It's fig season! I love figs, they are probably my favorite fruit. Last Friday, I went to a family friend's ranch in Washington and picked 11 pounds of figs. I can eat a lot of figs, but 11 pounds is A LOT of figs, so I had to do something with them besides eat myself sick.
Here's what I made:
Fig, blue cheese, and prosciutto biscuits
Here is a basic buttermilk biscuit recipe:
The easiest way to ruin biscuits is to over-work them, so you want to mix / flatten / knead as little and as gently as possible. I only folded the dough once, then gently pressed it flat on wax paper. Thinly slice the figs and arrange a layer of figs, a layer of prosciutto, and a (thin) layer of blue cheese crumbles. Then, carefully roll the biscuit dough into a spiral around the toppings, using the wax paper for support so it doesn't fall apart. Cut the roll into slices and arrange on a baking sheet, then bake as directed. (Alternatively, you can just roll the figs and prosciutto and sprinkle the cheese on top halfway through baking.)
I also made fig ice cream, which requires either an ice cream maker or the desire to stand there and churn for an hour. I can't take credit for this recipe, it's from the Martha Stewart website:
The vanilla custard base is a great place to start experimenting if you want to make your own ice cream, you can add pretty much anything to it. It looks quite simple, but when you're cooking the egg and milk mixture, you have about a 20-second window between perfect custard and scrambled eggs. If you think "it looks pretty thick, I wonder if it's done?" that's when you should take it off the heat.
I'll upload pictures soon, forgot to take them when I was cooking yesterday.
(This is Martha's picture)
Have a favorite fig recipe? Put it in the comments!