Figs

 Are a soft, sweet fruit. Its skin is very thin and has many small seeds inside of it. There are more than 850 kinds of Ficus, the fig tree. The fruits can be eaten when ripe and when dried.

Health Benefits of Arugula: While it's rich in natural sugar, it also has the distinction of containing as much calcium, fiber and antioxidants as any plant-based food. Each fig also provides just the right amounts of the nutrients magnesium, manganese, calcium, copper, potassium, vitamin K, and vitamin B6.

 
 
Fig pizza.jpg

Fig and Prosciutto Pizza with Balsamic Drizzle

 

INGREDIENTS

 

FOR THE DOUGH:

  • 1 and 1/2 cups warm water (not hot)
  • 2 and 1/2 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 4 cups bread flour

FOR THE TOPPINGS:

  • 1 to 2 tbsp olive oil
  • 8-10 ounces fresh mozzarella cheese sliced into 1/4" to 1/2" rounds
  • 5-6 figs sliced into 1/4" slices
  • salt and freshly-ground pepper
  • 10 very thin slices Prosciutto di San Daniele
  • 2-3 tbsp good-quality balsamic vinegar (the syrupy kind)

 

INSTRUCTIONS

 

FOR THE DOUGH:

  1. In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy.
  2. Add in the flour and turn the mixer on low until there's no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook.
  3. Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size.
  4. Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month.

FOR THE PIZZA:

  1. Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside.
  2. Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it's about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they're pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna.
  3. Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper.
  4. Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.

HOMEMADE FIG CRUMB BARS

 

INGREDIENTS

  • Fig Jam Filling:
  • 2 pounds ripe figs, washed, stems removed and chopped
  • ¼ cup sugar
  • Zest from 1 lemon
  • 2 tablespoons of lemon juice
  • Pastry Crust:
  • 1½ cups flour
  • ¼ cup sugar
  • ⅓ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 stick butter, chilled and cubed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • Crumb Topping:
  • ½ cup pecans (or waltnuts), finely processed (or ½ cup milled flax seed)
  • 2 tablespoons brown sugar
  • ½ cup prepared Pastry Crust

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper (make sure it's overhanging for easy removal of bars after baking).
  2. To make fig jam; in 8 quart pot, combine figs and sugar over medium high heat, stirring occasionally (15-20 minutes). Stir in lemon zest and lemon juice, taste and adjust to suit. Remove from heat and set aside.
  3. To make pastry crust; In food processor, combine flour, white sugar, brown sugar, salt and baking powder until well blended. Add butter and process until mixture is crumbly. Add egg yolk and vanilla. Pulse an additional 30 seconds. Set aside.
  4. To make crumb topping; combine processed pecans, sugar and ½ cup of prepared pastry crust until crumbly. Set aside.
  5. Assemble bars; press (remaining) pastry crust mixture into the bottom of 8x8 baking pan. Bake crust for 15-20 minutes or until LIGHTLY golden. Remove from oven and pour fig jam (evenly) onto crust. Sprinkle crumb topping on jam layer. Return to oven and continue baking for an additional 20 minutes or until golden brown. Remove from oven and cool completely. Remove bars (lifting overhung parchment paper) and rest on cutting board. Cut into bars.
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figand goat.jpg

 

FIG, ROSEMARY, & GOAT CHEESE TARTINES

 

INGREDIENTS

  • 4 slices crusty french bread
  • 4 oz. goat cheese, room temperature
  • 4-5 large figs, sliced (I used black mission figs, but you can use whatever looks good)
  • 1-2 tsp. fresh rosemary, finely chopped
  • Honey, to taste

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper (make sure it's overhanging for easy removal of bars after baking).
  2. To make fig jam; in 8 quart pot, combine figs and sugar over medium high heat, stirring occasionally (15-20 minutes). Stir in lemon zest and lemon juice, taste and adjust to suit. Remove from heat and set aside.
  3. To make pastry crust; In food processor, combine flour, white sugar, brown sugar, salt and baking powder until well blended. Add butter and process until mixture is crumbly. Add egg yolk and vanilla. Pulse an additional 30 seconds. Set aside.
  4. To make crumb topping; combine processed pecans, sugar and ½ cup of prepared pastry crust until crumbly. Set aside.
  5. Assemble bars; press (remaining) pastry crust mixture into the bottom of 8x8 baking pan. Bake crust for 15-20 minutes or until LIGHTLY golden. Remove from oven and pour fig jam (evenly) onto crust. Sprinkle crumb topping on jam layer. Return to oven and continue baking for an additional 20 minutes or until golden brown. Remove from oven and cool completely. Remove bars (lifting overhung parchment paper) and rest on cutting board. Cut into bars.