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^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ WELCOME TO 'A TO Z RECIPES' If you choose, you may rate this Ezine at the Cumuli Ezine Finder. http://www.cumuli.com/ezines/ra20729.rate Have trouble voting? Contact: ezinesupport@cumuli.com Voting for A to Z Recipes is voluntary. As always, let your conscience be your guide. Thanks. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?62028 Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?topic=62028 For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Check out other newsletters and ezines here: http://www.subscriptionrocket.com/cgi-bin/r.cgi?r=1670 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ SHOPPING LINKS ~*~ Some of the newest A to Z Recipes Shopping Links: Better Homes & Gardens ?? Great place to find unique items and subscribe to the world-famous magazine. http://www.qksrv.net/click-1219304-10285290 Your order helps support A to Z Recipes. Buy Perfume and Cosmetics - from Strawberrynet All the major brands of skincare, makeup and fragrance, with free worldwide shipping. http://www.qksrv.net/click-1219304-1193463 Your order helps support A to Z Recipes. Thanks. If you want to help the Mags because she sends some recipes your way, here's a way to do it with NO cost to you! Sign up! New members search FREE for 30 days! Click here for Bargain.com! http://www.qksrv.net/click-1219304-9837867 Heavenly Treasures CLICK HERE FOR FINE JEWELRY UP TO 60% OFF http://www.qksrv.net/click-1219304-9915719 RISK-FREE, HASSLE-FREE shopping at Rugman.com GORGEOUS and at an affordable price, includes shipping! http://www.qksrv.net/click-1219304-9320738 WonderfulBuys.com If you've seen it on TV, we have it here online! http://www.qksrv.net/click-1219304-5340690 MagazineWorm.com We offer over 1500 magazine titles - covering almost every interest. On top of our great selection, we sell magazine subscriptions at the lowest prices you will find anywhere on the 'net. http://www.qksz.net/1e-68tr INDEX OF THIS ISSUE: JESSICA'S WORLD ?? Corfu Greetings! Of figs and things SHOPPING TIPS ?? Maggie??s Choice and Jessica??s shot at AMAZON.COM RAMBLINGS ?? Why eat figs? DID YOU KNOW? ?? More than you WANT to know about figs READER REQUESTS - CRAZY CORNER ?? Bulwer-Lytton Fiction Contest TODAY'S MENU ?? More figs??¦ YOUR FAVORITES ?? Many, many more figs HEART HEALTHY ?? Marinated Grilled Figs COOKING FOR TWO ?? Baked Stuffed Figs for Two FREE SUBSCRIBER ADS ~*~ JESSICA??S WORLD ~*~ Greetings to the whole A to Z family from lovely (and finally cooler) Corfu! All of Europe was blessed (and/or cursed) with a really hot summer this year. This brought on very severe storms when the cooler weather decided to come back. Here on Corfu, we??ve had two ???tempests???, which are like mini-hurricanes, so far since August! This means that the wind blows huge volumes of rain horizontally with lightening, thunder and hail and it all comes from, say, the west; then suddenly the wind starts swirling and with a flurry of more thunder and lightening and perhaps a bit of hail it swoops around and comes from the east!! Then just to be spiteful it will turn again and come from the south!!! Right. (And you better not have any loose roof tiles??¦ oops. We did.) Well, this last storm came with such a surprising amount of horizontal winds and swirls that we had some damage to two of our fig trees! The last storm blew down ?? AND SPLIT AND SNAPPED THE TRUNK! of the fig trees. Some wind! Anyway, I gathered up a whole bunch of figs AND, when I got to my computer (unplugged during the storm!)- fig recipes- to deal with my poor flattened trees. Not to worry though, we do have 5 more trees. Of course, the best producing fig tree with the tastiest and fattest figs was one of the broken trees!! ???Ah,??? as they say in Greece, ???What can you do???? Generally this is said whilst shaking the head back and forth, with a small shrug of the shoulders and then nodding and deciding that perhaps this all would be better contemplated under a tree in the local taverna with a glass of something cool and refreshing to sip and friends to talk with to discuss removing the broken trees??¦ Meanwhile SOMEONE is in the kitchen peeling ripe figs and making tasty things! So, as we say when presenting good food, Kali orexi (the Greek way of saying ???Bon appetit???) Jessica in Corfu Monthly Theme: "Our Daily Bread" A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in as many recipes in each email as your little heart desires. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for regular, daily issues. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are as follows: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. This would include recipes with traces from forwarding, those in ALL caps (or NO caps), and recipes that do not contain the standards for recipes (title, ingredient list, and instructions). Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you'd like to share to: a2zrecipes@fastmail.fm (Use the theme name as subject.) Our Current Monthly Theme: "Our Daily Bread" Yes, the aroma of fresh bread baking in the oven cannot be duplicated. You might start looking through those recipe files for your favorite bread recipes. We've done the quick bread recipes before but we can always use more, so you will be able to include any leavening you choose. Please share with our readers the recipes you enjoy when you want to serve freshly baked bread. This will be an exciting theme when we can collect and share favorites such as white bread, perhaps a whole wheat or cheese bread; how about some foccacia, or bruschetta? Don't forget to include the special date, banana and other fruit varieties. Try sharing some of those with us, as well as any you feel others would enjoy collecting and preparing. Look through those recipe files, cookbooks and clippings for some great recipes to submit to November's Theme Issue. The deadline for next month's theme issue is Friday, October 31st. Theme recipes must have subject: "Our Daily Bread" and will be posted on Sunday, November 2nd. Did you vote? http://www.cumuli.com/ezines/ra20729.rate Thanks! Have trouble voting? Contact: ezinesupport@cumuli.com Amazon.com. Check out today??s Kitchen specials! FREE shipping, NO tax, NO excuse! http://www.amazon.com/exec/obidos/redirect?tag=atozreci-20&path=tg/browse/-/289814 ~*~ SHOPPING TIPS ~*~ Yes well, the ex-librarian and generally ???addicted to books??? person here, recommends yet more lovely books for you to order from Maggie??s Link: Amazon.com http://www.amazon.com/exec/obidos/redirect?tag=atozreci-20&path=tg/browse/-/289814 Anything written by Diane Kochilas is an excellent choice. Here??s a bio of her accomplishments: Diane Kochilas is one of the world's foremost authorities on Greek cuisine. She is an American of Greek descent, a born-and-bred New Yorker, but she has lived in Greece since the early 1990s. Now, she divides her time between three places: New York City, Athens, and Ikaria, a beautiful, peaceful island in the eastern Aegean where she runs a small restaurant and cooking school each summer at Villa Thanassi. The restaurant is run by Diane and her husband, artist Vassilis Stenos, and is housed in a beautiful old villa overlooking the sea and the mountain hamlet of Christos. During the rest of the year, Diane can be seen as a consulting chef at Diatiritaio, a restaurant serving high-end Greek cuisine in downtown Athens or organizing special events at Milos in New York. Diane has helped organize cheese tastings, wine tastings, olive oil tastings and kakavia festivals at the famed New York restaurant. In Athens, Diane is the city's most "feared" and ferocious restaurant critic. Her weekly columns on both food and restaurants appear in the country's largest daily newspaper, Ta Nea. She writes frequently for American newspapers and magazines, including: the New York Times, the Los Angeles Times, Saveur, and Gourmet. She has written three books on Greek cuisine: The Food and Wine of Greece (St. Martin's Press, 1990) The Greek Vegetarian (St. Martin's Press, 1996) The Glorious Foods of Greece (William Morrow, 2001) Her books are widely recognized as the standard bearers of Greek cuisine internationally, and she is by all accounts an ambassadress of the cuisine worldwide. She also travels frequently to teach and promote Greek cooking and culture. Diane teaches Greek cooking around the world. In the United States, her twice yearly cooking tours take her to the likes of Peter Kump's New York Cooking School, The Silo in New Milford, CT and many others. In Athens, Diane teaches Greek cooking to Greeks and foreigners alike at Kallisti, a restaurant in downtown Athens and Elliniki Etaireia, in the Plaka. She has also taught Greek cuisine internationally, at The Hattori School of Cooking in Tokyo. Under the auspices of the International Olive Oil Council, Diane organized a culinary excursion through one of Greece's least known regions, bringing more than 80 foreign journalists in contact with local home cooks, local chefs, olive oil producers, wine makers, cheese makers, local confection producers and more. Diane has also made numerous television appearances. In the United States, she has appeared on The Today Show, Cooking Live with Sarah Moulton, From Martha's Kitchen with Martha Stewart and Home Cooking with Amy Coleman. Here??s a recipe from her book The Food and Wine of Greece (St. Martin's Press, 1990): SYKO GLYKO TOU KOUTALIOU (Fig spoon sweet) 40 dried figs 1/3 C brandy 3 C water 2 C sugar 6 to 7 whole cloves Strained fresh juice of 1 lemon 1 t vanilla extract (optional) 1. In a large bowl, soak figs in brandy and 1 cup of the water for 3-4 hours a room temperature. 2. In a large pot, bring sugar and 2 cups of water to boil. Add cloves and simmer uncovered for 10 minutes. Remove the figs from the marinade with a slotted spoon and add to the syrup. Simmer uncovered for another 10 minutes. Remove pot from heat, cool, and let stand, covered with a cloth, overnight at room temperature. 3. The next day bring the syrup and figs to a boil and simmer until the syrup reaches the large thread stage (230 F on a candy thermometer). Add lemon juice 3 or 4 minutes before removing from the heat. As soon as the pot is removed from the heat, stir in vanilla. Cool and store in a cool dry place. To serve, spoon out a little onto a small plate and serve with ice water on the side. Yields about 1 quart Join eBay now! A great way to save money on items you want and support A to Z Recipes. By joining eBay (FREE) A2Z receives compensation. Place a bid within one month and we??re cooking! Great new & used items at remarkable savings. Click here for eBay: http://adfarm.mediaplex.com/ad/ck/711-1751-2978-3?loc=http://pages.ebay.com Collections, Etc is a great way to shop. Co-workers go gaga over this company. Besides a lot of really neat stuff, everything they offer is $14.99 or LESS! http://click.linksynergy.com/fs-bin/stat?id=qELfutnXLH0&offerid=48203&type=3&subid=0 Ross-Simons - Life's Luxuries for a Lot Less. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=35136.10000155&type=3&subid=0 ~*~ RAMBLINGS ~*~ Figs: Why Eat ???em Fresh or dried, lusciously sweet figs are a superb source of fiber, thanks to the tiny seeds that fill the fruit. Most of the fiber is insoluble, but about one-fifth is soluble. Other nutritional assets include good amounts of potassium, as well as some manganese, iron, and calcium. One of humankind's oldest fruits, the fig has been cultivated for centuries in warm, semiarid climates. Fresh figs have an incomparable taste, but they also have about the shortest life-span of any fruit on the market: Once harvested, they last only about a week. As a consequence, about 90% of the world's fig harvest is dried. Dried figs are intensely sweet and wonderfully chewy, while fresh figs--a rarer treat--have a more delicate sweetness and the subtle contrast of crunchy seeds and soft, satiny flesh. Today, nearly all domestic figs are produced in California, where they were first introduced by Spaniards in the mid-1700s. The major varieties of fresh figs (which are also sold dried) are Black Mission (black or purple skin and pink flesh) and Kadota (greenish yellow skin and purple flesh). Calimyrna, a large greenish-yellow fig when fresh, is the most popular dried variety. It was developed from the Smyrna fig, a Turkish variety that is commonly imported in its dried state. Brown Turkey (purplish skin and red flesh) is sold fresh, as well as dried. The principal variety used in making fig bars and fig paste is the Adriatic, which has light green skin and pale pink flesh. Each of the different fresh varieties is available at a different period, with one harvest of California figs in June and a second, larger crop from August through early September. Dried figs are plentiful year round. A "fancy" produce item, fresh figs are packed carefully and thus should be in good condition when displayed in your market. Color differs with variety, but healthy figs will always have a rich color; ripe Mission figs, for example, will be nearly black. Look for shapely, plump figs with unbruised, unbroken skins and a mild fragrance; a sour smell indicates spoilage. The fruit should be just soft to the touch, but not mushy. If the figs seem somewhat shriveled, as if they are beginning to dry, they will be particularly sweet. Size is not an indicator of quality, but you'll probably want to choose uniformly sized fruits if you are planning to serve them as individual portions for dessert. When buying packages of dried figs, check for unbroken wrapping; the figs should give slightly when gently squeezed through the package. Watch out for moldy or sour-smelling dried figs. String figs are imported from Greece from October through December. They should be firm and clean. To ripen slightly underripe fresh figs, place them on a plate at room temperature, away from sunlight, and turn them frequently. Keep ripe fresh figs in the refrigerator. They bruise easily, so store them in a shallow container that can be covered to keep them from getting crushed; line the container with paper towels. Store the figs for no longer than two to three days. Dried figs can be stored at cool room temperature or in the refrigerator; just be sure that they are well wrapped after opening so that they do not become too dry and hard. Dried figs should keep for several months. They can also be frozen, then thawed at room temperature. http://www.wholehealthmd.com/refshelf/foods_view/1,1523,51,00.html ; JustFlowers.com is one of the largest online florists and delivers the same day to the USA and Canada. http://www.qksrv.net/click-1219304-3885639 ~*~ DID YOU KNOW ? ~*~ Ficus carica, known to us as the common fig, originated in northern Asia Minor. Spaniards brought the fig to America in 1520. The fig tree was mentioned prominently in The Bible (some scholars believe the forbidden fruit picked by Eve was a fig rather than an apple), but it has been around much, much longer. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs. Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage still continues today in North Africa and the Middle East. High in potassium, iron, fiber and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative. The fig tree can live as long as 100 years and grow to 100 feet tall, although domestic trees are kept pruned to a height of about 16 feet. The Greeks believed the fig was a gift of Demeter, and made sacred to Dionysus. The fig tree is noted as the Tree of Life and Knowledge from Central Africa to the Far East. The Bo tree, under which Buddha meditated, was a variety of the fig tree, a cutting of which purportedly is still perpetuating in Ceylon. The term sycophant, meaning a servile, self-seeking flatterer, literally translates to "one who shows the fig." The term dates back to the ancient Greek fig trade and originally referred to one who informed on fig smugglers. The fig actually bears its flowers inside the fruit and relies upon wasps to crawl inside to pollinate them. This unique fertilization process is called parthenocarpy. There are hundreds of varieties of figs, ranging in color from nearly black to almost white, and only the female fruits are edible. The green varieties are normally reserved for drying. California is the largest fig producer in the United States, with most of the harvest ending up dried. It takes over six pounds of fresh figs to produce two pounds of dried figs. http://homecooking.about.com/library/weekly/aa082800a.htm ; Wash fresh figs and remove the hard portion of the stem end. Halve or quarter the fruit. Thick-skinned Calimyrna figs are usually peeled; Mission figs do not need to be, as they have thin, edible skins. Placing dried figs in the freezer for an hour will make them easier to cut up. When chopping dried figs, dip the knife into hot water from time to time, to prevent the fruit from sticking to it. Before adding chopped figs to a batter or dough, toss the pieces with a little flour to keep them from sinking to the bottom of the baked goods. Reconstituting dried figs: If you like dried figs plumped, simmer them in boiling water, wine, or fruit juice for two minutes; add a drop of almond extract to enhance their flavor. Baking: Fresh figs are usually eaten raw, but they can also be baked and served for dessert. Pierce them a few times with a fork, place them in a baking pan, and sprinkle with fruit juice to keep them moist. Cooking time: about 20 minutes in a 300?°F oven. Nutrition Chart Fresh Figs/4 medium Calories 148 Total fat (g) 0.6 Saturated fat (g) 0.1 Monounsaturated fat (g) 0.1 Polyunsaturated fat (g) 0.3 Dietary fiber (g) 6.6 Protein (g) 0.4 Carbohydrate (g) 38 Cholesterol (mg) 0 Sodium (mg) 2 Dried Figs/4 medium Calories 194 Total fat (g) 0.9 Saturated fat (g) 0.2 Monounsaturated fat (g) 0.2 Polyunsaturated fat (g) 0.4 Dietary fiber (g) 9.3 Protein (g) 2 Carbohydrate (g) 50 Cholesterol (mg) 0 Sodium (mg) 8 Manganese (mg) 0.3 Potassium (mg) 541 http://www.wholehealthmd.com/refshelf/foods_view/1,1523,51,00.html ; Equivalents 1 pound fresh figs = 9 medium 1 pound fresh figs = 12 small 1 pound fresh figs = 2-2/3 cups chopped 1 pound canned figs = 12 to 16 whole figs 1 pound dried figs = 44 whole figs 1 pound dried = 3 cups chopped http://homecooking.about.com/library/weekly/aa082800a.htm ; Frederick??s of Hollywood. The home of sexy lingerie since 1946. A gift from Frederick's won't stay in the box for long! http://www.qksrv.net/click-1219304-5835140 ~*~ READER REQUESTS ~*~ Send your requests or replies to a request to: a2zrecipes@fastmail.fm (PLEASE use "Recipe Request" as subject.) GoldenMine.com - Free shipping on all jewelry. Never pay retail again! Solid 14K yellow and white gold. http://www.qksrv.net/click-1219304-5440047 Your order helps support A to Z Recipes. ~*~ CRAZY CORNER ~*~ Give me a sense of humor, Lord, Give me the grace to see a joke, To get some humor out of life, And pass it on to other folk. KitchenEtc.com http://www.qksrv.net/click-1219304-8771043 The world??s largest online cooking and dining store. *** [a few of the current winners just announced for the Bulwer-Lytton Fiction Contest, for those of us who keep up with this sort of bizarre thing!!! These are NOT the grand prize winners, you??ll have to go to the site for those!] http://www.sjsu.edu/depts/english/2003.htm Since 1982 the English Department at San Jose State University has sponsored the Bulwer-Lytton Fiction Contest, a whimsical literary competition that challenges entrants to compose the opening sentence to the worst of all possible novels. The contest began as a quiet campus affair, attracting only three submissions. This response being a thunderous success by academic standards, the contest went public the following year and ever since has attracted thousands of annual entries from all over the world. The contest was the brainchild of Professor Scott Rice, whose graduate school excavations unearthed the source of the line "It was a dark and stormy night." Sentenced to write a seminar paper on a minor Victorian novelist, he chose the man with the funny hyphenated name, Edward George Bulwer-Lytton, who was best known for perpetrating The Last Days of Pompeii, Eugene Aram, Rienzi, The Caxtons, The Coming Race, and--not least--Paul Clifford, whose famous opener has been plagiarized repeatedly by the cartoon beagle Snoopy. http://www.sjsu.edu/depts/english/2003.htm ; Bulwer-Lytton Fiction Contest 2003 Results Tuesday, July 15, 2003 Contact: Prof. Scott Rice Department of English rices@email.sjsu.edu Winner: Science Fiction Colonel Cleatus Yorbville had been one seriously bored astronaut for the first few months of his diplomatic mission on the third planet of the Frangelicus XIV system, but all that had changed on the day he'd discovered that his tiny, multipedal and infinitely hospitable alien hosts were not only edible but tasted remarkably like that stuff that's left on the pan after you've made cinnamon buns and burned them a little. Mark Silcox Auburn AL 36830 Spy Category: Standing in the concessions car of the Orient Express as it hissed and lurched away from the station, Special Agent Chu could feel enemy eyes watching him from the inky shadows and knew that he was being tested, for although he had never tasted a plug of tobacco in his life, he was impersonating an arms dealer known to be a connoisseur, so he knew that he, the Chosen One, Chow Chu, had no choice but to choose the choicest chew on the choo-choo. Loren Haarsma Grand Rapids, MI Winner: Vile Pun "The Insect Keeper General, sitting astride his giant hovering aphid, surveyed the battlefield which reeked with the stench of decay and resonated with the low drone of the tattered and dying mutant swarms as their legs kicked forlornly at the sky before turning to his master and saying, 'My Lord, your flies are undone.'" Andrew Vincent Cheltenham, Gloucestershire, England Runner-Up: The ancient Peruvian Airlines DC-3 lumbered slowly over the snow-capped peaks far below as Gunderson turned to Ricketts and marveled at how their avian import business "Incahoots" had led them once again to the far reaches of South America in search of the elusive gray-spotted owl. Miltiades Mandros Oakland, CA Send your funnies to: maggieblackwell@hotmail.com (PLEASE use "Humor" as subject.) Did you vote? http://www.cumuli.com/ezines/ra20729.rate Thanks! zChocolats. Chocolate Romance for him or her! You will find a decadent assortment of zChocolats finest morsels beautifully packaged for gift-giving. http://www.qksrv.net/click-1219304-10051135 ~*~ TODAY'S MENU ~*~ STUFFED FIGS FIGS AND PROSCIUTTO MIXED GREEN SALAD WITH FIGS, GORGONZOLA AND PECANS CHICKEN WITH FIGS BAKED FIGS or alternate dessert: fresh figs with ZABAGLIONE SAUCE OUR MENU: All of Today??s Menu recipes are taken from the August 5, 1998 issue of the Detroit Free Press with finger licking thanks. http://www.freep.com/fun/food/qfigrec5.htm ; STUFFED FIGS 1/2 cup pine nuts 8 ounces cream cheese, softened; or reduced-fat or nonfat cream cheese, if desired 2 tablespoons grated orange zest 1/2 teaspoon freshly ground black pepper 10 fresh figs, washed, stems removed Preheat the oven to 350 degrees. Spread the pine nuts on a baking sheet and bake 8-12 minutes until the nuts are lightly toasted. Remove them from the oven and set them aside to cool. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest and pepper, mixing until smooth. Slice each fig in half lengthwise. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half. Makes 20 stuffed figs; one per serving. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 89 calories (61% from fat), 6 grams fat (3 grams sat. fat), 8 grams carbohydrate, 2 grams protein, 34 mg sodium, 12 mg cholesterol, 25 mg calcium, 1 grams fiber. FIGS AND PROSCIUTTO 8 ripe, fresh figs 16 paper-thin slices prosciutto (Prosciutto di Parma is the best) Lemon or lime wedges Roll or fold the prosciutto slices and arrange them on a serving plate. Cover with plastic wrap and chill until ready to serve. Just before serving, slice the figs lengthwise. Arrange the figs and lemon wedges around or over the prosciutto. Makes 16 appetizer servings. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 46 calories (11% from fat), 1 gram fat (0 grams sat. fat), 9 grams carbohydrate, 2 grams protein, 86 mg sodium, 4 mg cholesterol, 17 mg calcium, 2 grams fiber. MIXED GREEN SALAD WITH FIGS, GORGONZOLA AND PECANS Mustard vinaigrette: 3 tablespoons wine vinegar 1 tablespoons fresh lemon juice 1 tablespoons Dijon-style mustard 1 teaspoon honey 1/2 teaspoon freshly ground pepper, or to taste 1/2 cup olive oil (not extra-virgin) Salad: 1/2 cup chopped pecans (or favorite nut) 10 cups mixed baby field greens or favorite greens 1/4 cup thinly sliced white, yellow or red onion 16 fresh figs, washed, stems removed 4 ounces Gorgonzola or other blue cheese, crumbled 1/4 cup fresh chopped parsley Preheat the oven to 350 degrees. In a small bowl, whisk together the vinegar, lemon juice, mustard, honey and pepper. Slowly drizzle in the oil, whisking continuously; set the dressing aside. Spread the nuts on a baking sheet and bake for 8-12 minutes until the nuts are lightly toasted. Remove and set them aside to cool. Arrange the greens on a serving plate or 8 individual salad plates. Arrange the onion over the greens. Halve the figs lengthwise and arrange them over the greens. Sprinkle the cheese, chopped parsley and nuts over the salad. Drizzle 2 to 3 tablespoons of vinaigrette over the salad and serve. Makes 8 servings. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 330 calories (62% from fat), 23 grams fat (5 grams sat. fat), 29 grams carbohydrate, 7 grams protein, 232 mg sodium, 11 mg cholesterol, 144 mg calcium, 6 grams fiber. CHICKEN WITH FIGS 1/2 cup flour 2 teaspoons kosher salt 1/2 to 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon cumin 2 tablespoons grated lemon zest 8 large, boneless, skinless chicken breast halves (2 1/2 to 3 pounds), washed, patted dry 16 fresh figs 2 bay leaves 16 whole cloves garlic, peeled, ends removed 2 cups sliced yellow onion 2 cups dry red wine Juice of 1 lemon 1/2 cup fresh chopped parsley Preheat the oven to 350 degrees. In a shallow dish or pie plate, combine the flour, salt, pepper, cayenne pepper, cumin and lemon zest. Dredge the chicken in the flour mixture. Arrange the seasoned chicken breasts in a large baking dish. Distribute the figs, bay leaves and whole peeled garlic cloves on and between the chicken breasts. Arrange the onion slices over the chicken. Pour the wine over the onions. Cover the dish with foil and bake about 30 to 40 minutes or until the chicken is cooked through. Remove from the oven, sprinkle with the lemon juice and parsley and serve. Makes 8 servings. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 345 calories (12% from fat), 5 grams fat (1 grams sat. fat), 40 grams carbohydrate, 37 grams protein, 386 mg sodium, 96 mg cholesterol, 95 mg calcium, 7 grams fiber. BAKED FIGS 1/2 teaspoon shortening 1/2 cup sugar 16 fresh figs 1 cup water with a few drops of vanilla extract, for dipping the figs Zabaglione sauce, optional (recipe follows) Preheat the oven to 400 degrees. With the shortening, lightly grease a square baking dish that will hold all of the figs upright and close together. Place the sugar in a small bowl and set aside. Dip the figs, one at a time, in the vanilla water, then roll each one in the sugar. Place them, standing up, in the baking dish. Bake, uncovered, for 20-25 minutes or until the sugar has dissolved and the juice from the figs makes a light sauce. Remove the figs from the oven. Cool slightly, then chill. Serve with about 1/4 cup of zabaglione, if desired. Makes eight 2-fig portions; analysis without sauce. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 143 calories (0% from fat), 0 grams fat (0 grams sat. fat), 37 grams carbohydrate, 1 gram protein, 1 mg sodium, 0 mg cholesterol, 45 mg calcium, 4 grams fiber. ZABAGLIONE 8 egg yolks (reserve whites for another use) 3/4 cup sugar 1/3 cup Marsala, Madeira or sherry wine In the top half of a large double boiler over simmering water, combine the egg yolks, sugar and wine. Whisk the mixture constantly until it is creamy, thickened and about doubled in volume, about 8 to 10 minutes. Serve warm or chilled as a sauce for fresh figs or berries, whisking once again before serving. Makes 8 servings. From Annabel Cohen. Tested by Susan Selasky for the Free Press Test Kitchen. 149 calories (30% from fat), 5 grams fat (2 grams sat. fat), 20 grams carbohydrate, 6 grams protein, 63 mg sodium, 212 mg cholesterol, 25 mg calcium, 0 grams fiber. Jewelers Direct has just what your loved one wants! Representing the World's Finest Man Made Cubic Zirconia Gems "Diamond Quality" Handset in 14kt. Solid Gold. http://www.qksrv.net/click-1219304-1166000 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ MY FAVORITES ~*~ These are recipes I??ve gathered ***. I have not personally Tried every one of them. I have read through each recipe, checking for any obvious errors. I assume no responsibility for the contents. These are offered as a popular feature of this newsletter. Use those you like at your own risk (see disclaimer at end of each issue). Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. http://www.recipezaar.com/search/getrecipe.zsp?id=27703&path= Fig Cake (Gateau De Figue)#27703 by Julesong posted on May 8, 2002 "This recipe goes back five generations in the Guidry family of Church Point, Louisiana. So make it a tradition in your family." Recipe appeared on Chef Folse's television show the week of July 17 to July 23, 1999. 1 pint chopped fresh figs 3/4 cup butter 1 cup sugar 3 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 cup buttermilk 1 teaspoon vanilla 1 cup chopped pecan 1. Preheat oven to 350 Degrees F. 2. Grease and flour a bundt-style pan and set aside. 3. In a large mixing bowl, cream butter and sugar. 4. Add the eggs, one at a time, blending after each addition. 5. In a separate bowl, combine the flour, baking powder, soda and spices. 6. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. 7. Stir constantly until all ingredients are well incorporated into the batter. 8. Add vanilla, pecans and figs. 9. Stir well and pour into the greased pan. 10. Bake for approximately 1 hour or until cake tester comes out clean. 11. Allow to cool. 12. Remove from pan. 13. You may wish to serve with ice cream or a dollop of fresh whipped cream. CoffeeAM.com is the largest online Gourmet Coffee & Tea Site. Free Shipping on orders over $40! Use Coupon Code FREEDEAL at checkout.* For a Limited Time Only -Get a Free Sample (one-half pound!) of Gourmet Coffee with any order! http://www.qksrv.net/click-1219304-5463405 http://www.ivillage.com/food/recipefinder/recipe/print/0,12970,386987,00.html ; Fresh Figs with Chocolate and Almond Stuffing Serving: 12 3/4 cup finely chopped unpeeled almonds 2-ounces, about 1/2 cup finely chopped semisweet chocolate 1 tablespoon sugar 1 1/2 tablespoons dark rum, or enough to lightly bind almonds and chocolate into a paste 12 ripe and juicy figs 1. Place almonds, chocolate and sugar in a bowl and stir together. 2. Add rum, and stir until mixture just holds together. Add a few more drops of rum as needed. It should form a rough-textured paste. If it doesn't hold together, pound mixture in a mortar and pestle or pulse briefly in a blender. 3. Trim stems off figs. Then, starting at stem end, cut figs 3/4 of the way down, making two incisions in the form of a cross. Carefully pinch the bottom of each fig to make the top open like a flower. 4. Gently stuff almond mixture into center of each fig. Press fig together to reshape it. 5. Arrange figs on a platter and serve. On a warm day, keep figs refrigerated until ready to serve. Makes 12 stuffed figs to be eaten with the fingers. NUTRITIONAL INFORMATION: Calories: 119, Total Fat: 6, Carbohydrates: 15, Protein: 2 Great site! http://dmoz.org/Home/Cooking/Fruits_and_Vegetables/Figs/ ; http://www.melborponsti.com/list_f.shtml ; [scroll down to fig- many many more recipes] Fig Paste 1 lb Prunes 1/2 lb Figs 1 oz Senna leaves Cold water Soak prunes over night in cold water to cover, add the senna leaves tied in a cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick Bath-and-Body.com Wonderful gift sets, homemade soaps, lotions, etc., perfect for Birthday, and special occasion giving! Your order helps support A to Z Recipes. Thanks. http://www.qksrv.net/click-1219304-5346491 Fig Gems 20 California dried figs 1/2 c Seeded raisins 1 c Pecan meats 1/2 c Confectioners' sugar 3 tb Peanut butter 1/2 c Strained honey Warm your food grinder. With medium blade, grind figs, raisins and nuts. Stir together with sugar and peanut butter. Add honey to soften enough to make fruit pliable. With your hands, make balls the size of small walnuts, and roll in confectioners' sugar. Place on a pretty plate or tray, surround them with figs stuffed with candied cherries or nut halves, for festive (but fast disappearing) centerpiece. Figgy Rice Pudding 2 c Skim milk 1/4 ts Ground nutmeg 4 lg Eggs OR 1 cup egg subst. 1 pn Salt 1/4 c Light brown sugar; firmly packed 2 c Cooked rice 4 Dried figs, large; coarsely chopped 1/2 ts Ground cinnamon 1/2 ts Vanilla extract Preheat oven to 350. Spray a 1 1/2 qt casserole with nonstick cooking spray. Remove casserole from water bath, cook 10 - 15 minutes on rack before serving. Fig Pickles 1 c Water Pickling spice to include Cloves and cinnamon (whole) 6 c Sugar 1 c Vinegar COVER 3 quarts figs with 2 quarts boiling water and allow to stand 5 minutes. Make syrup out of above ingredents (spices should be in a bag made of cheesecloth. Drain figs. Boil in syrup 3 consecutive days 10 minutes each day, then pack into jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Figs With Honey And Mascarpone 8 Ripe green or black figs About 1 cup of mascarpone cheese, at room temperature about 1/4 cup honey Cut the figs in half or in quarters if large. Place 1/4 cup of the mascarpone on each four plates. Surround the mascarpone with the figs. Drizzle with honey. Serve immediately. Don??t buy new furniture! Do what I did??¦re-cover! Sure Fit Slipcovers - Spring Collection http://www.qksrv.net/click-1219304-9873113 http://www.valleyfig.com/recindex.htm ; another FIG meal!! STUFFED FIG APPETIZERS Brie-Stuffed Figs with Fresh Rosemary Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs. Slice open one side of each fig. Stuff with a small piece of brie or camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake at 350?° for 7 minutes or until hot. Bacon-Wrapped Fruited Figs Bake bacon at 400?° for 10 minutes or until bacon is cooked but still flexible, pat dry with paper towels and cut bacon in half. Remove stem and split open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap in half-slice bacon (may not entirely wrap around fig) and fasten with pick. Bake at 400?° for 7 minutes or until hot. Chutney-Ham Stuffed Figs Remove stem and split open figs. Stuff with a small cube of deli smoked ham and dab of chopped chutney. Garnish with herb sprig. Sherried Cheese Stuffed Figs Remove stem and split open figs. Beat 1/2 cup garlic-herb cheese spread with 2 teaspoons sherry or white wine. Spoon into figs. Garnish with fresh thyme leaves. Hawaiian-Style Stuffed Figs Remove stem and split open figs. Stuff with a small cube of fresh or canned pineapple. Wrap fig with thinly-sliced prosciutto, making a band around center of fig. Sprinkle with toasted sesame seeds. ROSEMARY CHICKEN WITH FIG-ORANGE SAUCE 1 8-oz. package Blue Ribbon or Sun-Maid Calimyrna or Mission Figs 1/2 cup orange juice 4 boneless, skinless chicken breast halves (about 1 lb.) 2 tablespoons honey 2 tablespoons Dijon mustard 4 thin slices proscuitto or ham (about 1 1/2 oz.) 1 tablespoon butter 1/2 cup chicken broth 1 teaspoon cornstarch 1 teaspoon grated orange peel 1 tablespoon chopped fresh rosemary or 2 teaspoons dried Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on HIGH 1 minute. Set aside. Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard. Spread 2-3 teaspoons on each chicken breast; top with one slice of prosciutto. Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side. Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve. Makes 4 servings. Nutrients analysis per serving: Calories 393; Protein 31g; Fat 6g; Carbohydrates 50g; Sodium 600mg; Dietary Fiber 7g. The Home Marketplace ?? Name-brand products at warehouse prices. http://www.qksrv.net/click-1219304-8777551 Savory Fig & Walnut Dressing 2 to 4 tablespoons margarine 1 1/2 cups each chopped onion, apple and celery 1 tablespoon poultry seasoning 1 1/2 teaspoons each finely grated orange peel, ground sage and dried thyme leaves 12 cups unseasoned dry bread cubes 2 1/2 cups coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs 1/2 pound mild Italian sausage links, cooked and chopped 1 cup walnut pieces, toasted 1 to 1 1/4 cups each white wine and chicken broth Salt to taste Heat oven to 350?°F. In large deep skillet or Dutch oven, cook margarine, onion, apple and celery over medium heat, stirring occasionally, until onion is soft. Remove from heat; add poultry seasoning, orange peel, sage and thyme. Stir in remaining ingredients, adding enough wine and chicken broth to moisten. Blend well. Place in buttered 13-x-9-inch baking dish or large casserole. Cover and bake for 45 minutes; remove cover and continue baking 15 minutes until heated through and top is crisp. Or, spoon stuffing into cavities of a 12- to 15-pound turkey; roast as desired. Makes about 10 1/2 cups. Nutrients per 1/2 cup serving: Calories 170; Protein 4g; Fat 5g; Carbohydrates 27g; Sodium 277mg; Dietary Fiber 3g; Cholesterol 11mg. APPLE-FIG CRUMBLE 1 package (8-ounce) BLUE RIBBON ORCHARD CHOICE or SUN-MAID Mission or Calimyrna Figs, stemmed and quatered 3 tablespoons Marsala or water 3 large tart, crisp apples, peeled, cored, cut into thick slices 1 tablespoon flour 1/4 teaspoon cinnamon 2 tablespoons honey 1 tablespoon butter Topping 2/3 cup all-purpose flour 1/3 cup packed brown sugar 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/8 teaspoon salt 6 tablespoons butter, cut into 1/2 inch pieces Heat oven to 350?°. Coat 8x8-inch baking dish with cooking spray. Place figs and Marsala in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2 minutes. Let stand 5 minutes. Stir until most of liquid is absorbed. Set aside. Place apples in prepared baking dish. Sprinkle with flour and cinnamon, toss to coat. Heat honey and butter until melted; drizzle over apples. Arrange figs over apples. For topping combine flour, sugars, cinnamon and salt in a medium bowl; cut in butter until crumbly. Sprinkle over apples and figs. Bake 40 minutes or until topping is golden brown and filling is bubbly. Serve warm. Makes 6-8 servings. http://www.askyourneighbor.com/recipes/101.htm ; FIG NEWTONS DOUGH: 1/2 c. butter 1/2 c. margarine 1/2 c. sugar 1/2 c. honey 2 large eggs 4 1/2 c. self-rising flour Cream butter and margarine with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate 1 hour. FILLING: 1 pound can of drained figs cut in small pieces 1/2 c. sugar 1/2 c cold black tea Put into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add: 1/2 c. finely ground pecans 1/4 t. cinnamon 11/ 6 t. ground ginger Continue stirring and blend well. Let cook about 15 minutes. Take off of heat. Roll out dough on floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down center of dough, leaving a margin on dough. Fold in half from longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400?° about 8-10 minutes or until golden brown. Cool. Store in airtight containers. NOTE: If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist. or http://www.shoeboxrecipes.com/html/fignewtons.html ; Fig Newtons Cookie Ingredients 1 cup sugar 1/2 cup shortening 1 egg 1/2 cup milk 3 cups flour 4 tsp. cream of tartar 2 tsp. baking soda 1/4 tsp. salt Fig Filling 1 tbsp. flour 1/2 cup sugar 1/2 cup water 1 cup ground dry fig Cream together sugar and shortening until light and fluffy. Stir in egg and milk and beat until smooth. Sift together flour, cream of tartar, baking soda and salt. Add to creamed mixture and stir until dough is stiff. Add more flour if needed to make a stiff dough. Roll out on a floured board to a 1/4 inch thickness. Cut with a 2 inch cookie cutter or into rectangles about 1 1/2 to 2 inches. Place a spoonful of fig filling in center of one cookie and top with another. Bake at 350 degrees for 10 to 13 minutes. Makes about 40 fig newtons. http://www.recipecottage.com/preserving/figs-syrup.html ; Figs in syrup 1 kg figs (weighed after peeling) 750 G. sugar 200 ml. cold water Choose figs not very ripe, as they must be kept whole. Peel them carefully with a very sharp knife or a potato peeler, do not remove the stalks. In a preservnig pan, put the sugar and water and stir until sugar has dissolved. Put over low heat and bring to the boil. Add figs and cook slowly for about 15 minutes, scuming carefully. Leave for 24 hours in a cool place. After that time, cook for another 40 minutes. Then take a little syrup with your fingers (put them before in cold water to prevent burning) and separate them: the syrup must stick and form resistant fibres. If this point is not reached, cook for a few minutes more. Leave for another 24 hours and finally bottle in clean jars. Sterilize for 30 minutes at 88 C in a "Bain-Marie". Serve with ice-cream, for decorating cakes and tarts or just alone. For a delicate flavour, you can put a vanilla bean in the syrup. Walter Drake - Clearance SAVE up to 70%! August Sale - save $5 on every $35 order! Walter Drake is your one stop shop for Kitchen and Household items. http://www.qksrv.net/click-1219304-5021517 http://homecooking.about.com/library/archive/blfruit30.htm ; Marinated Figs with Buttermilk-Honey Sorbet Recipe Ingredients For the Sorbet: 4 cups (32 fluid ounces/1 liter) lowfat buttermilk 1 cup (8 fl ounces/250 ml) heavy (double) cream 2/3 cup (8 ounces/250 g) honey Juice and grated zest of 1 lemon Juice and grated zest of 1 orange For the Figs: 3/4 cup ( 6 fluid ounces/180 ml) clarified butter 2 pounds (1 kg) fresh figs, cut in half and marinated in 1 cup (8 fluid ounces/250 ml) creme de cassis for 2 hours 1 stalk lemongrass, cut into 6 equal pieces 6 vanilla beans Instructions To make the sorbet, in a large mixing bowl, blend the buttermilk, cream, honey and the citrus juices and zests. Pour the mixture into an ice-cream freezer and freeze according to the manufacturer's directions, to make a somewhat loose, creamy sorbet (not as stiff as ice cream). Keep frozen. To bake the figs, preheat an oven to 425 degrees F (220 degrees C). Brush six 12-inch ( 30-cm) square pieces of parchment sheets in half and place equal portions of the figs on one half of each sheet. Top figs with a piece of lemongrass and 1 vanilla bean. Fold the other half of the parchment over the fig mixture. Then fold the edges over together or pleat and twist the corners to seal tightly. Place the parchment parcels on a baking sheet. Bake until the figs are heated through, 6 to 9 minutes. Remove the figs from the oven. When cool enough to handle, cut open the parchment and remove and discard the lemongrass and vanilla beans. Carefully transfer the figs to 6 individual goblets or bowls. Top with sorbet. Yield: 6 servings Credits Recipe from: Chef Guenter Seeger in The South: The Beautiful Cookbook by Maria Reid Rogers (HarperCollins) MexGrocer brings authentic Mexican food to your home! http://www.qksrv.net/click-1219304-6249700 Gewurztraminer Poached Fruits 1-1/2 cups dry Gewurztraminer white wine (barrel-fermented 1998 Apex recommended) 1/4 cup water 1 cup sugar 2 tsp finely minced lemon zest 1 cinnamon stick 1/2 vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract) 1 large crisp apple, such as Braeburn, unpeeled, cored and cut into 1-inch chunks 1 large firm pear, unpeeled, cored and cut into 1-inch chunks 6 dried apricot halves, cut in half 1/2 cup dried sour cherries 3 whole dried dark figs, cut into quarters Vanilla ice cream In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes. Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes. If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center. If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.) Yield: 4 to 6 servings http://cheftochef.net/r/7/A07348.shtml ; Fig Preserves Syko Glyko (25 servings) Karen Mintzias 50 sm Green figs Blanched almonds (optional) 3 c Sugar 3 c Water 1 tb Lemon juice 1 Strip of grapefruit peel OR- lemon peel Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilised jars, seal and store in a cool place. Testing syrup: Drip a little syrup onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F). http://www.gourmed.gr/index.asp ; White Cheeses with Figs and Mavrodaphne 150 gr manouri cheese 150 gr katiki cheese 100 gr cream cheese 150 gr dried figs 2 cups Mavrodaphne wine 1 cup red wine 10 corns spice, cinnamon sticks The figs are halved and boiled with the red wine, the sweet Mavrodaphne wine and spices for 20 minutes. They are allowed to cool. We mix the cheeses with half the figs and spread on a sheet of aluminum foil. We wrap into a roll and leave in a refrigerator for 2 hours to set. The roll is then cut in slices and served with the remaining figs and wine sauce. Figs with anthotiro 500 gr of anthotiro cheese 50 gr of sugar 50 gr of honey 2 eggs 125 ml cream 500 gr fresh figs cut into 4 vertically 50 ml cognac or brandy 1 teaspoon of fresh mint, finely chopped Mix the anthotiro cheese with the sugar, the honey and the eggs. Add the cream and the finely chopped mint. Empty the mixture into a long, narrow cake tin and insert the figs into the surface, upright. Bake in a pre-heated oven at 160-170?° C for approximately 30-40 minutes. As soon as the sweet is removed from the oven, sprinkle the cognac over it. It is best served warm. Recipes & Photos taken from Steliou Parliaros book "Eukrates Gefseis" Figs with honey and spices 10-15 dried figs 1 cinnamon (small bark) 3 cloves 1 laurel leaf 1 tsp honey 1 cup almonds, blanched 1 cup thyme (tea) Empty the thyme tea in a saucepan, add the laurel leaf, figs, cinnamon, cloves and honey. Add two cups of water and simmer for 6-8 minutes. Cover the saucepan with its lid and continue simmering until the figs get tender and soak well in the spiced juice. Serve them with their syrup and almonds. Figs and Walnut Dessert 12 dried figs 1/2 cup finely chopped walnuts 1 Tbs sugar 1 tsp ground cinnamon 12 whole cloves 1 cup strained Greek yoghurt or sour cream Snip off the stem of the figs. Open up the figs with your thumb, so that they look like a small cup. In a small bowl, combine the nuts, sugar, and cinnamon, and stuff each fig with a little of the mixture. Pat the figs closed, and stud each one with a clove at the stem end. Pack the figs upright tightly in a saucepan just large enough to hold them in one layer. Pour in enough water to come one-third up the way of the figs, and cover the pan. Heat the figs over medium-low heat, bringing the water to a boil, and let simmer for about 30 minutes, or until the figs are soft and plump. Add more water if necessary while the figs simmer. Remove from heat and let cool for 15minutes. Serve the figs with a dollop of thick strained yoghurt or sour cream. ***As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you??d like to share to: a2zrecipes@fastmail.fm (PLEASE use "recipes" as subject.) ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ HEART HEALTHY (HH) ~*~ This section is a little gift from our heart to yours! While not completely free of fat, cholesterol and calories, they should make your daily chore of eating more wisely just a little bit easier and a whole lot tastier! Always use YOUR best judgment when cooking for special needs! Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. Marinated Grilled Figs 1 cup dry red wine 1 cup orange juice 1/2 teaspoon ground ginger 2 cloves garlic, pressed 12 large fresh figs, stemmed 2 T whipping cream Combine red wine, orange juice, ginger and garlic in a zip-top plastic bag. Pierce figs several times and place in bag. Seal and chill 1 to 2 hours. Remove figs from marinade, reserving marinade. Place marinade in a heavy saucepan. Cook marinated figs, covered with grill lid, over medium-hot coals (350??F. to 400??F.) about 5 minutes, turning once. Bring marinade to a boil over medium-high heat; cook 10 minutes or until reduced to 1/4 cup. Stir in whipping cream, and spoon over figs. 4 servings. Note: Figs may be broiled 5 inches from heat (with electric oven door partially open) 3 to 5 minutes. Perfumania.com - Lowest prices GUARANTEED http://www.qksrv.net/click-1219304-6674832 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ COOKING FOR TWO ~*~ This section provides some recipes for those who cook for two. Not many recipes are mindful of the need to have it "scaled down" for you. I hope this helps. DOMESTICATIONS - America's Authority on Home Fashions http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=15019.10000001&type=3&subid=0 Baked Stuffed Figs Serves 2 6 fresh figs 3 ounces gorgonzola cheese, softened to room temperature 1 tablespoons finely chopped walnuts 1 bunches Italian parsley, finely chopped 4 ounces prosciutto di Parma, sliced paper-thin Preheat oven to 450 degrees. Quarter the figs lengthwise, cutting down from the stem but leaving the segments attached at the base. Place on an ungreased baking sheet. In mixing bowl, stir together the gorgonzola, walnuts and parsley until well-mixed. Using a tablespoon, stuff the filling onto each opened fig. Bake the figs 8 to 10 minutes, until the cheese is bubbling. Arrange 3 to 4 slices of prosciutto on each of 2 plates. Remove the figs from the oven, place in center of each plate, and serve immediately. AVENUE is a leading national specialty retailer of women's apparel and accessories. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=46769.10000008&type=3&subid=0 Enjoy! Jessica ~*~ FREE SUBSCRIBER ADS ~*~ This section was created for subscribers to post their ads for either a newsletter/ezine and/or site. I do not charge for this service (or any other service). The Mags has a wild streak but please do not ask for me to post anything for you that is racially biased nor of a pornographic nature. YOUR freedom of speech is subject to MY freedom of selection. In other words, what I say goes here... NOTE: Ads will continue to appear until notified by requestor. From A2Z family member Teri Crane: Looking for a discount-priced cruise? Pat and Teri Crane can save you money on any cruise line, any ship, and any destination. Visit www.7seascruises.com or e-mail cruiseplanners7seascruises@msn.com No booking fees, no hidden charges and great, personal service! 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Just email me at: wchall@midiowa.net OR evygirl2@midiowa.net to sign up. Tell me which newsletter you are interested in! From A2Z family member Dorine, in Philadelphia, PA: The Global Epicure is a free recipezine published Monday through Friday. Each issue contains a menu and the recipe for one of the items. Recipes are always made from scratch and from fresh ingredients, with instruction on techniques. Readers can contribute recipes, ask questions and participate in the community. To subscribe, send email to global-epicure-subscribe@yahoogroups.com From A2Z family member Doni in Liberty, MO: I LOVED STAYING HOME WITH MY CHILDREN BUT IT WAS STRAINING MY BUDGET. Do you need to bring in extra income, but don't want to work outside of the home? Do you fear falling for yet another scam? So did I. Thankfully, I found a group of women dedicated to earning an honest income from home - by working together. Interested? Visit us today. http://www.stayinhomeandlovinit.com/cgi-bin/team.cgi?id=do9366&action=show From A2Z family member Jackie Parachu in Boca Raton, FL: Watkins - Trusted Family Products Since 1868 www.watkinsonline.com Include my ID#, please: 340730 Free shipping on all orders over $75! If you'd like a free catalog and free samples please e-mail me at: jparachu@earthlink.com I'd be happy to send them to you! From A2Z family member Brenda Martin from KS: Delight your taste buds with a cup of flavorful coffee, cappuccino or tea in the comfort of your own kitchen. Visit: http://BJsTasteDelights.com to see all of our mouthwatering flavors. From A2Z family member Eleisia Whitney from CA: Smell the aroma of freshly baked cookies, cakes, and pies. Indulge yourself with spiced bath salts, vanilla hand and body lotion, and peppermint foot cream. Clean your home with earth-friendly cleaners and detergents. Browse our online catalog: http://www.watkinsonline.com/eleisiawhitney Sign up for our free Watkins Monthly Newsletter: Around_the_kitchen_table-subscribe@yahoogroups.com Would you like a catalog and free sample? Send me an email: eleisiawhitney@watkinsonline.com From A2Z family member Jean Spannenberg from Whittier, NC: Adventure Foods packages a complete line of foods for all outdoor activities, as well as specialty packing for Diabetics, Gluten Intolerance, Vegetarians, and all other food or health restrictions. We also have an extensive bulk food items, spices, and unique ingredients, for those who wish to pack their own foods. Please take a look at our web site at: http://www.adventurefoods.com From A2Z family member Donna in Northwest. MT: WANT MORE RECIPES? LIKE CRITTERS? Good Fixins comes to you 5 days a week with a yummy recipe, a food fact, and for fun there's the CRITTER CORNER where we share our favorite stories about our four-legged friends. Chocolate lovers will enjoy our weekly indulgence in a heavenly chocolate recipe. Join our family today and see what you've been missing! Visit http://www.goodfixins.com today! From A2Z family member Jenny Francoeur of Tampa, FL: Have you heard about Bob Barefoot??s Coral Calcium? Read about the company that is taking the country by storm and learn how to get Bob Barefoot??s own formulated Coral Calcium for free. Visit http://www.freecoralcalcium.com/6728 From A2Z family member Martha Matthews, Sacramento, California: Looking for a Christian perspective on running your home and being the best wife you can be? Then this is the web site for you. It??s filled with tons of information and resources just for Christian wives and homemakers. Sign up for our free newsletter. Take your Homemaking to a ???higher??? level. http://www.christian-homemaking.com From A2Z family member Janice Buckner in the beautiful mountains of Western North Carolina, just outside of Asheville. I am a work-at-home mom. I welcome fellow a2z family to check out my site. Gas Prices Are on the Rise -- Earn Money and Save on Gas!! http://www.jmbuckner.gasupusa.com.gasupusa.com From A2Z family member Yossi in Brooklyn, N.Y. For a full line of Kosher Gift Baskets and chocolate platters please visit http://www.yossissweethouse.com Perfect for Bar Mitzvahs, birthdays, holidays, baby, etc. Corporate accounts welcome. From A2Z family member Anastasia Raymond, Malaysia: Have you joined AutoSponsorClub? http://www.AutoSponsorClub.com/member.php?id=765 This Auto Sponsoring Club is Still Pre launch, and it is exploding all over the internet. Its getting HOT! Hundreds are joining daily!!! TIMING IS EVERYTHING ACT NOW! Get positioned right now for FREE!! From A2Z family member Elga, Ventura CA: A newsletter dedicated to a healthy lifestyle. Take a look at her site and join her for this important issue: http://www.affinitylifestyles.com/newsletter.html From A2Z family member David from Brooklyn, NY: For a beautiful selection of lapel pins please visit my website: http://www.nypins.com FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS From A2Z family member Skirnir: If you live in the Southeast Wisconsin area and you would like to join a local food ring, try Food-a-Mania! We are a group of food lovers who share recipes and occasionally visit each other. If you are interested email me at skirnirh@earthlink.net From A2Z family member Crystle: Beauty For Ashes; An online Ministry for Women http://beauty4ashes.org CountryMom Graphics http://www.geocities.com/crystle07_2000/ Prayerboard http://pub136.ezboard.com/fbeauty4ashes49013frm1 IMAGINE BEING DEBT FREE....Feels great doesn't it? You can be. We can help. NO loan, NO credit check and NO repayment. The Debt Payment Club has helped its members payoff over $2,000,000. since 1996 in 60 countries. We can help you too! Get risk free information at: http://www.kingcard.com/jj/payoff.htm ; Don't just imagine, DO IT! "I enjoy contributing to several recipe sites and newsletters of acclaim and as a Principal Dancer/Ballet master, (currently with Royal Danish Ballet), I have had wonderful experiences with foreign cuisine, a great love of mine! Cooking should be fun and my newsletter is FREE, informative as well as the weekly riddle, (A popular entry!) So come and enjoy these weekly International Newsletters as well as check out the Food Trivia. See you all here, your friend, Martin." Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?trail=1&topic=12673 Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?12673 Want to join the recipe list of a fellow reader, Judy, in Canada? JudysRecipes - To subscribe, send an email to: 52489-subscribe@zinester.com How about those of you who crochet? Join Nina, At My House Crochet list: http://groups.yahoo.com/group/Atmyhouse Find great ezines here! http://ezinelocater.com/ Subscribers may send requests for FREE advertising to: maggieblackwell@hotmail.com (PLEASE use "Ad Request" as subject.) Include your name and location, please. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?62028 Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?topic=62028 For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 DISCLAIMER: Recipes posted are for informational, educational, and/or entertainment purposes only. Please consult a health professional for any special dietary needs. The ONLY guarantee (expressed or implied) made by the publisher of A to Z Recipes is the following: ???The contents of this newsletter, including ALL recipes, will use disk space.??? ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ |
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