Recipes from Cooking with Doyle Moore on Focus 580

December 7, 2005:  Figs

FOR THE FIG MIXTURE:

• 4 (8-ounce) packages dried figs, stems removed

• 1 (15-ounce) box raisins

• 1 small naval orange, peeled and flesh chopped

• 1 cup sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons vanilla extract

• 2 cups chopped pecans

• 1 cup boiling water

FOR THE DOUGH:

• 1 cup sugar
• 1 cup water
• 1 tablespoon vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 4 large eggs, lightly beaten
• 2 sticks butter, melted
• One-half cup vegetable shortening, melted

FOR THE ICING:

• 2 sticks butter
• 2 (16-ounce) boxes confectioners' sugar
• 6 ounces evaporated milk
• 1 tablespoon fresh lemon juice

Make the fig mixture:
Grind or process together the figs, raisins and orange. In a large bowl, combine the fig mixture with the sugar, cinnamon, vanilla, pecans and water. Set aside.

Make the dough:
In a saucepan, combine the sugar, water and vanilla and cook over medium heat until the sugar is dissolved. In a large bowl, mix together the flour and baking powder. Form a well in the center of the mixture. Add sugar and water mixture, and the eggs and mix "with your hands until it looks like lamb's wool." Gradually add the butter and shortening, and mix well. Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes.

Make the cookies:
Spray several cookies sheets with non-stick spray. Preheat the oven to 350 degrees.

Pull off a small ball of dough, a little smaller than golf ball, and roll thinly into a rectangle about 6 inches wide and 8 inches deep. Place about one-half cup of the fig mixture in the middle of the dough and fold the dough over it. Seal the dough around the edges and, "roll the long raw cookie back and forth to stretch it a bit." Cut the cookie in half lengthwise, then cut it again twice across the cookie to make 6 cookies, each approximately 2 inches square. Place the cookies on the cookie sheet about 1 inch apart. Bake until golden, 15 to 20 minutes. Allow the cookies to cool slightly, then "gently place them in a pile onto a cloth that is big enough to wrap around the entire pile of cookies until you are ready to frost them." Repeat with remaining cookie dough and fig mixture.

Ice the cookies when all are baked and cooled.

FIGS AND CHEESE

Soak dried figs in dry wine

Cooking figs in sweet wine

Poach figs in wine with sugar and orange zest

MINI FRUITED MUSTARD

• ½ C dry mustard powder

• ¾ C cold water

Mix and let sit.

• 2 TBSP orange zest

• dried apricots

• dried figs

• dried blueberries

• dried currents

• dried mangos

• (any dried fruits)

• ½ C oriental rice vinegar or white cider vinegar

• ½ C sugar

• 1 teaspoon salt

• 2-4 tablespoons strained fresh lemon juice

Stir the mustard and cold water together in bowl, mixing until all lumps vanish.  Let mixture stand at least 1 hour.

Simmer the orange zest in about a cup of water for 5 minutes.  Drain the shreds, then chop them very fine; reserve the zest.

If the dried fruit is not tender, cover the pieces with boiling water and let them stand 5 minutes, then drain them well.

Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered, over medium heat for 5 minutes, until the syrup has thickened somewhat.  Stir the mixture over medium-high heat until it comes to a boil and thickens smoothly. Remove from the heat.

When the mustard has cooled, taste it and add lemon juice to taste.  Scrape the mustard into a clean, dry jar and store it, covered in the refrigerator.  If it should thicken too much upon standing, thin it with more lemon juice or with water.

POACHED FIGS

Wash and remove the stems from:

• 1 lb. dried figs

Add:

• Cold water to cover well

• 1½ Tablespoons lemon juice

• A piece of lemon rind

• (A large piece of ginger root)

Stew the figs, covered, until they are soft. Drain and sweeten the juice with:

• Sugar (about 1 cup)

Simmer the syrup until thick. Add 1 tablespoon lemon juice. Replace the figs in the syrup. Cool. Add 1 tablespoon dry sherry. Chill and serve with cream.

FRUIT SALAD SCHEHERAZADE

• 2 oranges, sectioned, diced

• 1 medium apple, sliced and diced

• 2 bananas, peeled, sliced and diced

• 1/3 cup dates, chopped

• 2 Tbsp finely chopped dried figs

dissolve:  

• 1 Tbsp sugar

• 1 cup freshly squeezed orange juice

Mix and pour over fruit.  Cover and chill, serve topped with ¼ C toasted sliced almonds and freshly grated coconut.

GRILLED/ROASTED FIGS

Place in pan with a small amount of olive oil and garlic.

SIDE NOTE

Figs are a good source of potassium, 4 figs are equal to one banana.