Silver candlesticks from Replacements Ltd. cast a glow across a tablescape anchored by a tablecloth made of paisley fabric from Duralee. Vintage stemware mixes with “Bicos” amber tumblers from Vista Alegre. Dinner and salad plates are from the “Trianna” collection for Lenox. Juliska’s “Isadora” placemats weave gold onto the table. Candlesticks don’t have to come in pairs. Buy mismatched patterns in varying heights, like these from Replacements Ltd., to guarantee a glowing report for your centerpiece.
Jardesca Harvest SpritzTwo-Cheese and Fig ToastsFig and Morel Mushroom FettuccineRoasted Rib Eye with Port-Braised Figs, Brussels Sprouts, and PolentaFig and Honey Cake with Cream Cheese FrostingHomemade Fig BarsA Taste of Honey
We’ve organized a shopping list to make shopping for this party menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping: Note: Unless specified, when we call for “butter” we mean the unsalted variety. When we call for “olive oil” we are suggesting good-quality extra virgin. When we call for “eggs” we are suggesting large eggs. Unless specified, when we call for “milk” we mean whole-fat milk. Amounts for cocktail recipe are increased to make eight cocktails.
Olive oil (need 3 tablespoons + 1/4 cup)Butter (need 5-1/2 sticks total)Vegetable oil (need 1/4 cup)5 eggsKosher salt (need 1-3/4 teaspoons + more to taste)Freshly ground black pepper (need 1/4 teaspoon + more to taste)Nonstick cooking sprayAll-purpose flour (need 3-1/4 cups total)Baking powder (need 2-1/4 teaspoons total) (check expiration date)Granulated sugar (need 1-1/3 cups total)Powdered sugar (need 2-1/2 cups)Honey (need 1/2 cup + 1 tablespoon)Vanilla (need 2 teaspoons total)
2 (8.5-ounce) jars fig jam, preserves, or spread (need 1/4 cup + 1 cup)1 (1/2-ounce) package dried morel mushrooms
Figs: (Note: any varietal will work with these recipes. The following are suggestions.)Cocktail: 2 Brown Turkey or MissionFig Toasts: 3 Brown Turkey or MissionFettuccine: 12 Sierra and/or Brown TurkeyRib eye: 4 Brown TurkeyCake: 6 to 8 Striped Tiger and/or MissionFig Bars: 6 of any variety, Mission suggested3 medium oranges (2 for cocktail garnish, 1 for Fig Bars)2 lemons (for 3 tablespoons juice)1 bunch fresh rosemary1 bunch fresh parsley1 large onion1/2-pound Brussels sprouts
Cocktail: 2 Brown Turkey or MissionFig Toasts: 3 Brown Turkey or MissionFettuccine: 12 Sierra and/or Brown TurkeyRib eye: 4 Brown TurkeyCake: 6 to 8 Striped Tiger and/or MissionFig Bars: 6 of any variety, Mission suggested
1 (13-ounce) package dried fettuccine1 (32-ounce) container reduced-sodium chicken broth (optional for water in polenta recipe)1 (24-ounce) package polenta (corn grits)1 (6-ounce) bottle apple juice1 (5- or 6-ounce) package dried Mission figs
1 (10-ounce) package pecan halves1 (20-ounce) package dry-roasted pistachios1 (1-ounce) bottle almond extract
1 package bacon (need 4 slices)4 (2-inch-thick, 20-ounce each) beef rib eye steaks
1 (half-pint) container whipping cream1 (pint) container buttermilk1 (8-ounce) container whipped cream cheese spread
4 brioche dinner rolls
3 ounces Havarti2 ounces Gorgonzola1 (10-ounce) wedge Parmesan-Reggiano (need 1 cup + 2 tablespoons)
1 (750-milliliter) bottle Jardesca Red Aperitiva1 (750-milliliter) prosecco1 (325-milliliter) tawny port (You might consider getting a larger bottle to have on hand when you dive into that Fig and Honey Cake!)
Start to finish: 5 minutes
Ice1/3 cup Jardesca red aperitiva wine, chilled1/3 cup Prosecco, chilledWide orange twistSprig fresh rosemaryFresh fig wedge
In ice-filled wineglass combine Jardesca and Prosecco. Garnish with orange twist, rosemary sprig, and fig wedge. Makes 1 serving. Hands On: 20 minutes Total Time: 40 minutes
1 tablespoon olive oil1 cup thinly sliced onionKosher salt
4 brioche dinner rolls1/4 cup purchased fig jam or preserves4 slices Havarti cheese, halved diagonally (3 ounces)3 Brown Turkey or Mission figs, sliced crosswise into circles1 recipe Caramelized Onions2 ounces Gorgonzola cheese, crumbled
For Caramelized Onions, heat large skillet over medium heat. Add olive oil to skillet; add onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, until onions are tender, 13 to 15 minutes. Uncover, raise heat to medium-high and cook, stirring frequently, until golden brown, 3 to 5 minutes. Season with kosher salt. Set aside. For Fig Toasts, preheat oven to 450°F. Halve rolls. Spread cut sides of rolls with fig jam; top 1/2-slices Havarti cheese. Place on baking sheet. Bake until cheese is melted and edges of rolls are browned, 5 to 8 minutes. Top with figs, caramelized onions, and Gorgonzola cheese. Makes 8 servings. Hands On: 20 minutes
1 (1/2-ounce) package dried morel mushrooms6 ounces dried fettuccine4 slices bacon1/4 cup butter1/2 cup whipping cream1 cup freshly grated Parmigiano-Reggiano3 tablespoons lemon juice1/4 teaspoon kosher salt1/4 teaspoon ground black pepper1/4 cup snipped fresh parsley12 Sierra and/or Brown Turkey figs, stemmed and quartered
Place mushrooms in small bowl. Top with boiling water to cover. Let stand 20 minutes. Drain mushrooms and squeeze out excess liquid. Slice mushrooms. Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain; keep warm. In very large skillet, cook bacon until crisp. Drain on paper towels; crumble. Drain drippings from skillet. In skillet melt butter over medium heat. Add mushrooms and bacon. Cook, stirring occasionally, 2 minutes. Add 1/4 cup reserved pasta water and whipping cream. Bring to simmer. Add cheese, lemon juice, salt, and pepper. Simmer until slightly thickened. Add fettuccine and parsley; return to simmer, adding additional pasta water if needed. Remove from heat. Add figs. Sprinkle with additional fresh parsley, if desired. Makes 8 servings. Roast: 8 minutes to 10 minutes at 400° F Roasted Rib Eye with Port-Braised Figs:
4 (2-inch-thick, 20-ounce each) beef rib eye steaksKosher saltGround black pepper2 tablespoons chopped fresh rosemary2 tablespoons olive oil6 tablespoons unsalted butter1 cup tawny port4 Brown Turkey figs, quartered
1/4 cup olive oil2 cups Brussels sprouts, trimmed and halved lengthwise1/2 cup pecan halvesKosher saltGround black pepper
2-1/4 cups water or reduced-sodium chicken broth1/2 teaspoon kosher salt1/2 cup polenta2 tablespoons unsalted butter2 tablespoons finely shredded Parmigiano-Reggiano cheese
For Roasted Rib Eye with Port-Braised Figs, preheat oven to 400°F. Season steaks on both sides with kosher salt, pepper, and rosemary. In 12-inch, oven-safe skillet heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter has melted add two steaks; sear 3 minutes on each side or until brown. Transfer steaks to plate. Repeat with another 1 tablespoon olive oil, 1 tablespoon butter, and remaining steaks. Add all steaks to skillet and roast in oven 8 to 10 minutes or until instant-read thermometer reads medium-rare (145°F). Move steaks from skillet to plate; tent with foil and let rest. Carefully add port to drippings in skillet; stir to scrape any browned bits from bottom of pan. Bring to simmer over medium heat. Simmer 8 minutes or until liquid is reduced to 3/4 cup. Add figs; cook 1 minute more. Remove skillet from heat; swirl in remaining 4 tablespoons cold butter until incorporated. Serve steaks with sauce, polenta, and Brussels sprouts. (Makes 8 servings [1/2 steak per person]). For Brussels Sprouts, heat olive oil in 10-inch skillet over medium heat. Add Brussels sprouts to skillet, cut sides down. Cook, stirring occasionally, 10 minutes or until lightly browned and nearly tender. Add pecans; cook 5 minutes or until toasted. Season with salt and pepper. Transfer to serving bowl. For Polenta, in medium saucepan bring water and salt to boil. Reduce heat to medium-low, slowly whisk in polenta. Cook 25 minutes, stirring occasionally, until thickened. Stir in butter and cheese. Transfer to serving bowl. Bake: 35 minutes at 350°F Fig and Honey Cake:
Nonstick cooking spray1-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup unsalted butter, softened1/4 cup vegetable oil1 cup granulated sugar3 eggs1 cup fig preserves, divided and at room temperature1/2 cup buttermilk1/2 cup honey1 teaspoon vanilla1/2 teaspoon almond extract1 recipe Cream Cheese Frosting (recipe follows)1/4 cup chopped pistachios6 to 8 Striped Tiger and/or Mission figs, some halved and some whole
1 cup whipped cream cheese spread1 cup unsalted butter, softened2-1/2 cups powdered sugar
For Fig and Honey Cake, preheat oven to 350°F. Coat bottoms of two 8x1-1/2-inch round cake pans with nonstick spray. Line bottoms of pans with parchment or waxed paper; coat pans with nonstick spray. In medium bowl stir together flour, baking powder, and salt; set aside. In large bowl beat butter and oil with electric mixer on medium to high speed 30 seconds. Gradually add granulated sugar, beating until well combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in 1/3 cup fig preserves, buttermilk, honey, vanilla, and almond extract. Add flour mixture; beat until combined. Beat on medium to high speed 20 seconds more. Spread batter evenly in prepared pans. Bake 35 minutes or until wooden toothpick comes out clean. Cool cake layers on wire racks 15 minutes. Carefully loosen cake layers from edges of pans with thin spatula or butter knife. Remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread with half Cream Cheese Frosting. Dollop frosting with remaining fig preserves; carefully smooth with back of a soupspoon or small offset spatula. Carefully top with second cake layer. Add Cream Cheese Frosting to top of cake; smooth with small offset spatula. Sprinkle cake with chopped pistachios; garnish with fresh figs. Makes 8 servings. For Cream Cheese Frosting, in medium bowl place whipped cream cheese and butter. Beat with electric mixer on medium to high speed until combined. Add powdered sugar all at once; mix to combine. Keep unrefrigerated until ready to frost cake. Bake: 10 minutes per batch at 375° F
1-3/4 cups all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon baking powder1/2 cup unsalted butter, softened1/3 cup granulated sugar2 eggs, divided2 tablespoons apple juice1 teaspoon vanilla1/2 teaspoon grated orange zest1 recipe Fig Filling
6 fresh figs, such as Mission*, stems removed, chopped6 dried Mission figs, stems removed, chopped3/4 cup water1/4 cup apple juice1 tablespoon honey Kosher salt
In small bowl, stir together flour, salt, and baking powder; set aside. In large bowl beat butter with mixer on medium speed 30 seconds. Add sugar, beating until combined. Beat in 1 egg, apple juice, vanilla, and orange zest. Stir in flour mixture with wooden spoon. Divide dough in half. Cover; chill until easy to handle (about 3 hours). Preheat oven to 350°F. On lightly floured pastry cloth, roll one portion of dough into 10x8-inch rectangle; cut into two 10x4-inch strips. Spread one-fourth of the Fig Filling down center of each strip. Using bottom edge of pastry cloth, lift and fold long edges of bottom strip of dough over filling; seal edges. Use top edge of pastry cloth to enclose second strip of dough. Place filled strips, seam sides down, on a parchment-lined large cookie sheet. Repeat with remaining dough and filling. Beat together remaining egg and 1 tablespoon water. Brush bars with egg mixture. Bake 12 to 15 minutes or until light brown. Immediately cut strips into 1-inch slices. Remove; cool on wire racks. Makes 36 bars. For Fig Filling, in small saucepan combine figs, water, apple juice, and honey. Bring just to boiling; reduce heat. Simmer, uncovered, 28 minutes or until fruit is soft and mixture is thick, stirring occasionally. Remove from heat. Strain figs; reserve liquid. Cool about 15 minutes. Purée figs in food processor, adding reserved liquid as needed. Season to taste with salt. Set aside and let cool. *Tip: If fresh figs are not available, use a total of 12 dried figs. Cook as directed, except cover for first 15 minutes of cooking to ensure figs re-hydrate. Note: To store, layer bars between sheets of waxed paper in an airtight container. Store in the refrigerator up to 3 days or freeze up to 3 months. Striped Tiger figs are a fairly new varietal. Cut into one to reveal bright red- purple fruit with a jammy raspberry and citrus flavor. Match to a wedge of Gouda. Available mid-July through November. Black Mission figs are the most readily available. With a deep, earthy flavor similar to a Cabernet Sauvignon, they pair well with funky blue cheeses. Available mid-May through November. The light-skinned Sierra fig has a fresh, sweet flavor similar to a Riesling wine. Pair with a well-aged white cheddar. Available June through November. Brown Turkey figs range from light purple to black in color. They have a robust flavor similar to a Pinot Noir. Pair with a creamy cheese such as goat or quark. Available mid-May through December. A native to the Mediterranean region, sweet clover now grows bountifully throughout the hot and dry high plains of the midwestern United States. The honey’s distinctive cinnamon aroma and flavor is recognizable immediately upon opening. The cinnamon is joined with caramel and nutmeg, followed up by a lingering spicy finish. Buckwheat honey is dark and full-bodied. It is typically produced in Minnesota, New York, Ohio, Pennsylvania, and Wisconsin, as well as eastern Canada. It has been found to contain more antioxidant compounds than some lighter honeys. Eucalyptus honey varies greatly in color and flavor, but in general, it tends to be a bold-flavored honey with a slightly medicinal aftertaste. 4. Black Button Sage From coastal California’s scrublands and chaparral plant communities comes black button sage honey. Its characteristics include a golden-white color, non-crystallizing quality, and delightfully light floral flavor with a hint of pear. Avocado honey is gathered from California avocado blossoms. Avocado honey is dark in color with a rich, buttery taste.
