PORTLAND, Maine — Chef Daron Goldstein from Provender Kitchen + Bar in Ellsworth joined us in the 207 studio to share a fig recipe. Chef Goldstein showed us how to make roasted mission figs with maple syrup, all sitting on a croissant he put in a waffle maker.
Roasted Mission Figs
Ingredients:
- 2-3 small mission figs
- 1 croissant
- 7 ounces whole milk ricotta
- 3 ounces almonds
- 1 bottle-aged balsamic
Watch the video above for specific roasting and assembly instructions.
Whipped Ricotta
Ingredients:
- 1 15-ounce container whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil, plus more as needed
- Zest of 1 lemon
- Kosher salt and black pepper, to taste
- 1 bunch destemmed fresh herbs (such as oregano, basil, and/or thyme), or toppings of your choice
Instructions:
- In a food processor or stand mixer, combine the ricotta cheese, olive oil, lemon zest, salt, and pepper.
- Process or mix until smooth and creamy, scraping down the sides of the bowl as needed.
- Transfer the whipped ricotta to a serving bowl.
- Drizzle with a little extra olive oil, sprinkle with black pepper, and garnish with fresh herbs, if desired, or toppings of your choice of caramelized almonds.
Caramelized Almonds
Ingredients:
- 1 teaspoon butter
- ½ cup sliced almonds
- 1 tablespoon sugar
Instructions:
- In a large skillet, melt the butter over medium high heat. When it is just starting to foam, add the almonds and stir to coat them with butter.
- When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
- After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silpat mat.
- Using two forks (because the almonds will be very hot) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container.