Honey Vanilla Poached Figs

12 fresh figs
1/2 cup heavy whipping cream
1/2 cup sour cream
1/4 cup plus 1 tbsp honey, divided
pinch of salt
1 1/2 cups port wine
2 peppercorns
2 cinnamon sticks
2 whole cloves
2 tsp vanilla extract
1 tbsp balsamic vinegar
zest of 1 lemon
zest of 1 orange
fresh mint

Trim bottoms of figs so they stand upright, remove the stems, and score each fig top with a 1/4 inch “X”; set aside for later.
Beat whipping cream and sour cream together in a mixing bowl with an electric mixer until stiff peaks form.
Gently fold in 1/4 cup of honey and a pinch of salt, then cover with plastic wrap and refrigerate for later use.
Warm the wine in a medium saucepan on medium-high heat; add peppercorns, cinnamon sticks, 1 tablespoon honey, cloves, vanilla extract, balsamic vinegar, and lemon and orange zests.
Stir until honey dissolves and flavors blend, then reduce heat and simmer slowly for 25 to 30 minutes, watching carefully so the liquid doesn’t cook away too much.

Carefully place the figs, upright, in the saucepan, then cover and cook an additional five minutes on low heat.
To create individual servings; place a spoonful of the cold honey cream from the refrigerator in the center of a dessert plate. Arrange 3 figs on top of the cream, then drizzle a small amount of the spicy poaching liquid on each serving.
Garnish with a sprig of mint in each fig top, then serve immediately.

Yields 4 servings.

Fig And Blue Cheese Pizza Bites

2 tbsp extra-virgin olive oil
1 1/2 tsp salt
freshly ground black pepper
2 red onions, halved and sliced thin, lengthwise
2 cups chopped dried figs
2 tbsp chopped rosemary
1 cup chopped kalamata olives
1 cup red wine
2 pounds whole-grain pizza dough
flour, for rolling dough
6 oz crumbled blue cheese

Preheat oven to 500°F. Line two baking sheets with parchment paper.
Over low heat, bring olive oil to temperature in a large skillet.
Add salt, pepper, and onions and cook onions until soft and golden.
Add figs and cook for an additional minute or so.
Add rosemary, olives, and wine, and cook until liquid has nearly evaporated, stirring often. Remove from heat and set aside.
Roll half the pizza dough into a rectangle on a lightly floured surface.
Transfer dough to prepared baking sheet and press dough into edges with fingers.
Spread half the onion mixture over the dough, leaving a 1/4-inch border at the edge. Repeat this procedure with remaining dough and onion mixture.
Bake in preheated oven for 15 minutes. Switch baking pan positions halfway through to ensure both pizza crusts end up lightly browned. Remove pan during the last two or three minutes of baking time to sprinkle blue cheese on top, then return to oven to finish baking.
Cut each pizza into 24 squares and cool a few minutes before serving.
Makes 24 bite sized servings.

Guacamole Filled Cherry Tomatoes

photo credit: stevendepolo

1 ripe avocado
1 Tbsp green chilis
2 strips bacon, diced and fried crisp
2 Tbsp sweet onion, finely diced or grated
1 garlic clove, grated
1/4 tsp cumin
salt and black pepper to taste
1 lime, juiced
cilantro for garnish (optional)

Chop the avocado up in a bowl, then add the remaining ingredients.
Blend with a fork until slightly smooth but some avocado chunks remain.
Cut tops off cherry tomatoes (about a pint) and, using a small sharp knife, cut out the insides (save for another use) and arrange on a platter, cut side up. If any won’t stand upright, cut a small amount off the bottom (without cutting through) to make the bottom flat.
Fill the tomatoes with the avocado mixture, and top with a cilantro leaf if desired.
Serve cold.

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