Daron Goldstein of Provender Kitchen + Bar shares his recipe for roasted mission figs.
PORTLAND, Maine — Chef Daron Goldstein of Provender Kitchen + Bar in Ellsworth joins 207 Studio to share his fig recipe. Chef Goldstein showed us how to make roasted Mission figs drizzled with maple syrup on top of a croissant in a waffle maker.
- 2-3 small mission figures
- 1 croissant
- 7 ounces whole milk ricotta cheese
- 3 ounces almonds
- 1 bottle aged balsamic
Watch the video above for specific roasting and assembly instructions.
- 1 15 oz container whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil, more if needed
- 1 lemon peel
- kosher salt and black pepper, to taste
- 1 bunch of fresh destemmed herbs (oregano, basil, thyme, etc.) or your favorite toppings
- In a food processor or stand mixer, combine ricotta, olive oil, lemon zest, salt, and pepper.
- Process or mix until smooth and creamy, scraping down the sides of the bowl as needed.
- Transfer the whipped ricotta to a bowl.
- Drizzle with a little more olive oil, sprinkle with black pepper, and garnish with fresh herbs, if desired, or your favorite caramelized almond topping.
- 1 teaspoon butter
- 1/2 cup sliced almonds
- 1 tablespoon sugar
- Melt the butter in a large skillet over medium heat. When it starts to foam, add the almonds and stir to coat with the butter.
- Once the almonds are hot and slightly toasted, sprinkle with the sugar and stir constantly as it melts over the almonds. This only takes a few minutes.
- Once the sugar has caramelized and the nuts are slightly brown, remove from the heat and immediately pour the almonds onto a cookie sheet or Silpat mat.
- Because the almonds are very hot, use two forks to separate them and prevent them from clumping as they cool. Once cool, store in an airtight container.
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