Southern Cast Iron – September 2019

75 SOUTHERN CAST IRON

BaCoN-WrApPeD SpIcEd FiGs

Makes 12

Prepping for a party? The fi gs can be tossed in the

spice mixture, wrapped in bacon, and refrigerated

until ready to bake.

12 slices center-cut bacon

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon ground red pepper

12 large fi gs

1 tablespoon olive oil

1. Preheat oven to 425º.


2. Heat a 12-inch cast-iron skillet over medium
   heat. Working in batches, cook bacon until
   slices start to curl and brown slightly, 2 to
   3 minutes per side. (Do not cook until crisp.)
   Remove bacon, and let drain on paper towels,
   reserving drippings in skillet.


3. In a small bowl, stir together coriander,
   cumin, salt, cinnamon, and red pepper. In a
   large bowl, combine fi gs and oil; toss to coat.
   Sprinkle spice mixture onto fi gs, tossing to
   coat. Wrap 1 slice bacon around each fi g,
   securing ends with wooden picks. Place in
   skillet.


4. Bake until bacon is browned and crisp on
   edges, about 15 minutes. Remove wooden
   picks, and serve immediately.

LeMoN CrEaM FiG BaRs

Makes 9

Highlight the variety of fresh fi gs in your area by

using a few types for topping these citrusy bars.

We used green, Black Mission, and Brown Turkey.

1 cup all-purpose fl our

¼ cup pecans

½ cup cold unsalted butter, cubed

2 tablespoons sugar

¼ cup plus 1 tablespoon heavy whipping

cream, divided

¼ teaspoon kosher salt

2 (8-ounce) packages cream cheese,

softened

1 (10-ounce) jar lemon curd

1 teaspoon lemon zest

½ teaspoon vanilla extract

1 cup sliced fi gs

1. Preheat oven to 350º. Spray a 9-inch square
   cast-iron skillet with baking spray with fl our;
   line bottom of pan with parchment paper.


2. In the work bowl of a food processor, pulse
   together fl our and pecans until pecans are
   fi nely ground. Add cold butter, sugar,
   1 tablespoon cream, and salt; pulse until butter
   is fully incorporated and mixture resembles
   bread crumbs. Press mixture into bottom of
   prepared pan. Using a fork, prick holes all over
   dough.


3. Bake until golden brown, 25 to 30 minutes.
   Let cool completely on a wire rack.


4. In a large bowl, beat cream cheese and
   remaining ¼ cup cream with a mixer at medium
   speed until stiff. Add lemon curd, zest, and
   vanilla, beating until smooth. Spread cheese
   mixture onto prepared crust. Refrigerate until
   cold before serving, at least 4 hours, or cover
   and refrigerate overnight. Top with fi g slices
   before serving.