A friend of mine has a neighbor with a wealth they don’t appreciate. Or, at least, more bounty than they can eat. Two huge fig trees, lime trees, and peach trees over-flow around the edges of their yard. Recently this friend of mine had the balls to ask that we have permission to pick at their harvest, and they graciously said “Yes”.
I love figs. I grew up with fig trees, in Connecticut of all places, and the sweet and delicate fruit was always a staple as the last course of dinner. My family did not, however, cook with this rich purple marvel. Now, however, with so many figs at our disposal or, rather, on our table, I’ve been forcing myself to come up with some new uses for this favorite fruit of mine.
Pork was an obvious place to turn. What compliments pig better than sweet? So I started with an easy, quick, flavorful, high protein, and – best of all – portable pig & fig recipe.
Ham cups are easy. If you have ham or prosciutto and a muffin/cupcake tin, you can make ham cups. For the filling, I decided on making a quiche like concoction to keep everything light and fluffy. This recipe makes eight cups; I recommend 2 or 3 for breakfast and they are easy to make on Sunday to be stored in tupperware for quick breakfasts throughout the week.
8 slices deli ham or Prosciutto. I used black forest sliced on 1, though I would have used prosciutto if I wasn’t so lazy and didn’t want to wait in line.
2 eggs + 1 egg white. To make this fluffier you can use 1 egg + 2 egg whites.
1/4 cup coarsely chopped figs
1/2 TBSP Gorgonzola. I used just under a TBSP of Gorgonzola crumbles, but I like this flavor with the fig and ham. If you’re a fan use a little more than 1/2 TBSP, if not, use less.
3 TBSP plain Greek yogurt
1 tsp dried parsley
1/4 tsp kosher salt
1/2 tsp coarsely ground black pepper
Preheat your oven to 400. Spray a muffin/cupcake pan with cooking spray and lightly press a slice of ham into each muffin cup. It’s okay if your ham breaks or cracks: the egg will still setup just fine. Whisk together the eggs, figs, Gorgonzola, yogurt, parsley, salt, and pepper until blended and slightly frothy. Pour into ham cups until about 1/2-2/3 full.
Bake the cups for about 12 minutes. I baked mine for 11 only because they were cooked enough to dig into, but also so that when I reheat them later they won’t get horribly chewy and over cooked. Once finished the egg will have puffed a bit and, if slightly under cooking as I did, the very centers may jiggle slightly. Remove from oven and let sit 5 -8 minutes.
I served my cups with a trio of silver dollar honey pancakes, a recipe also on this site, and sliced figs. I topped the cups with just a little finely grated sharp cheddar, a bit more parsley, and I drizzled the figs with a little honey to bring everything together. The sweetness of the honeyed figs with the ham, creamy eggs, and bright Gorgonzola makes a great quick and easy breakfast to start the day with – and it’s healthy, too!
Let’s do this.
* I love the accepted awkwardness that is Zach Gallifianakis. Here he is talking with one of my favorite women in the world, Tina Fey. Open your heart, be one with the Uncomfortable.
*There are never enough Geek periphinalia shops!…Okay, maybe there are, but The Novo Geek strives to make useful geek tools. As they state, “..no mugs with faces on them!” Need a journal? How about one from the Galactica, with weird corners and all? Going out and need some fancy new accouterments? How about a discrete and classy Star Trek tie? I wouldn’t recommend a red one, though… They only take on a few creative products a month, good design and excellent userability. It’s a fantastic concept and something that I hope continues successfully.
* Cover Browser is a relatively new (to me) site that allows you to flip through over 450,000 comic book covers. May I recommend not doing this at work. It will suck up the rest of your afternoon with awesomeness and totes get you in trouble with the boss.
* Speaking of Comic Books, Comic Book Resources has a list of the highest grossing comic book movies of all time. Good for these movies to make millions upon millions upon millions of dollars!…next to not a single cent of which actually went to the creators of these characters or their families. You make me fucking sick, Hollywood. No, I haven’t seen the Avengers. Thanks for asking.
* Even in the future, people get sick. Fantasy always maintains a bit of reality in the terms of health needs and Blastr has compiled a list of the top nurses that have gotten us all hot and bothered throughout time. Me? Well, Rory Williams can give me a sponge bath any day he wants. [Blastr]
* Artist Agan Harahap has created a photo series imagining what it would have been like if Spiderman was a participant in World War II. Well, obviously it would have ended a lot sooner saving millions of lives, and Hitler would have been captured alive rather than committing suicide like a coward in an underground bunker. It also would have probably been known as World War Awesome. [Flickr]
* What’s awesome? Star Wars! What’s delicious? Pancakes! What’s deliciously awesome?! STAR WARS PANCAKES!
Photo Credit WalYou
* Simply cannot wait for Wes Anderson’s newest flick, Moonrise Kingdom. An new Making-Of featurette has been released to wet our appetites even more. This will be a great year for movies.
* While we’re doing featurettes, let’s talk the newest release from Prometheus, shall we? Their newest gift to fans shows what’s believed to be the origins of life. Prepared to be surprised. Let’s watch! [Blastr]
This all started because I woke up wanting waffles. We have no waffle iron and I find most experiences of getting waffles out at a restaurant ultimately disappointing. Be that as it may, I crave waffles no less than 164 times a year. I eat them maybe once a year. And, generally, only in the lobby breakfast area of a Holiday Hotel Inn “continental” breakfast nook.
Inevitably, I wind up making pancakes for myself at home approximately bi-monthly. It soothes the rage of Waffle-Want, but only for a brief period. So, low and behold, before long I wake up wanting waffles.
“I want waffles!” I demanded, sitting straight up in bed.
“Make pancakes…” moaned my ever patient husband, used to the tumultuous need for waffles ever present in our marriage.
I padded down the hall to the kitchen, threw open the cupboards and found – NO Bisquik.
I stomped back to bed and crawled under the blankets, defeated.
“Why don’t you just make pancakes from scratch?” My smart ass husband interjected into my moody undercover bitching.
“What am I : a lumberjack?!” I snarled back.
“My father used to make pancakes from scratch all the time,” Chip defended.
“YOUR FATHER WAS A LUMBERJACK!” I roared. His dad really was a lumberjack, I wasn’t kidding.
“So? It can still be done,” answered my husband quietly smiling, like the personification of The Little Book of Calm.
Well, since he put it that way, I thought maybe it can be done. And so that’s what I did: I bucked up and made some pancakes from scratch.
Fluffy Honey Butter Pancakes
The trick to fluffy, light pancakes to to leave your batter void of any eggs. You want thin, dense pancakes? Good for you; add an egg or two. Me? I like my pancakes about as dense as I like people, i.e. not at all.
- 1 cup milk
- 2 TBSP white vinegar
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 TBSP honey
- 1/2 tsp vanilla or almond extract
- 1 TBSP Almond butter, if you got it/want it. It’s totally optional.
- 2 TBSP butter, melted
Combine the milk and vinegar and set aside. In a separate bowl mix the flour, baking powder & soda, salt, cinnamon, and nutmeg. Then whisk in the milk and vinegar mixture, butter, honey, extract, and almond butter if using. If the mixture seems to dry, add milk at a tablespoon at a time, up to an additional 1/4 cup. It should be relatively thick, but smooth, and pour slowly, but smoothly off the whisk. Heat a pan, skillet, whatevs, over medium-medium high heat. Spray with non-stick cooking spray even if the pan is non-stick. Once bubbles appear on the surface of the pancake and the first few pop, check the underside with a spatula. If the bottom is golden brown, flip and continue cooking an additional 1 minute to 1.5 minutes.
This will feed two ridiculously hungry adults, but they will have to take a serious nap in order to digest it. I recommend making this for 3-4 people.
Then keep your breakfast classy by serving with bacon and Aunt Jemima, but only if you’re out of Mrs. Buttersworth.
Please excuse the poor quality of this photo. As I was setting it up, I noticed my super chubbs kitty (Polly) suddenly hiding behind our mini plant in an attempt to score some bacon and maple syrup.