Tuesday, August 30, 2011

Figalicious and a memory~

Remember this?



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



La Recette~
Jerry Traunfeld/ The Herbal Kitchen


Yield : 12 Pieces
Ingredients
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
Directions
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~

Enjoy~

P.S.
My notes..

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..
2 each.
Le bonheur dans la bouche.


33 comments:

  1. What a stunning looking cornbread Monique and beautifully photographed too.....I LOVE the idea of sage added to it.
    Karen

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  2. PS: My figs are ready too, so I must try that recipe for the figs.

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  3. it's always so pretty AND mouth watering here. its fig season galore here now, i think i may need to try this...

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  4. This corn bread could be given as a gift! It is that pretty.
    I love anything that is an individual serving. Fabulous!
    Yvonne

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  5. Beautiful pictures! This looks fabulous. You are so right when you say that if we like two or more recipes in a cookbook it is worth buying. I like to review them at the library and then will order if I love the book

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  6. This sounds absolutely delicious. I always think of figs as a autumn fruit and we are just on the cusp of spring here, but I have seen some at my local greengrocer and think I might try these for lunch. Thank you for the recipe.

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  7. I serve my figs with blue cheese, honey or any other kind of cheese, and also with proscuitto etc. and polenta muffins...delicious! p.s either warmed or at room tempature.

    I've introduced the figs to so many friends and they have past it on to their family and friends...enjoy!

    Ginette

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  8. Fresh figs are not something we get access to but I am truly fascinated by this bread recipe. I have started to dip my toes into yeasted recipes lately and have been loving the experience :) Thanks for sharing this, Monique.

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  9. Ah Monique!! such a pretty post and I love that word figalicious - makes me want to go out and buy beautiful sun-ripened figs!
    The combination of the sweet figs with salty bacon should be superbe!
    Keep safe xx

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  10. thanks for sharing this delicious post! have a good day.....

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  11. Amazingly beautiful....a loss for words....I am drooling!
    I will definately try your cornbread this weekend.
    Lots of hugs
    Shel♥

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  12. Both look fabulous Monique, stunningly photographed as always. I'll have to look out for that book. It sounds (and looks) delicious! xxoo

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  13. Wonderful pictures and even more wonderful food :)

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  14. I hope you enjoy the recipes....
    The cornbread needs the butter:)
    Ginette Italian friends introduced us to figs a number of years ago,and we got hooked right on the spot..with honey..prosciutto..all the ways you describe..a pleasure..I love them soft and juicy..I make a salad with the m and bacon..it's on my blog..somewhere?:)

    I can look..

    Thank you for your really nice comments everyone and have a nice day.

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  15. Your golden mosaic has me longing to sit in your swing with a book in one hand and a fig in the other! Your mini cornbread and flower fig take my breath away...

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  16. The sage cornbread and the figs look delicious. We have figs in the market but they are imported and I don't think they grow locally. They are quite good right now. As a southern lass, I am fond of cornbread in many forms. I think the butter would be good on any version.

    Best,
    Bonnie

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  17. Monique I forgot to say that your pic's are amazing....

    Also what size is your bread in we too use panchetta onto the fig(fried first....

    ~Ginette

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  18. Great pictures and nice flavours. I will never see fresh figs in my little town! Lucky you!

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  19. Ginette..I make the large bread in an 8 inch round baking dish.. the small were made in 4 inch springforms..then put in the little black pans.

    The one I brought for my daughter..I first baked it,,let cool.. flipped.. and kept aside..I scrubbed the baking dish..and put the bread back in w/ the sage leaves up of course..and gave her the baking pan..it's ceramic I think.. It makes a cute gift when you add the baking dish..But I preferred to give it cleaned up:)
    I rarely find fresh figs in my town..rarely...we get them at Jean Talon market:)Right in Montreal.

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  20. Monique...such beautiful pictures, and such a wonderful sounding book. The hues, the flavours, the writing...all enchanting.

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  21. Both of us are thinking about figs today, Monique. I must try your recipe before fig season passes by. It doesn't last long here.

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  22. I must try that cornbread! Not only beautiful but I just love cornbread - this presentation is the best I've seen.

    I don't know why I dislike goat cheese so I would have to think of another cheese to use, perhaps brie? I know I was terrified by a goat as a young child, actually pinned to the ground, so maybe that's the reason ;)

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  23. Wish I were there with you! Both look fabulous. I just learned to love fresh figs this year. I had never had one and they are amazing. I can't imagine how wonderful this tastes. We are loving the little single servings too. I love to make them for dinner parties with adults, but with just 3 of us left at home, it is the perfect way to serve and so adorable too. The cornbread is wonderful and I have lots of fresh sage to garnish it with.

    Your photos always stun me! I have told my sister Joni that your photography is my favorite on food blogs!

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  24. Susan..That was ricotta on the figs I showed you..I know Goat cheese has a certain dry cardboard egde to some:)
    Jacqueline I think I mentioned to you how wonderful your photos are:) And I love you big white outdoor lens:)
    Your sister's blog is charming..~I have been visiting..
    Such cute ideas for kids in many many of her past entries:) They made me smile.

    WE can thank the author of the cookbook for this beautiful presentation:)
    Have a great day everyone.

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  25. I have fresh figs from my tree and am always looking for new ways to prepare them. And the cornbread with the sage.......lovely.
    Cheers!
    Ry

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  26. How can one decide which one sounds the best - cornbread with sage or goat cheese filled figs. Oh well, guess I'll just have to eat both.

    Lovely as always Monique.
    Sam

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  27. I make a sage and walnut cornbread...i'm going to make minis now. Wish I had the fig recipe last week when I was using them. I hope I'm able to get more...the recipe sounds delicious.

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  28. Stunning images! I'm going to make this for the holiday weekend. Thank you!

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  29. I did see some figs at our local Italian grocers, as for the cornbread what a gorgeous presentation.

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  30. This summer was my first time to buy fresh figs; they always scared me; had no idea how to serve them. They are fantastic...what a treat. I just added this herbal book book to my wish list. Merci
    Rita

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  31. Allez d'accord, les deux plats dans le même repas ! J'ai sauvegardé le billet tout entier. Il est si appétissant. et tes photos sont si ravissantes. J'adore les figues ... et la sauge ... et le cornbread. ça tombe bien ... Je note aussi le coup de frotter les bords du plat de beurre aillé ... Super-idée, encore une fois !

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  32. Je t'aime H:)

    Tu es si gracieuse..
    Tes billets font de moi une novice:)

    Thanks everyone..you make blogging so enjoyable.

    Rita..a first time for everything:)

    Me too..right away..In Love.

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