Figs Recipes

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Cookie Butter Blondie Bars Recipe

Cookie Butter Blondie Bars

02.24.14 by Jackie

This is my upscale version of a PB&J sandwich. Instead of using good ol' peanut butter, I used speculoos spread (fancy word for gingerbread cookie butter) and I skipped the bread and prepared blondies mixed with honey-roasted peanuts. As for the jelly part, I used a combination of crushed fresh blackberries and fig spread I prepared last Fall from the figs in our garden. 

Every weekend, I try to get the girls involved in the kitchen by preparing a large brunch together. It's a great way for our family to catch up with each other's busy lives. In my opinion, food is a great tool for bonding and sharing memories.

As expected, these cookie butter bars were a (fig and blackberry-flavored) smashing success (no pun intended) for both kids and grownups!

 


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Crepe Soufflee Recipe Recipe

Crepe Soufflee Recipe

09.06.13 by Jackie

I make crêpes very often. I've done it so many times since I was a kid that I bet I could prepare this batter with my eyes closed. The only difference in today’s recipe is that I made them thicker and fluffier. A crêpe soufflée is basically a regular crêpe batter folded with egg whites. This couldn't be easier!

I flavored the dessert with fig spread, fresh figs and a dollop of whipped cream. To provide a great contrast of texture, I sprinkle crushed honey-roasted peanuts on top. Give this simple French sweet treat a try; I promise you'll be in heavenly dessert bliss!


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Fig Marinara Pasta Recipe Recipe

Fig Marinara Pasta Recipe

09.05.13 by Jackie

Lala, my husband's youngest sister, helped to maintain our vegetable and fruit garden all summer. She definitely has a green thumb and has been so good watering our tomato plants and keeping them alive (even when I was out of town for the Banh Mi book promotion in Houston last week). Lala has just started 4th grade this month. She's a very witty girl, full of energy and such a foodie. She told me she didn't want to have to eat the school lunches this year and would prefer eating homemade food for her back-to-school lunch (click on the link for more back-to-school lunch suggestions).

I told her it would be possible only if she helps me in the kitchen once she's done with her homework. She started a chart with the menu of the week and she seemed so thrilled! I couldn't be more excited because these are more precious moments I get to  share with my munchkin, plus it's about sharing my passion for cooking. 

So this evening, we gathered a few San Marzano tomatoes, basil flowers and Brown Turkey figs. You're probably wondering what we made with all these fantastic ingredients? Pasta sauce! I sweetened the tomato sauce with a hint of maple syrup and tossed medium shell pasta into the delectable sauce. It’s sweet without being overpowering, and the figs give it a wonderful new dimension.


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Fig Noor Bread Cake Recipe Recipe

Fig Noor Bread Cake Recipe

08.30.13 by Jackie

This fruity bread dessert is so delicious you won't believe it only requires 5 ingredients. No egg, no baking time and no more than 30 minutes prep time.

I cut black sesame and caraway Noor bread into small pieces and soaked them in hot fig preserves. Once the preserves were chilled, the cake jelled into one entity. I served the fig Noor bread cake with tangy crème fraîche for richness and pineapple and raspberries for a touch of acidity to balance the sweetness of the preserves. 

Last weekend, my good friend Laura, who's a jam expert, came over and picked 15 pounds of Black Mission figs in our garden. Aria and I helped gather as much fruit as possible so she could prepare her yummy fruit preserves. While selecting the ripe fruits, we chatted and Laura told me she would try a new technique.

The idea was to find a method that doesn't require pectin. To make the preserves, Laura started by combining water and lemon juice. After bringing the liquid to a boil, she stirred in sugar and brought the temperature to 250°F. Finally, she added the figs and vanilla beans and cooked the mixture at 220 degrees until jelled. 

I also have an announcement for this weekend. I'm going to be making a stop in Houston, Texas for an interview with Cleverley Stone on CBS Radio 650 AM at 10am Saturday. Tune in if you can, because a lucky listener will win a free copy of my cookbooks. Then I head to Barnes & Noble to sign my just released cookbook,Banh Mi, and my previous book, Haute Potato. Make sure you stay to sample a dish featured in Banh Mi! Hope you stop by and say hi! 


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Fig and Goat Cheese Phyllo Cup Recipe Recipe

This is a very easy appetizer recipe. All you need is phyllo dough, fresh figs, dried figs, goat cheese and a bit of sugar. I "bruléed" the fresh figs to add another dimension of flavor and served them in the cute phyllo cups. 

It feels like the end of the summer already; figs are already peaking and I'm anxious to cook with what's ready to ripen on our trees. I'm so excited and I can't wait!


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