Fresh Fig and Almond Crostata

I put an SOS call out to some clients (who, over the years, have also become friends!) to see if they still had figs available. The next day I received 2 boxes of just-picked black figs.  Thank you, Susan & John! My Mom loves figs so I always try to make fig jam each summer. 

Just-picked! Aren't they beautiful?

I made a batch of jam one night after work and was left with a box of figs to use up.  Though I love to munch on fresh figs, a girl can only eat so many of them!  I started searching online for fig recipes and found this crostata from Martha Stewart. A crostata is basically a free-form pie, no pie pan is involved, just roll out the dough on a piece of parchment paper, add the filling, fold over the edges and bake.  Super easy! We loved this crostata! The almond filling was a nice complement to the fresh figs.  The crust is very buttery and flaky.  My husband, step-daughter, and I each had a slice then I drove across town and delivered the rest of the crostata to my parents. They, too, loved it! (I also left fig jam for Mom!) My Dad, of course, had to have a scoop of ice cream with his portion! This is a wonderful late-summer fruit dessert.

Now in the interest of fair reporting I must admit I messed up on the dough.  I misread the recipe and used 1 1/2 sticks butter.  I discovered this as I was rolling it out, my dough was very soft. Oops!  I added extra flour as I rolled it out so was able to use the dough.  It spread more than it probably should have but it still tasted great. I'm sure a crostata made with the correct amount of butter in the dough would be much prettier than mine turned out to be!  In this case, taste won over form!

Fresh Fig and Almond Crostata

Dough:
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Filling:
1/2 cup blanched almonds
1/2 cup sugar
1 large egg
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 teaspoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pound ripe fresh figs, stemmed and thinly sliced
1 tablespoon fresh lemon juice

To make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if, necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).

To make filling: In food processor, combine almonds and sugar; process until finely ground. Add egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.

Preheat oven to 350 degrees.  On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2 inch border; top with fig mixture.  Fold border over edge of filling, pleating all around; press down gently to seal. If desired, brush dough with an egg wash.

Lifting edges of parchment, transfer crostata to a rimmed baking sheet.  Bake until crust is golden brown, about 1 hour.  Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.

Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

Growing up I wasn't a fan of figs unless they were in Fig Newtons.  My Mom would practically swoon anytime she was given some fresh figs.  Now that I've matured (also known as getting older and smarter!), I love figs. Another example of "Mother Knows Best" I think!

This recipe came across my Facebook page one evening and I knew I would have to try it. It didn't disappoint.  The combination of the sweet, slightly caramelized figs, salty prosciutto, and the rosemary-infused brown butter sauce was amazing. Though it was very easy to make and didn't take much time to do so, it is a pasta dish that you could easily serve to company.

Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

4 thin slices prosciutto
2 (9-ounce) packages fresh cheese ravioli
5 tablespoons unsalted butter
6 fresh figs, quartered through the stem
1 tablespoon coarsely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper

Heat a large frying pan over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and let cook until browned on the other side, about 2 minutes more.  Transfer the prosciutto to paper towels to drain.  Do not wash the pan (all the goodness is still in it!)

Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions.

Meanwhile, using the same frying pan, melt the butter over medium heat.  Add the figs and rosemary.  Cook, stirring occasionally, until the butter browns and the figs have softened and caramelized a bit, about 3 minutes.  Season, to taste, with salt and pepper.

Use a spider or slotted spoon to transfer the cooked ravioli to the frying pan.  Add 1/4 cup of pasta water and simmer, tossing gently, until the sauce has thickened a bit and evenly coats the ravioli, 1 to 2 minutes.  Transfer to serving bowls and crumble the crispy prosciutto over each portion.

Fresno Fig Burger

My son and his family lived in Bakersfield until just recently (they've moved back "home"; my 8-month old grandson now resides in the town I live in!) Ok, I got sidetracked with that happy news! On many visits to see them we have gone to a restaurant called Eureka Burger. Though they have a varied menu, I've yet to order anything other than their Fresno Fig Burger.  A ground beef patty, topped with melted goat cheese, bacon, tomato and arugula encased in a bun spread with stone-ground mustard and fig jam. Sounds strange but it is amazing!

See the fig jam peeking through?

 I made a batch of fig jam a few weeks ago so set about recreating the burger. The only ingredient I omitted was arugula, I could only find a bulk package and knew I wouldn't use the excess.  Well, pat myself on the back, but the burger was fantastic! Each bite has some sweet jam, smoky bacon, creamy cheese. It's soooooo good!

Thank you to my friends, John and Susan, for the wonderful figs!

Eureka Burger serves honey-drizzled and cinnamon-sprinkled sweet potato fries with their burgers so I did the same.  Yummy!

If my kids crave this burger I now feel confident that they can drive across town for a great tasting replica!