France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

FIGS STUFFED WITH GOAT CHEESE (by Maman)

FIGS STUFFED WITH GOAT CHEESE (by Maman)

Fig Stuffed.jpg

Summers spent in Provence (in the South of France) are a time when we indulge in fresh figs, right from the fig trees in our garden. We pick them off the trees and eat them in our bathing suits before going back for a splash in the pool. Some days, Maman limits our consumption so she can cook with them... here's one of her Summer staples: a super-simple and crowd-pleasing appetizer. You can also serve this in place of cheese & dessert at the end of any meal - it's just as delicious. Bon appetit!


Serves 6  l  Difficulty: very easy  l  Prep time: 20min  l  Total time: 40min


INGREDIENTS

12 fresh figs 

1/2 cup red wine (15cl)

1 cinnamon stick 

4 tablespoons liquid honey 

1 goat cheese (2 if there are tiny) 

6 walnuts

STEPS

1. Pre-heat your oven at 400F (200C).

2. In a small sauce pan, reduce the wine, honey and cinnamon on medium heat for 10 minutes.

3. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs  in a baking dish. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.

4. Cut goat cheese in small pieces and walnuts in half. Now stuff each fig with one piece of goat cheese and a walnut.

5. Pour the wine reduction sauce over the figs and bake for 20 minutes. 

6. Enjoy lukewarm at the beginning of a meal or at the end, instead of serving cheese or dessert. 

 
 
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