Getting Figgy with it…


Yes. That did just happen. ;) Come on, viagra generic advice if you read my blog, or know me personally, you know that puns are my thing. I love them. They are just so, so… punderful. :D And I digress. It only too me one sentence that time, haha.

Anyways, back to the Fig portion of today’s blog post. It is well and truly Fall here and I am loving it. The leaves are starting to change and its getting nippy at night. You can smell Fall on the air too. It’s that heady scent of over ripeness mingled with wood smoke and a touch of crisp air. It’s lovely and perfect and just heavenly. Figs are in season right now. I know this, mostly, because my friend Kimber has a Fig tree in her back yard and she’s told me that she is overwhelmed with figs from her tree. That and Trader Joe’s has a TON of them right now. So when I saw the HUGE box of figs sitting in the fruit aisle at TJ’s I said to myself, let’s get figgy with it! Despite the fact that I’ve only ever eaten one Fig in my life previous to this little adventure, but I’m a good sailor and I like to be adventuresome.

So what do I make now that I’ve got two pounds of Figs? That’s right… FIG NEWTONS.

Here is an interesting little bit of trivia about the Fig Newton. Enjoy while making these delectable little morsels of goodness.

Fig Newton cookies are old, way old. They were first produced in 1891.

Contrary to popular belief, they are NOT named for the famouse physicist Sir Isaac Newton, but they are named for the town where they were originally produced. Newton Massachusetts.

Fig Newton sales top a billion dollars annually.

So let’s get Figgy Newton with it…

Figgy Newtons

1 pint fresh Figs

1 1/2 + 1/4 cups flour divided

1/4 teaspoon baking powder

1/4 teaspoon salt

1 stick butter+ 3 tablespoons

1 cup + 1/3 cup sugar

2 eggs; divided

1 teaspoon vanilla extract

2 tablespoons orange juice

Remove stems and cut figs in half. Boil figs with 1/2 tablespoon cinnamon and 1 cups of sugar in 1/4  cup of water until the figs soften and start losing their seeds, about 10-15 minutes. Add 3 tablespoons of butter to the pan along with 1/4 cup flour, stir in then turn off the heat. Mixture will be lumpy. Add fig mixture to a food processor attached with a steel blade and whirl for 2-3 minutes until thick and smooth. Let cool for 5-10 minutes.
In the meantime, in the bowl of a mixer fitted with the paddle attachment, cream together 1 stick of butter and 1/3 cup sugar. Add the egg and orange juice and continue to beat until incorporated. The orange juice might make the mixture look curdled, but keep whipping it and it will be okay. With the mixer on low, add the salt, baking powder and flour. Mix until just combined. Dump dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and place in refrigerator for at least 30 minutes.
Once your dough has had a chance to rest, roll it out on a floured surface to 1/8-1/4 inch thickness. Cut out strips of roughly two inch thickness and spoon fig filling onto one half of the strips, leaving a small line along the edge. Fold the pastry over the top of the fig filling and gently pinch edge together. Brush with egg wash and place in a 350 degree oven for 20-25 minutes or until golden brown. Remove and let cool before slicing in 1 1/2 inch squares.
Happy Tasting!

Warm Brusselsprout Salad


Because Brusselsprouts are sadly under appreciated…Because I love Brusselsprouts.

Perhaps that is why I love Brusselsprouts, discount viagra doctor because they are culinary underdogs. And those of you who know me, site know that I cannot resist an underdog. I’m always on their side cheering them on and hoping they come out the winner. Well, there Brusselsprouts, today you won. Even my husband, who avidly wishes for a dog each time I mention greens for the dinner table so that he can slip his portion to this veggie eating figment of his imagination, ate this salad and even threw out a compliment. WOW. I am now certain I did the right thing by making this salad and I want to share it with you.


For the Brusselsprouts:

8-10 large Brusselsprouts

2 TBSP Unsalted Butter

¼ TSP salt

¼ TSP pepper


For the dressing:


1 TBSP Sonoma Harvest D’Anjou Pear Balsamic Vinegar

Found here:

½ TBSP Dijon Mustard

1 TBSP Honey

1 clove crushed garlic

2 TBSP Extra Virgin Olive Oil




Wash Brusselsprouts under cold water using a colander. Chop the ends off Brusselsprouts and peel the leaves away. Continue chopping a small amount off the ends after each layer to make the peeling easier. Peel until you reveal the core.


Melt the butter in a sauté pan set over medium low heat. Add the cores of the Brusselsprouts and sauté for 4-5 minutes until softened. Add the leaves of the Brusselsprouts stirring in the salt and pepper. Sauté an additional 3-4 minutes until the Brusselsprouts begin to brown. Turn heat off and set aside.


Combine the Balsamic vinegar, Dijon mustard, honey, garlic clove and olive oil together in a small bowl with a whisk. Add salt and pepper to taste.  Pour the dressing over the slightly cooled Brusselsprouts and serve immediately.