web analytics
Finally -- A Dessert Recipe! - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Finally -- A Dessert Recipe!

  • Filter
  • Time
  • Show
Clear All
new posts

  • Finally -- A Dessert Recipe!

    Figs are a very traditional Mediterranean food, and we have had access to trees in various houses -- including our summer rental in Provence. I think we'll plant a fig tree in Healdsburg.

    This dish uses the top and bottom heat of a brick oven to heat the figs, brown the top of the dish into a nice glaze, and make a nice natural sauce.

    One pound of ripe figs (about 4-6 per person)
    4 Tbl of honey
    One container of greek yogurt

    Cut the figs in half and arrange in a terra cotta pan with the cut side up.

    Drizzle the honey over the figs.

    Using heat retained in your brick oven, bake the figs uncovered until they are heated through, and the tops are brown and glazed. This only takes a few minutes, so bake the figs right before you serve them. It should only take a few minutes in a moderately hot oven.

    Drizzle the greek yogurt over the hot figs and put the baking dish directly on the table.

    Finally -- a great brick oven dessert recipe. La dolce vita.
    Last edited by james; 07-28-2005, 08:10 AM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    How is Greek Yogurt different then the garden variety supermarket stuff?


    • #3
      Good morning Jim,

      Try Greek yogurt and a little honey for breakfast. :-)

      I think there are two or three differences. Greek yogurt is often made from Sheeps Milk, and is higher fat than the local stuff -- so it is more creamy and a little tangy (but not too strong). We've had fresh, non pastuerized versions in some places -- which, which like a lot of cheeses, gives you really great flavors.

      Trader Joe's whole milk yogurt might be the closest.

      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Whole Foods sells the imported Greek "Fage" brand of yoghurt.Once you eat this with fresh fruit and honey you will never want to eat a domestic yoghurt again!It's like comparing an authentic Neapolitan Pizza to Pizza Hut.You can stand your spoon up in this Yoghurt, it is so dense and creamy.It's just a shame it has taken me 14 years to find it in the USA!


        • #5
          Figs/Proscuitto/Goat Cheese

          I just tried a recipe for Figs Today...very, very tasty- more of an appetizer than a dessert

          12 Figs

          1 small package of mild goat cheese

          1/4 pound prosciutto



          Remove stems from figs. Using a small sharp knife open up the fig from the top to about the middle with an X-cut. Place a small amount of goat's cheese into the opening. Wrap the fig with a piece of prosciutto and secure with a tooth pick. Place figs on a baking sheet, drizzle honey over them and put under the broiler just until prosciutto starts to sizzle. You only want to warm these up and melt the cheese just a bit. These are sweet and salty, creamy and gooey. You'll love them!


          • #6
            Chocolate/strawberry pizza

            Had you experienced the chocolate/strawberry pizza? It is a perfect end to pizza dinner!
            Your preferred pizza dough (I like Varazzano´s Patsy or Tom Lenhman´s one) as thinner as you can!
            An half pound chocolate bar (your preference, I like semi bitter), rasped.
            Cleaned and shopped strawberries (something between half/one pound)
            Shape your pizza dough as usual (in this case, you could use the rolling pin, if you like), top the rasped chocolate all over the shaped dough and then the strawberries.
            Cook until the pizza rim be browned and the chocolate melted (in my brick oven it takes 2’)
            Eat a lot of slices.

            Blend the chocolate with two tablespoons of milk cream to soft, mild topping.
            Blend the chocolate with two tablespoons of condensed milk to more sweet (heavy) topping.
            Attached Files