Tuesday, August 20, 2002

RECIPEE CORNER: fun with figs

RECIPEE CORNER: Return from the Center of…
So now FIGS are on the market again; they’re so sweet and sexy you should all buy lots and eat them in orgiastic bacchanals of fruitloving.  What’s that you say, you don’t know what to do with a goddamn fig and you sure as hell aren’t going to look like a fool asking the produce wonk “hey buddy how do I eat this piece of fruit?” Sure, you’re angry and disenfranchised, but that doesn’t mean you can’t enjoy a wonderful figgy treat: Take your fig (or your goddamn fig) and cut it in half top to bottom.  Scoop a bit of the seedy middle bit out with a melon baller (heh) and mix that tasty goodness with some marscapone, honey, and hell maybe some sherry; then scoop it back into the figs and press it gently flat, as with the side of a spatula; using the side of a phone book dropped from shoulder height produces a disappointingly flat or wall-bound fruit dish.  Once you’re satisfied with the pure glacial flatness of the top of the fig, drizzle a little bit of REAL GOOD balsamic vinegar - and not that crap that comes with coupons for a banquet at the Olive Garden either, splurge on this part - save money by stealing the figs from the abundant fig orchards that choke our national highways and byways… if you make this let me know if it’s good; I just made it up