Fig recipes

The fig tree is full of green fruit, & one day soon all will ripen. The fruit turns gold, honeyed & dripping in a single day. Last year I was out of town & the birds feasted. This year I'm ready with recipes. I've only made the jam, & it is gorgeous.

Fig Jam

from On Rue Tatin by Susan Herrmann Loomis, p. 159

4 1/2 pounds figs, trimmed (She cuts them into eighths, & I used to, but it's not necessary.)

1 1/2 pounds sugar

1/2 C. bottled water

2 lemons, ends trimmed, cut lengthwise in quarters & then very thin triangles, seeds removed

Place figs, sugar, water & lemons in large, heavy-bottomed saucepan. Stir so ingredients are well-combined, & bring to boil over medium heat. When the mixture is boiling cook it until the juices thicken slightly, about 25 min. The mixture will still seem thin,but with thicken as jam cools. Remove from heat & seal or refrigerate.

The last time I made this (2 years ago) I cooked it in the microwave, using these ingredients but following the directions here. It went faster.

Fig Souffle

from The New Orleans Cookbook by Rima & Richard Colin, p. 229

3 T. salted butter

1/4 C. flour

1 C. milk, scalded

4 large eggs, separated, plus 1 large egg white

1 C. mashed ripe figs

1/2 t. =. salt

1/4 t. white pepper

1/ 1/2 T. kirsch

1 1/2 T brandy

1/4 t. nutmeg

10x sugar

Melt the butter over low heat. Stir in flour, slowly, stirring with a wooden spoon. Cook a minute, stirring. Remove from heat & add scalded milk. Stir. Cook slowly, stirring constantly, until thickened Remove pan from heat.

In large bowl beat the sugar with the egg yolks. Fold the butter-flour mixture into that, then add mashed figs & all remaining ingredients except egg whites. Beat egg whites, then fold into mixture.

Butter 1n 8-cup soufflé dish & dust evenly with 10x sugar. Pour soufflé mixture into dish & bake at 350° for 35-45 min. Check at 35 & bake 5-10 min. longer, if necessary. It's done when it has risen 1 1/2 inches above rim of dish & top is brown & cracked in a few places. A cake tester in center comes out clean. Serve immediately.

Fig Conserve

from one of my old Lee Bailey cookbooks

1 lemon

1 pint small ripe figs, trimmed

1 C. sugar

1/4 C chopped pecans

Cut the lemon into sections & remove seeds. Chop coarsely in food processor or chopper. Put the figs & lemon in a saucepan, add the sugar, & boil until thick. Stir in pecans & cool. Seal or refrigerate. Makes about 1 1/2 pints.

Fresh Fig & Walnut Tart

from Classic Cuisine of Provence by Diane Holuigue, p. 126

This is so you & I know where to find it.

Fig jam

I love our beautiful fig tree, and have finally come to peace with its abundance. I used to leave a lot out there for the birds, but I've recently discovered how peaceful it is to pick figs in the cool morning.  We have them for breakfast, sliced and mixed with lemon zest and sugar. My old recipe for fig jam was a chore  -- chopping up lemons and also each little fig. Here's an easier recipe. It's on the stove now. I'm making a smaller amount. It's easy to adjust. 

Fig Jam from Cooks.com

6 qt. boiling water
6 qt. fresh figs
Sugar
1 qt. water
8 slices lemon

Pour boiling water over figs; let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry; remove stems Crush and measure figs, place in a large Dutch oven. Add 1/2 cup sugar for each cup of crushed figs. Add 1 quart water. Bring to a rapid boil, reduce heat and simmer, uncovered, 3 hours or until thickened, stirring occasionally.Ladle jam into hot sterilized jars, leaving 1/4 inch head space. Add a slice of lemon to each jar. Cover at once with metal lids and screw on bands. Process in a boiling water bath for 10 minutes. Yields 8 1/2 pints.

Prettier on a plate: fig cake

Fig cake with almonds on top
It looks homely here -- I bake it in a skillet -- but it gets pretty on a plate

I decided to use figs in my pear cake recipe. Then I couldn't find that recipe. The possibility that the delicious, easy, adaptable cake would never again be made in my kitchen made me wild. I guess I've collected so many recipes that I get lost trekking through them. I did find it, finally. Once you try this cake you too will never want to lose it; it's great with apples, pears, berries, and now I know it is best of all with figs. This time I added 1/4 tsp. ground cardamom and topped it with toasted slivered almonds and a sprinkle of sugar.

Patricia Wells' pear (or fig) cake

 1 tablespoon unsalted butter, for buttering the cake pan 

2 or 3 large ripe pears (for a total weight of 1 1/2 pounds) peeled, quartered and cured, with each quarter cut into 4 slices 

7 tablespoons (3 1/2 ounces) unsalted butter, at room temperature 

1/2 cup sugar 

2 large eggs, at room temperature 

3/4 cup sifted cake flour 

2 tablespoons pear brandy or eau de vie (I skip this and add a teaspoon of vanilla.)

1. Preheat the oven to 325 degrees.

2. Butter the inside of a 10 1/2-inch springform cake pan or a tart pan with a removable bottom. Sprinkle with one teaspoon of vanilla sugar.

3. Arrange the pear slices in a circle just inside the outer edge of the pan, slightly overlapping them. Fill in the interior ring with remaining overlapping slices. Sprinkle with one tablespoon of pear brandy. (I skip the brandy and it tastes fine.)

4. In a medum-sized bowl, cream the butter and the remaining sugar with an electric mixer. Add the eggs, one by one, mixing until well blended. Add the flour and mix just until the ingredients are combined. Mix in the remaining one tablespoon of pear brandy.

5. Spoon the batter over the pears in a thin layer. Do not be concerned if the batter does not completely cover the pears, because it will spread out as it bakes.

6. Bake until the cake is firm and nicely browned, about 45 minutes. Remove from the oven to cool. To serve, unmold the cake and serve it as is, or with a dollop of whipped creme fraiche.

Yield: Eight servings.

Three cheeses and some celery sticks

Written last night:

Dear Friends,

Again, a busy day: Farmers Market, where I got a baguette and some dark figs (I really miss our Tallahassee fig tree!), then I  went to Freeport Bakery, which everyone says is the best in town, to pick up a lemon birthday cake for Darrius. She is a friend who lives here, and this afternoon Tony had a party for her. He asked me to bring a cheese plate with veggies, etc., too. Well, three cheeses and some celery sticks just didn’t sound festive, so I found online inspiration  I love how it turned out, beautiful and delicious. Not to get all cookbook-y, but you could make it anytime, with almost anything — for a party or an easy dinner. That’s pimento cheese,* like they make in North Florida, with the spoon in it. It’s a southern staple, good with Ritz crackers.  The other things not immediately identifiable are candied pecans, beet slices, tomato jam, and dried pears. 

Love,

k

*Mix lightly in food processor: 8 ounces shredded extra-sharp cheddar, 4 oz. pimentos, drained, 1/3 C. mayo, 1 tsp. white vinegar, and salt to taste. Mustard too, if you like it. (Anything else, Southerners?)

Problems eased by postcard and pecans

Written last night:

Even if the bed hadn’t collapsed again … even if I didn't find a third note on the door about Zing barking… even without these, today would have been busy.

At 9 this morning Cassie, the owner and dog trainer of Midtown Mutts dog-walking service, visited, and she is wonderful — tonight I am so tired — but tomorrow I’ll tell you everything she said. She studied human psychology in college, loves dogs, and — it seems — would rather work with animals than people.  Zing and I are the lucky beneficiaries. Cassie is generous with her knowledge, enthusiastic, and believes in positive, not negative, learning. Turns out there’s a whole cohort of such dog trainers. She thinks Zing will soon be fine — not a problem barker — if I apply a series of approaches (not just one), from soothing music to brain games to alterations in my going-away routine, and more. 

As soon as she left I also left (first turning on the radio for Zing) to have lunch with Faith at the Crocker Museum. She and I met while walking our dogs a few days ago. We laughed our way from cream of mushroom soup to coffee and cookies, and plan to meet again in a couple of weeks. 

When I got home there was a note on the door saying please do something about my dog’s barking. This time it had a name and phone number. Before responding I called Cassie. I told her I assumed the writer has good intent, not nasty.

Here’s what I sent Cassie after Mr. Clark (yes!) and I talked:

"The talk with neighbor was good. He said he likes dogs. Was glad I'm seeing you--trainer. He's most concerned that they're trying to sell their unit and that dog barking is not helpful. I asked him to let me know when he's showing their place, so I can try to be here or have Zing out at that time. 

Later, I was sitting on the couch opening mail in the lobby and chatted with a woman who was drawn to Zing. She lives above me and one unit over.  She said a friend who had been in her condo while she was at work told her she'd heard a new dog downstairs. She said it with a shrug, as if no big deal to either her or her friend." 

Then, trying to be “normal,” I made a quick pear cake. (Link says fig cake, but I used pears.) I’d started in the morning, hoping it would be out of the oven in time for Cassi’s visit, but no. Still, it’s delicious because the pears here are delicious.

And, to lift my spirits, in my mailbox I found gifts from two friends --  fresh pecans (which I miss so much!) from Beth in North Carolina, and a hand-stitched, hand-dyed postcard with a beautiful note from Jennifer. Thank you, Jennifer and Beth! Perfect timing!

I am tired. The blankets are spread on the living room floor. Zing is curled up there. I will join him now. 

Good night!