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Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

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Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

As you might imagine, we love sweetpotato toasts. But we also love taking that idea and turning it into bite-sized snacks and apps! Just like full-sized toasts, sweetpotato toast bites can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.

This particular version, dressed up with dried figs, blue cheese, and a sprinkle of flaked salt, is easy yet impressive. Serve it for company, holidays, or any time you’re in the mood for something special.

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey - for web use.JPG

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

Makes 12

Ingredients:
12 crosswise slices sweetpotato (about 1/4-inch thick) (see note)
2 ounces good-quality blue cheese (about 1/4 cup packed)
3 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
12 small rosemary sprigs
About 1 teaspoon flaked sea salt
About 1/2 teaspoon pepper
About 1 tablespoon honey

Instructions:

  1. Cook the sweetpotato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.

  2. Top each sweetpotato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.

  3. Note: If you don’t have a toaster oven, use 3 or 4 lengthwise slices of sweetpotato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.

Recipe developed in partnership with Valley Fig Growers

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Turkey, Sweetpotato, and Fig Curry

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Turkey, Sweetpotato, and Fig Curry

Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweetpotatoes—a little bit sweet.

Turkey, Sweetpotato, and Fig Curry - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Turkey, Sweetpotato, and Fig Curry

Serves 4 to 6

Ingredients:
1 tablespoon coconut oil or other high-heat cooking oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
2 tablespoons curry powder
3/4 teaspoon salt
4 cups cooked shredded turkey
1 pound orange- or yellow-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish

Instructions:

  1. In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes. Drain and set aside.

  2. In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.

  3. Serve the curry over rice, garnished with scallions

Recipe and photo by Annelies Zijderveld

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato Crostini with Red Wine California Figs

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Sweetpotato Crostini with Red Wine California Figs

Start your holiday party with this easy appetizer, pairing sweet-savory California sweetpotatoes and wine-plumped California figs. The combination is irresistible!

Sweetpotato Crostini with Red Wine California Figs - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Sweetpotato Crostini with Red Wine California Figs

Makes 30 crostini

Ingredients:
1 large baguette, sliced into thirty 1/4-inch rounds

For the sweetpotato spread

1 pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon orange zest
1/2 teaspoon salt
1/8 teaspoon pepper

For the red wine California figs

1/2 cup dry red wine
1/4 cup fresh orange juice (from 1 orange)
1 tablespoon light brown sugar
1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)

Instructions:

  1. Preheat the oven to 350°F.

  2. Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.

  3. Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.

  4. In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.

  5. Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.

  6. To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.

Recipe and photo by Annelies Zijderveld

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato, Fig, and Pancetta Dressing

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Sweetpotato, Fig, and Pancetta Dressing

Sweet and savory flavors mesh together beautifully in this dressing featuring shredded sweetpotatoes, dried figs, crisped pancetta, and fresh thyme. It’d be great alongside your Thanksgiving turkey, of course, but also with roast chicken, pork, lamb, and beef.

It also works great as a do-ahead dish—you can prepare the dressing though step four in advance, then store it covered in the refrigerator. Take the casserole out of the fridge to return it to room temperature before proceeding.

Sweetpotato, Fig, and Pancetta Dressing - for web use.JPG

Sweetpotato, Fig, and Pancetta Dressing

Serves 8 to 10

Ingredients:
8 to 10 ounces diced pancetta (see note)
1 1/2 cups sliced shallots (6 to 8)
12 ounces orange-fleshed California sweetpotatoes, coarsely shredded
2 cups chicken broth
1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
2 tablespoons chopped fresh thyme
3/4 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
12 cups 3/4-inch diced or torn French or Italian bread, with crusts (from 12 to 16 ounces of bread)
2 tablespoons unsalted butter

Instructions:

  1. Preheat the oven to 400°F. Spray a 2 1/2- to 3-quart casserole dish with cooking spray and set aside.

  2. Meanwhile, in a large skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 13 to 15 minutes. Use a slotted spoon to transfer the pancetta to a bowl or plate. Set aside to cool.

  3. Add the shallots to the pancetta fat and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes and cook, stirring occasionally, until the sweetpotatoes are al dente, 3 to 4 minutes. Add the broth, figs, thyme, salt, and pepper and bring to a simmer. Remove from the heat and set aside 5 minutes to plump the figs.

  4. Transfer the sweetpotato-fig mixture to a very large bowl. Add the bread and 3/4 of the pancetta, stirring gently to evenly moisten. Add more salt and pepper to taste. Transfer to the prepared casserole dish and sprinkle the remaining pancetta on top. Dot the top with the butter and cover with foil.

  5. Bake until heated through, 30 to 40 minutes. Uncover and bake until browned on top, 5 to 10 minutes.

Note: Look for pre-diced pancetta in the deli section of your supermarket. If you can’t find it, buy a hunk from the deli, then dice it at home.

Recipe developed in partnership with Valley Fig Growers

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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