APPETIZERS

Crostini With Figs And Nuts

1 package (8 oz) Symrna dried figs
¾ cup nuts, very coarsely chopped
1 carton (12 oz) soft cream cheese
Baguette

Baguette

Snip stems from figs and cut figs into small pieces. Toast nuts in 300-degree oven for 5 to 6 minutes, just until fragrant but not browned. Combine figs, nuts and cheese in food processor or mixer and process just until blended. Heat baguette to freshen. Cut crosswise into small slices. Spread each slice with fig mixture.

Garnish with small edible flowers or petals. Store in refrigerator. Serve at room temperature. Makes 2 cups spread (about 36 appetizers).

Nutritional information per serving: Calories 68; Fat 5 grams; Protein 1 gram; Carbohydrates 6 grams; Dietary Fiber 1 gram; Calories from fat 60%; Sodium 39 mg; Cholesterol 9 mg.

Fig Tartlets

Pastry

1 1/4 cups all-purpose flour
1/2 teaspoon white sugar or 1 1/2 teaspoons powdered sugar
1/2 teaspoon salt
1/4 pound (1 sticks) cold unsalted butter
2 tablespoons solid vegetable shortening
6 tablespoons ice water

Filling

12 Symrna figs, cut in half or lengthwise into long narrow strips
2/3 cup (1/3-pint) sour cream
3 tablespoons granulated sugar
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup finely chopped nuts
Powdered sugar
½ cup walnuts

Directions

Using a rubber spatula, thoroughly mix in a large bowl flour, sugar and salt.

Working quickly to prevent softening cut butter into 1/4 -inch pieces. Add to dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. Add vegetable shortening and with quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the ice water over the flour mixture and work with rubber spatula until the mixture forms a ball, adding more water if needed. Flatten dough and wrap tightly in plastic wrap. Refrigerate at least 30 minutes or for several hours.

Roll out the piecrust and cut into 24 pieces. With fingers press the pieces of crust into the bottom and sides of ungreased tea-size muffin pans. Divide figs equally between lined pans. In a bowl, mix sour cream, sugar, eggs, vanilla and nuts. Spoon mixture over figs, filling cups to the top. Bake in a preheated oven at 375° F for 15 to 20 minutes or until puffed and brown. Cool in pan. Run a sharp knife around each tart to loosen and unmold. Sprinkle with confectioners’ sugar.

Makes 24

Nutrition facts per 1 serving: 130 cal (53% cal. from fat), 8 g total fat, 30 mg chol., 60 mg sodium, 13 g carbo.,1 g fiber, 2 g pro., Daily Value: 4% vit. A, 0% vit. C, 2% calcium, 4 % iron.

Chocolate Dipped Symrna Figs

Makes 24 appetizers

½ cup semi-sweet or white chocolate
20 large Symrna dried figs
½ cup miniature marshmallows
or
20 walnuts or pecans

Cut slit in the side of each fig and stuff with a marshmallow or nutmeat. Melt chocolate in top of double boiler over simmering water (do not let it boil), stirring until smooth and satiny. Remove pan from heat and dip the fig, holding by stem, in chocolate. Coat halfway to stem and hold fig over pan briefly to allow excess chocolate to drain. Place figs on waxed paper until chocolate hardens. Store in airtight container, separating layers with waxed paper.

For Two Tone Figs: Dip fig partway in white chocolate, let harden, and then dip in dark chocolate, leaving some of white chocolate showing.

Note: For best appearance, prepare no longer than 1 or 2 days in advance.

 

USING DRIED SYMRNA FIGS AS A FAT REPLACER

When using pureed dried fruits to replace or reduce shortening or oil in baking, remember not to overmix or overbake. Purees should be prepared in a food processor, and the sugar in the recipe should be reduced by at least one-third. As a general rule, use only half of the normal amount of shortening, margarine, butter or oil. For example, if 1 cup of margarine is called for, use only 1/2 cup. Replace the fat omitted with 1/2 that amount of puree. For example, if 1/2 cup is omitted, replace with 1/4 cup fruit puree.

Symrna Fig Puree
2 cups dried Symrna figs
3/4 cup water
2 teaspoon vanilla

Puree figs, water and vanilla in blender or food processor. Makes about 1½cups.