Gentle Readers, it has been a wonderful fig-filled week, if you in fact like figs. For the haters, you may start tuning back in tomorrow. This post concludes the week, and The Practical Cook wanted to end on a simple note. Thanks to all who participated in the impromptu Twitter poll, here are some simple fig ideas I’m going to try with the remaining bounty.
1. Figs in Prosciutto. The classic pairing is one for a reason. Simple, serve at room temperature, and enjoy. It is a quick and elegant canape, pairing well with wine or tea (or even iced coffee).
2. Fig and Brie Paninis. Brilliant! This suggestion came from a reader and I look forward to giving it a try. I will probably add a smidge of arugula, because that’s how I roll.
3. Just Figs. The Practical Cooks Junior wanted to be sure that I included this. They both love figs as they are, fresh off the tree, preferably picked from the bed of a farm trailer parked to serve as a boost for them.
4. Roasted Figs with Goat Cheese and Balsamic. Again, this is on my list to try, another reader suggestion.
5. Fig Pizza. I have a vision of #4, on a thin crust, adding some caramelized onions. As Rocking Writer and I were discussing, somehow anything caramelized seems better than not, and I believe the figs would caramelize under the broiler as well.
Though I couldn’t file this one in the simple column, I also have visions of a shortbread or oatmeal thumbprint cookie that would feature fig preserves as the filling, an homage to Fig Newtons, as suggested by the Twitter poll. One day.
With the conclusion of Fig Week, Fall has properly arrived here in the South. Special thanks to The Dealer for putting that request on his Amazon wish list. Happy belated birthday from the weather to you.
What are you excited about cooking/eating this Fall? Post a comment, email a theme week suggestion, or Tweet!
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Tomorrow, Product Review: Sartori Balsamic Bellavitano.