Ingredient: walnut halves

Turkish Figs with Anise & Walnuts

We are definitely well on our way to the ‘holiday’ season. For some, there will be endless social events and family gatherings, all of which require those quintessential little bite-size  hors’d’ouvers. Being someone who loves to work with food, the Christmas season is like a blank canvas. Having spent a lifetime in the commercial food industry, I’m definitely no stranger to the endless hours of preparing these tasty little morsels. It gives you the ultimate presentation challenge when hundreds are required (as well as being tiring and a bit tedious at times).

One item that seems to always add a special note of elegance is the use of figs. Not for everyone, but for those who do enjoy them, they are irresistible. Figs can be eaten raw, grilled, poached or baked and can be paired with walnuts, honey, cheese, wine, citrus, cured meats and a variety of spices.

Turkey is the largest producer of figs in the world.  The Smyrna/Calimyrna figs arrived in California, USA. in the 18th century, along with a special breed of wasp once needed for fertilization. Today, the most widely grown types of figs, including  Black Mission, self-pollinate without any wasp labor.

The base of the fig plant’s flower, or soft pod, and little ‘seeds’ are the fruit’s structure and are all edible. Dried figs keep well without refrigeration and give you that concentrated, sweet flavor.

These ‘fast and fabulous’, three ingredient hors’d’ouvers are truly a must for all fig lovers!

Print Recipe
 Turkish Figs with Anise & Walnuts
Votes: 2
Rating: 5
You:
Rate this recipe!
Course dessert, Finger Food Buffet
Cuisine American, European, Middle Eastern, Moroccan
Servings
Ingredients
Course dessert, Finger Food Buffet
Cuisine American, European, Middle Eastern, Moroccan
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Cut hard stem from the top of figs & discard. Slice figs in half horizontally & place sliced side up on a baking sheet. Using your finger, make a depression in the center of each. Place a 1/4 tsp of honey on each half & sprinkle with ground anise or seeds.
  3. Press a walnut halve into center of each fig the top with grated cheese. Bake until cheese melts & is bubbly, about 5 minutes. Serve.

Dried Figs, with Gorgonzola & Walnuts

The flavor combination of deeply sweet figs and the nutty, creaminess of Gorgonzola dolce is one of those pairings where opposites attract.

Among the oldest fruits consumed by humans, figs tell a complex and symbolic story in culinary history. Spanish Franciscan missionaries brought the fig to southern California in 1520, leading to the variety known as Mission figs.

The deciduous fig tree can live as long as 100 years and grow to 50′ (15 m) tall, though they are more typically 10-30′ (3-9 m). Figs flourish in hot, dry climates where the fruit has all-day sun to ripen.

The Black Mission figs are extremely sweet — sometimes even oozing a bit of syrup. They have a blackish-purple skin and dark pink flesh. Figs are best to use when they are very ripe, a little soft rather than firm. If you have figs that aren’t quite ready, use the heating method as that will soften them and add a bit of caramelization.

I came across this recipe excerpted from Cook Like a Rock Star  by Anne Burrell. What a great and unbelievably simple hors d’ oeuver.

Print Recipe
 Figs, Gorgonzola & Walnuts
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert, Finger Food Buffet
Cuisine American, European, Middle Eastern
Servings
Ingredients
Course dessert, Finger Food Buffet
Cuisine American, European, Middle Eastern
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Place fig halves sliced side up on a baking sheet. Using your finger, make a depression in the center of each. Place 2-3 drops of vinegar in each depression and sprinkle figs with salt.
  2. Fill each fig with a dollop of cheese & top with a walnut piece. Bake until cheese melts & is bubbly, about 5 minutes.