Milk Chocolate Mousse With Spiced Figs

Milk Chocolate Mousse With Spiced Figs

The iconic bubbly Aero bar is reworked into a light and airy mousse filled with the irresistible flavour of milk chocolate. To get the most out of the fig garnish, make them first so they have time to become nicely infused with the spiced syrup.

Ingredients

Figs

5 fresh figs, stems trimmed, quartered

1/2 cup (125 mL) granulated sugar

3 star anise

1 cinnamon stick, broken in half

Mousse

2 cups (500 mL) roughly chopped milk chocolate Aero bars

1/2 cup (125 mL) unsalted butter, cut into cubes

5 large eggs, yolks and whites separated

2 tbsp (30 mL) plus 1 tsp (5 mL) granulated sugar, divided

1 cup (250 mL) whipping cream

Directions:

To spice the figs, set figs in a small bowl. Combine sugar with 1/2 cup (125 mL) water, star anise and cinnamon in a small saucepan, stirring until sugar is dissolved. Bring just to a boil then pour over figs, gently stirring to combine. Set aside to cool and infuse.

To make the mousse, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Place chocolate and butter in a heatproof bowl. Set on top of pot, ensuring that the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is smooth. Carefully remove bowl from pot. Whisk in egg yolks, one at a time, until mixture is glossy and smooth. Let cool for 10 minutes.

Meanwhile, in bowl of a stand mixer, whisk egg whites on medium-high until white and frothy, about 2 minutes. With the motor still running, slowly pour in 2 tbsp (30 mL) sugar. Continue to whisk on medium-high speed until medium peaks form, 2 to 3 minutes.

Stir chocolate mixture lightly to smooth, then gently fold in egg whites in two parts until no streaks remain. Divide mousse between six 1-cup (250-mL) ramekins or small bowls, smoothing tops. Cover  both ramekins and figs with plastic and chill in refrigerator until mousse has set, at least 6 hours, preferably overnight.

To serve, whisk cream with remaining 1 tsp (5 mL) sugar in a large bowl until soft peaks form. Spoon over top of mousse. Remove figs from syrup, and arrange on top of whipped cream. Serve immediately.     Serves 6

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.

Fig Chutney

Fresh Fig Chutney

Yield: Four jars  (4 cups, 500g) Ingredients: 1 tablespoon vegetable oil 1 large red onion, peeled and finely diced 1/2 inch (2cm) piece of fresh ginger,              peeled and minced 2/3 cup (120g) packed light or dark brown sugar 1/2 cup (125ml) apple cider vinegar juice and zest of one lemon 3/4 cup (100g) raisins and diced dried fruits (any mix) 1 1/2 teaspoons mustard seeds 1 small cinnamon stick 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/8 teaspoon ground cloves pinch red pepper powder 1 pound (450g) fresh figs, stemmed and diced Directions: In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

Use immediately or refrigerate or seal in jars with hot water bath.

Caramelized Fig, Orange, And Feta Salad

Caramelized Fig, Orange, and Feta Salad

Another great recipe I want to preserve for the future growth and production of my newly planted fig tree. (if I can keep the gophers at bay!)
Ingredients:

1/2 cup superfine sugar

16 ripe figs, cut in half lengthwise 

4 medium oranges, topped and tailed,

   peeled, and sliced into rounds 3/8" thick

2 tablespoons lemon juice

1 1/2 tablespoon anise flavored liqueur

1 teaspoon fennel seeds, toasted

1 clove garlic, crushed

1/3 cup olive oil

7 ounces Feta, broken into 3/8" chunks

1 tablespoon oregano leaves, small one whole

   and larger ones chopped

3 cups arugula

Coarse sea salt and black pepper

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Directions:

Place a large saute pan over medium heat and add half of the sugar.  Leave for 2 to 3 minutes, or until it turn a golden caramel color, don't stir the sugar at this stage.  Once nice and golden, add half of the figs, cut side down.  Cook for two minutes, until starting to soften, before turning to cook for a minute more.  Remove from the pan anad add the second batch of the figs and repeat the cooking process.  You might need to add a tablespoon or two of water to the pan if the figs aren't very juicy.

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Add the remaining sugar to the pan, return to the heat, and let the sugar start to caramelize before adding the oranges and leaving for one minute on each side.  They should take on a rich caramel color.  Remove and add to plate of figs.

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Take the caramel off the heat and whisk in the lemon juice, liqueur, anise or fennel seeds, garlic, 3/4 teaspoon sea salt, and a generous grind of black pepper.  Once combined, whisk in the olive oil and set aside.

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Arrange the oranges  and figs on a large platter and dot with the feta pieces.  Drizzle any juices left on the fruit over the top followed by the dressing.  Sprinkle with the oregano and arugula and serve.
Serves Four

Fresh Fig Chutney

Fresh Fig Chutney

Our daughter Barbara used this Food Network recipe today making this batch of Fresh Fig Chutney.  Barbara said her kitchen smelled so good and the chutney in the jars was a picture!

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Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs,  

   rinsed, stemmed and cut in halves.   

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Directions:

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

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Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)