I am ahead of myself for a recipe post.. and I am being completely redundant by repeating..bread..in my Post title:)
...but I don't want you to miss the fig recipe:) and season... and the fresh sage bread remix recipe:) so 2 days early ..here I am:)
I have been making mini versions lately of this bread.. and like them even better for just J and I~
I did recently make the larger one again.. and accompanied it with butter.. flavored with edible flowers.. honey..and a touch of icing sugar..that butter goes so well with cornbread..
I tried linking the company that makes the Edible Flower mix..and I cannot get to it..I will modify when I can..the little jar is worth it's weight in gold...so..to follow...if I can.
Ahh.. so beautiful..so delicious.. This fig recipe..and the bread recipe~
They make the book a keeper.. They say that if you like 2 recipes or more in a book....that makes the book worth buying:)
It is from .. my friend's book..(I showed you that already..age makes me repeat myself..fortunately I know I am repeating myself and thank God for that..and I mean that sincerely.)..she recently made the figs for a dinner party she had and mentioned them to me..
...She is never boastful or braggy.. but when she said these are good..I knew in my mind it meant they are D-E-L-I-C-I-O-U-S..
I must learn from her restrain..
From the same book..A beautiful book..
The Herbal Kitchen~
I made them..
Tis' the season here..you should... if you can... make them also:)
"Tis' the season"..This is a figure of speech saying 'tis the season..
I mean this is the season when we can buy them readily:)at the market.. Imported from elsewhere of course.
Un Coup De Coeur~
Warm Figs Filled with Goat Cheese and Bacon
Jerry Traunfeld/ The Herbal Kitchen
Yield : 12 Pieces
1 teaspoon olive oil
4 ounces bacon, finely chopped
¼ cup finely chopped onion
1 tablespoon chopped rosemary
1 tablespoon chopped thyme, plus whole leaves for garnish
½ teaspoon salt
6 large ripe figs, at room temperature
¼ cup soft goat cheese or any comparable cheese
Preheat the oven to 350°F.
Heat the olive oil over medium heat in a small skillet and render the bacon in it until it browns and is nearly crisp. Pour off half the fat and add the onion, rosemary, thyme, and salt. Cook, stirring often, until the onion softens, about 3 minutes, then remove it from the heat.
Cut the figs in half and press your thumb into the center of each half to make a small depression. Arrange them cut side up in a small shallow baking dish. Divide the filling among the figs, forming each portion into a small mound covering the top of the fig. Crumble the goat cheese and place a scant teaspoon of it on top of each mound of filling. Sprinkle with whole thyme leaves.
When ready to serve, bake the figs until just warmed through, about 5 minutes. Serve while still warm.
The Sage Bread at the same meal would be a double herbal delight.I know my sage is lovely right now~
I did not slice my figs in half..or indent them..I like to quarted mine just a bit so they look like a flower~
For the sage corn bread..I now like rubbing the pan and sides w/ garlic butter..
And I never serve w/out the sweet floral butter..It MAKES it.
For the figs..
I make 4 at a time.. for Jacques and I..
Le bonheur dans la bouche.