Tuesday, August 11, 2009

figs



as it turns out, my brother has a fig tree in his back yard, and . . . it has figs on it. i know. exciting, right? i made him pull off a whole branch, cause i thought it looked so pretty. i took lots of fig pictures and now i have all of these figs. does anyone have a good fig jam recipe? is that hard to make? i feel like it should be easy. please help before they die.

19 comments:

A home far away said...

Lovely photos!

Have a great day!
Hugs Gunilla in Singapore

nole @ oh so beautiful paper said...

I love, love this fig and olive tapenade recipe from the Washington Post: http://voices.washingtonpost.com/mighty-appetite/2008/09/figs_and_olives_a_delightful_s.html

I've made it a few times and it's totally easy and way yummy. You're so lucky to have a fig supply nearby!

Mujer imperfecta said...

maravillosos higos de mi infancia!!

thefabricofmylife said...

this fig jam recipe from waitrose looks like it would be yummy: http://www.waitrose.com/recipe/Fig_Jam.aspx
i've had it stuck in my recipe book for ages and keep wanting to make it, but i have no figs! you're very lucky to have some, x

sophia said...

no fig recipe, but arugula topped with fresh figs, goat cheese, and a drizzle of olive oil and a smidgen of maple syrup...yum.

christina said...

you should try peeled & cut figs over fresh ricotta with a lil maple syrup. or stuff them with goat cheese & proccuitto and bake for a few minutes. sophia's recipe sounds super yum, too!

Meghan said...

Kristina at lovely morning has a great recipe for fig jam: http://alovelymorning.blogspot.com/2008/09/very-favorite-fig-jam.html. Have a lovely day!

KLBK said...

fig newtons! I actually *had* my first fig the other day!!

ann.e said...

glad to see your foodie blog back! I admit I did feel neglected :) I love your photos and the fun way you put your words together...

sara said...

I like fresh figs with gorgonzola, some almonds, apple slices or dried apricots, a nice light summer meal or snack.

Miss B said...

Do you have a blender? If you do, fig smoothies are excellent. One way I like to make them is with a lot of ice, some fresh orange juice, fresh figs, a few dried figs that you've plumped up in warm water for a bit (this just adds fig flavor, you don't really need to use them if you don't want to) and rosewater or a bit of rose syrup. I saw the recipe first on the Chocolate & Zucchini site -- I'm sure if you look you can find exact amounts.

I also just bought a jar of pickled figs, in balsamic vinegar, the other day, and I am not sure how I have gone all this time without pickled figs. So good.

Beth said...

I would google some recipes for you involving copious figs so you could get rid of them but I cant because I hate the things.
They are so fleshy and gross, sorry!

I will conceed that the plant is pretty though.

Beth xx

Beth said...

ps) I've tagged you for a blogger award!

suzannah said...

your blog is ever so beautiful ♥

Fifi Flowers said...

I haven't stopped by in a long time.. but I see you are still capturing life beautifully! ENJOY! Fifi

Michelle P said...

I once had warm figs with vanilla mascarpone & super thick balsamic - it was BANANAS! Well, it was figs - but you know.... BA-NA-NAS!

damedelotus said...

Even gardening becomes something beautiful with you!!
I don't have got any figs jam recipe. here in France, we have some bread with figs. so yummy! put foie gras on and it's heaven. hope you will find a recipe for that too.

vanessa joie said...

Fig Jam
1 cup fresh figs
2/3 cup sugar
4 slices lemon
Mash figs thoroughly. Mix figs with sugar, let stand for 20 minutes to form a syrup. Slice lemon very thin, do not peel, just wash and slice across rind. Add lemon slices, let stand for 20 minutes longer to allow flavors to marry.
Bring to a boil, and boil until figs are as soft as you want them. Put into sterilized 1/2-pint jars, top with paraffin, and seal jars. If you plan on eating the jam within a couple of weeks, you don’t have to seal the jars.
Makes 2 jars.

Monica said...

Hi Jen
Nice blog! We worked together a few years ago on a Ciudad shoot in the Adams district with Ray K. I recommend
this photogenic cake
that's totally worthy of your time and your figs. (Feel free to skip the plums and make it all fig, btw.)

This is not a tall cake. It actually looks like a tart when done. I love to present mine on a vintage glass cake plate. It has a great side view when sliced into. Pretty to look at, delicious to eat. Don't be intimidated by the longish recipe. It's actually very easy to make.

I like to serve it with a little scoop of homemade buttermilk ice cream but it's a fine dessert all on its own.