FIGS AND OLIVE OIL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SAVORY OLIVE OIL BREAD WITH FIGS AND HAZELNUTS RECIPE ...



Savory Olive Oil Bread With Figs and Hazelnuts Recipe ... image

This is an adaptation of a bread in Susan Loomis’s ‘Cooking on Rue Tatin.’ The slightly spicy bread makes a nice hors d’oeuvre, cut in triangles and served with wine.

Provided by Martha Rose Shulman

Total Time 1 hours 45 minutes

Yield One 8-inch loaf, about 20 slices

Number Of Ingredients 13

60 grams (1/2 cup) hazelnuts
125 grams (approximately 1 cup) whole wheat flour
80 grams (approximately 1/2 cup plus 2 tablespoons) unbleached all-purpose flour
12 grams (1 tablespoon) baking powder
15 grams (1 tablespoon) sugar
8 grams (1 teaspoon) salt
1 gram (1/4 teaspoon) ground black pepper
2 grams (1/2 teaspoon) fennel seeds, crushed or coarsely ground in a spice mill
4 eggs
100 grams (1/2 cup) extra virgin olive oil
75 grams (1/4 cup) milk
2 to 3 teaspoons finely chopped orange zest (optional)
210 grams (7 ounces) dried figs, stemmed and coarsely chopped

Steps:

  • Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
  • Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
  • Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
  • In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
  • Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.

Nutrition Facts : @context http//schema.org, Calories 142, UnsaturatedFatContent 6 grams, CarbohydrateContent 16 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 99 milligrams, SugarContent 6 grams, TransFatContent 0 grams

FIG CAKE RECIPE | LEMONS + ANCHOVIES



Fig Cake Recipe | Lemons + Anchovies image

Studded with fresh figs, this olive oil cake tastes like summer on the French Riviera. (Adapted from Patricia Wells' Winemaker's Grape Cake in At Home in Provence)

Provided by Jean | Lemons + Anchovies

Categories     Dessert

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 13

Butter and Flour for the cake pan
2 large eggs at room temperature
2/3 cup sugar
4 tablespoons unsalted butter, melted
1/4 cup extra virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
pinch kosher salt
zest one lemon
10 ounces chopped fresh figs (See Note)
powdered sugar for sprinkling (optional)

Steps:

  • Preheat your oven to 350°F. Butter and flour a 9-inch springform pan, making sure to tap out the excess flour.  Set aside.
  • Using a hand mixer, beat the eggs and sugar in a large bowl until thick and a pale-yellow color, about 3 minutes.  Add the butter, oil, milk, vanilla extract and mix until blended.
  • In another bowl, sift together the flour, baking powder and salt.  Stir in the lemon zest with a whisk.  Spoon the mixture into the other bowl with the batter and stir with a wooden spoon until thoroughly blended.  Scrape down the sides of the bowl and mix it once again.  Let the mixture rest for 1o minutes to give the flour time to absorb the liquid.
  • Stir 3/4 of the figs into the batter then transfer to the pan.  Place the pan in the center rack of your oven and bake for 15 minutes. (See Note)
  • After 15 minutes, arrange the rest of the figs on top of the cake and bake until the top is a deep golden brown.  This will take another 35 – 40 minutes.
  • Transfer the pan to a cooling rack and let it rest for 10 minutes.  Then run a knife along the sides of the pan and release.  Leave the cake on the pan base and let cool to room temperature. Dust powdered sugar on top before serving (optional)
  • This cake will keep in the refrigerator for a few days. 

More about "figs and olive oil recipes"

FIG AND OLIVE TAPENADE | ALLRECIPES
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
From allrecipes.com
Reviews 4.6
Total Time 4 hours 25 minutes
Category Appetizers and Snacks, Vegetable, Olives
Calories 326.7 calories per serving
  • Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
See details


OLIVE OIL-THYME CAKE WITH FIGS AND BLACK PEPPER RECIPE ...
Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a brilliant olive oil cake that’s tender, moist and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper and more thyme; as the fruit sits in the sugar, its juices thicken to form a luscious syrup.More Fig Recipes
From foodandwine.com
Reviews 5
Total Time 2 hours 10 minutes
  • Cut the cake into 12 rectangles and transfer to plates. Spoon the figs and their juices over the cake slices, top each slice with a dollop of crème fraîche and a thyme sprig and serve at once.
See details


FIG JAM FOUR WAYS | LOVE AND OLIVE OIL
Makes 6 half-pint jars. Adapted from PickYourOwn.org.
From loveandoliveoil.com
  • Prepare canner and wash/sterilize 6 half-pint mason jars. Keep jars in hot (not boiling) water until ready to use.In a large, heavy saucepan, combine figs, lemon juice, and water. Sprinkle in pectin and stir until combined. Bring to a boil over medium-high heat. When the mixture has reached a full roiling boil, add the sugar all at once (it helps to have it pre-measured into a bowl).Return mixture to a hard boil that cannot be stirred down, and boil for 1 full minute. Remove from heat and skim off foam. Ladle hot jam into jars and top with lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12-24 hours. Check seals. Any unsealed jars should be refrigerated and used immediately.Variations:– Honey Fig Jam: Add 2-4 tablespoons of honey to the mixture with the sugar. If you are using a mild/light honey, add more as needed. A darker honey has a stronger flavor and will need much less. Taste as you go and don’t make the same mistake I did.– Balsamic Fig Jam: Add 1/4 cup balsamic vinegar to fig mixture prior to cooking.– Grand Marnier Spiked Fig Jam: Replace all or part of water with fresh orange juice. Stir in 2 tablespoons Grand Marnier liquor to fig jam after removing from heat.
See details


FIG, OLIVE OIL, AND SEA SALT CHALLAH RECIPE - DELISH.COM
Go gourmet on Rosh Hashanah with this subtly sweet and salty recipe.
From delish.com
Total Time 0S
Category side dish
  • In a large mixing bowl, combine yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add salt and flour, and mix until dough begins to hold together. Switch to a dough hook, mix on low speed 5 to 8 minutes. Transfer dough to an olive oil–coated bowl, cover with plastic wrap and set aside until almost doubled in size, about 1 hour. Make Fig Paste: In a small saucepan combine figs, orange zest, water, orange juice, salt, and a few grinds of black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until figs are soft and tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat, let cool to lukewarm. Process fig mixture in a food processor until it resembles a fine paste, scraping down the sides of the bowl as necessary. Set aside to cool. Stuff Dough: After dough has risen, transfer to floured surface and divide in half. Roll half of dough into a wide rectangle. Spread half of fig filling evenly over dough, stopping short of the edge. Roll dough into a long, tight log with filling inside. Gently stretch log as long as feels comfortable, and divide log in half. Repeat with remaining dough and fig filling. Weave Challah (see photos below): Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board. Weave them so that one side is over, and the other is under, where they meet. So, now you’ve got an eight-legged, woven-headed octopus. Take the four legs that come from underneath the center and move the leg to their right (jumping it). Take the legs that were on the right and, again, jump each over the leg before, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck corners or odd bumps under dough with sides of your hands to form a round. Transfer dough to a parchment-cover heavy baking sheet, or, if you’ll be using a bread stone, a baker’s peel. Beat egg until smooth, and brush over challah. Let challah rise for another hour; 45 minutes into the rise, preheat oven to 375 degrees F. Bake Loaf: Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be bronzed; if it gets too dark too quickly, cover with foil for the remainder of the baking time. Cool loaf on a rack before serving.
See details


FIG & OLIVE OIL CAKE - SHUTTERBEAN
Sep 18, 2012 · grated zest and juice of 2 oranges (about 1/2 cup) 1/2 cup extra virgin olive oil. 1/3 cup milk. 5 figs, quartered. 3 tablespoons honey. Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray and set aside. Place the flour, ground almonds, and baking powder in a bowl and mix together.
From shutterbean.com
See details


CITRUS OLIVE OIL CAKE WITH HONEY AND FIGS - CONSTELLATION ...
Jun 05, 2016 · Preheat oven to 325F. Grease two 6 inch cake pans. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside. With your hands, rub the citrus zest with the one cup of granulated sugar.
From constellationinspiration.com
See details


NATURALNEWSBLOGS DRIED FIGS IN OLIVE OIL - WHAT CAN THIS ...
Aug 03, 2015 · Recipe for dried figs in olive oil. 40 pieces high quality dried figs; Olive oil; Put the dried figs in a jar and then pour olive oil to the top of the jar. Close it and keep for 40 days, during these days the figs will absorb a lot of olive oil. Eat one fig before every meal. Resources: 1)negreenplanet.org 2)healthfame.blogspot.in 3)explorehealthyfood.com
From naturalnewsblogs.com
See details


DRIED FIGS IN OLIVE OIL - ULIVITA
Recipe for dried figs in olive oil. 40 pieces high quality dried figs. Olive oil. Put the dried figs in a jar and then pour olive oil to the top of the jar. Close it and keep for 40 days, during these days the figs will absorb a lot of olive oil. Eat one fig before every meal.
From ulivita.it
See details


10 BEST COOKING WITH FIG BALSAMIC VINEGAR RECIPES | YUMMLY
Jan 11, 2022 · fresh rosemary, salt, pepper, garlic, balsamic vinegar, olive oil and 1 more Mascarpone Stuffed Fresh Figs and Honey Balsamic Vinegar I Just Love my Apron figs, heavy cream, orange extract, balsamic vinegar, honey, sugar and 3 more
From yummly.com
See details


FIG & OLIVE OIL CAKE - SHUTTERBEAN
Sep 18, 2012 · Fig & Olive Oil Cake. Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray and set aside. Place the flour, ground almonds, and baking powder in a bowl and mix together. In a separate bowl, whisk the sugar and eggs until fluffy. Add the citrus zest and juice, then stir in the olive oil and milk.
From shutterbean.com
See details


CHOCOLATE SPICE CAKE RECIPE MADE WITH FIGS AND OLIVE OIL
Preheat your oven to 350 degrees. Prepare a 9” square cake pan with oil and parchment, leaving an overhang on two sides to make removing the baked cake a bit easier. Slice off the bottoms of the figs and then slice them in half. Set aside. Sift the flour, baking soda, salt and spices.
From californiaoliveranch.com
See details


DRIED FIGS IN OLIVE OIL - ULIVITA
Recipe for dried figs in olive oil. 40 pieces high quality dried figs. Olive oil. Put the dried figs in a jar and then pour olive oil to the top of the jar. Close it and keep for 40 days, during these days the figs will absorb a lot of olive oil. Eat one fig before every meal.
From ulivita.it
See details


FIG, OLIVE OIL AND SEA SALT CHALLAH – SMITTEN KITCHEN
Sep 11, 2012 · This idea of a fig, olive oil, and sea salt challah came to me one day when my tiny (!) newborn Jacob had fallen asleep in my arms again and like all silly new mamas, I felt a little bummed because there was so much I’d hope to get done but I was now glued in place for a while.
From smittenkitchen.com
See details


OLIVE OIL CAKE WITH HONEY AND FIGS - VEGAN FRIENDLY - FARE ...
Sep 27, 2018 · Instructions. Preheat oven to 350°F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang. Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl. In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.
From fareisle.com
See details


ANNA JONES’ RECIPES WITH OLIVE OIL AS STAR INGREDIENT ...
Oct 26, 2018 · Fig, olive oil and hazelnut cake (pictured above) I love using olive oil in cakes: it feels lighter than butter and changes the crumb. I use it in the batter then drizzle it over the warm cake for ...
From theguardian.com
See details


THE BEST FIG CAKE RECIPE - CHEF LINDSEY FARR
Preheat oven to 350°F. Spray and line 2, 9-inch cake pans with parchment. Zest orange into sugar and allow to sit while measuring remaining ingredients. In a bowl whisk together baking powder, baking soda, salt and flour; set aside. In a large bowl whisk together the oil, eggs, sugar, zest, and milk.
From cheflindseyfarr.com
See details


FIG AND ALMOND OLIVE OIL CAKE - FRESH-PRESSED OLIVE OIL
Dec 01, 2019 · Step 2. In a large bowl, whisk together the lemon juice, lemon zest, honey, olive oil, eggs, and salt. Add the almond our and baking powder; whisk again until combined. Step 3. Pour the batter into the prepared pan and top with g slices. (Arrange in concentric circles.) Bake for 25 to 30 minutes, or until the top is golden and the center is set.
From freshpressedoliveoil.com
See details


FIG, OLIVE OIL, SEA SALT AND SPELT CHALLAH - THE ...
Sep 08, 2015 · 1 pint (5 7/8 ounces) fresh figs, stemmed and cut into 1/4-inch dice (may substitute 1 1/2 cups dried figs, coarsely chopped) About 8 ounces fig jam, or as needed Directions
From washingtonpost.com
See details


OLIVE OIL CAKE WITH FROSTING AND FIGS - MIMI NEWMAN
Sep 04, 2018 · Preheat oven to 325°F. Prepare a 9" springform pan with a parchment liner and cake slip. In the first bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside. In a second bowl, combine the milk and Grand Marnier. In a separate measuring cup, measure out 1 cup of EVOO.
From miminewman.com
See details