Imagine my delight when I saw fresh black mission figs at trader joes? I picked up a 1lb container, and when I saw they were only $4, I went back and got 2 more :) ... I couldn't help it! Luckily I had a few to play with even after eating a few right away.
I busted out one of the cookbooks I got for my birthday, The Frugal Foodie, to find a recipe for Chicken w/Fresh Figs & Wine Sauce. You can actually find the recipe on the authors' site Two Fat Als here. The cookbook has a great premise (gourmet cooking on a budget), and if this dish is any indication, it's a winner! I'm guessing lean pork or tofu would also work well with this sauce.
Another dish I tried was for pan-seared salmon paired with a caramelized onion and fig sauce from recipezaar (click here for recipe). This was delicious, although very rich with the salmon and sweet sauce. It may have been the fact that I was a little heavy-handed with the balsamic, though, so I wouldn't hold it against the recipe ;)
My last treat was inspired by this ice cream. I wanted to try a few different things, and I ended up with a concoction that almost tasted like fig cheesecake! I like the flavors better when it wasn't too hard (fresh from churning), so don't try to serve it completely frozen.
Fig Ice Cream
Recipe by Shannon, adapted from Chocolate & Zucchini
1 lb figs, trimmed and cut into quarters
75g greek yogurt
75g goat cheese
1/2T lemon juice
In medium saucepan, combine figs, 1/4c water and zest of 1/2 lemon. Cover and cook for a few minutes. Add honey, stir to combine and continue to cook uncovered until thickens to a jam-like consistency, stirring occasionally. Let cool completely.
In a food processor, puree fig mixture, yogurt, goat cheese, and lemon juice. Freeze according to manufacturer's instructions. Serve immediately, or store in freezer. Allow ice cream to soften a bit before serving.