ITALIAN GLUTEN-FREE FIG, ALMOND OLIVE OIL CAKE (Baked in Tuscany Italy)
This episode is dedicated to the beauty and decadence of the fig. Come into the garden in Tuscany as we pick fresh sweet figs and then into my cucina to bake the most easy and delicious almond, olive oil and fig cake for summer. I have made it all bilingual so you can learn Italian and follow along with the phrases on screen. Hope you enjoy it. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
You can find my recipes and other information on moving to Italy, learning Italian or my filmmaking equipment on my website:
THE FIG CAKE RECIPE IS HERE:
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Ina Garten Makes Holiday Appetizers: Potato Pancakes, Fig And Goat Cheese Bruschetta | TODAY
“Barefoot Contessa” Ina Garten joins Kathie Lee and Hoda in the TODAY kitchen to make delicious potato pancakes as well as fig and goat cheese bruschettas. Try these recipes from her best-selling cookbook, “Cooking for Jeffrey.”
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Ina Garten Makes Holiday Appetizers: Potato Pancakes, Fig And Goat Cheese Bruschetta | TODAY
Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Stunning Baked Fig Recipe - with prosciutto, kataifi, goat cheese, and honey.
A stunning baked fig recipe perfect as a party dish because you can prepare everything the day before, then pop it into the oven for ten minutes and serve. Even the finicky eaters will adore it!
My favorite go-to dish is figs wrapped in prosciutto (or Iberico ham or jambon cru) and kataifi, baked then filled with goat cheese (or homemade labneh) and drizzled with lavender honey that I have made so many times since discovering the recipe in chef Greg Malouf’s ‘Arabesque‘.
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Roasted Figs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1
Ingredients
1 fig per person
1 slice Iberico ham per person
1 box kataifi see note
3 tablespoons extra-virgin olive oil
½ ounce goat cheese per person
1 tiny sprig rosemary/thyme per person
black pepper
Instructions
Cut the tip of the fig off where the stem connects then, using a paring knife, make a cross in the exposed flesh. This will look beautiful and give a great spot to the spoon goat cheese.
Wrap a single slice Iberico ham around the base of each fig.
Remove kataifi from packaging, and try your best to straighten it out.
Sprinkle a little bit of olive oil over the pasta-like strands, and wrap around the base of the fig leaving some of the ham showing.
Arrange in an ovenproof dish, drizzle with remaining olive oil, and pop into a 450 degrees oven, till browned, about ten minutes.
Remove from oven, and put a spoonful of goat cheese on top then garnish with a sprig of rosemary and a grind or two of black pepper.
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Fig Chocolate Pecan Pie Bars with Shortbread Crust
If your favorite pie is pecan, this chocolate pecan pie bar recipe is for you! By adding California dried figs to chocolate pecan pie bars makes them a delightful dessert for the holiday table, but you don't really need a reason to bake pecan bar cookies.
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Shop for Sun-Maid + Orchard Choice Premium Dried Figs at