Hi, my name is Kate, and I have a problem. I buy produce that I have no idea how to use.
We’ve all done this, right? Something will look irresistible — a purple bell pepper, for example, or an Asian pear — and you take it home, only to have it sit on your counter and rot while you rack your brain trying to think of something to do with this wonderful specimen.
I have done this too many times with figs to count. I don’t love the texture when I just eat fresh ones plain, so I needed to come up with some way to capture the lusciousness of the pint of black figs I brought home from the grocery store. This salad was the answer.
This was not an easy recipe to conquer.
I know, you’re thinking how hard it could possibly be to come up with some sort of cookie dough that can be filled with homemade fig butter. It doesn’t seem hard until you realize that you need a dough that is soft and pliable but not sticky, a dough that will hold its shape without spreading, and that will maybe puff up a little bit to balance the generous amount of fig filling.
That’s a lot of demands on a dough that can’t contain refined sugar, wheat, or grains of any kind. Continue reading
I’m going to keep this post pretty short and sweet — make this fig butter. Think apple butter, but with more depth of flavor, more subtle caramelization and little seeds that pop and crunch between your teeth.
The butter itself is vegan, paleo, and gluten-free, though if you’re paleo, it might be harder to find things to spread it on. For those of you so inclined, imagine this on a sandwich with brie, arugula and prosciutto, the brie melting out the sides and the sweetness of the fig butter contrasting with the salty prosciutto and peppery greens. You could stir this into oatmeal, breakfast quinoa, yogurt. You could spread this on apple slices and call it a day. Or you could spread it on a cinnamon-raisin bagel and pretty much have the best day ever. Continue reading