|
|
|
There’s an easy way to power your holiday appetizer buffet, adding a welcome blast of sweet and tart.
Dried figs are the key, so sweet they’re almost candy by themselves. Soak them in sherry for 24 hours to reconstitute the fruit, turning occasionally. Drain and roll in powdered sugar. For a more fruity flavor with wine overtones, use sweet, aged port dessert wine.
Figs are the only fruit that dries on the tree. Missionaries planted them in San Diego in 1759. They are harvested in early and late summer and keep well throughout winter.
This is only the beginning:
• Slit the finished figs and stuff with cream cheese and a salted almond.
• Omit the almond and add orange zest (grated orange skin).
• Substitute cream cheese with goat cheese moistened with extra-virgin olive oil.
• Substitute with peppered ricotta cheese plus a dash of Parmesan cheese and minced garlic.
There’s an easy way to power your holiday appetizer buffet, adding a welcome blast of sweet and tart.
Dried figs are the key, so sweet they’re almost candy by themselves. Soak them in sherry for 24 hours to reconstitute the fruit, turning occasionally. Drain and roll in powdered sugar. For a more fruity flavor with wine overtones, use sweet, aged port dessert wine.
Figs are the only fruit that dries on the tree. Missionaries planted them in San Diego in 1759. They are harvested in early and late summer and keep well throughout winter.
This is only the beginning:
• Slit the finished figs and stuff with cream cheese and a salted almond.
• Omit the almond and add orange zest (grated orange skin).
• Substitute cream cheese with goat cheese moistened with extra-virgin olive oil.
• Substitute with peppered ricotta cheese plus a dash of Parmesan cheese and minced garlic.
