for the caramelized figs:
- 7 figs
- 1 pat butter
- 2 tsp honey
- splash balsamic
- cut tops off figs and cut them into 1/4 inch pieces (or somewhere around there)
- in a small sauce pan over medium temp melt butter then add figs, honey and balsamic
- stir occasionally and gently, taking care not to break down the figs
- when figs have absorbed the honey and balsamic and are are looking glazed, remove from heat
for the ricotta:
- 4 cups goat milk
- 3/4 kosher salt
- 2 1/2 tbsp distilled white vinegar or lemon juice
- 4 sprigs thyme (optional)
- bring milk and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. let stand 5 minutes.
- pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
- mix thyme in later if desired
Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta*you can also make ricotta with plain old cows milk and it’s delicious
© 2016, domenicadreamsofcalamari. All rights reserved.
I love figs. so. much. We’ve had a big ole fig tree in our front yard for as long as I can remember. I used to take my first-day-of-school photos in front of it every year. Last year when I went back to school in SLO my friend and I realized how many figs were going uneaten on our fellow community members’ bountiful trees. We decided it was not only tragic but a crime against humanity so we started doing nighttime missions to relieve their trees and transport the fat figs to a more happy home, with us. Where they would be thoroughly appreciated*. Although they aren’t the black mission figs I am used to from my tree in San Diego, they are free and we do it for the figs sake, so I’m not going to complain. BUT the late summer months at home when our tree produces, are some of my favorite days of the year. I check the tree daily, sometimes two or three times. I will not let a fig go to waste. I’ve made many a fig recipe this year but this is one of the simplest and tastiest.
Fig & Olive Tapenade
- 10 ripe figs
- 2 cups pitted kalamata olives
- a drizzle of balsamic vinegar
- 3 sprigs rosemary and or thyme
Blend ingredients together and get some good crackers or bread. It’s also divine on top of roast chicken or next to herby lamb meatballs.
*we have also been asked to leave our schools’ orchards, for sneaking into the fig tree enclosure
© 2014, domenicadreamsofcalamari. All rights reserved.