The Figology Fest Part One (Part Two will explore the world of fresh figs this summer) is the brainchild of Erika Kerekes of In Erika’s Kitchen and California Figs. Part One of this event showcased the incredible versatility of dried figs. It’s so much fun working with Erika to devise a diverse and delectable tasting menu using dried figs. Erika has an incredible imagination that pairs nicely with my technique and professional experience.
One of the first things we discussed was grilled cheese with…what else– dried figs. My brain immediately flashed back to Paris and the south of France where my friend Aurelien would select a variety of cheeses and perfectly pair them with fruits and jams. So I kept repeating, “What would Aurelien do?” Aurelien introduced me to Comte cheese when we summered in the south of France more than ten years ago. I knew Comte was the cheese, brioche the bread and the aroma of rosemary, onions and a bit of pepper cooked with black mission figs and onions was the way to go.
But you are not limited to my grilled cheese sandwich. Spread this fig jam on your unique creations. You won’t be disappointed. A very special thanks to Kelly Page of Tasting Page, Ellen Rosentreter of Within My Means, Kim Watkinson of The Ninja Baker, Allison Ashton of Content Kitchen and Leslie Macchiarella of Bake This Cake for providing me with these great pictures.
Dried Fig and Onion Jam
- 14 dried Mission figs (1 cup) sliced
- ¼ cup dry sherry
- ¼ cup olive oil
- 1 dried chili arbol or a dash of chili flakes
- 2 large Spanish onions, thinly sliced
- 10 garlic cloves, sliced
- 3 rosemary sprigs
- 2 teaspoons salt Freshly ground black pepper
- Slice figs and put in pot, add sherry, dried pepper, two sprigs of rosemary and enough water to cover the figs. Bring to boil and let simmer for a minute. Turn off heat and cover. Let cool
- Get large sauté pan hot, add oil, when the oil starts to dance add onions, garlic and final rosemary sprig. You want to caramelize the onions so keep stirring so they stay brown and not black. Add water if they start to stick.
- While onions caramelize strain figs from the liquid. Retain the liquid.
- Add figs to onion mixture. Stir.
- In another pot reduce the fig liquid so it resembles syrup. Pour over onions and figs. Bring to boil. Adjust seasonings. Chill.
- When mixture is cooled place in food processor and blend so you have a chunky puree.
- Serve with grilled cheese sandwiches.
These grilled cheese sandwiches were divine! That brioche, oh my, the cheese, the figs, oh yes. The only thing that could have been better would have been to be eating them in the South of France! Bravo Judy!
Thanks Kelly I’m up for the south of France if you are.
Please tell me you have entered these in the Grilled Cheese Invitational this weekend…You would walk away with the grand prize, for sure. What a marvelous idea!
Sadly, no I didn’t. Although, I entered a few years ago, it’s just WAY too overwhelming. But I did get a write up by KCRW on my entry the sweet goat, basically a grilled goat cheese ice cream sandwich. You can check out what they said here http://mywellseasonedlife.com/grilled-ice-cream-sandwiches/
Everything looks fabulous especially that grilled cheese with fig jam. So sorry I had to miss this event.
Wow! That grilled cheese sandwich sounds/looks incredible! I am not a fig-lover, by any means and I pay the price with my mother’s constant berating of me on this issue (figs are her favorite fruit and she’s a fruit-lover)! However, I am a fig jam-lover, and I really think I’d go for that sandwich!
Coincidentally, my mother doesn’t like fig jam! Go figure!
Too bad you missed it. I jarred the leftover jam so people could take it home. Next time.
How bummed was I to miss this!? And now, seeing those perfect, mouthwatering grilled cheese sandwiches?? Oh my!!! 🙂
A perfect line-up of flavor, aroma and fun. My favorite edible was ever dang bite (as they say back home). Kudos chef Judy!
I intend to buy my first fig tree this spring and to cultivate it into an espalier shape along a potting shed wall. These recipes, especially the grilled cheese!!!, will be just what I need to have on hand when I am inundated with figs…..hope springs eternal in the heart of a gardener.
So sorry I missed it. Figs are my fave, and with caramelized onions and sherry? You had me at F.
Grilled cheese is my favorite comfort food and this one was heavenly! I can’t wait to recreate it. Yummmmmmm!
I had to have a grilled cheese sandwich the next day in memory of the Grilled Cheese with Fig Onion Jam. Not as good though. Wished I had snuck some into my pocket. Thank you for all the yummy Fig Food. Look forward to trying some of the recipes.
I still have some of the fig onion jam left. Yesterday I mixed it with the leftover Spiced Fig Not Ketchup and put it over meatballs made from the meat mixture for the California Mission Fig Sausage Sliders. Leftovers x 3!