NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

Have you tried any of our fig recipes yet?  Let us know in the comments section below!  The fiber-rich fig is probably the most forgotten fruit in the grocery store!  This week we want to revive interest in figs.  There’s more to the fig than what you find in Fig Newtons – trust me!

The recipe I’m sharing today is one of my favorites.  I know I tell you they are all my favorites, but…  this time I really mean it!  😉

VEAL ROAST WITH FRESH FIGS

INGREDIENTS:

2 Tbs. olive oil

2 1/2 lb. veal roast

1 lb. fresh figs, trimmed and cut in half

1 large onion, thinly sliced

3/4 C. dry white wine (optional)

sea salt and freshly ground black pepper to taste

4 bay leaves

Fresh flat leaf parsley for garnish

DIRECTIONS:

Preheat oven to 375 degrees F.

Heat olive oil in a Dutch oven over medium heat.  When the oil is hot but not smoking, brown the veal on all sides.  Remove veal and add the figs.  Cook until they are golden but not too soft, about 5 minutes.  Remove figs and reserve.  Add onions to the Dutch oven.  Cook, covered, until onions are tender and golden, stirring occasionally so they don’t stick, about 10 minutes.

Return veal roast to the Dutch oven with the onions.  Season it with salt and pepper.  Pour wine over all.  Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about an hour.  Turn halfway through cooking.

Remove veal from Dutch oven.  Add the figs to the veal, pushing them gently down under the cooking juices.  Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, and additional 15 minutes.

Remove the veal from the oven and transfer the veal to a warmed platter.  Place the pan with the cooking juices over medium heat and bring to a boil.  Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4-5 minutes, making sure that the cooking juices don’t evaporate too much and that the figs and onions don’t stick to the bottom of the pan.

To serve, remove the strings from the veal roast and slice it.  Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

It’s a little labor intensive – but so worth it!  Enjoy!!!  🙂

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NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

This week we are celebrating the FANTASTIC FIG!

Here’s an interesting FIG FACT…  Many believe it was figs that were actually the fruit in the Garden of Eden with Adam and Eve, not apples.  That makes sense in my mind – after all, it wasn’t apple tree leaves they used to…  um…  “cover” themselves – was it???

Plain bran muffins can be a bit dry, but these are moist and delicious because there are figs in them!

FIG BRAN MUFFINS

INGREDIENTS:

2 1/4 C. All-Bran original cereal

1 1/4 C. whole wheat flour

2 Tsp. baking soda

1/2 tsp. salt

1 large egg

1 large egg yolk

2/3 C. packed Splenda brown sugar

3 Tbs. MILD molasses

1 Tsp. vanilla extract

6 Tbs. unsalted butter (3/4 stick), melted and cooled

1 3/4 C. plain whole-milk yogurt

1 C. dried figs, stemmed and chopped into 1/4-inch pieces

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.

Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.

Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix. Gently fold figs into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces 
of mounds.

Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Grab a cup of coffee and a hot muffin for breakfast.  Sounds good, doesn’t it?  🙂

NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

Hello!  It is NATIONAL FIG WEEK!!!  For those of you who think that the only good thing about figs is found in FIG NEWTONS, hold on to your hat, because every day this week I’ll be sharing some of my favorite recipes using this naturally sweet fruit!

When I think of figs, I naturally think of one of my favorite books, The Bell Jar.  Chapter 7 talks about figs:

I saw my life branching out before me like the green fig tree in the story.  From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked.  One fig was a husband and a happy home and children, and another fig was a famous poet and another fig was a brilliant professor, and another fig was Ee Gee, the amazing editor, and another fig was Europe and Africa and South America, and another fig was Constantin and Socrates and Attila and a pack of other lovers with queer names and offbeat professions, and another fig was an Olympic lady crew champion, and beyond and above these figs were many more figs I couldn’t quite make out.  I saw myself sitting in the crotch of this fig tree, starving to death, just because I couldn’t make up my mind which of the figs I would choose.  I wanted each and every one of them, but choosing one meant losing all the rest, and, as I sat there, unable to decide, the figs began to wrinkle and go black, and, one by one, they plopped to the ground at my feet.  – Sylvia Plath, The Bell Jar, Chapter 7

I know we associate autumn with all things orange – pumpkins, cinnamon (okay, that’s brown) – but there are also some purples to consider when doing your holiday cooking and baking.  Here is fig recipe number one:

FIG AND LEMON CHICKEN (serves 6)

INGREDIENTS:

Juice of 1 lemon

1/4 c. Splenda brown sugar

1/4 c. white vinegar

1/4 c. water

1 1/2 lbs. dried figs

1 sliced lemon

12 chicken thighs

salt to taste

1 Tbs. chopped fresh parsley

1 tsp. dried parsley

DIRECTIONS:

Preheat oven to 400 degrees.

In a small bowl, combine lemon juice, Splenda brown sugar, vinegar and water; set aside.

Place figs and lemon slices in the bottom of an 11 x 16-inch baking dish.  Arrange chicken thighs on top, then pour vinegar mixture over chicken.  Sprinkle with salt and dried parsley.

Bake for 50 minutes, basting frequently.  Turn figs over if they begin to burn.

Remove chicken from baking dish with slotted spoon onto serving platter.  Skim fat from juices and pour over chicken or put in gravy boat.

Garnish chicken with fresh parsley.

Serve and enjoy!

Note:  We always take the skin off our chicken before baking it.  I know…  I know – but it makes it healthier.  The good news is, with this recipe – it doesn’t matter if the skin is on the chicken or not – it’s so delicious you won’t miss the skin.  🙂