**A housekeeping issue: The Austin Chronicle Best of 2010 awards are coming up and I would really appreciate some help from you, my faithful readers, so I can accumulate some street cred. Just go vote HERE, and type “www.TheFirstKitchen.com” in under “Best Local Food Blog” in the Food & Drink section. Voting ends July 19. Now, onto more delicious things…
It’s hard to call myself a foodie on days like these when I seriously contemplate eating a can of Cheez Whiz for lunch. A foodie can appreciate things like mineral water and brie. A foodie would not keep her pantry stocked with economy-sized 32-packs of Ramen noodles.
I’m no fancy-pants and I don’t pretend to be. Actually, that’s a lie. I’m not fancy-pants but I do pretend to be, quite often. Sometimes my Cheez-Whiz-covered-Ramen-snubbing, brie-and-mineral-water-loving side makes an appearance (typically as my alter-ego, Mrs. Nesbitt, a tea-party frequenter with a missing arm). Last night, as I found myself surrounded by buckets of figs from Preston’s aunt’s tree, was one of those nights.
I donned my apron and decided on the perfect dessert: Greek yogurt with glazed figs drizzled with honey. I used Food Network Magazine’s recipe as a basis for the dish: Halve 2 cups fresh figs and place in a small pot with 1 tbsp. lemon juice and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.
The result is a delicious dessert, snack, or even breakfast if you don’t feel weird tasting red wine before noon. If you have any fig recipes, kick ’em my way — I’m on my second batch of jam and I still have a few pounds left.