#1  
Old 07-28-2005, 08:06 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default 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.

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

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

Drizzle the honey over the figs.

Cooking
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.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by james; 07-28-2005 at 08:10 AM.
Reply With Quote
  #2  
Old 07-28-2005, 08:22 PM
Laborer
 
Join Date: Mar 2005
Location: Simsbury, CT USA
Posts: 97
Default

How is Greek Yogurt different then the garden variety supermarket stuff?
Reply With Quote
  #3  
Old 08-02-2005, 03:07 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

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.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 08-02-2005, 03:32 AM
Peasant
 
Join Date: Apr 2005
Location: USA
Posts: 35
Default

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!
Reply With Quote
  #5  
Old 08-15-2005, 09:31 PM
Serf
 
Join Date: Jul 2005
Location: CT
Posts: 7
Default 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

honey

Directions:

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!
Reply With Quote
  #6  
Old 08-18-2005, 07:26 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default Chocolate/strawberry pizza

Friends:
Had you experienced the chocolate/strawberry pizza? It is a perfect end to pizza dinner!
Recipe
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.

Optional:
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 Thumbnails
Finally -- A Dessert Recipe!-chocstrawpizza.jpg   Finally -- A Dessert Recipe!-chocstrawpizza1.jpg  
Reply With Quote
Reply

« - | sweet onion pie »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 11:53 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC