September is fig season here in Northern California and at Casa Simply Recipes. In fact, we are in the midst of our annual "what to do with all these figs?" problem.
My mother has a fig tree that my father and I are not allowed to trim, or even touch, so the tree just gets bigger every year. Shallow trays filled with figs line every available counter and table space in the house. We can't give them away fast enough. Dad gets grumpy ("Would you please find something to do with all these figs!").
I make fig jam which uses up maybe six of them. I've tried them baked with goat cheese, but being green figs, and not more intense mission figs, they are too delicate and the result is rather a mushy mess. Mom dries them. I'm thinking about pickling a few.
Do you have any ideas for us? Some favorite fig recipes that would work well with the more delicate green figs? Here are a few great-sounding recipes that we dug up from fellow food blogs (and the NYT):
- Grilled figs stuffed with goat cheese, wrapped in grape leaves a Gary Danko recipe as given to Mark Bittman of the New York Times
- Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream from She Who Eats
- Honeyed Fig and Mascarpone Creme Brulee by Lex Culinaria
- Butter Braised Figs with Parmigiano-Reggiano & Toasted Almonds by Jennifer Jeffrey
- Fig Ice Cream a David Lebovitz recipe made by Garrett of Vanilla Garlic and Sam made some too
- Fig, Sweet Potato, and Wild Rice Stuffing from Habeas Brulee
- Fig Tartlette from the Food Chronicles
- Walnut and fig braised lamb from 80 Breakfasts