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Fig Extravaganza!

It's fig season! 

Get these figs while they last! If you don't have a fig tree, then you may need to do some shopping while they are still in season. Fig season is from late July to September. I found the most beautiful plump, sweet figs at Costco. I also spotted them at Trader Joe's. Let's celebrate the fig with a sweet dish and a savory dish. Two for the price of one!

Fig, Goat Cheese & Pistachio Crostata

Fig, Prosciutto & 3 Cheese Pizza with Blue Cheese Baby Arugula Salad

We'll begin with the Fig, Goat Cheese & Pistachio Crostata. You'll love this recipe for its crumbly almond crust, creamy goat cheese and sweet ripe figs. Your palate will be delighted with the flavor pairings and great textures of this dessert!

Fig, Goat Cheese & Pistachio Crostata Recipe

Serving Size: 8-10 people
Prep Time: 45 minutes
Cook Time: 50-60 minutes at 350 degrees
 

Ingredients:
 
Crust: 

• 1 cup unsalted butter (chilled & cubed)
• 1/2 cup vegetable shortening
• 2 1/4 cup all purpose flour
• 3/4 cup almond flour
• 1 tbsp sugar
• 1 tsp almond extract
• 1 tbsp white vinegar
• 1/2 tsp salt
• 5 tbsp water (chilled)
• 2 eggs (1 for crust, 1 for egg wash)

Filling:

• 1/2 cup almond flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup unsalted butter (softened)
• 1/4 cup goat cheese (softened)
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup chopped pistachios
• 8-10 large figs sliced

Directions:
 
1. Soften butter (1/4 cup for filling) and goat cheese to room temperature.

TIP: For fast softening, place butter or goat cheese in a zip top bag and put in warm water.

2. Let's make the almond dough! Place your dry ingredients into a bowl (all purpose flour, almond flour, sugar, salt) and whisk together.

2. Add cubed, chilled butter and vegetable shortening into dry mix. Begin cutting the butter and shortening into the mixture with a pastry cutter. Continue until the mixture is well combined and has a crumbly texture.

TIP: Chill butter in freezer for about 5-10 minutes when making dough for easier cutting and a flakier crust. 

 

 3. Whisk 1 egg and add to the mixture. Also, add vinegar, almond extract and chilled water.

Yes, I have gigantic container of white vinegar. Great for cleaning the coffee pot and the washing machine!

A little goes a long way!

TIP: Add ice to chill your water to the perfect temperature. The colder the water, the flakier the crust!

 4. Mix all the ingredients with a spatula. I like to make dough by hand, but feel free to try a mixer. 

Move fast! Keep in mind, we are trying to keep the butter cold so the crust is flaky.

 5. Place the dough on a lightly floured surface and press firmly until it comes together.

6. Wrap the dough in plastic wrap and chill while you make the filling. You may also want to chill the dough for longer if the butter begins to soften. Remember, we want cold butter going into the dough for flakiness! 

7. Time for filling! Place softened butter and goat cheese in a bowl and mix.

8. Add your egg and whisk until combined.

9. Roll out your dough about 1/4" thick and place on a cookie sheet lined with parchment paper. Don't worry if it hangs off the edge as it will be folded over the top. This dough will make a large crust. If using it for a pie, you will have enough for a top and a bottom or 2 small crostatas. 

10. Place filling on rolled out dough. Try to keep in the center. It's fine if it spreads a little.

11. Lay out the sliced figs on top of the goat cheese filling. You can lay them out in a neat pattern like I did or let them lay as they fall. Do whatever is easiest for you! Choose your own style.
 

12. Sprinkle pistachios on top of figs. 

13. Fold dough towards the center. Start with one side and move outwards in a clockwise or counter clockwise pattern. Your crust will overlap a little. Brush with egg wash (whisked egg with a splash of water) for a golden brown crust. For added sweetness and texture, sprinkle a light layer of sugar.
 

If your crust separates as you are folding, pinch back together. No worries here! We are aiming for a rustic look.

 14. Bake the fig crostata in a 350 degree oven for 50-60 minutes until golden brown. 

Your filling may leak a little. See mine? It will still be delicious!

 15. Let the crostata cool for about 10-15 minutes. It's best served warm!

Cut a slice and enjoy! This would be fantastic with some lightly sweetened homemade whipped cream.

I love the red and green colors! This would be a beautiful dessert for the holidays if you can find fresh figs.

Now for the sweet and savory fig pizza! 

Fig, Prosciutto and 3 Cheese Pizza served with a Blue Cheese Arugula Salad

This is the only picture I took for this recipe. I guess I was too eager to eat it. No time for photos!

 Pizza Ingredients:

•  Bobby Flay's pizza dough recipe (I'm still trying to perfect my pizza dough recipe. This one is the best I've tried so far.)
• 4-6 thinly sliced figs
• 1/2 red onion sliced thinly
• 2 tbsp chopped pistachios
• 4 sliced of proscuitto
• 6 slices of fresh mozzerella (I use the presliced Bel Gioioso mozzerella)
• 1/3 cup goat cheese
• 1-2 tbsp crumbled blue cheese
• 3-4 tbsp extra virgin olive oil
• salt & pepper to taste

Arugula Salad:

• 3-4 cups baby arugula
• 1-2 tbsp crumbled blue cheese
• 1 tbsp plain greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tbsp rice wine or white balsamic vinegar
• 1-2 tbsp milk
• salt & pepper

Directions:

1. Make pizza dough according to Bobby Flay's recipe. You may also want to use pre-made crust or use your recipe.
2. Place your pizza stone in cold oven and preheat to 500 degrees. If using a cookie sheet, preheat to 500 degrees but do not place in oven.
3. Keep pizza stone in preheated oven for 10-15 minutes. Remove and lay out pizza dough on hot pizza stone. Reduce oven temperature to 475 degrees.
4. Spread extra virgin olive oil on dough, add salt & pepper and prebake for 5 minutes. 
5. Take pizza stone and dough out of oven and begin adding the toppings. First, start with your mozzarella. Fill in empty spaces with goat cheese. Next, add red onions and figs. Tear prosciutto into strips and place on top. Lastly, sprinkle blue cheese on top. 
6. Bake for 20-25 minutes until golden brown and cheese is melted.
7. Mix all salad dressing ingredients into a mason jar. Add salt and pepper to taste. Shake! Toss dressing with arugula.


I hope you enjoy these sweet and savory fig recipes! Hope you can find some delicious figs to enjoy these recipes. 

Randee

Boutonniere Tutorial

I'm going to let you in on a little secret.....making a boutonniere is not that hard. 

Remember when you were in school and had to present a how-to in front of the class? Well, guess what I did? Yep, you got it. A boutonniere! Over the years, I must have done this how-to at least three times. If 10 year old Randee can do it, you can do it, too!

Get your supplies ready!

You will need:

• 2 small flowers (I used a white spray rose & a lavender button mum)
• 1 leaf (lemon leaf/salal)
• 2 sprigs filler flowers (limonium)
• 1 stem bear grass cut in half
• green floral tape
• #3 purple ribbon (about 1/2 inch wide)
• 1 pearl corsage pin

Directions:

1. Place your button mum and on top of your leaf and tape. Be sure to stretch the floral tape as you go.
2. Loop 1 half of your bear grass over your button mum and tape. Use as little tape as needed as you don't want the stem to be too bulky when you are finished. Keep the tape about 1/2-3/4" in length on the stem.
3. Add 1 sprig of filler flowers just under your button mum so that the filler extends out on either side of the mum.Tape.
4. Place spray rose just under the button mum and tape. 
5. Add 2nd piece of bear grass looped over spray rose and tape.
6. Place 2nd sprig of filler flowers just under the spray rose so that you cover the base of the base of the rose. Tape the entire stem of the boutonniere making sure to leave about 1" exposed on the bottom.
7. Cut the stems to desired length (about 2-3 inches).
8. Wrap stems with ribbon to cover the floral tape. You will need about 3-5" of ribbon. See steps below on how to wrap the stem.

Here's the tricky part! Place the ribbon on the floral tape starting at the bottom.

Wrap the ribbon around the stem to overlap the first end of the ribbon. Begin tightly wrapping the ribbon upwards around the stem.

When you get to the top of the stem (base of the rose), wrap and overlap the ribbon 2-3 more times to make the ribbon secure.

Snip the ribbon near the back of the boutonniere. Secure the ribbon with a small bead of hot glue.

Pin the pearl pin into the stem of the boutonniere and you are done!

Wrapping the ribbon is the hardest part. It may take a few tries, but you'll get it!

Here's the groom's boutonniere from the same wedding made with a large lavender rose, bear grass, salal and limonium.

The finished boutonnieres for the groom & groomsmen!

At the Floral Cottage Florist, we always try to make the groom stand out!

Now you can make your own boutonniere at prom, weddings or any special occasion! Have fun with it. There are no rules. Do whatever works for you!

Check out more work from the Floral Cottage Florist at facebook.com/floralcottageflorist, Instagram @thefloralcottageflorist or Twitter @floralcottag

Thanks friends,

Randee

Southwestern Bean Salad

Bean salad is one of those dishes that I often forget about making. I don't know why I do because it's healthy, super easy, inexpensive and delicious. My 16 month old even loves it! Well, she picks out her favorite beans and feeds the rest to the dogs along with most other foods.  Lucky pups!

Add bean salad to your boring lunch salad to jazz it up while also adding protein!

The bean salad is great as a side dish or with tortilla chips.

Ingredients:

Southwestern Salad Dressing:

1 tbsp honey
1/3 cup extra virgin olive oil
2 limes (zest & juice)
1 tbsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp garlic powder
salt & pepper to taste

Bean Salad:

1 15 oz can kidney beands
1 15 oz can canellini beans
1 15 oz can chickpeas
1 15 oz can black beans
1 15 oz can corn
1/4 cup chopped cilantro
2 tbsp chopped dill
1/2 cup diced bell peppers
1 finely diced jalapeno
1/4 cup green onion or red onion
salt & pepper to taste

Directions:

Let's make the salad dressing first in a handy-dandy mason jar!

 1. Zest 2 limes.

 2. Squeeze the juice of 2 limes into the mason jar.

 3. Add the zest and all of the spices (chili powder, cumin, paprika, garlic powder, salt & pepper).

 4. Add 1 tbsp honey.

 5. Add 1/3 cup extra virgin olive oil.

 6. Ready? Shake, Shake, Shake to emulsify the salad dressing. Add additional salt and pepper to taste.

I used low sodium or no salt added beans for most beans and the corn.

7. Get a big container (I went ahead and made it in a large plastic container for mixing and storing purposes) and add your beans, corn, bell peppers, green onions and fresh herbs (fresh basil or parsley could also be used---use whatever is fresh).

8. Add salad dressing (I used all of it!)

9. Put the lid on your container and shake it up! You're done. Easy, right?

It's great to have as a side dish or bring to a party. It feeds a large group and is a great protein rich alternative to add to a salad topping! Eat with tortilla chips too. It's especially good for my toddler to get her daily allotment of protein when chicken just won't do the job.

The salad includes: curly leaf lettuce, bean salad, heart of palm, pickled beats, Persian cucumbers, tomatoes, boiled eggs, extra virgin olive oil , balsamic reduction, salt & pepper.

Happy eating!

Randee