Calories Per Serving345
Folate equivalent (total)23µg6%
Have a question about the nutrition data? Let us know.
You inspire me, truly you do. The other day I posted about those simple sew napkins and placemats , and happened to mention I was in possession of mission figs and casually suggested you send some recipes my way. Well thank you to Kim, Lara, Sarah, Dawn, and Camille, you completely made my day.
I confess in years past I’ve never actually sought out the fig as an item to purchase at the local market. One time a friend had a fig tree and I made and canned some fig jam, but ended up giving most of it away to a self professed fig lover. That’s neither here nor there because what I meant to say was ever since we’ve been receiving a bimonthly box of organic produce from local farms shipped to our door (as I mentioned here ) we’ve become adventurers in gastronomy.
“The Box” as we call it is like getting a Christmas present every two weeks. We never know what will be inside “The Box” of produce, we only know it will be what’s in season. We’ve made a vow to create something new from at least one thing inside the contents of “The Box” whenever we get it, and those figs were it.
As a result of the mystery delivery, things have occurred that have changed my life and my diet. I’ve embraced the bok choy with soy, fallen in love with roasted beets, and this week, I began a passionate affair with the perfectly ripe fig. That’s right, I’m gettin’ figgy with it. May it be a lifelong dance.
I was forced back into the kitchen at the suggestion of several of these readers.
Kim informed me that my life would never be the same unless I tried the following melody of flavors. I admit, I certainly did not want to ever regret anything for the rest of my life, especially if it absolutely required a pairing with a good Pinot Noir, so Kim had my attention.
Lara got me thinking about pizza:
Sarah wrote in with this amazing recipe:
Dawn chimed in with another delicious cheese/fig/prosciutto combo:
Finally, Camille offered this advice:
Based on all the comments, I was convinced I needed and I mean NEEDED a fig, cheese, and prosciutto combination pizza or I simply couldn’t sleep. I came up with this gourmet pizza that pretty much has everything. Sweet figs, savory blue cheese, salty prosciutto, melted mozzarella, and sassy green onion. I tell you, the marriage of flavors was pure bliss.
Allow me to share it with you. First, start with these simple ingredients.
2 oz crumbled blue cheese
Yes, I purchased a store bought Boboli, and no I did not make a homemade pizza crust, do not judge. Yes, I could sweat and slave all day making pizza crust from scratch, but I’ll save that for another gastronomical adventure. Making perfect pizza dough is certainly on my “Life’s To Do List” but I was hungry and anxious to get to those figs.
To make the pizza, first drizzle olive oil on the crust, then bake at 400 degrees for 9 minutes. While your crust is in the oven, prepare your toppings.
Slice your figs and admire their aubergine color . . .
Slice up a few thin pieces of the milder part of the green onion . . .
If you’re not an onion lover, I’m thinking some fresh spinach leaves would be a nice alternative.
Next, layer your ingredients. First your mozzarella, next your blue cheese, then comes the sliced figs, prosciutto, then finally the green onion. Add a little extra mozzarella on top, because you know you want to.
Bake in the oven at 400 degrees for 10 minutes, then serve up your hot pizza with a beverage (Pinot Noir for me) and you’ve got yourself a perfect gourmet pizza.
This medley of sweet figs, savory blue cheese, salty prosciutto, and cheesy goodness is worthy of an “Amen”. To Kim, Lara, Sarah, Dawn, and Camille, my palate thanks you.
So What’s in Figgy Duff?
If you aren’t a Newfoundlander, or don’t know anyone from the island, you’re probably thinking to yourself “What the hell is is it?” Figgy Duff is a traditional boiled pudding made with flour, butter, sugar, molasses and raisins. There are also some variations in the recipes: some use flour, while others use breadcrumbs, and sometimes spices like ginger, cinnamon and all-spice are used.
The duff is boiled in a large pot of water in a pudding bag (used exclusively for pease pudding or sweet puddings) or one can also use a clean tea towel. The pudding bags are commonly found in grocery stores in Newfoundland, or in Newfoundland stores across the country.
Like all crave-worthy confections, there’s a delicious sauce in which to smother the Duff. Molasses Coady (sometimes spelled Cody) is made with molasses, water and butter. A hot rum sauce is also typically used with cinnamon.
Figgy Duff is a traditional part of the Sunday dinner in Newfoundland, otherwise known as Jiggs Dinner. Figgy can be served as a component of the main meal, a giant slice resting on the plate amidst the boiled potatoes, cabbage, turnip and carrot, offering a sweeter element to the salt beef and turkey. It’s also served as the headliner for dessert with the warm rum sauce. Many families enjoy this special treat on “duff days” other than Sunday.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Baked Oatmeal: Gettin’ Figgy With It
Try as I might to stick to my routine of having a variation of The Balance Green Smoothie for breakfast each morning (for the sake of teaching myself how to have a routine), I gave in and made some of my beloved baked oatmeal this weekend. I’ve come to terms with it – I’m not a routine following kind of girl. And as long as I finish everything that needs to get done, that’s fine, right? I’m OK with it. I like my non-routine life.
I actually kinda love it. It’s fun to surprise yourself sometimes with how your day is going to go, and make changes as you go along. The other day I heard a quote (or really, an aphorism if I am going to get technical MFA student on you) that really resonated with me: “The man who sticks to his plan will become what he used to want to be.” I love that idea, and I find it holds a lot of truth for me and where I am right now in my life.
Why stick to the plan you’ve always had for yourself when you are constantly growing and changing and learning about yourself? Each day should bring new passions, strengthen others and sometimes replace previous ones altogether. That’s OK. If you are holding onto something and trying to force it simply because it’s what you used to want, you aren’t really living in the moment, are you?
So maybe I should be calling this baked oatmeal Live in the Moment Oatmeal or something like that – but that sounds silly, so I’m going to stick with Getting Figgy With It (because that’s an extremely serious name, right?). I hate to pick favorites, but… this baked oatmeal might even beat my cherished Baked Oatmeal Heaven that has always been a serious go-to and has been a consistent number one request from the vegans and non-vegans in my life.
This baked oatmeal is delicious because it is refreshing, fruity, crunchy, savory and sweet all at the same time. Now if that isn’t a taste explosion in your mouth then I don’t know what is. You can also play up the sweetness this dish by adding or subtracting honey/agave, cinnamon, golden raisins and cacao nibs.
Disclaimer: this recipe should serve 4, but if you are alone you might wind up eating a double serving. It might not be possible not to. Don’t say I didn’t warn ya!
– 1 ripe peach cut into slices
– 6 strawberries cut into slices
– 6 fresh figs cut into slices
– ¼ cup almonds (I prefer dry roasted)
– a couple sprinkles of cinnamon
- Preheat the oven to 400 degrees Fahrenheit.
- Boil the oats in water until they are soaked all the way through. While it is boiling, slice the peaches, strawberries and figs.
- Once the oats are boiled, pour in the peaches, strawberries, figs, blueberries, raisins, almonds and almond milk.
- Stir all of the ingredients well, and then pour the mixture into a baking dish. I like to top the oatmeal with some leftover sliced fruits once it’s in the dish to make it pretty. Then top it with the cacao nibs (if the nibs are mixed into the oatmeal they will just make chocolatey oatmeal and while delicious – that’s not what we are going for with this dish). Sprinkle over the top with cinnamon.
- Pop it in the oven, and let it bake for about 20 minutes or until the edges are golden brown and the berries are bubbling with deliciousness.
- Let it cool, and serve! Enjoy.
This is how it looks paired with a green smoothie the next morning – cute, right? Mmmmm.
Getting Figgy with It
on Tuesday, 10 December 2013. Posted in Newsletters
Luscious, deeply sweet, a natural match for warm spices and rich foods. Figs were practically made for the holidays. Dried or preserved, these honeyed fruits have been bringing a taste of sunshine to wintertime feasts for millennia. This year, we suggest giving the ancient fig a modern lift with some fun figgy cocktail party ideas.
THE CHEESE PLATE REVELATION
The Garritano family's Pallone di Fichi (Baked Fig Ball) is made with exceptional Calabrian figs that are poached in a secret syrup, packed by hand into a ball, carefully wrapped in fig leaves and baked in a low oven. As they dry, the leaves perfume the figs within, resulting in incredible aroma and concentrated flavors of caramel and licorice.
For the Party: Have your guests pull apart the figs and eat each one with a chunk of blue cheese.
This Southern Italian specialty is only available for the holiday season, so grab one before it's just a figment of your imagination.
THE COLAVOLPE CANAPÉ
Fig & Dark Chocolate Panettone is pure luxury: tender cake studded with Colavolpe's famous figs and shards of deep, dark chocolate, and adorned with a sweet toasted hazelnut topping.
For the Party: Cut the Panettone into bite-size rectangles, toast, sprinkle with Cointreau, spread with mascarpone and top with half a preserved fig.
Use leftovers from the giant loaf to make decadent French toast and enjoy a taste of figurative holiday heaven.
THE MERRY APERITIF
Also from Garritano, this dark Fig Syrup is made from Calabrian figs that have been cooked until silken and intensely flavored.
For the Party: In an Old Fashioned glass, mix 1-2 teaspoons Fig Syrup, 1 1 /2 ounces bourbon and a dash of bitters. Add ice, stir and finish with a twist of orange.
This syrup is also wonderful drizzled over aged cheeses or crostini with duck confit. Figs that go with drinks and snacks? Go figure.
MARKET HALL FOODS has been sourcing and sharing the world's best flavors for more than 25 years. Our family of businesses make up the shops at Rockridge Market Hall in Oakland, CA, where we are dedicated to finding ever more reasons to eat great food.
Welcome in the holidays with this most delicious fig cocktail!
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Really quick: I’m giving a $5 Amazon Gift Card away to one lucky winner! How to enter? Fill out this survey about meal planning to help me research for my next big project!
I hope everyone had a very Happy Thanksgiving, filled with family, friends and food! Now it’s officially on to Christmas! Our house has been a mix of the holidays for about a week now: autumn and Thanksgiving decor on the outside and Christmas decor on the inside, because I just couldn’t help myself! Yesterday, however, my husband started putting up the Christmas lights outside and it’s definitely beginning to feel a lot like Christmas around here!
Christmas is a time for delicious cocktails that warm you up from the inside, obviously. Today I’m sharing a favorite flavor of mine: figs ! So yes, they are crazy expensive most of the time. Like I cringe whenever I have to buy them even though I love them so much. But I’ve discovered a great way to get that lovely fruity fig flavor without the cost: fig jam!
Today I’ve paired fig jam with rosemary, lemon, simple syrup, and one of my favs: pisco! Pisco is a South American brandy that is made from the distillation of fermented grapes. It was originally created as a method for using up the leftover grapes that were not suitable for winemaking. The liquor was made famous as of late on an international level by the pisco sour cocktail. It has a surprisingly smooth note to it for a brandy, and is the perfect liquor to use in cocktails like this fig cocktail!
Now it’s your turn: what is your favorite holiday cocktail? Share with me by commenting below!
I’ve made a handful of kitchen tea towels over the past year or so and have really enjoyed making them. They are pretty easy to make (once you decide on the exact design you would like).
The Needed Materials:
Once your design is all ready to cut, MAKE SURE TO MIRROR THE IMAGE. Heat Transfer Vinyl (HTV) cuts from the bottom side so once it has been weeded, you flip it over to apply it onto the towel. For normal vinyl, I can *generally* get away without a test cut however, I always make sure to test cut HTV because it can be temperamental from day to day. Also, no matter what design I’m cutting in HTV, I always do double cut to make sure that it gets all the way through.
To apply the decal onto the towel, I used a Heat Press because it gives a consistent temperature and pressure to the entire design. Flour sacks are rather wrinkly so I tend to use an iron first to straighten out the area where the design will go. I really like using an ironing mat when using an iron to because I can iron on my desk and don’t have to store a separate ironing board
Subscribe to our Newsletter to get the SVG and make your own Figgy Tea Towel! I hope you enjoy adding some figgy goodness to your kitchen!
Getting Figgy With It – Slow Cooker Fig Preserves
We are on the tail end of fig season, one of my favorite fruits. I usually eat them faster than I have time to actually do something with them. But a few years ago, my crop was so plentiful that I decided to make my own fig preserves. After all, I make my own apple butter each fall so why not try fig preserves! It seemed only fitting to share the recipe here at My Menu Pal.
I’m the only person in my family that likes figs. Both of my kids have tried them and although they love to pick them, and even ate them once, they are wary to try them again. Maybe, just maybe, in preserve form they would eat them. Personally, I love eating the fig preserves with waffles rather than syrup. It’s been hit or miss to be honest with the kids, but the fig preserves were a hit with my husband’s office who all got them for Christmas that year. And I enjoyed them while they lasted – time for another batch of Slow Cooker Fig Preserves!
Of course I had to use my slow cooker to make the preserves because who wants to stir over a hot stove for hours to ensure they don’t burn! I used Celeste figs, though any variety will do. I also used less sugar than typically called for because Celeste are such a sweet and juicy variety. The preserves are still plenty sweet and you probably could use even less sugar.
Getting figgy with it
T he figs are ripening as fast as we can eat them. Three months ago they were the size of button onions now they are fat from the constant rain and the size of pears. Seeing fruit so bloated, you tend to prepare yourself for disappointment. But there has been none of it, and what the fruit lacks in colour - they are pale inside this year, a sort of madder rose - they make up for with wave after wave of pure fig flavour. The tree, once the size of a small child, now towers over the garden table, its leaves as wide as dinner plates and capable of sheltering us from sun and rain. All this in just four years.
There is disappointment, too. The beans and baby pumpkins went to the snails the greengage again stands fruitless the golden beets are sulking. But failures are forgotten (almost) when I look at the little square of red and yellow chard. There must be 40 plants on a piece of ground the size of a tea tray. The tender leaves and toothsome stems just keep coming. The more we pick, the more the leaves and their wine gum-coloured stems appear. No wonder they are the darlings of the organic-box companies. Five years ago I had never even heard of the stuff, and now it's everywhere. Jacob's Coat is a particularly pretty variety if you are allotment minded.
This week we had the stems and leaves under a blanket of mildly cheesy sauce. Not something I'd normally do in August, but it sorted out a chilly evening's supper, served with a few slices of grilled gammon cooked on the grill. You need to cook gammon quickly over a high heat, otherwise it dries out. (Though the cheese sauce did a good job of damage control.)
The boxes I filled with salad seeds are perched on the kitchen windowsill somewhat precariously. They have come up trumps. The tiny shoots of beetroot, three-week-old chard and radicchio add rich garnet threads through the evening's salad. They are lifesavers if you find yourself with nothing more interesting than a supermarket Little Gem.
This year's basil plant is a rescue job. It started life as a mildly flavoured, thin-leaved sprig in a plastic pot - the sort you see in the supermarket, bound to die on someone's windowsill. Repotted in terracotta and some light compost, it is flourishing outside on the back steps.
Removed from its pathetic plastic pot and its blotting-paper compost and toughened up by the vagaries of this particularly British summer, it is an altogether stronger, more fragrant and stable plant. If you pick carefully from the top of the bush, it will go on all summer. The leaves are good for making a dressing with which to baste a chicken as it cooks or, as I did this week, to bake a few chicken thighs that I had intended to bone and grill, then changed my mind.
Basil is usually better warmed rather than cooked - which is why it works so perfectly as pesto. Adding it at the end of cooking, so it warms and wilts in the cooking juices, makes a significant difference.
My cooking has been all over the place these past few weeks: a bit of wintery baking, some blazing summer lunches and now I have even got the cream and butter out again. At least the capricious weather stops us getting into a mozzarella rut. Though right now, I really wouldn't mind at all.
Roast figs with Marsala and brown sugar
Dark-skinned figs, warm from the oven with a drizzle of cream is one of the most sensuous of summer desserts. Effortless to make and to eat, they are best served straight from the oven. Lucky those with their own fig tree. I have used both sweet and dry Marsala for this before now. Serves 4.
8 figs (maybe more if they are small)
a wine glass of sweet Marsala
a little brown sugar
cream to serve
Set the oven at 200C/gas mark 6. Cut the stalks from the figs and slice a deep cross into each fruit, going about halfway down. Press each fruit around its middle so that it opens up like a flower (or a baby bird in its nest yelling for food). You can cut them in half if you prefer.
Place the figs in a baking dish, sprinkle over the wine and a couple of tablespoons of sugar. Bake for about 20-25 minutes until the fruit is meltingly tender and the edges have started to caramelise. If they haven't browned nicely then pop them under a hot grill for a minute.
Serve the fruit, pouring the pan juices over as you go and a drizzle of cream.
Chicken with lemon, thyme and basil butter
Basil isn't a herb for the oven, but one to be added at the end of cooking and warmed just enough to melt into the juices. The leaves add much in the way of fragrance. They work well with thyme and lemon, offering a peppery freshness to a dish of simple herbed chicken thighs. Serves 3.
35g unsalted butter
3 tbsp olive oil
12 small sprigs of thyme
juice of a lemon
6 large chicken thighs
a good handful of basil leaves
cut lemons to serve
Set the oven at 200C/gas mark 6. Melt the butter in a small pan and stir in the olive oil. Strip the leaves from the thyme - you need a couple of tablespoons - and stir them in, with the juice of the lemon and a little salt and black pepper. Set aside.
Put the chicken in a roasting tin or shallow baking dish. Pour over the herb butter and toss the chicken thoroughly, coating all sides of the pieces.
Bake the chicken in the preheated oven for about 35 minutes until the skin is golden and toasted.
Tear up the basil leaves. You need a good handful. Scatter them over the cooked chicken, tossing them into the hot juices as you go - they will wilt instantly.
Once the meat is cooked all the way through, transfer to a warmed plate and pour a spoonful of the juices over each one. Serve with halves of lemon.
2 small cloves garlic
a little butter
400ml double cream
Remove the leaves from the chard. Keep them separate. Cut the stalks into short, manageable lengths then cook them in boiling, salted water. They should be almost tender in about 5 minutes. Drain them thoroughly and set aside.
Set the oven at 180C/gas mark 4. Put a small amount of water back on the heat, salt it lightly and add the chard leaves. They will need barely a minute or two, no more, to be tender. Drain them thoroughly then leave to cool a little.
Peel and finely slice the garlic. Butter a shallow baking dish, about 20cm in diameter, then scatter the garlic over the dish. Wring the chard out, making certain there is no water left (the leaves can be damp but not wet), then layer the leaves and stalks in the buttered dish.
Season the cream with a little salt and black pepper and pour over the vegetables. You may find that the cream won't quite cover the chard, but no matter.
Cover the top with grated Parmesan and bake for about 35-40 minutes, until the Parmesan is golden. Serves 3 as a side dish.
Got a favourite fig recipe? Share it with us on Word of Mouth, our food blog.