Figs Galore

Here are two more use for figs the fist was something I tried, the second is something my dad did.

Stuffed Figs wrapped in Bacon
The amounts really depend on you. These are rich and filling so I would not plan on more that 3 per person.

Figs
Some tart cheese (I used cream cheese because it was on hand, goats cheese, feta of a good soft blue would be great)
Bacon

Wash figs and remove steam. Push a bit of cheese about the size of the fist joint on you little finger (how is THAT for precise!) into the fig. Wrap it in a slice of bacon (depending on the size of the figs you might be able to use half a piece of bacon). Place under broiler for 8-10 minutes or until bacon is done. Let cool a couple of minutes before serving.

Figs and Pepperoni

Again, the amounts vary on how much you want.

Pepperoni
Feta
Sliced Figs
Line the bottom of a cookie sheet with pepperoni, place a slice of fig and top with a small piece of feta. Place under broiler for about 3-5 minutes.
Dad said the sweet of the fig was just enough to offset the spice of the pepperoni. What I wasn’t sure about was how you serve it. I know they just at it as is, which while I am sure yummy, I am not sure if it would work for a party appetizer. I am going to have to do them to see how the pepperoni sets up. Otherwise, I am sure it would be great on a cracker or bread round.

The Worlds Best Crab Cakes

This is not something I made up, but we had them last night and honestly, there is no better. I have to tell you nothing irritates me more than when someone takes some wonderful crab and messes it all up by putting a bunch of bread and stuff in so that then end product tastes more of mustard and bread than anything else. I get that crab is expensive and you want to stretch it, but on the flip side it is expensive and you want to enjoy it. So ditch the fillers and try this, with just enough to hold it together but not so much to mess up the wonderfulness of the crab. ***Also, for a crab cake there is no reason you can not use back fin crab as opposed to lump and save yourself some change. However pick through the crab first to make sure you get any bits of shell out.

2 slices of bread
½ c. milk
1 lb crab meat
1 tbs Worcestershire
1 tbs baking powder
1 tbs mayo
1egg
1 tsp old bay

Set bread in milk and let set for 10 minutes. Squeeze out excessmilk from bread, and toss milk. Place bread back in bowl and add all other ingredients and mix thoroughly. Form into patties and fry until golden on both sides.

Herb Cheesecake

All the fresh herbs clearly has inspired me recently. This was particularly good. Serve this on crackers or on a bagle in the a.m.



1 package of cream cheese softened
½ C. sour cream
1 egg whole
1 egg white
2 TBS fresh parsley packed in
1 TBS fresh rosemary packed in
1 TBS fresh oregano packed in
30 fresh chive stalks
½ tsp salt
1TBS lemon
8TBS soft goat cheese
1 tomato
Salt and pepper
Heat oven to 250. Slice tomato fairly thinly and lay on baking dish. Drizzle with olive oil and salt and pepper it. Bake for 45 minute to an hour (depends on if you like them more soft or more chewy).
Meanwhile in food processor (if you do not have, chop herbs finely and use hand blender), process first 10 ingredients until herbs are fairly smooth. Add 6 TBS of the goat cheese and process for 20 more seconds. Set aside.
Increase oven temperature to 350. Line the bottom of a 7 inch spring form pan with tomatoes. Dot tomatoes with the 2 remaining tablespoons of goat cheese. Pour herb mixture on top of tomatoes and goat cheese.
Bake for 40 minutes or until a knife come out almost clean. Let cool. Loosen sides by running a knife around edge of spring form. Remove outside of pan. Place serving dish on top of cheesecake and invert so tomatoes are on top. Chill and serve.

CHICKEN DIP

CHICKEN DIP

This comes all the way from Indiana, and my favorite Aunt. Thank you for sharing!!!!


2 cups diced chicken
1 cup mayo
2 cups shredded cheddar cheese
1 8oz cream cheese
1 cup diced jalepenos (I use a bit less)
1 4ox can chopped chilies

Mix. Bake at 350* for approx 30 minutes

Blue Cheese Spread

1 block cream cheese
1 TBS grated onion
4 slices bacon chopped and fried
¼ C blue cheese
Combine and serve. This isn’t too shabby on a steak or a baked potato.

Pesto Portabella Cheesecake

1.5C. pesto
6 oz. Portabella (roughly 10 pieces of sliced portabella)
1/2 onion
1 TBS olive oil
2 block cream cheese softened
1 C. sour cream
3 large eggs
Tomato slices (about one tomato)
Parmesan

Line the bottom of a spring form with sliced tomatoes, and set aside. Sautee mushrooms and onions in olive oil. Combine cream cheese and sour cream and add onion and mushroom mixture, and pesto. Test seasoning. Add eggs. Pour over tomato slices in spring form and bake at 350 for 45-60 minutes. It is done when you stick a knife in and it comes out almost clean (not soupy). Let cool. Loosen sides of spring form and remove. Invert so that tomatoes slices are on top. Remove bottom of spring form and dust with Parmesan. This can be served warm or cold.

This is particularly good on bagels the next day! I have never tried sun-dried tomatoes but I think they would be great.

Quick Pesto Spread

This is super easy and good. It would be easy to augment with the addition of sun dried tomatoes, or feta, or use goats cheese instead of cream. Just do whatever strikes you.


1 brick of cream cheese (Neufchatel is great too)
1/2 C. Pesto (pesto’s vary so you might find you want more for a really strong pesto flavor)
1 tsp. lemon juice
1/4 c largely chopped walnuts

Let cream cheese soften. Add all the above. Mix until incorporated. Serve.

Any leftovers would be great in a stuffed chicken breast with some artichoke and feta or kalamatas.