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#1
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Help, figs fall when near-ripe
Susan, I'll bite--literally! Tell me how to make carmelized figs.
Sue On Fri, 04 Aug 2006 13:35:07 -0400, "Susan H. Simko" wrote: Siouxzi wrote: I bet if you email Paradise Nursery they'll help you with anything else. Their web site is full of info. www.paradisenursery.com/ And you might be inspired to order a fig tree from them too. I got 4 different kinds this year, plus a couple of muscadine vines, all doing great and filling me with hope for next year. I got no interest in the company--just think they're nice folks with great product and customer service. I'll second that recommendation - great company to do business with! I bought a dwarf black negron fig tree from them some years ago and various toher things since. Despite keeping the fig in a pot (I knew this house was "temporary"), it's doing very well. Tree is loaded with figs at the moment. Hopefully, once we move into our new house and the tree goes into the ground, there will be even more figgy goodness. *grin* Oh man, now all I can thing about is melt in your mouth carmelized figs. |
#2
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Help, figs fall when near-ripe
Hmmm. Was answering and it went into cyberspace. Apparently 22
"stuck" messages in Usenet from past 6 years have also gone out in my attempts to retrieve. Eeeek.... who knows what they are and where they are going!? Anyway, as I was saying. my small figs in Durham were growing in yard when house was purchased, so don't know specie. My current fig, in Chatham, was bought at ACE Hardware on Guess Rd. in Durham (now apparently defunct) and it was not labeled but they said it was Brown Turkey. There are so many types, so who knows? I'd love to try more, but this one tree gives more than I can use. Deer enjoy from lower branches, and when I use all I can, I just pick from the higher and make piles for the deer. They only discovered last year that they like them. I think they thought they were buckeyes. Suggestion: Talking about carmelized figs and calfoutis.... how about some fig recipes? I tend to make only jam, or eat them fresh off the tree. Cheers, Kira |
#3
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Fig Recipes was Help, figs fall when near-ripe
On Fri, 4 Aug 2006, Kira Dirlik wrote:
...how about some fig recipes? There are lots of fig recipes to be found on epicurious.com. From that source, here's a different jam that is great with Manchego cheese as suggested: http://www.epicurious.com/recipes/re...s/views/105443 See the remarks for lots of suggestions for additions & substitutions and for serving suggestions, but do try it with the sesame seeds and lemon zest. The second Pickled Figs http://www.hungrybrowser.com/phaedrus/m0812F05.htm recipe on this site, the one that uses pickling spices, sounds very much like one I use and like. However, my recipe calls for some baking soda in the initial 5 minute water soak. This is good with roasted meats. Mostarda de Cremona is a wonderful condiment for meats. http://italianfood.about.com/od/sauc.../r/blr0834.htm So you could take the hint from this and use mustard in the proportions suggested by the recipe instead of the pickling spices in the Pickled Figs recipe. Donna |
#4
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Fig Recipes was Help, figs fall when near-ripe
We love this fig clafouti (pudding), a new chicken friend brought me a HUGE
bag of fresh figs and we ate clafouti all weekend. This makes too much to fit into my standard glass pie pans, so I use a slightly deeper casserole dish the same diameter. http://magazines.ivillage.com/goodho...643150,00.html enjoy! How do you caramelize figs? My tree is not dropping fruit now. However, today we photographed so many kinds of insects enjoying the fruit, it was amazing! Great photo opp though. laurie (Mother Mastiff) "Donna Maroni" wrote in message news:Pine.A41.4.63+UNC.0608051122520.44344@login6. isis.unc.edu... On Fri, 4 Aug 2006, Kira Dirlik wrote: ...how about some fig recipes? There are lots of fig recipes to be found on epicurious.com. From that source, here's a different jam that is great with Manchego cheese as suggested: http://www.epicurious.com/recipes/re...s/views/105443 See the remarks for lots of suggestions for additions & substitutions and for serving suggestions, but do try it with the sesame seeds and lemon zest. The second Pickled Figs http://www.hungrybrowser.com/phaedrus/m0812F05.htm recipe on this site, the one that uses pickling spices, sounds very much like one I use and like. However, my recipe calls for some baking soda in the initial 5 minute water soak. This is good with roasted meats. Mostarda de Cremona is a wonderful condiment for meats. http://italianfood.about.com/od/sauc.../r/blr0834.htm So you could take the hint from this and use mustard in the proportions suggested by the recipe instead of the pickling spices in the Pickled Figs recipe. Donna |
#5
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Help, figs fall when near-ripe
In general,
This website here, Ray's Figs: http://home.planters.net/~thegivans/faq.html has a good fig FAQ - and more. laurie (Mother Mastiff) wrote: |
#6
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Help, figs fall when near-ripe
How about chocolate-dipped figs, and more? California Figs has a booklet, also online: http://www.californiafigs.com/recipes/index.html Kira Dirlik wrote: Suggestion: Talking about carmelized figs and calfoutis.... how about some fig recipes? I tend to make only jam, or eat them fresh off the tree. Cheers, Kira |
#7
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Caramelized Figs
It's one of those things I've had in a restaurant and came up with a way
to do them myself. Sorry it's not more precise but like many people, I eyeball things and am notoriously bad about not writing anything down. melt 3 - 4 T butter and add 3 - 4 T sugar cook until sugar is carmelized, toss in figs and cook until they are hot and coated with caramel. When I first started doing this, it was way before there was such a thing as the WWW to search for recipes such as this. from epicurious: figs trimmed and halved lengthwise 3 tablespoons turbinado sugar such as Sugar in the Raw or packed light brown sugar, forced through a sieve place figs, cut side up in flame proof dish, Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes. Anyway you do it, served over ice cream is to die for. Unfortunately, they rarely make it to dessert if we're having pork tenderloin. -- Susan shsimko[at]duke[dot]edu |
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