Okay, I warned you that there would be more than one post for figs this week. Here is a very simple and quick way to enjoy figs on a lazy summer Sunday. Even the cashew cheese is a “quick” version that does not require fermenting or any other drawn out process. The figs used in this recipe were Turkish figs, which have gorgeous striped outer skin, but you can use any tree ripened fig. I hope you get an opportunity to enjoy this soon.
seared Chinese 5-spice figs with cashew cheese
Fresh ripe figs, as many as you want to enjoy Chinese 5 Spice Cashew or your favorite soft cheese (cashew cheese recipe provide below) Cut the figs in half lengthwise and discard the stem if it is present. Sprinkle a little bit of the Chinese 5 spice on the open side of each of the figs. On a hot skillet, sear the figs, open side first, until the seared side starts to become caramelized. Using a clean, thin spatula, very carefully scoop under the fig and flip it over. The juices of the fig are going to want to stick to the skillet so be sure to be as careful and thorough as possible when flipping, so that you still have some nice spiced coating on the top. Sear the other side of the figs for just a minute and then move over to a plate. Don’t cook the other side for very long, or it will turn to gooey mush, yummy, but not what we want for this recipe. You want the fig to still be fresh and cool in the center, with a caramelized coating on top. Imagine a creme brûlée sort of effect. Spoon or pipe the cheese onto the top of each fig. You can use a spoon, pastry bag with large hole fitting, or even a butter knife. Enjoy immediately. These hold up pretty well in a cool spot in your kitchen, or in the refrigerator, if you want to make them ahead of time. Just keep them covered or the cheese will start to oxidize. Cashew Cheese Recipe: 1 cup raw cashews (soaked in water for a couple hours) ¼ cup water ¼ cup nutritional yeast 2 tbsp. lemon juice 2 cloves garlic 2 tbsp. dry sherry wine, marsala, or white wine (or substitute 1 tbs. cider vinegar) 1 tbsp. Dijon mustard Sea salt and pepper to taste Place everything in a blender or food processor and blend until it gets to the desired smoothness and consistency. You may need to add a touch more water to make it smooth, but be careful not to make it too runny. For a firmer cheese, make a few hours ahead then refrigerate before using.
roasted yam salad with kale & figs
Ingredients
- 2 medium yams cut into salad sized cubes (peeling optional, I don't peel mine)
- 1/2 medium onion diced
- 2 tbsp. olive oil
- 3 cups fresh kale julienned very fine
- 10 fresh figs cut into quarters or eighths
- Chia seeds for garnish optional
- DRESSING:
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. pure agave nectar
Instructions
- Preheat oven to 425° F.
- Toss the yams and onions with the 2 tbsp. of oil, place in a baking dish or on a baking sheet pan and roast for 30-40 minutes, or until the yams and onions are caramelizing and the yams are tender. Check every 10 minutes to stir and make sure it is browning evenly.
- Place the julienned kale in the bottom of a mixing bowl. Make your dressing by mixing all the dressing ingredients in a small mixing bowl. It doesn't matter if it emulsifies, as long as it is mixed.
- When the yams are done, immediately pour them over the kale and stir. The yams will soften or "massage" the kale so it isn't too rough or bitter to the taste.
- Next add the figs and the dressing and stir until the figs have broken down a little and are well mixed into the salad. The figs should become sort of a deconstructed component of the dressing and add to the overall flavor of the salad.
- Serve immediately with the optional chia seeds sprinkled on top. Place a couple fresh, halved figs on top for garnish as well, if desired.
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