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Monday, December 20, 2010

Figgy Pudding

Well, not quite. I've never made figgy pudding. I've not even entertained the thought by researching recipes. I have, however, sung about someone bringing some to me. Recently I did make Fig and Blue Cheese Savories, the closest I've come to any fig concoction in recent memory. And I have to say, I loved these. The fig jam is sweet and stands out, supported by a cast of sharp blue cheese and rich, buttery shortbread. Try not to like that. I'll share them with you today - and stay tuned for more delicious ideas as we near Christmas later this week!

Fig and Blue Cheese Savories

Fig & Blue Cheese Savories
Courtesy of TheRunawaySpoon on Food52

1 cup all-purpose flour
1/2 cup butter, room temperature
4 ounces blue cheese, crumbled
Ground black pepper
Fig preserves, about 3 Tablespoons

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

1. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

2. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.

3. Using the back or a round half-teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentions.

4. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

5. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool. 6.

Eric Lovelin Photography


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