut into thin slices or slivers 8 to 10 firm ripe figs, any variety, stems trimmed, cut into G-inch-thick rounds / 1.
Fig Heaven: 70 Recipes for the World's Most Luscious Fruit by Marie Simmons
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