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For Gothamist, September means fresh Black Mission figs. In NYC markets for about another month, Black Mission figs have smaller seeds than other varieties. They are sweet, soft and the perfect vessel for stuffing or wrapping. Gothamist likes to carve out a little hole in the top of the fig and fill them with fresh corn, a soft cheese and wrap with proscuitto. Or hey, just eat them straight up. How do you like to enjoy figs this time of year?
Black Mission Figs can be found in many city markets for about $2.99 a package.
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Fresh figs and prosciutto on salted foccaccia sandwich...mmm. my fav lunch when i live in rome.
Do a lot of people eat figs? Is this a question people ask at coctail parties: How do you like to enjoy figs this time of year?
I dunno if anyone I know could answer that question.
Scoop a bit out of the middle, stuff with chevre, skewer on fresh rosemary and grill til the cheese is melty. Best cocktail party appetizer I've ever made.
Cut in half and put a dollop of Really Raw Honey (or other high-quality honey--this one's my favorite) in the middle. They're also great with a little chevre under the honey.
I'm ashamed to admit I've never had figs! I've never seen them fresh at any of the markets here...only recently was their some sort of dried fig! :( So sad. They always look so delicious.
Montrachet used to make an amazing dessert tart: carmelized figs with a bleu cheese crust. Heaven.
fig newtons!
The only way is fresh...peel them open slightly then let your mouth do the rest. Not for the squimish...I defy anyone to do it and NOT look sexy.
Start with halved black mission figs, dried or fresh, spoon on a little chevre and top with a half walnut. Good god, it's incredibly rich, fantastic tasting and the textures are superb together. Wonderful as an appetizer, as part of an arugula salad, or as a not-too-sweet dessert. Pair it with some veuve clicquot and feed by hand to someone you're crazy about.
hahahahah fig newtons hahahahaha
Some friends and I went upstate last weekend and took turns preparing dinners. On my dinner night, I used figs in my first course - I cut an "X" shape in the tops of green figs, stuffed them with some Old Chatham Hudson Valley Ewe's Blue, wrapped them in Serrano ham and roasted them in a 400 degree oven until they got gooey. They were a big hit.