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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Appetizer

Polish Eggs in Shells (Jajka w Skorupkach)

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Polish Eggs in Shells (Jajka w Skorupkach) is a simple recipe made with inexpensive, humble ingredients, eggs, herbs, butter, maybe mayo, breadcrumbs. The presentation gives it a bit of panache. There is something about stuffing the mixture back into the shell. The diner scoops the mixture out of the shell, much like you might with a kiwi or avocado that has been sliced in half, or maybe Oysters Rockefeller. Digging out the riches.

Polish Eggs in Shells (Jajka w Skorupkach)

Ideally,  you’d serve this with a really good bread alternating bites, or maybe spreading a bit of your egg mixture on said bread.

As for herbs, I’ve used garlic chives, in the mixture and for garnish, because that’s what I have going absolutely crazy in my herb garden this time of year. Mix up the herbs based on what you have on hand. Dill, thyme, chives, parsley, etc. Remember that if you’re using dried herbs rather than fresh, you should use only 1/3 the amount.

Polish Eggs in Shells (Jajka w Skorupkach)

I was glad that I used brown eggs for this dish. The darker color helped me catch the little bits of shell that tried to sneak into the egg mixture. I wish I had great advice for you on how to get a clean cut on the eggs without little cracked pieces along the edge, but I’m still looking for that tip. Maybe you have a tip to share? I used a small very sharp knife (not serrated), but a straight clean cut was still an issue.

Before you move on to preparing Polish Eggs in Shells (Jajka w Skorupkach), let me share with you that I’ve just sent out my first monthly newsletter, and if you’d like to receive the August edition, you can sign up at the top of this page.

Smacznego!

Lois

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Polish Eggs in Shells (Jajka w Skorupkach)

Polish Eggs in Shells (Jajka w Skorupkach)

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 11 min
  • Total Time: 26 minutes
  • Yield: 12 egg halves
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Polish
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Description

A novel egg dish for any meal

Ingredients

  • 6 eggs
  • 2 tablespoons chopped fresh herbs (dill, chives, parsley, etc)
  • 2 tablespoons soft butter (or you may substitute mayo for part or all of the butter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup breadcrumbs
  • butter for frying

Instructions

Boil eggs for 6 minutes, the yolk with still be a little soft in the center, cool eggs, cut in half lengthwise, carefully scoop out yolk and white, save shell halves

Mash egg yolk and white with a fork or dice, add herbs, butter or mayo, salt and pepper, stir to combine

Return egg mixture to the shell, dip the top (eggy part) in breadcrumbs and saute in butter until golden brown, about 3-5 minutes over medium heat

Keywords: harb boiled eggs, Jajka w Skorupkach, Polish egg dish, stuffed eggs

Polish Eggs in Shells (Jajka w Skorupkach) #polishrecipe #polishfood #polishegg #eggs #polishhousewife polishhousewife.com

Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie)

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A request from a reader survey was “more cabbage recipes.” In response, I give you Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie), affectionately dubbed, fancy cabbage. This is my take on a recipe from Polish Cookery by Marja Ochorowicz-Montowa, (if you buy via this affiliate link, Amazon sends me a few cents).

Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie)

I’ve sauteed everything, dressing up the cabbage with mushrooms, onion, hard boiled egg, and a bit of dill. Wrap it all up in the pastry of your choice. I’ve used frozen puff pastry, because I had some left over from a recent batch of sausage rolls.

I can picture using this filling in a number of ways. As is, the elegant puffed pastry could be the centerpiece of a meal, slicing it at the table. You might fill puff pastry shells with the filling or use your favorite pie crust recipe and bake it with a double crust in a pie pan. You could fill little turnovers made from pie crust or canned cresent rolls. Line mini-muffin pans with a crust and the filling for a bite sized cabbage appetizer. If you’re thinking this has too many carbs or is too complicted, just serve the filling — go straight from the frying pan to a serving bowl. It will be semi-fancy cabbage.

We love the flavor combination in Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie), and I think you will too.

Smacznego!

Lois

 

PS – Know someone who would enjoy Polish heritage memoralbilia? I’ happy to be affilated with My Polish Heritage; click on the photo on the left to save 5% and I earn a small commission.

 

 

 

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Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie)

  • Author: Polish Housewife
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Total Time: -25623668.916667 minute
  • Yield: 6 servings
  • Category: Side dish
  • Method: Bake
  • Cuisine: Polish
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Description

A delicious vegetable filling in a puff pastry crust

Ingredients

  • 1 cup mushrooms, sliced
  • 1 medium onion, diced
  • 4 tablespoons butter, divided
  • 1 small head cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried dill (3-4 times more if using fresh)
  • 1 egg, hard boiled and diced
  • 1 sheet frozen puff pastry, thawed, but still chilled
  • 1 egg, for egg wash

Instructions

  1. Preheat oven to 425 F
  2. Cook mushrooms and onion in 2 tablespoons butter until onion is translucent, set aside
  3. Remove outer layer of cabbage leaves, quarter and remove core, slice 1/2 inch thick and cook in 2 tablespoons butter until tender, season with salt and pepper
  4. Return the musrooms and onions to the pan, add dill and hard boiled egg, remove from heat and cool to room temperature
  5. Roll out puff pastry on a lightly floured surface into a rectangle, approximately 14 inches x 18 inches, slice into two pieces, 14 x 6 (bottom crust) and 14 x 12 (top crust), cut small decorate shapes into the top crust to release steam (or just make a slit with a knife after the pie is assembled)
  6. Leaving 3/4 inch clear around the edge of the bottom crust, place the cabbage filling on the crust, mounding it up as you do, shape the loaf by compacting with your hands, brush outside edge with water, and place top crust over filling and seal with bottom crust by pressing together with your fingertips or a fork
  7. Bake 15 – 20 minutes, until crust is golden brown, serve warm or at room temp

Notes

When rolled out, the puff pastry will be thin and stretches easily, it may work better to make cutouts after assembling but I haven’t tried it

A pizza cutter is great for cutting and trimming the puff pastry

Keywords: Cabbage

Krokiety Polish Croquettes

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Krokiety Polish Croquettes are traditionally served along side Barszcz, a spicy beet broth soup or topped with a mushroom sauce or gravy. They’re filled naleśniki or crepes that’s battered with breadcrumbs and fried until beautifully crisp. They are delicious little bits of heaven, and I’m including a couple of shortcuts to tempt you into making them not matter how busy your day is.

Krokiety Polish CroquettesKrokiety Fillings

The filling could take many forms, a mix of vegetables, maybe some meat. Although on Christmas Eve or during Lent you can be sure the filling will be meatless. Just combine flavors that you like.

Veggie fillings should be finely chopped:

  • sautéed mushrooms
  • sautéed onion
  • sautéed cabbage
  • drained sauerkraut
  • grated cooked carrot (from your soup broth if you’re making barszcz)

Meat fillings should be cooked, shredded or ground:

  • chicken
  • turkey
  • beef
  • finely diced ham

Shortcuts

I’ve read some recipes that add egg to the filling to bind it together. I like to use grated cheese, which is quick and easy, or a white sauce. I mix up a bechamel sauce or sos beszamelowy. Here’s Martha Stewart’s recipe. You would just need 1/4 of her recipe, or save a little time with a packet mix or even jarred sauce, the kind of white sauce or Alfredo sauce you might find next to spaghetti sauce in the supermarket. In addition to this substitution, you might even substitute egg roll wrappers for the crepes because when you think about it, these are a lot like egg rolls.

I made these with Barszcz, so for the meat, I just used shortribs, and I picked the meat off the bones after making the broth. They’re equally delicious without meat.

Smacznego!

Lois

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Krokiety Polish Croquettes

Krokiety Polish Croquettes

  • Author: Polish Housewife
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 krokiety
  • Category: Side Dish
  • Cuisine: Polish
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Description

Crispy bundles filled with veggie and maybe meat

Ingredients

  • for crepes
  • 1 cups flour
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 3 tablespoons melted butter
  • 1/2 teaspoon salt
  • for filling
  • 1 tablespoon butter
  • 8 ouces mushrooms, diced
  • 1 small onion, diced
  • 1/2 cup sauerkraut, drained
  • 1/2 cup meat of your choice
  • 1/2 cup grated cheese or white sauce (just enough to bind ingredients together)
  • to assemble
  • 1 egg
  • 1 tablespoon water
  • 1 cup breadcrumbs
  • oil for frying

Instructions

for crepes

  1. Combine flour, milk, water, eggs, melted butter, salt with mixer or blender
  2. Let the batter rest in the fridge for 30 minutes
  3. Heat a small frying pan, 8 or 9 inches, over medium high heat
  4. Brush or spray the pan with oil
  5. Add about 1/4 cup of batter and shake and tilt the pan to spread the batter to coat the bottom of the pan
  6. Cook about 30 seconds, until crepe is set and beginning to brown
  7. Flip crepe and cook another 10 – 20 seconds
  8. Remove, stack on a plate

for the filling

  1. Add butter and chopped mushrooms, and onion to a frying pan and cook until tender
  2. Add sauerkraut, I snipped the kraut with scissors, it seemed easier than dicing, and cooked meat
  3. Add grated cheese or white sauce and stir to combine
  4. Set aside

to assemble

  1. Put approximately 2 tablespoons of filling on a crepe, if the crepe were a clock, position the filling between 10 and 2 o’clock, keeping it about an inch from the edges, fold the top over the filling and fold the sides in and continue rolling
  2. Repeat until you run out of crepes or filling
  3. Whisk egg and water
  4. Carefully dip in rolled crepes in the egg wash and them roll in breadcrumbs
  5. Heat oil, about 1/2 inch deep, to 350 F over high to medium high heat
  6. Carefully place krokiety in hot oil, cooking until golden brown, about one minute on each side
  7. Serve along side Barszcz or with mushroom sauce

 

Homemade Barszcz & Krokiety

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If you enjoy these recipes for homemade Barszcz and Krokiety, how about sharing the love and passing this post along to your friends? 

Barszcz and Krokiety, Polish comfort food for a winter day!

Barszcz

Traditional Barszcz is a popular soup throughout Central and Eastern Europe. This winter soup which is rumored to have healing properties is spicy and tart. Not spicy as in heat, but lots of garlic. The tartness comes, in this case, from lemon juice and offsets the natural sweetness of the beets.

I’ve found the flavors are even better after a day or two. It makes great sipping in the evening. The original recipe calls for meaty soup bones. My market didn’t have any, so I bought some very meaty beef short ribs.

Barszcz and Krokiety, Polish comfort food for a winter day

All the wonderful ingredients go into a pan. After a good long simmer, everything is strained out and the broth is served.

Barszcz

Krokiety

I’ve made this combination, of homemade barszcz and krokiety, twice. The first time, I made proper herbed crepes, what the Polish would call pancakes, and used the meat from the ribs to make krokiety or croquettes, a common side to accompany barszcz. The meat was mixed with sauerkraut, onion, and mushroom – all finely diced, and bound it together with a cup of bechamel sauce. This filing went into herb crepes; the rolled up little bundles were browned in oil. On Christmas, Eve krokiety will not include meat.

The second time I made this, I was no longer a lady of leisure. I’m now working 40+ hours a week, and as much as I enjoy cooking, I do try to minimize the time I spend on my feet. This time I tried a shortcut  that worked out very well.

I bought a package of egg roll wrappers and used them inplace of the crepes. The filling also included half a cup of diced sauerkraut and enough bechamel sauce ( I made half of this recipe and had a bit to spare.) to bind everything together. The Polish style egg rolls were dipped in beaten egg and then bread crumbs before frying.

This made about 35 egg roll croquettes. They’re delicious with Barszcz or maybe with a mushroom gravy over the top.

Smacznego!

Lois

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Barszcz

  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: Approx 8 servings
  • Category: Soup
  • Cuisine: Polish
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Description

A tart and spicy winter soup to warm the soul!

Ingredients

  • 4 large or 6 small beets, peeled and halved
  • 1 pound meaty beef bones
  • 1 medium carrot, trimmed and peeled
  • 1 medium parsnip, trimmed and peeled
  • 1 large onion, peeled and halved
  • 1 leek, white and green parts, trimmed, halved lengthwise and rinsed
  • 1 long celery stalk
  • 3-4 dried mushrooms
  • 10 cloves garlic, peeled but left whole
  • 1 bay leaf
  • 1 large pinch of dried marjoram
  • 6 peppercorns
  • About 12 cups odF water, depends on the size of your pot
  • Juice of 1 lemon, or about 4 tablespoons
  • Salt and pepper

Instructions

  1. Add the beets, beef bones, carrot, parsnip, onion, leek, celery, mushrooms, garlic, bay leaf, marjoram, and peppercorns to a Dutch oven or stock pot
  2. Add enough water to the pot to cover the ingredients
  3. Bring to a boil, reduce heat and simmer for about two hours
  4. Skim off foam as it appears
  5. Strain the soup through a colander
  6. If it tastes watery, cook it down a bit to concentrate the favors
  7. Add lemon juice and season to taste with salt and pepper, it should taste garlicky and tart
  8. Serve the clear, hot soup in bowls or cups for sipping

 

 

Classic Champagne Cocktail

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It may be Boxing Day, but it’s not too early to begin planning for New Year’s Eve. This Classic Champagne Cocktail is Great for NYE, Valentine’s Day, or Easter. I’ll bet your life has many special occasions that call for a festive beverage; you can’t go wrong with such a classic!

Classic Champagne Cocktail

My first taste of a champagne cocktail was at Bar Eduardo near the bullring in Madrid back in the day. Ed was stationed in Spain at the time, and we thought it was kind of cute to visit a place with his name.

Once we stepped inside, we knew there was much more that was special about Eduardo’s. The bartenders were consummate professionals. This was long before the movie Cocktail or bartenders being known for flair. The staff at Eduardo’s were ahead of their time.

The classic champagne cocktail seemed to be their signature drink and they prepared it deftly. It was fascinating to watch. The cocktail was always served with a few gummy raspberries and blackberries alongside. It was our first encounter with the colorful candies, and they’ve been a favorite ever since. We had to keep that detail as we tried to recreate their process.

We must have mentioned our outings to Bar Eduardo to my parents because at one point, my mother sent us an article from the New York Times magazine. The subject had to do with the lesson American workers could take from the bartenders at Bar Eduardo near the bullring in Spain’s capital city. The author spoke of the great pride they took in their work, the dedication to getting it right, no corners were ever cut.

If our Bar Eduardo still exists near Las Ventas, they have no Internet presence. So I’ll toast their lasting memory.

Cheers!

Lois

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Classic Champagne Cocktail

  • Author: Polish Housewife
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 1 cocktail
  • Category: Beverage
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Description

Elegance in a glass

Ingredients

  • 1 sugar cube
  • 2 dashes Angostura bitters
  • 1/3 ounce brandy (2 teaspoons or 2/3 tablespoon)
  • 3 – 4 ounces champagne
  • orange peel
  • maraschino cherry

Instructions

  1. Splash the bitters onto the sugar cube, drop in champage glass
  2. Add brandy
  3. Top with champagne
  4. Garnish with orange and cherry

Befszyk Tatarski (Steak Tartare)

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Befszyk Tatarski (Steak Tartare) is popular in Poland, so much so that you can buy commercially prepared packets for ground beef for tatar. It’s something I hadn’t eaten until I moved to Poland. We enjoyed it in restaurants and our friend Bill made Befszyk Tatarski for us when we dined at his home. We had a fabulous batch when we vacationed in the Czech town of Pilsen with our youngest daughter. We were eating a steak house near our hotel, and they had a special platter for tartar, with a little compartments for the many add-ins that accompany the ground beef, and diners mix it up themselves.

Polish Befszyk Tatarski

The history of Befszyk Tatarski or Steak Tartare, of course, has a couple of interesting stories. The tale with the most Polish roots says that the dish is named after the Tatars (Mongols) nomadic horsemen who often raided Poland, but in 1410 sided with the Polish at the Battle of Grunwald. Legend has it that the Tatars would place raw meat under their saddle to tenderize it, and later slice it up to eat raw because they had no time to stop and cook their meat.

The second version has the dish originating in France about 1900. It didn’t really catch on until the 1950s. Beefsteack à l’Américaine as it was called originally became Beefsteack à la Tartare, for the tartar sauce that was served with the raw beef. Whatever the story, Tatar will bring out strong reactions.

Our usually adventurous gastronome friends, were put off to find out what wasn’t cooking at our house the night we made Tatar. Only one friend, a big fan of anchovies, has had a positive reaction. So choose your dinner guests carefully.

Recipes for Tatar vary of lot, so your might be different than mine and still be authentic and wonderful. The key ingredients are ground or finely diced beef tenderloin (filet mignon), egg yolk (if you don’t eat raw cookie dough, you may want to find pasteurized eggs), salt, pepper, something pickled (pickles, capers, or both), something onion-y (red onion- better raw, shallots, green onion, leek, chives), maybe mushrooms. It might be served with bread or alongside fried potatoes or salad.

Smacznego!

Lois

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Polish Befszyk Tatarski

Befszyk Tatarski (Steak Tartare)

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: serves 4
  • Category: Appetizer
  • Cuisine: Polish
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Description

Easily doubled for larger portions or more servings

Ingredients

  • 8 ounces very fresh, high quality Filet Mignon
  • 1 egg yolk

all of the following are suggestions, season to taste:

  • 1/2 teaspoon salt
  • 1 tablespoon diced flat leaf parsley
  • 1/4 teaspoon black pepper
  • 2 tablespoon finely diced shallot
  • 1 tablespoon olive oil
  • 2 anchovies
  • 2 tablespoon finely diced dill pickle
  • 2 tablespoon finely diced red onion
  • 2 teaspoons Worcester sauce

Instructions

  1. Place the serving plate in the freezer to chill
  2. Grind of finely dice the beef
  3. Combine all of the ingredients and serve on the chilled platter with toasted bread
  4. Or plate the ingredients and mix table-side

 

Mizeria (Polish Cucumber Salad)

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Even though Polish supermarkets carry produce from all over the globe, it seems to me that Poles tend to eat what’s in season locally, at least to a greater extent than we do here in the US. At a lunch meeting with Polish friends in the fall, one of the ladies remarked, “this will be my last salad until next spring.” The restaurant will likely still be offering a salad on the menu, she just didn’t plan to order it. That line of thinking makes spring and summer the perfect time of year for Mizeria (Polish Cucumber Salad). 

Mizeria is the Polish word for misery. The taste is wonderful, but it was said to make Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century homesick for Italy. The queen is credited with bringing a great variety of vegetables to Poland. The popularity of her Italian imports soon spread beyond the confines of garden at Wawel Castle in Kraków.  I’ve been told that the Polish word for vegetables means “things from Italy” because of the new plants she brought to Poland.

This salad of cucumbers in sour cream is a cool and refreshing side dish. Even in their somewhat wilted state (from the salt and vinegar), they still provide some crunch.

 

I ended up making two batches of Mizeria before this post. The first vinegar I grabbed from my pantry was a fig balsamic vinegar. The color of the balsamic vinegar was so dark that it turned the sour cream brown, not exactly what I was hoping to photograph. So I whipped up a second batch with an apple cider vinegar. Fortunately, we really like this salad, so having two bowls of it is not a problem.

I have to say that for flavor, I preferred the fig balsamic vinegar. It went so nicely with the other tastes and the hint of fig added an interesting note. It sounds a little too Mediterranean for a Polish dish, but it does seem to be in keeping with the trend set by Queen Bona Sforza. Whatever vinegar you chose, I think you’ll enjoy Mizeria (Polish Cucumber Salad).

Smacznego!

Lois

(Amazon sends me a few cents if you make a purchase via the links below)

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Mizeria (Polish Cucumber Salad)

Mizeria (Polish Cucumber Salad)

★★★★★ 4.7 from 3 reviews
  • Author: Polish Housewife
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: Serves 4
  • Category: Salad
  • Cuisine: Polish
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Description

A refreshing salad of cucumbers in sour cream

Ingredients

  • 2 cucumbers
  • Salt
  • 1/2 cup sour cream
  • 2 tablespoons vinegar
  • 1 tablespoon finely cut chives or green onions
  • 1 tables finely cut fresh dill
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. For ordinary cucumbers, peel, slice lengthwise and remove the seeds
  2. Slice as thin as possible, no more than 1/8 inch
  3. If you’re using the thin skinned hot house cucumbers, just slice
  4. Spread out the slices and sprinkle with salt
  5. After 20 minutes pat and press with a paper towel
  6. Combine the sour cream, vinegar, chives, dill, sugar, 1/2 teaspoon salt , and pepper
  7. Chill

Creamed Mushrooms Grzyby w Sosie

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I’m making Creamed Mushrooms Grzyby w Sosie, but this certainly isn’t mushroom season in Poland; that would be in the fall, damp fall in the forest, not too cold! I sound as if I know about such things, but I haven’t ever gone mushroom picking. I would certainly go if invited, but it does make the American in me just a little bit uncomfortable. We’re so careful about such things. Growing up in the desert, my mother’s advice was never eat toadstools, wash your hands if you touch them.

Creamed Mushrooms Grzby w Sosie

 

It seems that every family in Poland has at least one expert, who knows what’s safe to eat, and who knows where to go to find the best mushrooms. As you drive through the forest, you’ll see automobiles parked  on dirt roads and families wondering about with big baskets.

Since it’s March, and I’m in the desert, I’ve purchased mushrooms; the selection available here is nothing compared to my Polish supermarket, or even the neighborhood deli. The next time I return from Poland, I think there will be strings of dried mushrooms in my suitcase.

Even with cultivated mushrooms (I used half white button and half crimini), Creamed Mushrooms Grzyby w Sosie, will make a delicious Lenten supper. I’m serving my mushrooms and sauce over noodles, but you could pour this over toast, or everyone’s favorite, potato pancakes!

This recipe comes from Treasured Polish Recipes for Americans, but I’ve edited a bit as I remember a favorite mushroom soup recipe. I’m embellishing a bit, cooking some minced shallot with my mushrooms, and adding a dash of cayenne pepper. I think if you just read the ingredients, you’ll know that you’ll like it: mushrooms, stock, cream, sherry. What could be better?!!!

Smacznego!

Lois

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Creamed Mushrooms Grzyby w Sosie

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
  • Category: Main or Side
  • Cuisine: Polish
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Ingredients

  • 1 pound mushroom, sliced
  • 1 shallot, minced (optional)
  • salt and pepper
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 2 tablespoons sherry
  • dash cayenne (optional)

Instructions

  1. Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes
  2. Remove from pan and set aside
  3. Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour
  4. Stir in chicken stock and cream, season with salt, pepper and cayenne if using
  5. Simmer for 5 minutes
  6. Add cooked mushrooms and sherry

Notes

Serve on toast, noodles, or potato pancakes

 

Bacon Wrapped Figs

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figs, bacon, goat cheese on a bed of greens with a roasted hazelnut vinaigrette 

For most of my life, I have not been a fan of figs. I remember a eccentric church member, we’ll call her REW, stopping by my office years ago with a basket full of figs that she’d hoped to give away. When I declined, REW cut off a hunk of fig, shoved it at me saying, “taste it!” She forced me at knife point, so to speak. Despite her forceful nature, I again had to decline, explaining the the texture was too gritty for me. REW proceeded down the office hallway with her figs looking for a more appreciative recepient.

 

Figs goat cheese bacon greens hazelnut bacon wrapped figs

The theme of our time in Poland could be described as “try new things” or “try everything you can.” When my friends from the Poznan International Ladies Club were raving about the figs with goat cheese wrapped in prosciutto they’d sampled recently, I had to give this a try at home. If your history with figs has been like mine, let me suggest that you try them roasted. It’s a totally new experience, not at all gritty!

We began to talk about planting a fig tree when we returned to Arizona. Figs are one of the few fruit trees to thrive in our hot climate. When I mention his to my mother, she said not to buy one because they had a fig tree they would happily give us. We now have a fig tree that comes with a story.

Fig tree Figs

Our tree has grown from a cutting taken from one of the first fig trees brought to the area by the Spainish. The young tree was intended for the Mission Garden, part of the Rio Nuevo project. Rio Nuevo was a downtown revitalization project that fizzled out during the recent economic slump. During this delay, the little fig in a six inch pot was given to our family friend, the late Bunny Fontana. Bunny was a brilliant, charming man, but he would have been the first to admit that he was not a gardener. He said as much when he gave the six inch pot with the now five foot tall fig tree to my mother.

My parents moved the tree to a 5 gallon container and had hoped to harvest enough figs to make something similar to this dish, thinking it would be fun to serve Bunny figs from his tree. The tree grew a lot, but it never produce more than one ripe fig at a time.

Figs

Our fig tree has been in the ground for almost two years. The one fig at a time trend continued until this summer. Now, we’re finally getting a harvest with which you can do something. This summer, we’ve had fig pastries, figs in bacon, and if my luck holds out, we might even have fig jam, a wonderful addition to a charcuterie platter.

We’ve been eating bacon wrapped figs with goat cheese all summer, but only recently added the hazelnut dressing and greens. It’s a winning combination!

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Bacon Wrapped Figs

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8
  • Category: Appetizer
  • Cuisine: Mediterranean
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Description

Quick and easy to make these figs are a yummy appetizer or the perfect topping for an elegant salad,

Ingredients

  • 4 figs
  • Honey (optional)
  • 1/2 cup goat cheese
  • Sprig of fresh thyme
  • 4 slices bacon, cut in half crosswise

Instructions

  1. Preheat oven to 350
  2. Remove stems from figs and slice in half lengthwise
  3. Fill the cavity in the fig center with honey, if using
  4. Top each fig half with a tablespoon of goat cheese
  5. Sprinkle with thyme leaves, if using
  6. Wrap each fig with half of a bacon strip and secure with a toothpick
  7. Bake for 25 minutes or until bacon is crisp
  8. Serve as is, or place atop a bed of spring greens and drizzle with roasted hazelnut vinaigrette (recipe below)

 

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Roasted Hazelnut Vinaigrette

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: About 1 cup
  • Category: Salad dressing
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Description

The perfect topping for a green salad or try it on grilled chicken!

Ingredients

  • 1/2 cup toasted hazelnuts
  • 1 clove garlic
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon sugar
  • Water, if needed

Instructions

  1. Add hazelnuts and garlic to a food processor or blender, process until almost smooth
  2. Add oil, vinegar, salt, pepper, and sugar and blend until well combined
  3. If too thick, thin with a few drops of water