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Archive for December 12th, 2013

This is an exciting week for me! I’m doing some recipe testing. Yes, that sounds exactly like it is — we test recipes developed by trained chefs (or home economists) to make sure the instructions work, the tastes work and it’s basically fool proof. It’s another skill I want on my resumé and through some lovely and generous connections in the biz, I was hired for this job! How cool is that? I cook, I love to cook, and now I get paid to cook!!! I’m really over the top on this one. Thank you lucky stars!

The holiday season is upon us and like you, I am on the lookout for some very tasty and elegant hors d’œuvres to serve at get-togethers. I posted photos of this deliciously easy hors d’œuvres in 2009 but I thought it was lovely enough to post again. The first time I saw this was on Food Network Canada but I can’t recall the chef or the name of the show (a search turned up neither). The recipe, which really isn’t a recipe, is so easy and so incredibly tasty you and your guests will wonder how you lived without this incredible treat. I know figs can be expensive this time of year in North America, but it’s well worth it; it’s an incredible combo of salty, sweet, tangy, savoury, chewy and creamy all in one.

Fresh Fig Appetizer

A delightful combination of salty, sweet, earthy and tangy.

Fresh Figs with Goats Cheese, Proscuitto and Arugula

Ingredients:

1 large fig will make 4-6 pieces, so count on 1 fig per person. Serves 4

  • 1 large fig, per person
  • 1 tbsp goats cheese, at room temperature
  • 4-6 stems of beautiful specimens of baby arugula
  • 1 slice of prosciutto, sliced into 4 (1 1/2 slices of prosciutto, sliced into 6)

Directions:

  1. Gently clean the figs and slice into 4 or 6 portions (this will depend entirely on the girth of your figs, remember you want them one-bite sized).
  2. Gently spread a thinnish layer of goats cheese over each slice of the prosciutto (that has been sliced into portions already(
  3. Add one beautiful, fresh stem of baby arugula to one end of the goat cheese covered slice of prosciutto, then add a fig wedge and begin to roll up.
  4. Present on a platter or store in an air tight container until ready to serve. I would let them get to room temperature for serving as the goats cheese and figs will be MUCH tastier.
  5. Watch them vanish like magic.
Fresh Fig Appetizer2

It’s worth the ridiculous prices of figs off season

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