Here is one more recipe that is new for me. As I’ve said before about avocados, peaches and a few more foods that I used to eat in different ways, it’s the same with figs. In Brazil, we eat cristalized figs and also fig compote. I’ve never seen (maybe I didn’t pay much attention!) purple figs, only green, and I don’t remember any difference between the two. Marilyn made fig ice cream with goat cheese cookies and drizzled it with reduced balsamic. OMG!! What a perfect combination of flavors!! This dessert is our sweet version of an appetizer of figs stuffed with goat cheese and balsamic vinaigrette that we love!! The goat cheese cookies are sweet with a little flair of savory without the strong flavor of the goat cheese. The last couple of days have been so great!! We have had our Piña Colada desert featured on the Popsugar.com website. We felt so honored!!! And, to finish this post I watched a video today “People you may know” by Kevin Kantor that made me very emotional and it proves one more time that with social media, there’s no more distance or anything unknown. Have an AMAZING weekend!!!
Fig Ice Cream
(adapted from David Liebovitz)
2 lbs. fresh figs
1/2 c. water
3/4 c. sugar
1 c. heavy cream
1 tsp. fresh lemon juice
1 T. fresh rosemary, minced
reduced balsamic vinegar
Remove the stem from the figs and cut each fig into 8 pieces. Put figs in a medium saucepan with water, rosemary and zest of the lemon. Cover and cook on medium heat until figs are tender, 8-10 minutes.
Remove the lid, add the sugar and continue to cook, stirring frequently until figs have a jam like consistency. Remove from the heat and let cool to room temperature. Once cool, puree the fig paste in a food processor or blender with the cream and lemon juice. Add more lemon juice if desired.
Chill the mixture thoroughly then freeze in an ice cream maker to desired consistency.
Goat Cheese Cookie
6 oz. soft goat cheese, room temperature
4 T. butter, room temperature
2 tsp. vanilla
1 c. white whole wheat flour
1/2 c. unbleached, all purpose flour
1/3 c. sugar
1 tsp. baking powder
1 tsp. powdered ginger
1 tsp. fine sea salt
In a kitchenaid mixer, combine goat cheese, butter, egg, sugar and vanilla until smooth and creamy.
In a medium bowl whisk together both flours, baking powder, powdered ginger and salt.
Slowly add flour mixture to goat cheese and mix on low speed until combined.
Turn dough out onto a lightly floured surface and roll into a log shape approximately 12 inches long and 2 inches in diameter.
Wrap in plastic and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350F. Line sheet tray with silpat or parchment and slice the log into 1/2 inch thick coins. Place on sheet tray and bake for 10 minutes. Turn cookies over and cook another 8-10 minutes until golden on both sides.
Cool on a cookie rack at least 20 minutes.
Make your sandwich with fig ice cream and drizzle with fine balsamic vinegar.
Beijos e Tchau!
Ludmilla and Marilyn Chudda