1 lb. dried Kalamata Figs
Press each fig into shape so it will stand upright after stuffing. Make a small X shaped cut in the bottom of each fig (the side opposite the stem). Use a spoon handle or your fingers to open the middle of the fig. Line a tray with wax paper and make room for it in the fridge or freezer.
¼ cup heavy cream
4 oz. semisweet or bittersweet chocolate
1 tbs. butter
1 egg yolk (optional)
Any flavorings—We used a small tbs. of Kahlua Coffee Liquor
Chop or smash the chocolate into small pieces. Place the cream in a small saucepan over medium heat until it just reaches a boil. Add the chocolate to the cream and stir until the chocolate is melted and smooth. Remove from heat. Add the butter and stir till melted. Let stand to cool. If using the egg yolk or any flavoring, wait a couple minutes and then incorporate it into the filling. Stir until smooth.
Transfer filling to a small mixing bowl and place in the fridge to let cool until it stiffens a bit.
Cut the corner off of a freezer bag or use a piping bag. Load the bag with the filling and pipe into the figs. It doesn’t have to be perfect, remember we will be dipping the bottom of the fig in a chocolate glaze. This will cover any imperfections. Place the stuffed figs in the fridge to cool. The figs must be cold in order to dip in the glaze.
6 oz. semisweet or bittersweet chocolate
1 tbs. shortening
Chop or smash the chocolate and melt with the shortening in a double boiler (If you don’t have one, you can use a metal mixing bowl set over a pot of boiling water). Once the chocolate is melted, remove from the heat. Now you are ready to dip the chilled figs. Hold the stems and dip halfway into the chocolate. Wipe any excess chocolate off and refrigerate till the glaze is completely set. These stuffed figs are best stored in the fridge or eaten immediately, although they can be frozen. Enjoy!
-Kelley Grady, adapted from a recipe by Maida Heatter
From PFI Customer Sarah
6 eggs4 Tbsp creamSaltfreshly ground pepper3 Tbsp butter4 slices buttered toast, crusts removed and cut into 8 triangles2 Tbsp anchovy paste8 anchovy fillets1 small bunch watercress
Beat the eggs lightly and add in the cream, salt and pepper. Spread the toast with anchovy paste and arrange on a serving dish. Melt the butter in a heavy-bottom saucepan over low heat. Pour in the eggs and cook very slowly over low heat, stirring constantly with a wooden spoon. Be careful not to over cook as the will continue to cook after you remove them from the heat. Take them off the heat while they are still on the runny side. Divide the eggs into equal portions on to the toasts, garnish with rolled anchovy fillets and watercress and serve right away with a nice cup of tea.
(from Great British Cooking by Jane Garmey)
2 1/2 cups grated good cheddar cheese1 ounce butter1/2 cup strong ale2 tsp Colman dry mustardSalt and pepperbuttered toast points
Melt the cheese and butter in the ale in a small pan. Stir over low heat until the cheese is completely melted. Stir in the mustard salt and pepper. Arrange the toast points in an oven proof dish, pour the cheese mixture over the toast and broil until the cheese is bubbling and brown. For a not very traditional version use steamed cauliflower in place of the toast.
This is also sometimes called Welsh Rabbit.
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