[ FIGS ]

Rich, Sweet, and Unexpected

A Seasonal Staple

Figs; with their rich sweetness and earthy undertones bringing something special to the table. Whether you're adding them to a savory dish, baking them into a dessert, or letting them shine on a cheese board, figs add a touch of seasonal warmth and sophistication. Their versatility makes them the perfect ingredient to play with as you embrace the flavors of fall.

Roasted Figs with Goat Cheese and Honey

Ingredients:

12 ripe figs

150g fresh goat cheese

2 tablespoons honey

Fresh thyme (optional)

Olive oil for drizzling

Salt and pepper to taste

Instructions:

Preheat your oven to 180°C (350°F). Wash the figs and pat them dry. Cut a small cross at the top of each fig, about halfway down, being careful not to slice all the way through.

Gently open each fig at the cut and insert a small spoonful of goat cheese into the center.

Drizzle with Honey: Place the figs on a baking tray. Drizzle honey over the tops, and if desired, sprinkle with fresh thyme leaves. Season lightly with salt and pepper.

Drizzle a bit of olive oil over the figs and place them in the oven. Roast for about 10-12 minutes, or until the figs are soft and the cheese is melted and slightly golden.

Remove the figs from the oven and let them cool for a minute. Drizzle with more honey if desired, and serve warm as an appetizer or snack.

Chicken Saltimbocca with Figs and Sage

Ingredients:

4 boneless, skinless chicken breasts

8 thin slices of prosciutto

8 fresh sage leaves

4 fresh figs, halved

½ cup dry white wine

½ cup chicken stock

2 tbsp unsalted butter

2 tbsp olive oil

Salt and freshly ground black pepper

Fresh parsley, chopped (for garnish)

Toothpicks or kitchen twine

Prepare the Chicken:

Butterfly each chicken breast by slicing horizontally almost all the way through, then open them like a book. Pound each breast gently between parchment paper or plastic wrap until about ¼ inch thick. Season both sides lightly with salt and pepper.

Assemble the Saltimbocca:

Place two sage leaves on each piece of chicken, followed by two slices of prosciutto, covering the surface of the chicken. Gently press down. Secure everything with toothpicks or kitchen twine to hold the prosciutto and sage in place.

Sear the Chicken:

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. When the oil is hot, place the chicken breasts in the skillet, prosciutto side down. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare the Figs:

In the same skillet, heat the remaining olive oil. Add the halved figs, cut side down, and sear for 2-3 minutes until caramelized. Remove the figs and set them aside with the chicken.

Make the Sauce:

Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes, then add the chicken stock. Cook for another 3-4 minutes, allowing the sauce to reduce by half. Stir in the butter until the sauce becomes silky and slightly thickened.

Combine and Serve:

Return the chicken and figs to the skillet, spooning some of the sauce over them. Let them simmer for a minute or two to heat through. Remove the toothpicks or twine from the chicken. Garnish with freshly chopped parsley.

Serve:

Arrange the chicken on a platter with the figs, drizzling the sauce over the top. Serve immediately with a side of roasted vegetables or a light salad.


Roasted Squash, Caramelized Fig, and Mozzarella Salad with Basil and Shallot Vinaigrette

Ingredients:

1 small butternut squash, peeled, seeded, and cubed

8 black or green figs, halved

2 fresh mozzarella balls (preferably buffalo), torn

Generous handful of fresh basil leaves, torn

1 small shallot, finely chopped

1 tablespoon honey

2 tablespoons red wine vinegar

4 tablespoons good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon butter

Crusty bread, to serve

Toasted pumpkin seeds or walnuts (optional, for added crunch)

Roast the Squash:

Preheat the oven to 400°F (200°C).

Toss the butternut squash cubes in olive oil, sea salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.

Caramelize the Figs:

While the squash is roasting, heat a skillet over medium heat and add the butter.

Place the fig halves cut-side down in the pan. Drizzle with honey and balsamic vinegar. Cook for 3-4 minutes until the figs are caramelized and the sauce has slightly reduced. Remove from heat and set aside.

Prepare the Vinaigrette:

In a small bowl, whisk together the chopped shallot, red wine vinegar, olive oil, sea salt, and black pepper until emulsified.

Assemble the Salad:

On a large serving platter, arrange the roasted butternut squash, caramelized figs, and torn mozzarella. Scatter the fresh basil leaves on top, and sprinkle with toasted pumpkin seeds or walnuts, if using.

Drizzle with Dressing:

Drizzle the shallot vinaigrette over the salad, making sure to coat the mozzarella and squash. Season with additional sea salt and pepper to taste.

Serve:

Serve the salad warm or at room temperature, alongside crusty bread to mop up the juices.

Smoky Fig and Almond Tart with Mascarpone Cream

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour

1/4 cup almond flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 egg yolk

2-3 tablespoons ice water

For the Filling:

3/4 cup unsalted butter, softened

1/2 cup honey

1 1/4 cups almond meal (ground almonds)

1 teaspoon cinnamon

1/2 teaspoon smoked paprika (for the smoky flavor)

3 large eggs

For the Topping:

8-10 fresh figs, halved

Honey, for drizzling

Flaky sea salt or toasted almond slivers

For the Mascarpone Cream:

1/2 cup mascarpone cheese

1/2 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

Instructions:

1. Make the Crust:

Combine the flour, almond flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and ice water gradually until the dough forms.

Roll out the dough and press into a 9-inch tart pan. Chill for 15 minutes, then pre-bake at 350°F (180°C) for 15 minutes. Set aside.

2. Prepare the Filling:

Cream together the softened butter and honey until smooth.

Add the almond meal, cinnamon, smoked paprika, and mix well.

Beat in the eggs, one at a time, until the filling is well-combined and smooth.

Pour the filling into the pre-baked tart shell.

3. Arrange the Figs:

Place the fig halves, cut side up, on top of the almond filling.

Bake the tart at 350°F for 35-40 minutes, or until the filling is set and golden.

4. Make the Mascarpone Cream:

Whip together the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth. Chill until ready to serve.

5. Serve:

Drizzle the baked tart with honey and sprinkle with flaky sea salt or toasted almond slivers.

Serve slices with a dollop of mascarpone cream on the side.

Fig & Gorgonzola Sourdough

Ingredients:

1 cup fig jam

1/2 cup crumbled Gorgonzola cheese

2 1/2 cups sourdough starter (fed and bubbly)

500 grams bread flour

375 warm water

Instructions:

Prepare the Sourdough:
Follow the Dovetail Sourdough guide to mix and shape the dough. If you’re new to sourdough, here’s a helpful how-to guide for making sourdough.

Fold in the Fig Jam and Gorgonzola:
During the final stretch-and-fold stage, gently incorporate the fig jam and crumbled Gorgonzola, folding the dough carefully to distribute the ingredients without overworking. Let the dough complete its final rise.

Bake as directed in your sourdough recipe for a loaf that balances the sweetness of figs with the bold flavor of Gorgonzola, perfect for a savory fall treat.