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Fun with Figs

When Shawn’s sister and brother-in-law gave us some figs from their backyard trees last week (thank you, Bonny and Art!), I was excited to have a new ingredient to play with in the kitchen. I was really inspired to make something fancy, such as the recipe I came across for a Fig Tart with Mascarpone Cream from The Pie and Pastry Bible, by Rose Levy Beranbaum. (I’ve been wanting to try Beranbaum’s pastry techniques with sprouted whole wheat pastry flour.)

But with a tight schedule (swim-team practice, summer homeschooling and recent freelance projects have kept our family hopping)—and an even tighter budget (I could easily sub out the mascarpone with homemade yogurt cheese, but I’d have to forgo some of the pricier and barely-used ingredients like sweet marsala wine)—I set that idea aside and looked for ways to incorporate the fruit into some of the recipes I make regularly. Enter the Basic Soaked Muffins I learned to make from my friend Wardeh Harmon, who shares the recipe on her blog (www.gnowfglins.com) and teaches extra-helpful techniques for making them in her GNOWFGLINS Fundamentals eCourse.

These muffins—which call for soaking the whole-grain flour overnight in an acidic liquid to break down nutrient-blocking phytic acid—are super versatile. As long as you follow the basic guidelines of the recipe, you can adjust spices and add-ins (fruit, nuts, etc.) to your preferences each time you bake the muffins. So far we’ve enjoyed them with raisins, apples, peaches, and—you guessed it—figs. The figs imparted a mild, sweet flavor and an incredibly moist texture to the muffins.

I have enough figs left to make another batch of muffins—unless I decide to revisit the idea of making the tart. Of course, we could just eat the figs. Which is what my best friend and mom blogger Wendy Neri—or, more precisely, her fig-obsessed Italian father-in-law—would advise. (Click here for a link to a hilarious post on her blog, www.mothernfodder.com, where she wrote about what fig-harvest season is like around her house.)

For learning to prepare traditional, real foods like the muffins I mentioned—as well as other soaked, sprouted, fermented and cultured foods—I can’t recommend the GNOWFGLINS Fundamentals eCourse enough. After completing the 14-lesson class a few weeks ago, I have expanded my real-food repertoire to include now-staple items such as water kefir, homemade chicken stock, sprouted beans, soaked rice, and whole-grain sourdough bread. I am so impressed by Wardeh Harmon’s integrity and heart for teaching her methods, which she generously shares on a “pay-what-you-can” basis. The class is available online to start anytime, and you can pick and choose what lessons you’d like to learn when. And I’m so excited to begin Wardeh’s newest class—the GNOWFGLINS Sourdough eCourse—which launches today. It’s not too late to sign up for the class, which features the same pay structure and offers methods for mastering not only sourdough bread, but also other naturally leavened foods—including pancakes, biscuits, tortillas and crackers. I can’t wait to add all of that to my repertoire! 🙂

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.

Please note: It is my goal to provide a top-quality, content-driven, ad-free blog. That said, I do occasionally include affiliate links in some of my posts. For example, if you click on the book cover above, you will link to Amazon.com, where you will have an opportunity to purchase it—and if you do buy it after clicking through from my site, I will receive a small commission to support my work here, as well as my own book-buying habit. :-) Seriously, though, I’d be just as happy if my recommendations inspired you to check out the title from your local library or borrow it from a friend.

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1 Wendy { 07.20.10 at 12:46 pm }

Because I love those soaked Wardeh muffins so much, I would break my father-in-law’s cardinal rule and sully up those figs by using them in that recipe. Unfortunately, our fig season was extremely short this year (as in, only about a week!). They went bad on the trees really fast and we ended up with what looked like a tree full of oversized raisins. We think it was because we had such a rainy, mild spring and then in early June, we had those few days of sudden, intense heat. Therefore, they had a slow growing time, and then the heat ruined them before they were ready to be harvested. Also, the birds somehow found their way into the netting and contributed to the demise. Sad. So sad. I’m glad you were able to put yours to use. Yours look different–ours are the green kind, whereas yours are the black figs. Remo said that’s what they were like in Brazil, where they had them on their breakfast buffet every morning. Our trees roots literally stem from a tree in Italy that Remo’s dad’s friend brought back. I forgot to mention that in my blog. Thanks for the mention! 🙂

2 Fancy Fun With Figs | hemmingshalfdozen.com { 08.03.10 at 1:52 pm }

[…] ago, I wrote about wanting to make a fig tart with fruit from the trees of family members (see Fun With Figs). And a little more than a week ago, in honor of Shawn’s birthday and at his request, I actually […]

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