This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.
Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.
Stuffed Grilled Figs
1 lb fresh figs
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!
Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE
Enjoy on their own, with ice cream, pound or angel food cake, etc.
Grilled figs stuffed with prosciutto and arugula
I also prepared Glammed up Smokies. I used Italian sausages from DeLuca's on Portage Ave. They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.
The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.
Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger.
May add a splash of vinegar before canning.
Cook until fruit is soft.
Use with whatever you like.
Enjoy the Labour Day Weekend!