<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d16813441\x26blogName\x3dSysm\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLACK\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://youareinmysysm.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://youareinmysysm.blogspot.com/\x26vt\x3d4002800012038526184', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Figs in a Blanket


For the annual Hillbilly Tapas party at Reverend Jack's, I went bacon-free for the first time. But once you go pig, it's hard to renege. My recipe called for:
2 cups (about 3 dozen) dried figs
3 clemintine oranges, juiced and zested
2 teaspoons vanilla
2 tablespoons brown sugar
1 cup of water
1 cup firm to hard bleu cheese or gorgonzola
3 dozen roasted almonds
3 dozen biscuit rolls
3 dozen thin slices of prosciutto

Though I searched high and low – ok, just low – for fresh figs, all I could find were dried ones. No problem. In the same way I reanimate the corpses of my forebears, I knew I could return the dried figs to a semblance of their original, "little brown sac of goodness" vigor. I combined figs, the orange juice, zest, vanilla, brown sugar and water in a large pot on medium heat. After about ten minutes, they'd plumped right up.

Cutting the stems off of the figs, I also cut a slit lengthwise, about 2/3 of the length. Pushed a little nut into the slit. Warm and sticky. They slid in nicely. Put a little dollop of bleu over the opening, then wrapped the fig loosely in a thinly sliced prosciutto. The prosciutto, with the fig rolled inside, was about 2-1/2 inches wide. I broiled the prosciutto-wrapped figs, about 2 inches away from the flame, about 2 minutes a side, until the meat crisped just a bit.

Too lazy to make my own biscuit dough, I grabbed some cans of Pillsbury Buttermilk biscuits. Tugged on them a bit to make them more oval than round, and wrapped them around the crisp, firm, meat. Rolled the dough between my thumb and index finger to seal it together. A little bit of the meat hung out from either side, as intended.

Another 12 minutes in a 400 degree oven, and they were nice and golden brown. Flaky, too. But the credit must go to the dough boy for that.

Dilf didn't like them. He has a problem with nuts in his mouth. Nick had no such complaint. Hmm. By the way, Nick rocks a mean Melodica. And Mister Importantness' home brewed shoe polish and hooch has the delightful effect of making Ubie forget the french lyrics to "Psycho Killer." That's her story, anyway.
« Home | Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »

3:17 PM

Damn, baby.

I think I need to go, um, collect my thoughts.    



8:19 AM

I thought they were quite tasty. One of the few actually edible treats at the party.

And for the record, I awoke at 4:16 a.m. with the missing lyrics in my head.

I hate people when they're not polite...    



10:51 AM

It was a mad fun party and your Fig sacks were bad ass.

Way better than the two bags of funyans I brought.

Mr. Importantness' maddening draught would have been a panty dropper if I wore any.    



1:26 PM

They were damned yummy.


...and Nick, NEVER apologize for bringing funyuns...NEVER! A bag of Funyuns is a passport to my heart.

xoxo Rev. Jack    



4:21 PM

All this talk about your parties makes me feel very left out.

Hold me.    



1:40 PM

Wasn't this party, like, a year ago? New Post!    



» Post a Comment