Here in southern California, we’re fortunate to have fresh figs in season twice a year.  They first come into season in the spring, but then make a second appearance in the late summer and stay plentiful through the fall months.

 

Many growers at our local farmer’s markets carry a variety of figs, most commonly Black Missions, Calimyrna, Kadotas and Brown Turkeys.  While the Kadotas are primarily used for drying, the other three varieties, when ripe, are exquisite.

 

Relatively versatile, fig recipes run the gamut from raw (sliced with a small chunk of cheese) and baked (tarts and folded into breads for middle Eastern savory snacks) to long cooked (braised with poultry) and dried (used in stuffing).

 

When selecting fresh figs, looks can be deceiving.  It’s important to know that figs don’t continue to ripen once they’ve been picked, so the fruit you’re after should look as though it’s about to burst open.  Many growers won’t let you touch the little gems because they’re so fragile, but if you can sneak a gentle squeeze, they should yield to your fingers and barely spring back.

 

Because I couldn’t decide which fig recipe I most wanted to share, I’ve decided to post two options: a fresh fig salad and an adaptation of Thomas Keller’s fig-balsamic jam.

 

Fig and Hazelnut Salad

serves 4

 

Figs are always a welcome addition to a salad.  In this version, hazelnuts and roasted red onions round out the dish.  While I’ve used sherry vinegar, balsamic would work equally well.

 

2 small red onions

a heaping 1/4 cup toasted hazelnuts, roughly chopped

1/2 small head of radicchio, leaves roughly torn

1/4 cup fresh basil leaves (torn, if large)

1/4 cup watercress (leaves and tender stems only)

6 ripe, fresh figs (preferably Black Mission)

1 1/2 T extra-virgin olive oil (plus extra for roasting the onions)

1 T sherry wine vinegar

1/4 tsp ground cinnamon

Salt and freshly ground pepper

 

Method

 

Preheat oven to 400.  Peel onions, leaving root end intact.  Cut each onion in half, lengthwise, then each half into three wedges.  Place on a rimmed baking sheet, drizzle with olive oil and season with salt and pepper.  Roast until onions are soft and golden, about 30 minutes.  Remove from the oven and allow to cool.  Once cool, discard any hard layers and, using your hands, break the onions into bite-sized pieces.

 

 

Mix together the radicchio, basil and watercress.  Place a handful of leaves on each of four salad plates.  Slice the figs, lengthwise, into four wedges.  Place a few wedges, along with some of the roasted onion, on each of the plates.  Continue layering, finishing with the figs and onions.

 

In a small bowl, whisk together the oil, vinegar, cinnamon, salt and pepper.  Drizzle dressing over the salads and serve immediately.

 

Fig-Balsamic Jam

Makes about 3 cups

After waiting in line for 3 hours for a signed copy of “Ad Hoc at Home” by Thomas Keller, the first recipe I made was this fig balsamic jam.  Since then, I’ve made batches of this sweet-tart jam and given it as gifts along with a loaf of walnut bread and some bucheron cheese.

 

 

2 lbs figs, preferably Black Mission or Kadota

1 1/2 c granulated sugar

1/2 c balsamic vinegar

1/2 tsp salt

1 tsp black peppercorns, tied into a sachet, or 1/4 tsp freshly ground pepper

Fresh lemon juice to taste

 

Method

 

Combine the figs, sugar, balsamic vinegar, salt and pepper in a large saucepan.  Attach a candy thermometer.  Over medium-high heat, bring the mixture to a simmer, then reduce the heat, maintaining a gentle simmer.  Cook, stirring to break up the fig pieces, but keeping a fairly chunky consistency.  When the jam reaches 215 degrees, remove from the heat.

 

If you’ve used a sachet for the peppercorns, remove it.  Add lemon juice to taste.  Spoon the jam into clean jars.  Cover and allow to come to room temperature, then refrigerate for up to 1 month.

 

 

These are but two fresh fig recipes to try while the fruit is in season.  If you’ve made the fig-balsamic jam and aren’t sure how to use it, a dollop atop a goat cheese crostini makes a great hors d’oeuvre!

 

The holiday’s are fast approaching.  Check out our Autumn catalog for classes designed around seasonal favorites along with a bevy of ethnic and skill-building classes.

 

We look forward to seeing you in the kitchen!

 

Cindi