ROASTED FIGS WITH HONEY AND ROSEMARY

Roasted Figs with Honey and Rosemary

I participate in a wonderful fresh foods co-op (Bountiful Baskets) where we get a variety of in season fruits and veggies in each order.  Recently one of the fruits was figs.  As a kid, figs were the only fruit I disliked and I had never tried them as an adult. So, I decided to be "adventurous" and prepare the ones I received. I found this recipe online, unfortunately I don't remember where, so I can't give credit for it. I found out that I really love figs now! So, maybe I AM my mother's daughter, as a bowl of fresh figs with cream is one of her favorite delicacies!

INGREDIENTS:

1 pint fresh figs
1/3 cup honey
4 large sprigs fresh rosemary
Fresh cracked black pepper

INSTRUCTIONS:

Heat the oven to 375F. Wash and stem the figs. Slice in half and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything.

Roast for about 15 minutes, or until the honey is just being to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers.

Let cool for about 10 minutes before serving. Arrange on a plate with a soft cheese and mild crackers. Drizzle the juices and honey left in the baking dish over the figs and cheese. Make open-faced sandwiches on the crackers with cheese, then a fig.  Serves 4 as an appetizer

PCC KNOCK-OFF POI BREAD

As I mentioned in the PCC Knock-Off Fried Rice post, this is from a friend who worked in the PCC kitchen in the mid-1970's. I haven't made it myself, but I have tasted it and it is ono (yummy)!  I am not sure how many loaves it makes, but as you only use 2 cups of batter per loaf, I think it makes quite a bit!  My guess would be about 4-5 loaves.

PCC-KNOCK OFF POI BREAD

[Note:  Needs to be refrigerated overnight.]

INGREDIENTS:

1-1/2 lbs poi (or use dehydrated poi and reconstitute according to package)

(NOTE: on the mainland, some Walgreen’s stores carry frozen poi from Hawaii.)

5 eggs

1-3/4 c cooking oil

3/4 c water

1 Tbs vanilla extract

1-1/2 c sugar

3 c flour

1 Tbs baking soda

1-1/2 tsp baking powder

3 Tbs cinnamon

1 c raisins (I prefer golden raisins)

1 c flaked coconut

INSTRUCTIONS:

With an electric mixer, mix thoroughly the first 5 ingredients.  Then add in the next six ingredients.  Do not over-mix the dry ingredients or bread will be tough, just stir enough to moisten.  Fold in the raisins and coconut.  REFRIGERATE OVERNIGHT, lightly covered (will rise a little).  When ready to bake, preheat oven to 300 degrees.  Stir mixture lightly, then put in well-greased bread pans, using only 2 cups of batter for each pan.  Bake for 30-45 minutes, until springs back when touched in center.  Cool for 10 minutes, then remove from pans.