Comments on No Loitering: Guest Speaker Series: Jake on Fruit

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it was good...very easy to make and fun and differ...

2006-09-07T09:04:00.000-07:00

it was good...very easy to make and fun and different, but when it came time to take a bite, there was no punchline. i traded the goat cheese for mascarpone and the figs for pears.

i have pictures i'll post, i just am not in the habit of having those ready to go all the time...

i see the custard/pancake/cheesecake comparison. it's sort of flanlike but in a doughy way. if i were to do it again, i'd add more mascarpone and maybe some nuts or something to have a more action packed crust. also cinnamon would have been good with the pears, but i forgot to do that.

i think that with a stronger cheese like goat cheese it'd be better, so i'm curious about what the original recipe is like. let me know if you make it, and i'll probably give it a try soon.

thanks for the recipe. the highlight of it was just how different it was and the fact that it was called a clafoutis. fun fun to make...

Soooo, how was it?

2006-09-07T07:11:00.000-07:00

Soooo, how was it?

this is a great recipe anbrsh9 (is that what you p...

2006-09-06T16:24:00.000-07:00

this is a great recipe anbrsh9 (is that what you prefer to be called?). i'm going to try it tonight for wednesday night club, but with one exception.

tonight i'll use pears, because there are still bags of them lying around my office and we just decided that we were going to have a pear dessert cook off challenge. i realize the point of this thing was figs, but i'm going to test drive it with pears, and then fig time will come later. cool...thanks for the recipe...

I found this recipe yesterday and saved it for whe...

2006-09-06T13:14:00.000-07:00

I found this recipe yesterday and saved it for when I figure out how to buy figs. Doesn't seem too bad.

Tom, Let me know how your experimentation goes as well.

Fig and Goat Cheese Clafoutis
Serves: 6
Notes: Equal parts custard, cheesecake and pancake, this clafoutis is not terribly traditional, but it is really good. Serve it in generous wedges, lukewarm or at room temperature, with something fresh and tangy as counterpoint - some lightly-sweetened crème fraîche or greek yogurt, a scoop of vanilla frozen yogurt or perhaps some homemade buttermilk ice cream...
5 oz (150g) mild goat cheese, at room temperature
1/2 cup (110g) sugar, plus extra for dipping figs
4 large eggs
3 tablespoons honey
3/4 cup (180ml) heavy cream
1 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 cup (60g) flour
1 lb (500g) figs, any variety
powdered/icing sugar, for dusting
Preheat the oven to 350F/175C. Put the goat cheese and sugar in a medium bowl and whisk until smooth. Add the eggs, one at a time, incorporating each one before adding the next. Whisk in the honey and cream. Scrape the seeds from the vanilla bean and add them too. Whisk in the flour just until no lumps remain. At this point the batter can be refrigerated for up to 24 hours (and indeed, some people say it improves with age).
Halve the figs lengthwise. Grease a shallow baking dish or cast-iron skillet (approx 10in/25cm diameter) with butter and pour in the batter. Pour some sugar into a shallow bowl and dip the figs, cut-side down, into the sugar. Arrange them, cut-side up, in the batter.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30-40 minutes (this will depend on how large your baking dish is). Allow to cool for at least 20 minutes before serving.

jake nice...your fig knowledge is astrophysics whi...

2006-09-06T12:26:00.000-07:00

jake nice...your fig knowledge is astrophysics while i'm stuck in algebra 2.

yea i can see why figs are intimidating. they are goopy. they are weird looking. they are sticky. while mangos are sensual, the fig is carnal.

i've had them in salads, plain, and in some sort of dessert, i can't remember. you know, my fig memories are very hazy. i'm going to get one next time I see one around, and then keep this up after eating/cooking one.

Not sure if you're asking Tom or me about figs her...

2006-09-06T07:30:00.000-07:00

Not sure if you're asking Tom or me about figs here, but I'll give you my thoughts anyway.

First of all, until recently, I've had a hard time remembering which was a fig and which was a date. And considering the fact that I think dates are gross, I spent quite a long stretch of life afraid to try figs, wondering if they were or might be dates.

Turns out figs and dates are of no relation whatsoever. Dates grow on palm trees and I think were first cultivated in North Africa. The figs we eat grow on little Mediterranean scrub trees and dangle armslengths from villa windows in Greece and Italy and are harvested (from those windows) by short unshaven men with big olive colored forearms drinking white wine from tumblers.

As for whether or not they’re worth buying in North America, I’m not sure. I do know, however, that the figs Jeff the Chef gets in Cairns to feed the guests on Big Mama are fresh and purply green banded inside and out and very nice to eat in salad or on sandwiches. How exactly they are so fresh in Oz, I'm not sure. I guess it’s possible that they’re harvested there by short unshaven wallabies with big olive colored forearms drinking white wine from tumblers.

While they’re not the kind to eat, my favorite figs are strangler figs. Stranglers start out as epiphytes growing out of cracks and crags on rainforest trees, and they spend the first few years of their life shooting their roots and woody stems slowly slithering over their hosts. When the strangler roots hit the forest floor and bore into the dirt and host roots, the strangler vines go crazy, growing at full tropical acceleration and tangling their host trees to death. They then use the rotting wood in the center of their scaffolded shape to fertilize subsequent growth and attract homeless animals, inviting them to poop and drool and die and further fertilize.

Strangler figs are massively impressive structures when they get huge (which they tend to do), and they’re fun to try to climb. Sadly, however, their fruit did not evolve to the taste of primates, so they have nothing exciting to offer in the way of additions to sandwiches, salads, or deep fried creations.

What do you know about figs? I've had them in rest...

2006-09-05T13:48:00.000-07:00

What do you know about figs? I've had them in restaurants, but for some reason they intimidate the heck out of me. Ever made anything with them? Eaten one plain? They seem high maintenance to buy, store etc. Whatcha think?