You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.
The Palmer House brownie is an iconic symbol of Chicago and its role hosting the World's Columbian Exposition in 1893. The brownie was created in Chicago, the story goes. Bertha Palmer, president of the fair's Board of Lady Managers, is said to have asked the hotel chef for a dessert to serve at the exposition—and thus the Palmer House chocolate fudge brownie was born. This recipe updates the famous brownie for modern tastes, with the addition of rich macadamia nuts and a fig chutney glaze.This recipe was adapted by Mark Graham in the Tribune test kitchen from a recipe by pastry chef Alison Cates, who herself was updating the Palmer House brownie. This recipe was originally published in the Chicago Tribune.
Dessert doesn't have to be filled with unhealthy flours and loaded with refined sugar. Instead, you can use substitutes to make a delicious but more natural dessert. This crumble is vegan and gluten-free and uses seasonal summer fruits for its sweet flavor.This recipe was contributed by Kale Me Maybe.
A gorgeous, delightful take on classic pizza, this pie is drizzled with balsamic and covered in sweet summer fruit. The crust is gluten-free (and not even too difficult to make), and the toppings are so creative. This recipe is courtesy of Mia Russo Stern, Brooklyn Culinary Arts.
Nothing says party like a margarita. The poached fig margarita served at Marc Forgione’s New York City restaurant, American Cut, takes a traditional margarita and transforms it into a low-tail libation that focuses on flavors of dried orange and poached fig. It calls for just a touch of tequila, so the alcohol is low without compromising the flavor or fun of a margarita.At American Cut, Forgione poaches his figs in Pedro Ximénez and adds them to Milagro reposado and garnishes with dried orange. In our version, we reduced the tequila count by half and added a splash of fresh orange juice. The addition of the poaching liquid brings an intense flavor to the drink.To poach, boil figs in a large saucepan with ½ cup of orange juice and 2 ounces tequila. Bring to a simmer over medium-low heat and cook uncovered for 10 minutes until the liquid is reduced by one-third. Remove figs with a slotted spoon and reserve the liquid for the cocktail
There's something unique about creating an appetizer on baguette bread. With this recipe, you want to make sure not to cut the bread too thick. It will make it more challenging to eat as a passed hors d'oeuvre.
A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. The whole package is rounded out by a meat no one can argue with — proscuitto — and ricotta cheese for a subtle addition of texture and flavor. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this.
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Click here to see 8 Fantastic Fig Recipes.
In this recipe, Andrea Di Loreto, Executive Chef at the Kenwood Inn and Spa, pairs creamy garlic-whipped potatoes and black mission figs, poached in an earthy red wine, with a wild fennel pollen-dusted roast pork tenderloin. It is a flavorful dish that is easy enough to serve for dinner on a weeknight, or that can be dressed up as a part of a beautiful Saturday night dinner party meal.
Whether you're looking for a healthy snack to send with your kids in their summer camp or school lunch boxes, or a satisfying treat to satiate your craving for something sweet and chocolaty, these little energy balls are just the thing. Gluten-, corn-, and dairy-free, they're my go-to snack for nearly any hour of the day. They're easy to make (and don't require me turning on the stove) and delicious when cold (I keep them in my freezer to prevent the oils in the nuts from going rancid in the summer heat).
If you don't like figs and almonds, you can substitute in nearly any other larger-sized dried fruit and nut butter. Dates and prunes work, as would apricots. I used a pretty chunky, freshly-ground almond butter in this recipe that required me to add some extra liquids (oil and agave) to create the paste. If you want to try peanut or cashew butters, you might need to add in some roasted nuts if it's very creamy so it creates a paste that you can roll into balls.
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When I think of chorizo, there is one dish that always comes to mind (and never fails to make me hungry): Chorizo with Sweet and Sour Figs, a warm tapas served at Barcelona restaurant in South Norwalk, Conn. The smoky flavor from the pork sausage combined with the rich caramelization of the braised figs is incredibly satisfying (and perfect to eat with the restaurant’s phenomenal bread).Inspired by Barcelona’s chorizo tapas, I wanted to create a hearty salad-like dish that I could eat alone or atop a bed of greens. I added cooked French green lentils for added fiber and heft, and chose fresh chorizo rather than smoked, cured as served at the restaurant.If you don’t have chorizo, you can use your favorite sausage as a substitute.Click here to see Recipe SWAT Team: Chorizo