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A Brie, Sliced Apple, Fig Jam & Turkey Sandwich

20160419-060329.jpg This began with a good sized piece of Brie left over from having guests last Sunday to dinner. I had read somewhere of Brie with apples on a sandwich so it got my mind thinking in that direction. A hearty sandwich rates pretty high in my book, so next came turkey as I thought it would work well with the two. The Black Mission fig jam by INNA jam would seal the deal and add another flavor element. Jam and cheese go so well together. Off came the rind on the Brie as I was just wanting the creamy texture and then took the skin off the apple and made large thin slices. Lastly, the bread needed to be not overly rustic, so the potato bread from Macrina would be perfect as it has a softness to it. The combination of it all made for a many layered hearty lunch where not much else was needed.



 

 

Figs with Honey

20140706-083249.jpg The figs are starting to look really luscious and I saw plenty of sweet options yesterday on my Saturday stroll. Figs are so lovely on their own so you really don’t need to do much with or to them to enjoy. But a little of the best quality honey you can get your hands on is always a welcome addition. The honey adds to the sweetness. Perfect with a piece of cheese while having cocktails before dinner. The simplest dessert ‘as is’ after a heavy meal or when you just want to serve a little something for dessert.

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Balsamic Fig & Date Mustard

20130504-074816.jpg New to our shelves is this amazing balsamic fig & date mustard from Canada. I find mustard to be one of those things that work perfectly to have hanging around in the fridge at the ready to whip up a whole host of things. So good added to the top of a roasting chicken breast. A big dollop of this added to a vinaigrette would make it memorable. A big smear of this on a turkey sandwich would just bump up the flavor to another level. Plus I always am taken with black & white packaging…

Happy sunny Saturday!



 

 

Baked Brie with Fig Jam

20111209-073508.jpg Oh my gosh, just typing that title took me back to the late 80’s. I baked quite a few Brie back then, and have not really baked any since. Until this week. I have become obsessed with pastry dough that you buy in the freezer section at the grocery store. It is the easiest darn thing to work with, and whatever I make with it is the first thing to get gobbled up when we have it set out with other things. It has been a busy entertaining week, and so is next week, so I will whip up a few more of what is pictured above. Here is my new favorite.

This really is more about assembling than cooking, which always rates high in my book. Turn oven to 350 degrees to pre-heat while you assemble this. You will want to use one of the two pastry sheets that come in most of these puff pastry packages. I am a big fan of the Pepperidge Farm brand, which is what I typically find at our grocer. Any brand is fine. Follow the instructions on the box for thawing. The sheets are folded into thirds. Unfold and cut one third off, and set aside. Using a full small Brie, cover the entire top of the cheese in fig jam. Moving carefully & quickly, flip it over onto the waiting pastry sheet, so the jammed top is now on the bottom. Take the pastry and fold all of the sides up and over the Brie, encasing the entire concoction. Now flip that entire thing over onto a baking sheet. If it is parchment lined, all the better, but not necessary. Now with that remaining third of a sheet of dough, press out a few decorative images with a cookie cutter or if you are really creative, just use a sharp knife and make something fun. We had a star cookie cutter, which seemed a little Holiday to me, so I used that. Add those to the top. Almost there. Now take an egg and crack it into a bowl and add a splash of water to make an egg wash. Beat together. Brush the egg mixture over the entire top and sides of the pastry, as this will really help it to brown. That is it. Bake for 20 to 30 minutes, or until puffy and golden brown. Let sit for a bit before serving, so the cheese is not too hot. It really is best warm, but room temp is fine, as well. It is that easy. If you prefer another jam, then go for it. The fig jam just has that earthiness I like. Enjoy, enjoy!