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Fig Heaven: Seventy Recipes for the World's Most Luscious Fruit by Marie Simmons. Morrow Cookbooks, New York, 2004, ISBN 0-060-53849-X. Marie Simmons and her husband moved to the Bay Area from Brooklyn, NY
seven years ago and among the many treasures of our local produce she
discovered figs. Not only did she discover them, she became absolutely
passionate about them. The result is her latest work, Fig Heaven, a love
letter to what she called in her subtitle, "the world's most luscious
fruit."
The book is filled with lore and legend, advice and facts, and 70 recipes
covering everything from tempting sandwiches and breads to entrees (chicken
breasts stuffed with fresh figs and goat cheese, lamb pilaf with artichokes
and dried figs) to lovely desserts (fresh fig and peach crumble, warm fresh
fig fritters), cookies and muffins and other sweets using both fresh and
dried fruit, and condiments like pickled figs and fig and ginger jam.
– "Simmons Hedonistic Journey Through Figdom"
by Pat Fusco from "The Pacific Sun"
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| | - Fresh Fig
Quesadillas – Quesadillas lend themselves to all sorts of interesting interpretations. A friend enjoyed
fig quesadillas, similar to this one, at a cocktail party and insisted that I experiment with the idea. Use a
tangy Spanish Manchego, aged Cheddar, California Dry Jack cheese, Monterey Jack, or other cheese with good
melting properties.
- A Trio of Stuffed Figs – These make
a quick and easy, but elegant, hors d'oeuvre.
- Fresh Fig and
Asiago Cheese Frittata – Sweet fresh figs, slightly tangy young Asiago cheese, and a mildly salty
prosciutto provide the perfect balance in this unusual frittata.
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