It's summertime, we have half day Fridays, a few extra hours of daylight to get our cocktails going, and things are supposed to be easy, darn it! In a conscious effort to simplify our lives and celebrate the awesomeness of fresh summer produce, we're spending the whole season coming up with the absolute easiest, freshest, and tastiest summer dishes we can think of. On the menu today: figs, melon, Spanish ham, and basil in one gorgeous salad.
'fig' on Serious Eats
An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
This shake has a generous amount of goat cheese, layers of flavor, and is topped off with a few big turns of freshly ground black pepper for a perfect savory finish.
Figs and balsamic vinegar are a classic pairing, and make a remarkably delicious soda.
Eating a fresh fig straight from the tree is one of life's singular pleasures, but getting that amazing fig flavor into drinks is a bit of a challenge. The solution is to infuse a combination of slightly juicy oven-dried figs and store-bought dried figs into a simple syrup.
It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounds a sweet and flavorful dried-fig filling.
Leo Robitschek of NoMad and Eleven Madison Park in New York crafted this cocktail as a fruitcake taste-alike. It's full of zesty, spicy, citrusy notes.
Rich in diced figs and spices, this pudding gives a hint of fruitcakey-ness, but with a flavor that is far superior. The figs give it a mellow, almost honey-like sweetness, and keep it just moist enough to be slightly sticky, but not so sticky that it sticks to your teeth.
Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal.
Yes, kale salads have been written, served, and re-worked to death. Adding fruit, red onion, walnuts, and bread isn't terribly revolutionary. But here's what makes this salad stand out—it's not raw.
A sauce-less pizza with a sweet and savory topping of mozzarella, goat's milk feta, and quartered figs, all drizzled with olive oil and honey.
A unique fall pasta dish that combines the luscious sweetness of ripe, fresh figs with the saltiness of prosciutto.
Toasted sourdough bread layered with Taleggio cheese and figs, broiled until melty, and drizzled with olive oil.
For a grown-up friendly cookie, try these not too sweet chocolate biscotti with figs.
During one of my inaugural fall baking sprees, I went for something super simple—roasted figs in balsamic vinegar. They're a real no-brainer—figs cut in half and drizzled with balsamic, but the flavor is out of this world.
Nectarines, plums, berries, cherries or even sliced mango can be sweetened in this honey-lime syrup and dotted with fluffy crème fraîche clouds.
This has been one of the longest, sweetest fig seasons I can remember, and while the superior green Calimyrna figs might be on their last legs, the black mission figs are still in full force. The season might be wrapping itself up, but I'm sure Neil Young would agree that it's better to burn out than to fade away. So let's burn those figs, shall we?