Friday, July 18, 2008

Figs are coming in

Figs fresh from our tree. These boys are looking for a hot date with a biscuit.
The fig tree this year has more figs than last year maybe it’s because we have had more rain but whatever the reason they will sure be welcomed when the weather is cold. We will be putting some up and looking for new recopies so if any one has a favorite please let me know.


Motherofthesky said...

Those are beautiful. You should paint them. Dang, you've sure been busy cookin' in Will's kitchen!

Sew Gracious said...

I'll be checking in for recipes. I like the fig preserves I've found at the store, but I'd love to know how to make some good fig-ness at home.

Deanna said...

I just tried these one from Picky Palate:

Fig, Brie and Basil Pizza

Lightly toasted whole wheat English Muffins, split
Thin slices of brie cheese
Tablespoons of Fig Preserves
Fresh basil leaves, chopped or left whole

Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with brie cheese. Spoon a heaping Tablespoon of Fig preserves onto each pizza. Bake for 6-9 minutes, or until cheese is melted and crust is crisp. Top with basil.

Fig, Brie and Turkey Club Sandwiches

Whole Wheat bread, lightly toasted
Light mayonnaise
Thinly sliced turkey breast
Thin slices of brie cheese
Fresh baby arugula leaves
Precooked bacon strips, crisped
Fig preserves

Cut crust off of toast. Lightly spread mayonnaise onto inside of bread. Layer with turkey, brie, bacon strips, arugula, another piece of toast, more arugula, turkey and then a small spoonful of fig preserves. Top with another piece of toast. Cut sandwiches into 4 pieces, diagonal cuts to make little triangles. Serve and Enjoy!

Wills Kitchen said...

Lord have mercy. We love brie cheese and this sounds wonderful we are saving this to try when we can. Thank you so much for the recipe.