Balsamic Figs

Figs. I have a new found love for figs. I suppose its not that new really, but its new to you since this is the first time I am posting about them. Since I still havent found a place in Lafayette that carries fresh figs, I use dried figs. While I cant make a beautiful fig tart like so many I have seen on tastespotting, I find that the dried ones work quite well for many other things. I have made a version of fig newtons that just could not be done with fresh figs. I even added them to a lamb stew, recipe courtesy of Eat.Drink.Think, and their desiccated flesh readily absorbed the flavors of the broth.*


One thing I like to keep on hand is dried figs macerated in balsamic vinegar. It makes for a quick but impressive appetizer should unexpected company arrive but also frequently serves to quell stomach pangs until dinner is ready. On my last trip to Cost Plus World Market, I picked up an airtight container so that I could have easy access to greater quantities of the stuff given that its J's favorite snack.


Making the balsamic figs is super easy, but the key is to use an aged balsamic. Go ahead and splurge on it; you will find it makes all the difference. First, slice the dried figs as thinly as possible, discarding any stems that may still be hanging on. Put them in your airtight container and add your balsamic vinegar 1 tablespoon at a time. Stir between additions to coat the figs. Should you add too much balsamic, you can always reduce the mixture on the stove.


The figs can be eaten the same day but have a richer flavor if you set them in the fridge for a few days. I have had my most current batch in the fridge for about two weeks and add more balsamic when the figs have absorbed what I originally added. Serve the balsamic figs with crackers or drizzled over goat cheese. They also make a great addition to spinach salad.


*BTW, the lamb stew was amazing! I really loved the flavor the meyer lemons added to the dish.

Three Cheers for Frozen Puff Pastry!

Whomever invented frozen puff pastry should be given 1) a big kiss and 2) a portion of the proceeds from each sale. Really though, they have made the act of creating a delectable appetizer as easy as snapping your fingers...well, just about!

Sadly, this appetizer doesnt photograph as well as I had hoped because the caramelized onions end up resembling worms after a brief rain. Sigh...alas, it is delicious.

Goat Cheese and Caramelized Onion Tart

4 oz goat cheese
1/4 c. cream
1/4 c. fresh thyme
2 onions
1 T. butter
1/4 c. white wine
2 puff pastry sheets
salt and pepper

Start defrosting the puff pastry and preheat the oven to the temp mentioned on the box.
Combine the cheese and the cream to make a spreadable texture.
Slice the onions thinly and brown in a pan with melted butter.
Once the onions are transparent and slightly yellow add the wine to deglaze the pan.
Lay the pastry sheets flat and spread the cheese evenly leaving a clear boarder.
Once the onions are caramelized turn off the heat and toss with the thyme.
Top the cheese lined portion of the puff pastry with the onions.
Stick the whole thing in the oven for the time mentioned on the box.
Be sure that the middle of the pastry sheets are fully cooked before you remove the tarts from the oven. Its not so fun to have droopy pastry bits!


I simply served the tarts cut into thin strips instead of leaving them whole. People are really intimidated by or too lazy to cut up someone else's dish.

Minted Lamb Sliders

I had run into the blog of the Happy Sorceress earlier this month and decided to opt in for the mint blog party. After all, mint is a very summery herb and we are definitely experiencing summer here in Lafayette.

My party was small, just me and my neighbor, K, but the food was fantastic and the drink would have put anyone in a good mood. Here goes:

Minted Lamb Sliders with Mint and Cucumber Yogurt Topping

1 lb ground lamb
1 lemon worth of zest
¼ cup of mint, minced
4 scallions sliced thin, just the light portion
3 gloves of garlic, minced
1 egg white (to hold everything together)
Salt & pepper
Mini Hamburger buns

¾ cup plain yogurt, drained (or the Greek stuff if you happen to be fancier than me)
¼ cup mint, minced
1 clove of garlic
½ of an English cucumber, thinly sliced (seeds removed)
Juice of half a lemon
Salt & pepper

Combine lamb, zest, mint, scallions, garlic, egg white, and salt and pepper. Set aside in fridge for several hours to let flavors meld. Divide lamb mixture into miniature patties. Grill or sauté until just cooked through. Place on warmed buns.

Combine yogurt, mint, garlic, cucumber slices, lemon juice, and salt and pepper. Once the sliders are cooked top the patties with a hearty amount of the sauce and serve.

Mint, Cucumber and Lemon Gin and Tonic

Macerate a few mint leaves in the bottom of a glass. Add two small sliced of lemon rind and a few thin slices of cucumber. Add 1 to 2 shots of gin (Hendricks works best for this) to the glass. Fill the rest of the glass with ice and tonic water.

Favorite Ingredient?

I absolutely love Trader Joe's Chevre Lite. It doesn't taste like its got only 65% of the fat. Its just as great with freshly sliced apples as it is baked in the center of my Goat Cheese and Caramelized Onion Pastry Puffs. Plus, its only a smidge over $3 for 4 oz!

What's your favorite ingredient?

Goat Cheese and Caramelized Onion Pastry Puffs
1 large onion
1 tablespoon unsalted butter
1/4 cup white wine or water
1/2 teaspoon chopped fresh thyme leaves
1 puff pastry cups (thawed following package directions)
4 ounces soft mild goat cheese at room temperature
1/4 cup heavy cream

Preheat oven to 450°F. and butter your baking sheet.
Cook the puff pastry cups according to the box directions.
Cut onion into very thin slices and begin to saute them until golden.
Deglaze the skillet with white wine (or water if thats what you have on hand) and stir in the thyme.
Continue cooking until the onions are deep golden color.
Combine the goat cheese and cream to get a more spreadable or scoopable consistency.
Once the pastry is out of the oven remove the little center circles.
Spread goat cheese in middle of pastry pieces and top with the caramelized onion.

These are best served warm!