Pistachio Fig Cake With Honey And Ricotta

Pistachio Fig Cake With Honey And Ricotta A bejeweled cake with figs and pistachios is a grand way to bid summer adieu. Ingredients: Serves 8–10 Nonstick vegetable oil spray 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt ⅓ cup of sugar ¼ cup of honey 3 large eggs 1 ½ cups ricotta 6 tablespoons olive oil ¼ teaspoon pistachio extract 1 cup of figs halved (large ones quartered) 1 handful shelled pistachios, chopped Directions: Preheat oven to 350°. Lightly coat a 7–9-inch cast iron skillet with nonstick spray. Whisk flour, baking powder, salt, and sugar together in a large bowl. Whisk honey, eggs, ricotta, olive oil, and pistachio extract together in a medium bowl, until combined. Fold wet ingredients into the dry ingredients.  Fold half of the figs into your batter. Pour batter into prepared cast iron and top with remaining figs and chopped pistachios. Bake cake until golden brown 50–60 minutes. Allow to cool in the pan for 10 minutes before removing. Serve warm.

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

                                             

Marinated Fig and Goat Cheese Crostini

Ingredients
8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon, divided
Kosher salt and freshly cracked black pepper
8 fresh figs, diced or sliced in rings
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini
Directions:
In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.

In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.

Spread the goat cheese mixture on the crostini, then top with the figs. 

Cooks Note  If you don't have saba vinegar, substitute a balsamic reduction or aged balsamic vinegar.

Christmas Cake

A Better Christmas Cake

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.  I use the small aluminum foil baking pans which makes sharing so easy.  This is my favorite!

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Another suggestion is Dresden Stollen, published Dec. 25, 2013.  A recipe from Big Sur Bakery.

A Better Christmas Cake

                                                   

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Fresh Filled.Figs

Fresh figs filled with ricotta, covered 

with honey, mint and crushed pistachios.

Fig And Caramelized Onion Flatbread

Fig And Caramelized Onion Flatbread

is a summer must!  Fresh figs combined with caramelized onions is one of the most delicious combos.

Ingredients:

3 medium sweet onions, cut in half and sliced from root to stem into thin slices
3 Tbsp. unsalted butter
2 flatbreads (8-inch)
2 Tbsp. crumbled feta cheese, plus extra for the top
2 cups lightly packed fresh arugula
3 large fresh figs, sliced
olive oil
salt and pepper

Directions:
Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.

Add onion to the pan and stir to coat with butter.

Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.

Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.

Preheat the oven to 425F.

Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.

Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.

Cut into slices and serve warm.

Warm Fig and Chocolate Sponge Cake

I made this cake for dinner last night, 8/20.  It was decadent!
Warm Fig And Chocolate Sponge Cake

Ingredients:
1/2 cup superfine Sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice
12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into 
    scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Fig and Hazelnut-Stuffed Pork Chops

Fig And Hazelnut-Stuffed Pork Chops

These sweet-salty chops are fabulous Sunday night fare. Begin by brining in the morning, go about your day and finish them in the evening. Serve them with tender-crisp green beans.

Ingredients:

3 cups water
2 tbsp kosher salt
2 tbsp maple syrup
Generous sprig thyme
5 cloves garlic, peeled, divided
1 tbsp whole-grain mustard
4 bone-in pork rib chops, each about 12 oz.
2 tbsp butter, divided
2 tbsp olive oil, divided
½ small onion, finely diced
2 tsp finely chopped thyme
6 dried black figs, trimmed of stem and diced
1 cup chopped stale whole-grain bread
¼ cup chopped, toasted and skinned hazelnuts (see TIP below)
2 tbsp chicken stock or water
2 oz. coarsely grated Comte cheese
Salt and freshly ground black pepper

Directions:

In a medium pot, combine water, salt, maple syrup, thyme and 3 cloves garlic. Stir to dissolve salt and bring to a boil; remove from heat and cool to room temperature. Stir in mustard. Add chops to a large re-sealable plastic bag and pour brine over. Seal and refrigerate for 4 to 8 hours.

In a medium skillet, heat 1 tbsp each butter and olive oil over medium heat. Fry onion for 4 to 5 minutes or until golden. Finely chop remaining 2 cloves of garlic and add to onions; stir to combine and cook 1 minute longer. Add thyme, figs, bread and hazelnuts; stir to coat all in butter. Remove from heat, stir in chicken stock and set aside to cool.

Preheat oven to 375°F.

Remove chops from bag, pat dry and discard brine. Working with 1 chop at a time, lay flat on a board; with a sharp pairing knife parallel to board and centered between the top and bottom of the chop on the opposite side of the bone, cut a slit about 3 inches long. Work the tip of the knife into the meat to create a generous pocket for the stuffing; repeat with remaining chops.

Toss stuffing with cheese, season with salt and pepper to taste, and divide between pockets.

Heat remaining 1 tbsp. each of butter and olive oil in a large ovenproof skillet. Season chops with freshly ground pepper and brown 3 minutes per side, turning carefully to ensure stuffing remains in place. Roast in oven for 15 to 18 minutes or until juices run clear. Serve immediately.

Serves 4

TIP Toast hazelnuts in a 375°F oven for 10 to 12 minutes or until golden and fragrant; when cool enough to handle, gather in a clean kitchen towel, fold to enclose and rub nuts to remove skins.

Dalmation Style Fig Paste

Dalmatian Style Fig Paste  

Ingredients:
figs
brandy 
a little sugar if you wish. 
Directions:
Cook the chopped figs and brandy to desired consistency. 
Note:
I love it spread on Rosemary Foccaccia and gorganzola cheese, then heaped with thinly sliced procuitto. Divine!

Fig Catsup

Fig Catsup

(recipe not tried)

DESCRIPTION

Fig ketchup goes well with: squab, game birds, poultry, mashed potatoes.

Ingredients

2 T cooking oil

1 onion (chopped)

1 T garlic (minced)

1 T ginger (grated or minced)

2 T tomato paste

1⁄2 c vinegar (rice wine vinegar)

1 t salt (to taste)

1 t sugar

Directions:
In a medium sauce pan, heat the oil over a medium heat until soft, about 5 minutes. Add in the garlic and ginger and cook an additional 3 minutes. Mix in the tomato paste, and cook for 2 more minutes.

Deglaze with the wine. Continue to cook until it is almost completely evaporated, add in the apple juice and figs.

Reduce heat and simmer 30 minutes.

Puree the mix and season to taste with the vinegar, salt and sugar. Strain and set the liquid aside.

Mix the agar agar with 2 cups of the reserved liquid. Allow to sit for 12 minutes, then heat to a boil. Reduce heat and simmer for 5 minutes.

Fold the two mixes together and chill. This will turn into a jelly, place this into a blender and puree until smooth

1 batch

1 hour, 15 minutes

Fig Catsup Food Network

Fig Catsup #2

Ingredients:

1 pound fresh figs

8 ounces Roma tomatoes, quartered 
   lengthwise

1 cup apple cider vinegar

1/3 cup sugar

1/4 cup sorghum syrup

1 teaspoon Thai-style chili paste*  
     (paste adds to much heat)

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon*  
   (dominates the flavor, I would suggest 
      replacing with a cinnamon stick)

1 fresh bay leaf

add salt

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.

Fresh Fig Ice Cream

Fresh Fig Ice Cream 

Ingredients;

2 pounds fresh figs (Black Mission is best)

1/2 cup water

1 lemon

3/4 cup sugar

Directions:

Remove the hard end stem ends from the figs, then cut each fig in 8 pieces.  Put the pieces in a non-reactive saucepan with the water and zest the lemon directly into the saucepan.  Cover and cook over medium heat stirring frequently until the figs are tender, 8 to 10 minutes.

Remove the lid, add the sugar, and continue to cook stirring frequently until figs are a gemlike consistency.  Remove from the heat and let cool to room temperature.  Once cool, puree the fig paste in a blender or food processor with the cream and lemon zest and juice.  Taste, then add more lemon juice if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instruction.

Fig And Mascarpone Polenta Tarte

Fig And Mascarpone Polenta Tart

Ingredients:

Pastry

1 1/2 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons minced fresh rosemary
1/2 cup unsalted butter, chilled and cut into pieces
1/3 cup iced Madeira Wine or as needed

Filling:
1 1/2 cups mascarpone cheese
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons Madeira Wine
1 1/2 pounds fresh figs, washed, drained, and cut 
   lengthwise into 1/4 in thick slices
1 tablespoon honey or as needed, lightly warmed

Directions:
Crust
In the bowl of a food processor, fitted with a steel blade, pulse to combine the flour, cornmeal, sugar, and salt.

Add the rosemary and pulse once or twice, add the butter in small amounts at a time, pulsing  
between additions, until mixture resembles a coarse meal.      

Continuing to pulse the food processor, add the Madeira Wine as needed. 

Press the dough evenly onto the bottom and up the sides of a 10-inch round, removable bottom 
tart pan.

Chill the pastry until firm, about 30 minutes.

On the middle rack of the oven, bake the crust 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

Filling:
In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheesed brush the figs with the honey to glaze.     Serves 6 

Homemade Fig Newtons

Homemade Fig Newtons

Cakey Cookie Dough:
Ingredients
10 1/2 ounces all purpose flour, such as Gold Medal, plus more for dusting (2 1/4 cups, spooned;)

5 ounces unsalted butter, soft but cool, about 65°F (1 1/4 sticks;)

4 ounces light brown sugar, gently packed 

1/2 plus 1/8 teaspoon baking soda

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 teaspoon ground cinnamon

1 ounce honey (about 2 tablespoons, ungreased)

1 teaspoon orange zest

1/2 ounce freshly squeezed orange juice (about 1 tablespoon)

3 large egg yolks, straight from the fridge (approximately 1 1/2 ounces)

No-Cook Fig Preserves:
12 ounces plump, sticky dried Mission figs, stems trimmed,about 2 1/2 cups

3 1/2 ounces sweetened or unsweetened applesauce about 1/3 cup

1 ounce freshly squeezed orange juice, about 2 tablespoons

Directions:

Prepare the Dough: Combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until light and fluffy, about 5 minutes. Add orange juice, then add the egg yolks one at a time and continue beating until smooth. Reduce the speed to low and sprinkle in the flour, mixing until well combined.

Knead the dough against the sides of the bowl to form a smooth ball. Flatten into a disc and wrap in plastic. Refrigerate until cool and firm but not hard, about 1 hour. (The dough can be refrigerated for up to 1 week; soften for 30 minutes at room temperature.)

Prepare the Preserves: Cut the figs in half. Pulse with applesauce and orange juice in a food processor until roughly chopped, then process to a thick, smooth paste. Scrape the bowl and blade with a flexible spatula, then process a minute more to ensure absolutely no chunks remain. Transfer to a sturdy piping bag fitted with a 1⁄2-inch plain tip and set aside until needed, up to 24 hours. (The preserves can be refrigerated in an airtight container for up to 3 weeks; bring to room temperature before using.)

To Assemble the Cookies: Adjust oven rack to middle position and preheat to 350°F. Knead the cool dough on a bare work surface until pliable and smooth, then dust with flour and roll into an 8-inch square. Sprinkle both sides with flour and roll into a 15-inch square. Slide an offset spatula under the dough to loosen it, brush off excess flour, and cut into four 3 1/4-inch strips.

Holding the bag at a 90-degree angle just above the surface of the dough (this will force the preserves to flatten as they leave the bag), pipe a 1-inch-wide strip down the center of each portion. Fold a long flap of dough over each strip, brush away excess flour, and roll each bar over, seam side down. Gently flatten each bar with your fingertips, then transfer to a parchment-lined half sheet pan (all four bars will fit on a single sheet).

Bake until the bars are puffed and firm, without any significant browning, about 18 minutes. Immediately cut into 1-inch pieces with a bench scraper, then transfer to an airtight container, with a paper towel between each layer and on top. This will steam the cookies and retain moisture for them to reabsorb, creating a uniquely soft and cakey texture. Cover and “mature” for at least 6 hours before serving; prior to that, the cookies will taste dry. Store for up to 1 week at room temperature or up to a month in the fridge.

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Fig and Blue Cheese Tart

Ingredients

• 200g plain flour, plus a little extra for rolling pastry
• 100g plain wholemeal flour
  
  

  
  

  
  

  
• 175g cold butter
  
  

  
  

  
  

  
  , 150g diced into chunks
• 100g walnut
  
  

  
  

  
  

  
  , roughly chopped in a food processor
• 3 eggs
  
  

  
  

  
  

  
  , plus 2 yolks
• 400g shallot
  
  

  
  

  
  

  
  , sliced
• 1 tbsp fresh thyme
  
  

  
  

  
  
   leaves, plus extra to decorate
• 200ml pot crème fraîche
• 200ml double cream
• 140g blue cheese - Danish Blue is a good vegetarian one
• 3-4 figs
  
  

  
  

  
  

  
  , halved, cut sides brushed with a little oil

Method

1. First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can’t feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
2. To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
3. Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble – the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.