ALLRECIPES.COM 38 AUG/SEPT 2019
FIG-THYME SMASH
HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2
SUBMITTED BY EMILY PASTER
NEW RECIPE GO ONLINE TO RATE & REVIEW
A hint of thyme adds an earthiness that
balances the sweetness of the figs and the
rum in this pretty, easy-sipping cocktail.
To keep it from tasting medicinal, I use the
thyme only as a fragrant garnish.
Crushed ice
4 ripe Black Mission figs, halved
4 oz. white rum (½ cup)
1 ½ oz. freshly squeezed lemon
juice (3 Tbsp.)
½ oz. honey (1 Tbsp.)
Club soda or seltzer water
2 sprigs fresh thyme
Half-fill 2 highball glasses with crushed
ice. Muddle 3 figs in a cocktail shaker. Add
rum, lemon juice, and honey; stir until
honey dissolves. Half-fill shaker with ice.
Cover and shake until well-chilled. Divide
among glasses (do not strain) and top with
club soda. Slap thyme sprigs against a flat
surface to bruise. Garnish each glass with a
fig half and a thyme sprig.
armagazine.com/fig-thyme-smash
QUICK VEGETARIAN
PER ¾ CUP: 246 CAL; 0G FAT (0G SAT); 1G PRO;
29G CARB (3G FIBER, 17G SUGARS); 15MG SODIUM
ORANGE, FIG, AND
GORGONZOLA SALAD
WITH CITRUS-HONEY
VINAIGRETTE
HANDS-ON 15 MIN TOTAL 15 MIN
SERVES 4 SUBMITTED BY SHARI
6 REVIEWS
Fresh figs turn an ordinary salad into
dinner-party fare. Romaine works as a
neutral canvas, but you could also use
peppery arugula, bitter radicchio, or
a combination of the three. Just be sure
to add the figs after you toss the salad,
so as not to bruise their skin.
3 Tbsp. lemon juice
1 Tbsp. honey
3 Tbsp. extra-virgin olive oil
¼ tsp. salt
¼ tsp. black pepper
2 hearts of romaine lettuce, chopped
3 oranges, peeled, pith removed,
and cut into segments
6 ripe Black Mission or
Brown Turkey figs, quartered
1 cup walnut halves, toasted
½ cup crumbled Gorgonzola cheese
- Whisk together lemon juice and honey
in a bowl. Add oil in a slow, steady stream
while whisking until combined. Stir in salt
and pepper.
- Arrange lettuce and orange segments in
a large salad bowl. Drizzle with dressing and
toss to combine. Top with figs, walnuts, and
cheese. Serve immediately.
armagazine.com/orange-fig-and-
gorgonzola-salad
HIDDEN GEM QUICK VEGETARIAN
PER 2½ -CUP SERVING: 445 CAL; 33G FAT (7G SAT); 11G
PRO; 33G CARB (7G FIBER, 16G SUGARS) 421MG SODIUM
FIG AND HONEY GALETTE
HANDS-ON 25 MIN TOTAL 3 HR, 40 MIN
SERVES 8 SUBMITTED BY EMILY PASTER
NEW RECIPE GO ONLINE TO RATE & REVIEW
Honey often appears at Rosh Hashanah
celebrations as a way to express hope
for sweetness in the year to come. In
this dessert—a fitting end to any High
Holiday celebration—honey-sweetened
mascarpone cheese provides a creamy
base for fresh figs.
1 ¼ cups all-purpose flour
½ cup whole-wheat flour
2 Tbsp. white sugar
1 tsp. salt
1 ½ sticks cold unsalted butter,
cut into cubes
¼ cup ice water
1 Tbsp. lemon juice
½ (8-oz.) container
mascarpone cheese
1 egg yolk
2 Tbsp. honey
1 ½ tsp. vanilla extract
2 pints figs (preferably a mixture
of dark figs, such as Black
Mission, and light figs, such as
Sierra), halved or quartered
1 Tbsp. milk
Turbinado or Demerara sugar
- Pulse together flours, white sugar, and salt
in a food processor. Add butter and process
until mixture is crumbly with some pea-size
pieces. Drizzle with water and lemon juice;
pulse a few times more. Transfer dough
(it will be crumbly) to a large bowl; gently
knead until it comes together. Wrap in
plastic wrap and chill 1 hour. (Dough can be
chilled up to 3 days or frozen up to 1 month.)
- Unwrap dough; let stand 5 to 10 minutes.
On a floured piece of parchment paper,
roll dough out into a 13-inch circle about
¼ inch thick. Slide parchment with dough
onto a baking sheet.
- Stir mascarpone in a small bowl until
softened. Stir in egg yolk, honey, and vanilla.
Spread onto dough, leaving a 2-inch border.
Arrange figs in concentric circles on top,
alternating light and dark figs if using a
mixture. Using parchment to help lift dough
edges, fold dough edges over fruit , pleating
as necessary, leaving fruit exposed in the
center. Chill, covered, 1 hour.
- Preheat oven to 375°F. Uncover and
brush dough edges with milk. Sprinkle entire
galette with turbinado sugar. Bake until
crust is golden and filling is bubbly, 40 to
45 minutes. Transfer to a wire rack and let
cool 30 minutes.
armagazine.com/fig-and-honey-galette
VEGETARIAN
PER SERVING: 401 CAL; 24G FAT (15G SAT); 5G PRO;
41G CARB (3G FIBER, 13G SUGARS); 301MG SODIUM
PASTRY-PHOBIC?
Relax! A free-form, rustic
galette (which Italians call a
crostata) is much easier to
make than a pie. And,
in my opinion, it has just the
right ratio of pastry to fruit.
GOT FIGS?
SEIZE THE
MOMENT!
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