Palate Pleaser: Frozen Fig with Rose, Almond, Rosemary
Fresh ripe California Black Mission Figs are frozen overnight then run through my trusty vintage Champion Juicer. The result is pure fig, but you would swear it is gelato. The texture is extraordinarily creamy and custardy. I add a whisper of rose water to add to the mystery. Then the frozen fig is topped with salty marcona almonds, fresh piney rosemary, sweet rose crystals and a slice of fresh California Kadota fig. Petite glasses of this palate pleaser are presented on a platter lined with fresh fig leaves and rose petals.
Frozen Fig with Rose, Almond, Rosemary Recipe
Rinse and dry fresh ripe black mission figs, the riper the better. Cut off the stems, place in a bowl, and freeze overnight.
Run the frozen figs through the juicer. The purple skin and pink flesh of the Black Mission fig results in a speckled mauve-hued frozen concoction with a sweet earthy flavor.
This vintage Champion Juicer is huge, heavy, powerful – it’s quite a beast. They say it’s built to last, built right here in California.
Rose Flower Crystals were a neat discovery at the Annual Western Foodservice and Hospitality Expo FKA The Restaurant Show last week at the LA Convention Center. Made only of rose and sugar, they add a little sweetness, a little crunch and the sensual aroma of fresh roses. Beside crystal flowers and herbs, other trends in foodservice – baby iceberg lettuce, about the size of a softball. It is a mature head, small-sized. Can’t wait to try those at my next party. Also adored all the micro green varieties on the market – like micro okra, micro sea bean, and micro chamomile.
Spoon frozen fig mixture into petite glasses.
Top the frozen fig mixture with marcona almonds, rosemary, rose crystals, and a slice of fresh ripe Kadota fig. California Kadotas are a creamy amber in color with a mild sweet flavor.
The Creative Cooking Crew Challenge
The Creative Cooking Crew is a group of 24 innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.
August’s Challenge is to TAKE ONE INGREDIENT AND PREPARE/PRESENT IT THREE WAYS. Laz will showcase all the TRIOS in the round-up on his blog on August 30th. Be sure to check out and follow the Creative Cooking Crew’s PINTEREST BOARD here for inspiration without boundaries!
Fresh California Kadota Fig
Fresh Fig Leaves from the Tree on Our School Campus
Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this palate pleaser got you in the mood for figs, you might enjoy taking a peek at other figgy recipes from some fabulous bloggers below…
Feed Me Phoebe: Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette’s Healthy Living: Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Devour: A Perfect Pairing of Figs and Pizza Dough
Napa Farmhouse 1885: Fig and Grand Marnier Jam
Red or Green: Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette
Dishing: Fig Lassi (Fresh Fig Yogurt Smoothie)
Weelicious: Homemade Fig Bars
Virtually Homemade: Fig and Plum Crostata
The Sensitive Epicure: Figs with Goat Cheese, Honey, and Thyme
Domesticate Me: Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes: Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin: Fresh Figs with Lemon Cream
FN Dish: Go Big with Fleeting Figs