Fig and Melon Salad with Creamy Lemon Vinaigrette. Intro Monday morning began slowly, as they often do.
It was the sort of weekend that could have used an additional day to recover but I had days of work to catch up with only a single day to make that happen. But there I sat, at my desk, motionless. “Seeking inspiration,” I began to type. No. I couldn’t even manage to write a tweet worthy of posting in order to ask for a bit of something, anything, that might encourage me to start working. My entire body longed for the sort of internal pick-me-up that would set me on the course for an efficient day and one that would flood my weary body with the creative energy I need to thrive.
Later that day I found myself at the grocery store. I bought 5 ears of sweet corn for the Ashley in February who will long for the wooden crate in the market to be filled with the vibrant green covered corn complete with stringy husks and variegated sweet kernels. FIG AND HAZELNUT CREME TART WITH BUCKWHEAT CRUST — SK. FIG AND HAZELNUT CREME TART WITH BUCKWHEAT CRUST (gluten-free) SERVES 6 FILLING (Adapted from Martha Stewart) 3/4 cup hazelnuts, toasted1/2 cup brown sugar, packed1/4 cup granulated sugar1 stick butter (8 tablespoons), soft2 eggs1/2 teaspoon vanilla extract2 tablespoons cognac8 oz figs, thinly sliced2 plums, thinly slicedHandful of red currantsRaw sugar, to top Preheat oven to 350 degrees.
In a food processor, pulse together sugar and hazelnuts until the size of hazelnut meal. Add the next four ingredients and pulse until well combined and smooth. Summer Bucket List Update and a Fig and Almond Tart. As the official end of summer is upon us, it’s high time I post an update on my summer bucket list from June.
While in my mind summer’s not over until tomatoes leave the farmer’s market and the water’s too cold to go swimming, it is true that the number of nice days left in the season is quickly shortening, and I better make the most of what’s left! Go to the Cape. While I haven’t done this yet, I haven’t given up on it, either. Shoulder season on the Cape might even be nicer than the height of summer, who knows? Pick berries. So 5 for 10. Fig and Almond Custard Tart Adapted from Sunday Suppers at Lucques. For the pate sucree (crust): 2 TBS cold heavy cream1 egg yolk1 1/2 c. flour3 TBS sugar1/8 tsp salt1 stick cold butter2 TBS ice cold waterWhisk together flour, sugar, and salt in a large bowl.
For the filling: Like this: Baked Figs with Honey + Lavender, Pistachios + Parmesan » Saffron Lane. Roasted Stuffed Figs recipe from Food52. Wheat Berry Fools with Grand Marnier Figs Cookbook Recipe. Wheat Berry Fools with Grand Marnier Figs Serves 6 to 8 3/4 cup finely chopped dried figs, preferably Turkish or Greek3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur1 cup plain whole-milk Greek yogurt4 tablespoons honey 1 tablespoon plus 1 teaspoon freshly grated orange zest (about 2 oranges) 1/4 teaspoon ground cinnamon1 cup cooked soft whole wheat berries1 cup heavy whipping cream, chilled 1.
Combine the figs and the liqueur in a small bowl and set aside to plump for 15 minutes, stirring once or twice, while you prep the ingredients. 2. 3. To get a head start: The dessert can be prepared up to 4 hours ahead. To lighten it up: You can use lowfat plain Greek yogurt, if you like. Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Fresh Fig and Hazelnut Galette - Recipes - Whole Foods Market Cooking New York City. About 1 year ago Yvette Dizon Hunter's Testing Notes: A healthy dose of cracked black pepper adds a spicy contrast to the sweet figs and tangy cheese in hardlikearmour's galette.
That peppery accent manages to highlight the toasted aroma of the hazelnuts, too, which find their way into both the crust and cheese filling. Don't be intimidated by homemade pastry crust -- hardlikearmour gives you an easy dough to work with and clear directions to follow. The results are sublime. I love fresh figs with rosemary, black pepper, and honey. Makes one 10-inch tart. How to Make a Fig and Raspberry Galette. Recipe: Roasted Fig Agrodolce. Mini Fig and Walnut Galettes. Do you guys remember fig newtons?
I loved them as a kid, along with everything else that contained sugar, but I haven’t had a fig newton in ages. These mini fig and walnut galettes brought back a few speckles of fig newton memories, in a much more grown up and a less yucky-processed-cookie kind of way. Before you lose all faith in my recipe development abilities, I just want to clarify that fig newtons were NOT the inspiration for these galettes, but this book was. I may be an old lady at heart, but I love dried fruit, especially figs! I don’t eat them on their own (at least not yet), but when they’re worked into a pastry of some sort – SO GOOD!
The delicious figgy filling is wrapped in a flaky rye crust, and I have to tell you that this crust recipe is for keeps. My best tip for a super flaky crust? P.S – While a little overdue, my monthly “Behind the Scenes” newsletter is going out on Wednesday!