THE VERY BEST FIG LEAF RECIPES
Provided by: Kate
Categories: Dessert,Snack
Ingredients:
| 5 Fig leaves (fresh or dried) |
| 250 ml whole milk |
| 250 ml double cream |
| 3 egg yolks |
| 87 g caster sugar |
Steps:
- If you’re using fresh fig leaves, dry them first. Heat the oven to 100C fan, place the leaves on a baking tray and heat until the leaves start to curl and the veins start to turn golden.
- Using a heavy-based saucepan, warm the milk and cream together with the fig leaves over a gentle heat until the mixture starts to steam (make sure it doesn’t reach boiling point).
- In a bowl mix together the sugar and egg yolks.
- Pour a little of the warm milk and cream mixture onto egg mixture whisking continuously. (I find it easier to pour the milk mixture from the saucepan into a jug before doing this).
- Continue adding the milk mixture to the egg mixture a little at a time, whisking all the time.
- Pour the combined mixture back into the saucepan and continue to cook over a low heat until the mixture starts to thicken and coats the back of a spoon, stirring all the time.
- Pour this custard mix through a sieve into a clean bowl and allow to cool. Place in the fridge until cold.
- Transfer to an ice-cream maker and freeze once set. If making by hand place the mixture in an air-tight container and freeze for an hour and then mix in a food processor. Freeze for another two hours and mix again, do this one more time after another two hours and place back in freezer.
SALMON IN FIG LEAVES RECIPE – NYT COOKING
While this salmon dish evokes pure summer in California, it’s easily done almost anywhere. The salmon is king salmon, and its season is summer, which coincides perfectly with the ripening of figs in all but the northernmost parts of the country. There is nothing better than a good fig, but for this recipe, incorporate the underused leaves, which make a perfect package for the fish, contributing a kind of nutty flavor to it.
Provided by: Mark Bittman
Total time: 30 minutes
Yield: 6 servings
Ingredients:
| 1 2-pound king-salmon fillet, skinned |
| Olive oil |
| Salt and pepper |
| 8 large fig leaves |
| Fennel fronds, preferably wild |
Steps:
- Preheat the oven to 350. Cut the salmon into 6 equal portions. Coat lightly with olive oil, and season with salt and freshly ground pepper.
- Wash the fig leaves, and leave them moistened. Place 4 on a baking sheet, and lay the salmon pieces on top. Scatter small
pieces of fennel frond on top of the fish, and cover with the remaining fig leaves. Bake in the upper part of the oven until the fish is just cooked through, 10 to 12 minutes, then transfer the salmon to a serving platter immediately. Serve with blanched new potatoes and green beans, tomatoes, cucumber, hard-cooked eggs and aioli.
APRICOTS BAKED IN FIG LEAVES | MARTHA STEWART
Succulent apricots wrapped in fig leaves need little more than a sprinkling of sugar and lemon zest to enhance their flavor. But, as Martha discovers, a dollop of vanilla ice cream certainly makes a delicious accompaniment.
Provided by: Martha Stewart
Categories: Dessert & Treats Recipes
Ingredients:
| 4 teaspoons unsalted butter, room temperature, plus more for baking dishes |
| 6 teaspoons sugar |
| 8 fresh fig leaves, tough stems removed |
| 4 medium apricots, halved and pitted |
| Zest of 1/2 lemon |
| Vanilla ice cream, for serving |
Steps:
- Preheat oven to 400 degrees. Lightly butter two medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.
- Place a fig leaf, dark-side down, on a work surface. Place an apricot half, cut-side up, in center of leaf. Sprinkle with 1/2 teaspoon sugar, and dot with 1/2 teaspoon butter. Wrap leaf around apricot to enclose. Place, seam-side down, in prepared dish. Repeat with remaining apricots, placing 4 wrapped apricots in each dish. Brush packets with remaining 3 1/2 teaspoons butter and sprinkle with remaining 2 teaspoons sugar. Sprinkle lemon zest evenly over the packets. Bake until fruit is soft when pierced with the tip of a knife, about 20 minutes. Serve topped with a scoop of ice cream.