From Mission and Kadota figs to Adriatic and Calimyrna varieties, award-winning cookbook author Marie Simmons leaves no fig or fig leaf unturned in this extraordinary book about this most extraordinary fruit: Fig Heaven.
Figs are harvested in late summer and early fall, but, fortunately for us, they are easily dried and packaged, so they're available all year long. Packed with vitamins and antioxidants, plump, fragrant figs are guilt-free indulgences that can be enjoyed in countless ways.
Fig Heaven is an inviting, comprehensive cookbook offering 70 recipes for both fresh and dried figs. They range from appetizers, salads, and sandwiches to entrées and desserts.
On the savory side, you'll find Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with Fresh Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. If your sweet tooth needs some real satisfaction, there's a Fresh Fig and Peach Crumble, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.
Inspired by my love of cheese and figs, I concocted this open-faced sandwich using a simple dried fig "jam" and slivers of my favorite cheese of the moment. I originally used French Comté, a smooth, nutty, full-flavored type of Gruyère, but if it's not available, a well-aged Gruyère, Fontina, Stilton, or even a mild Cheddar is a good substitute. If you are feeling carnivorous, fry up some halved strips of bacon and lay them over the fig mixture before adding the cheese. This recipe makes four sandwiches but is easily scaled down to make just one. It makes a nourishing winter lunch with some salad greens on the side. The jam will keep, covered, in the refrigerator for a couple of weeks -- ready and waiting for your next fig-and-melted-cheese-sandwich attack!
Ingredients
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