Sunday, November 21, 2010

RECIPE OF THE WEEK: Figs for Thanksgiving

Blue Cheese-Stuffed Grilled Figs

For a Thanksgiving app, something nobody else will bring to your dinner, unless you dine with a pack of foodies, try this delicacy that fuses salt, sweet and fat...alternately they're nice right off the tree but few have this option. From Patience Gray's "Honey from a Weed," Best eaten from the tree, or gathered in a very early morning and set on a fig leaf in a dish in pyramid form to eat at mid-day.

Ingredients and Method: 

Enough figs your group, two or three per person. Split each fig in two, length-wise. Stuff with a bit of blue cheese or chevre. Wrap each fig with a 1/2" strip of bacon or prosciutto.

Brush figs with olive oil and grill, or broil, turning once, until figs are hot and cheese is melted, about 10 minutes. Serve on white Chinete plate, not near the shrimp, in a circle with stems pointing inward like a circle of synchronized swimmers. They should be eaten early on during the Thanksgiving festivities, before the game, and after bottles are open.