CREATIVE WITH FIGS

Grilled Figs with Prosciutto and Blue Cheese Mousse

This is the home cook’s version of a recipe in “Not Afraid of Flavor,” by Ben and Karen Barker (UNC Press, 2000). The original recipe served these figs on a green salad.

MAKES 6 TO 8 SERVINGS

4 ounces good blue cheese, at room temperature 4 ounces mascarpone, at room temperature Freshly ground black pepper 16 to 18 fresh figs 6 ounces prosciutto, sliced paper-thin Balsamic glaze

Combine blue cheese, mascarpone and black pepper together in a medium bowl. Set aside.

Starting at the stem end, cut the fig almost in half, leaving bottom intact. Stuff each fig with about 1 teaspoon cheese mixture. Cut prosciutto slices lengthwise. Wrap a strip of prosciutto around each fig.

Prepare charcoal or gas grill for grilling. Grill figs bottom-side down over medium heat until prosciutto is crisp and figs are warm. Remove to a platter. Drizzle with balsamic glaze.

Figgy Demerara Snacking Cake

You can substitute 2 pounds sour cherries or plums (quartered or thickly sliced) for the figs. Recipe tester’s note: this batter was a bear to spread out in the pan. Be patient and use water-dipped fingers instead. From “Cook This Now,” by Melissa Clark (Hyperion, 2011).

MAKES 12 TO 14 SERVINGS

2 dozen fresh figs, halved lengthwise through stem 2 ¼ cups whole wheat flour, divided, plus more for the pan 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 1 ¼ cups granulated sugar 3 tablespoons brandy 1 teaspoon vanilla extract 1 large egg 1 tbsp baking powder 1 tsp kosher salt 1 cup milk 2 tbsp Demerara or raw sugar

Heat oven to 400 degrees. Toss figs with ¼ cup flour in a bowl and set aside.

Grease an 18-inch-by-13-inch-by-1-inch baking sheet with butter and dust with flour; set aside.

Beat together butter, sugar, brandy and vanilla with hand mixer or standing mixer on medium speed until pale and fluffy. Add egg and beat until incorporated.

In medium bowl, whisk together remaining 2 cups flour, baking powder and salt. With mixer running on low speed, alternately add flour mixture and milk in three batches to make a batter. Spoon batter onto the baking sheet and smooth evenly; try water-dipped fingers if it is a struggle. Nestlé the figs into the batter evenly all over the top. Sprinkle with the Demerara sugar. Bake until the cake is golden brown, 45 to 50 minutes. Let cake cool for 30 minutes before serving.

Fig Salad with Sticky Date Dressing

You can find date syrup at most Middle Eastern grocery stores or whole dates in the produce section of most grocery stores. From “A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (that will make you feel amazing)” by Anna Jones (Ten Speed Press, 2014).

MAKES 4 SERVINGS

1 shallot, peeled and very finely chopped ½ teaspoon Dijon mustard 2 tablespoons date syrup or 2 dates, seeds removed, chopped and blended with a little oil Juice of 1 lemon Sea salt and freshly ground black pepper 2 tbsp extra-virgin olive oil Small bunch of fresh mint 8 big handfuls of mixed salad leaves 6 fresh figs, quartered Small bunch of fresh basil 3½ ounces fresh goat cheese

Put chopped shallot, mustard, date syrup or chopped dates blended with oil and lemon juice into a bowl. Season with salt and pepper and drizzle in the oil, whisking as you go. Chop the mint, add to the bowl, and set aside.

Put the salad leaves into a bowl and scatter with figs. Stir dressing and drizzle over the salad. Pick the basil leaves off the stems and scatter over the salad; then toss everything together. Dot with goat cheese and serve.