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A Plethora of figs !


dockhl

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Oh my god, who has figs in excess?!? Serious envy here...

When I lived in France I used to like to make this easy, odd but delicious salad from Simple French Food by Onley:

2 lbs figs (peeled, arrayed on a plate and chilled in fridge)

3 thin slices of proscuitto, fat removed, in one-inch julienne

12 to 15 mint leaves

juice of one lemon

3/4 C thick, unpasteurized cream

Reserve half the mint and half the ham. Macerate remaining bruised mint in lemon juice. Make a sauce: salt dissolved in the lemon juice, slowly stirred into cream. Strew figs with half ham, pour on sauce, add remaining ham and mint.

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i think it also depends on what kind of figs i can get - with lighter figs i like to eat them plain or cut them up on a cheese plate or make a tart. with the darker skinned figs i like to stuff them or simmer them in port and make more savory items...

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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