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Many things occur in September that take all of our attention: back to school, Labor Day, people having babies (we know what you did on New Year’s!), but what is often overlooked is the fruit of the month, figs. Yes, the fig. That unappealing skin that looks like vile things we cannot mention here, pulp that looks like intestinal lining, and a taste that is….. SO luscious. So delicate. And so surprisingly yummy! Just a proven case not to judge a book by its cover, or a fruit in this case. Actually, the fig is not even a fruit, it’s a flower that’s blossomed inwards instead of out. Think that’s weird? Read on for fig recipes that are fig-alicious! Sorry, we had to– fig recipes that are delightful to taste buds and a little easier on the eyes! There, is that better?
No, it’s not a new dance (though we bet it would look awesome). Figgy Foccacia is a very easy, quick recipe that uses nothing more than some ready-to-bake dough, some spices, a little olive oil, onion, and, of course, some figs. After getting a slightly charred tan, the onion slices are placed with fig halves and all bake together right on the bread. The sharpness of the red onion and the sweet texture of the baked figs dance so well together, and the fig recipe makes for an excellent appetizer!
As if bacon couldn’t get better, Bacon Wrapped Figs with a Maple Glaze really hit those taste buds with a salty-sweet bat! Crunchy bacon hugs soft figs as they both cook to perfection in an oven. Once removed, they both get a bath in a glaze made from cayenne pepper and maple syrup. Not bad for a five-ingredient recipe, am I right? Use the included Goat Cheese Dip as a palette-cleanser!
Okay, enough finger food recipes! Time for the main course with Fig and Rosemary Pot Roast! Though we admit there are quite a few steps, one need not be intimated by this delish pot roast recipe: figs and white wine are prepared to create a sauce while the roast, spices, and veggies like carrots cook in broth, to which later mix with butter and Dijon mustard. That hint of heat from the mustard with the savory roast and sweet, wine-cooked figs… Perfect for a cold night in!
Don’t forget that your figs need some quick love! Look at them; do you really think something that looks like the dog dug it up can last very long? Figs perish very easily, so once bought, place them in a bowl lined with a paper towel and throw them in the fridge. They’ll make it two, maybe three days and are ready to eat when soft but not mushy. Don’t be discouraged, though: figs alone are a healthy, sweet, and non-messy treat. And when they’re mixed with other foods like the fig recipes above, that light taste and juiciness complement even the hardiest of meals. And don’t be wary about the fact that every ripened fig has a dead wasp in it, it’s just natural, and it’s just delicious. So let’s all fig out (yes, we had to that time, too) during September, the month of fig!