Fig Oatmeal Energy Ball Recipe

This energy ball recipe makes a perfect snack for post-workouts or to tuck into lunchboxes. Full of dried figs, this oatmeal energy ball recipe is no-bake.

This California Fig oatmeal energy ball recipe is the perfect healthy snack! Made with only a few ingredients like our juicy Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, whole grain oats, and peanut butter, this energy ball recipe is tasty and easy to make. These balls are great for pre-workout, a healthy afternoon treat, or just anytime you’re craving a little something sweet!

Check out the substitutions below the recipe to find other ideas to make this oatmeal energy ball recipe your own. (We think some cacao nibs might be amazing added in!)


This energy ball recipe makes a perfect snack for post-workouts or to tuck into lunchboxes. Full of dried figs, this oatmeal energy ball recipe is no-bake.

Fig Oatmeal Energy Ball Recipe

Course Snack
Prep Time 5 minutes
Servings 15

Ingredients

  • 1 cup old-fashioned oatmeal
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup peanut butter
  • 1/4 cup coconut shreds
  • 1/2 teaspoon ground cinnamon

Instructions

  1. In a food processor, pulse oats until finely processed and a flour like consistency.

  2. Add California Figs, peanut butter, coconut shreds, and cinnamon. Pulse until batter begins to come together pulling from the sides of the food processor.

  3. Roll dough into 1 tablespoon size bites. Lay bites on a parchment paper lined sheet and cool in the fridge for one hour so the bites can firm up.

  4. After energy balls have firmed up, transfer to an airtight container in the refrigerator. Store for up to one week in the refrigerator.

Recipe Notes

Substitutions:

  • You can sub peanut butter for sunflower seed or almond butter in the energy ball recipe.
  • You can sub old-fashioned oatmeal with quick cook oatmeal. You can’t use steel cut oatmeal.

Recipe and photos by Elizabeth Falcigno

This energy ball recipe makes a perfect snack for post-workouts or to tuck into lunchboxes. Full of dried figs, this oatmeal energy ball recipe is no-bake.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re  cooking on Instagram and Facebook!

Whole Wheat Muffins with Figs

whole wheat muffins with dried figs will make you a hit at the office. Bring a batch and share them with co-workers!

This post has been brought to you by our friends at Bob’s Red Mill.
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This New Year we’re partnering with our friends from Valley Fig Growers to bring you some smart & achievable meal prep tips, amazing recipes, and just maybe – a prize pack to start you off on the right foot. Keep reading to learn more!

During the month of January you’ll be seeing Valley Fig Growers’ California Mission Dried Figs and our Organic Whole Wheat Flour or Organic Farro featured in some super tasty and prep-friendly recipes from several savvy food bloggers. Along with a recipe, they’ll be sharing their own meal prep tips and ideas about setting SMART goals.

Whole wheat muffins with dried figs will be the healthy on-the-go breakfast you'll prep on Sunday for a successful week ahead.

We couldn’t wait to jump into the kitchen after we opened up a bag of California Mission Figs. Just like our Organic Whole Wheat Flour, they are a great source of dietary fiber and are also rich in potassium, iron, calcium, and antioxidants. Their balanced sweetness makes them perfect for baking, helping you reduce the added sugar without compromising on flavor (and they make amazing whole wheat muffins with figs!).

Whole wheat muffins with dried figs are great mid-morning snacks or great on-the-go for breakfast.

Whole Wheat Muffins with Figs

With just a quick prep, these mini muffins, featuring Organic Whole Wheat Flour and Organic Mission Figs, will be in the oven in less than 15 minutes and you’ll have all week to enjoy them. They are lightly sweetened, full of protein and fiber, and perfect for preventing those mid-morning moments of hanger.

Makes 16 mini muffins

INGREDIENTS:

Whole Wheat Muffins

Streusel (optional)

DIRECTIONS:

  1. Preheat oven to 350°F and line or spray mini muffin tin. Set aside.
  2. In a small bowl, whisk together flour, oats, baking soda, baking powder, cinnamon and salt.
  3. In a medium bowl, whisk together sugar, oil, egg, and Greek yogurt.
  4. Add dry ingredients to wet ingredients, then fold in California Figs.
  5. Divide batter evenly between 16 mini muffin cups.
  6. To make the streusel: mix together oats, flour, brown sugar and softened butter in a small bowl until crumbly. Spoon streusel atop muffin batter and bake for 13-15 minutes.

whole wheat muffins with dried figs are hearty for breakfast.

Enter to Win

Ready and excited to dive into the New Year with new meal prep ideas and goals? You’ll be excited to hear – we’re partnering with Valley Fig Growers to give YOU the opportunity to win a stunning prize that will help you meet your goals.

HOW TO ENTER:

  1. On Instagram, follow @bobsredmill and @valleyfig
  2. Comment on this post with a meal prep tip and tag 2 friends so they can see your tip too!

WHAT YOU WIN:

  • 1 bag of Bob’s Red Mill Organic Farro
  • 1 bag of Bob’s Red Mill Organic Whole Wheat Flour
  • 1 bag of Blue Ribbon Orchard Choice California Figlets
  • 1 bag of Sun-Maid California Mission Figs
  • 1 Food Journal from @thehandwritingclub

We will randomly select 2 winners (one from the @bobsredmill feed and one from the @valleyfig feed) and notify them on 01/08 at 4PM PST by private message. Good luck!

You can find both Bob’s Red Mill and Valley Fig Growers products across the US at your favorite grocery stores. Check the Store Locator on both of our websites to find where our products are sold.

To enter the giveaway you must be 18+ years and a US or Canada resident. This promotion is not sponsored, endorsed, administered by, or associated with Instagram. Winner must respond within 3 days to winning direct message or will end up forfeiting their prize.

Instant Pot Bacon Jam Appetizer with Dried Figs

Let’s talk for a moment about our favorite ways to say sayonara to the year that was and to welcome the New Year. Something bubbly is always a good idea and this year instead of focusing on a lavish sit-down dinner, we are all about delightful bites and planning out a charcuterie board menu, brimming with different cheeses too. A charcuterie, antipasti, or cheese board are the perfect kind of things to pull together to snack on if you’re staying in and playing board games or if you’re hosting a dressy gathering and need something easy that’s also easy on the eyes! That’s where this bacon jam appetizer particularly shines.

Once we tasted Nueske’s Applewood Smoked Bacon, we knew that it would make sweet music cooked down with our California Mission Dried Figs and we were right! This fig bacon jam is kind of addictive in the best possible way. Sure, you could eat the bacon jam appetizer as part of a starter or you could add it as a condiment on a sandwich (a sharp cheddar grilled cheese would be amazing!), but back to the charcuterie board menu. Curl a few slices of ham and turkey to tile on the board. Add crackers. Some different kinds of salami and figgy bacon jam and you are done.

If you’ve never made a bacon jam before, they typically cook low and slow for hours to ensure the onion and bacon are soft and jammy. We wanted to flip that script and save time using our electric pressure cooker—it takes around 40 minutes of mostly passive time for jam. Did we mention this fig bacon jam would make an incredible edible gift too? We found the recipe below easily tucks into 3 half pint glass jars.  Store the bacon jam in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.

Instant Pot Bacon Jam Appetizer with Figs also makes incredible edible gifts!

Instant Pot Bacon Jam with Dried Figs

Course Cheese Plates

Ingredients

  • 1 (12 ounce) package Nueske's Applewood Smoked Bacon, chopped
  • 1/2 pound shallots, peeled and roughly chopped
  • 10 ounces Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
  • 2 1/4 teaspoons kosher salt
  • Dash black pepper
  • 2 teaspoons sherry vinegar

Instructions

  1. Place the chopped bacon into the pot of your electric pressure cooker. Cook and stir for 5 minutes using the Saute feature, as it begins to release grease and cook a bit. Stir in the shallots, California Figs, salt, and pepper. Saute for an additional 3 minutes, stirring to combine.

  2. Cover and set the release valve to seal, cooking on high pressure for 10 minutes. Adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir the fig bacon mixture.

  3. Repeat step 2 two more times, stirring after each batch—you will cook the bacon mixture a total of 30 minutes in the electric pressure cooker.

  4. Stir in the vinegar. Transfer the fig bacon mixture to a food processor and pulse until chunky for more of a relish or about 10 pulses for jam.

Bacon Wrapped Figs with Cream Cheese Tartlets

Bacon Wrapped Figs with Cream Cheese Tartlets are our favorite appetizer for New Year's Eve!

Our new favorite appetizer also happens to be one of those that’s ready in less than 20 minutes. You can’t miss anytime you serve fig appetizers with bacon at a party, but we are totally biased here on this particular recipe for bacon wrapped figs with cream cheese tartlets. Nueske’s uncured wild cherrywood smoked bacon crumbled with our California Mission Dried Figs are a duo you’re not likely to forget!

Take bacon wrapped figs with cream cheese and mix it all together to stuff into phyllo tart shells. They only take 8 minutes to bake and when served warm are nothing short of irresistible. We love serving them with sparkling California wines and friends. Head to our appetizer page for more fig appetizers with bacon (let’s face it—California Figs love bacon!).

Bacon Wrapped Figs with Cream Cheese Tartlets

Course Appetizer
Servings 30 tartlets

Ingredients

  • 8 strips Nueske's uncured wild cherrywood smoked bacon
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed
  • 1 package Neufchatel cheese (light cream cheese), room temperature
  • 2 tablespoons orange juice
  • 1/2 teaspoon fresh thyme leaves, minced
  • 1/2 teaspoon kosher salt
  • 4 teaspoons honey
  • Dash cayenne
  • 30 phyllo tart shells, thawed

Instructions

  1. Preheat the oven to 350 F. Place a paper towel lined plate near the stovetop.

  2. Fry the bacon in 2 batches and transfer to the prepared plate. Crumble 4 strips of bacon. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces.

  3. Finely chop 1/2 cup of the mission figs. Thinly slice the remaining figs into 30 discs, cut lengthwise.

  4. Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, thyme, salt, honey, and cayenne until combined. Then, add in the crumbled bacon and chopped figs, stirring with the fork until combined.

  5. Fill each phyllo tart shell with the cream cheese. Place a piece of the sliced bacon on top like a flag and then tile a piece of the fig slice on top.

  6. Bake for 8 minutes. Devour.

Recipe and photo by Annelies Zijderveld

Cuccidati Italian Fig Cookies

Filled with California Dried Figs, raisins, dates, almonds, honey or jam, orange or lemon peel, and scented with cinnamon, cloves and nutmeg, Cuccidati are traditional Italian fig cookies served at Christmas and especially favored by Italian-Americans around the holidays. It is not too farfetched to speculate that Arab influence in Southern Italy could be responsible for their assortment of dried and fresh fruits and alluring spices. The filling of this Italian fig cookie recipe is wrapped in buttery dough, which is much like pasta frolla, a soft and sweet Italian pastry dough. Sometimes the cookies are shaped into fat little logs, but they can also take the shape of an X, or a crescent with filling peeking out of small slits cut into the ends of the cookie before it is baked. You can choose one or make all three!

The cookies take a bit of work but you will find it easier if you break it down. 1) Make and chill the dough 2) make the filling 3) roll and chill the dough 4) shape the filling 5) Wrap the dough around the filling 6) Chill the filled logs 7) Shape the cookies and brush with egg wash 8) Bake the cookies 9) Make the glaze and glaze the cookies. Don’t forget to breathe and enjoy—cookie season is here!

Cuccidati Italian Fig Cookies

Course Dessert

Ingredients

Dough for Italian Fig Cookies

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter, cut into thick slices
  • 3 large eggs
  • 1 teaspoon vanilla extract

Filling for Italian Fig Cookies

  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
  • 1 cup golden raisins
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 orange
  • 2 tablespoons orange marmalade
  • 3 tablespoons Meyer's dark rum or Grand Marnier

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Icing for Italian Fig Cookies

  • 2 large egg whites
  • 2 1/2 cups confectioner's sugar
  • Colored sprinkles

Instructions

Make the Dough for the Italian Fig Cookies:

  1. In a food processor, pulse the flour, sugar, baking powder and salt a few times to mix them. Add the butter pieces and pulse until the dough resembles small crumbs. Add the eggs, and pulse until the dough more or less forms a ball. It is a very forgiving dough, so don’t fuss too much.

  2. Tip the dough onto a work surface and knead it two or three times just to bring it together. Line an 8- or 9-inch square pan with a long piece of plastic wrap. Press and flatten the dough into the pan. Cover with the overhanging plastic wrap and refrigerate for 1 to 2 hours, or until firm. The dough can be refrigerated for up to five days if you want to shape and bake the cookies later. 

Make the Filling for the Italian Fig Cookies:

  1. Preheat the oven to 350ºF. On a baking sheet, spread the almonds. Bake them for 8 to 10 minutes, or until they smell toasty. Cool briefly.

  2. With scissors, snip the stems off the figs, and snip each fig into 3 or 4 pieces.

  3. In a food processor, combine the figs, raisins, cinnamon, salt, cloves, nutmeg, vanilla and orange zest. Pulse until they are finely chopped. Add the almonds, marmalade and rum. Pulse until the mixture holds together but is not ground to a paste—it should have a little texture. 

  4. Transfer to a bowl, cover and refrigerate until you are ready to assemble the cookies. The filling will keep for at least one week.

To Assemble the Dough and Filling

  1. Have on hand 2 parchment lined baking sheets. Divide the dough in half. 

  2. Place a piece of parchment on the work surface and sprinkle it generously with flour. Working with half the dough at a time, roll it into a 12- by 14-inch rectangle. Slide it onto the baking sheet and refrigerate it for 20 to 30 minutes, or until cold. Repeat with the second half of the dough.

  3. While the dough is chilling, shape the filling. Line a baking sheet with plastic wrap. Divide the filling into 8 pieces (about 1/3 cup each) and roll each one into a 14-inch log. (This is easiest to accomplish by rolling about half of each portion at a time and piece the small logs together to form a long log.) The logs should be about 1/2-inch thick. Place on the baking sheet.

  4. Remove one sheet of chilled pastry from the refrigerator. With the dough still on the baking sheet, position it so that the 12-inch edge of the rectangle is parallel to the countertop. With a pastry wheel or pizza cutter, cut the dough into 4 long strips that are 3 inches wide. 

  5. Center 1 log of filling on each dough strip. Fold one side of dough over it and roll it so the seam is on the bottom. Return the baking sheet to the refrigerator for 20 to 30 minutes before cutting and shaping.

To Shape and Bake the Italian Fig Cookies:

  1. Beat 1 egg with 1 tablespoon of water to make an egg wash. Line 2 baking sheets with parchment. If you have turned off the oven, preheat it now to 350ºF.

  2. For small cookies, cut the logs into 1 1/2-inch pieces. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze (see recipe below) with icing and top with sprinkles after baking.

    For X cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make a slit on both ends of each piece and open them out slightly to form an X. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.

    For curved cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make 3 or 4 1/4-inch cuts on 1 side of each cookie, being careful not to cut all the way through. Curve them into a crescent shape. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.

  3. Bake for 18 to 20 minutes, or until light golden brown. 

Make the Icing for the Italian Fig Cookies

  1. Whisk together 2 egg whites and 2 1/2 cups of confectioner’s sugar. Pour into a shallow dish. Carefully dip the tops of the cookies in the icing and set them on a rack. Sprinkle with colored sprinkles and leave until set. 

  2. Store between sheets of wax paper in a tin with a tight-fitting lid for up to 1 week.

Recipe and photo by Sally Pasley Vargas

Brown Butter Baked Apple Slices with Figs

Brown Butter Baked Apple Slices with Figs is our new favorite way to finish a meal during the fall. Topped with toasted pecans and lightly sweetened whipped cream, this dessert is unforgettable.

You know how often when it comes to dessert, people self-select into the chocolate camp or the fruit camp? We can’t decide and love both kinds of sweets! But, when the weather dips and we pull out thick sweaters, we want big mugs of tea and cozy desserts. You may create baked apples each fall, but we’ve stumbled on a combination that’s too good not to share. Baked apple slices when tumbled in brown butter and roasted with nutty sweet golden California dried figs becomes the kind of fruit dessert you crave. Served warm, this is comfort food that’s weeknight-easy and even something you can make ahead to reheat later.

Brown Butter Baked Apple Slices with Figs

Course Dessert
Servings 4

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 pound Fuji apples, peeled, cored, and cut into 1/4-inch slices
  • 1 cup Blue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pecans
  • 1 cup whipped cream

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.

  2. Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.

  3. Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.

  4. Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.

  5. Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.

Recipe and photo by Annelies Zijderveld

Find more ideas for baking with dried figs by following us on Pinterest @valleyfig

Fig Chili Made with Leftover Turkey

Figgy chili made with leftover turkey is the kind of thing you'll want to eat with fresh cornbread or tortilla chips crumbled in.

If you enjoyed your Thanksgiving menu there is probably going to be cranberry sauce for several days to come. When it comes to eating up leftovers after Thanksgiving, you could go in for Thanksgiving feast part 2, but we wanted to suggest veering from that course you’ve already traversed and perhaps your tastebuds are ready for a change too, so introducing our chili made with leftover turkey. With Thanksgiving turkey there are a few unknown variables—did you brine your bird? What kinds of seasonings did you use? So, in this recipe, we start with 1 teaspoon of kosher salt when sautéing the onions and carrots. We used around 3 teaspoons total salt, but season to your taste. Also, we add enough chipotle to add complexity to the sauce but if you want it spicier, feel free to add in one more chipotle. This turkey chili walks the line of a thick saucy Texas chili with the California mission figs naturally thickening up the sauce for the best Texas chili recipe with shredded Thanksgiving turkey. The unsweetened chocolate might seem a bit surprising, but it also adds just enough complexity to the sauce. Perhaps you don’t have turkey leftovers from Thanksgiving to use—feel free to brown 2 pounds ground turkey to stir in. Lastly, there’s nothing quite like eating cornbread with chili and this one is no exception.

Figgy Chili made with leftover turkey will warm you up and is the best Texas chili recipe to use after you shred the turkey from Thanksgiving.

Figgy Chili Made with Leftover Turkey

Course Main Course

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons chili powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 large white onion, diced (2 1/2 cups)
  • 3 carrots, peeled and large-diced (1 1/2 cups)
  • 2 ounces unsweetened chocolate, chopped
  • 4 cups unsalted chicken broth, divided
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and diced
  • 2 canned chipotle peppers, rinsed of adobo sauce
  • 1 (28 oz) can tomato puree
  • 1 (28 oz) can pinto beans, drained and rinsed
  • 1 large orange or red bell pepper, seeded, cored, and diced (1 1/2 cups)
  • 6 cups shredded turkey (white or dark meat)
  • Greek yogurt
  • Scallions

Instructions

  1. Warm the oil in a stockpot set over medium heat until shimmering. Stir in 1 tablespoon of the chili powder and toast for 1 minute. Add in 1 teaspoon of salt, onion and carrots, stirring occasionally until mostly softened, about 9 minutes.  

  2. Meanwhile, place the chopped chocolate in a bowl. Heat 1 cup of the chicken broth in a saucepan set over medium heat until steam rises from the top, about 3 minutes. Pour the chicken broth over the chocolate and set aside for 2 minutes. Then whisk the chocolate and broth together until combined. Toss in the mission figs.

  3. Spoon the chipotle peppers, tomato puree, figs, and chocolate broth into the bowl of a food processor. Process until smooth. 

  4. Stir in the pinto beans, bell pepper, and turkey into the stockpot to tumble with the chili-coated onion and carrots. Pour in the pureed fig tomato mixture. Stir in the remaining 3 cups of chicken broth. Season to taste. Simmer for about 10 minutes. Serve with a dollop of yogurt and chopped scallions if desired. 

Recipe and photos by Annelies Zijderveld

Continue the Fig Feasting, follow us on Instagram @valleyfig

Year of the Fig Thanksgiving Menu

It’s the Year of the Fig, so, we’ve packed out a Thanksgiving menu with recipes to cook with dried figs!

VFG Year of the Fig Thanksgiving Menu

If you’re a procrastinator (hey, we’re not judging!), you’ll especially like the fig feast we’ve got planned as it includes a shopping list you can print out and take to the store. Each of the Thanksgiving recipes links is included in the e-book too from homemade cranberry sauce to dessert to a dressing or stuffing with salty pancetta or turkey wings.

Year of the Fig Thanksgiving Menu + Shopping List: Click here for the Year of the Fig Thanksgiving Menu + Shopping List

As you get ready for turkey day, We’re grateful for you!

– Happy Thanksgiving from all of us at Valley Fig Growers

Follow us for more ideas for Thanksgiving (and the day after!) on Instagram @valleyfig

 

 

Homemade Cranberry Sauce with Figs

Fresh orange and chewy California dried figs make homemade cranberry sauce the kind of thing you would serve outside of Thanksgiving as well as at the big feast!

Thanksgiving recipes typically center around the turkey, but the cranberries play an equally important role. You might have grown up using canned cranberries, but it’s a cinch to make homemade cranberry sauce! Sliced oranges and California Figs add sweetness and texture for a twist on the classic sauce. We also like to add a bit of booze like port (or even brandy), but if you prefer to keep it alcohol-free, swapping in orange juice pairs up nicely too. Recipes using fresh cranberries start with the Thanksgiving sauce, but we have a hunch once you try the tart sweet combo of cranberries and California Figs, you’ll be jonesing to add them to scones and muffins as well. Then again, this cranberry sauce with dried figs would be equally good on a cheese plate or slathered onto grilled cheese.

Homemade Cranberry Sauce with Figs

Course Side Dish
Servings 11 servings (2 3/4 cups)

Ingredients

  • 2 cups (8 ounces) fresh or frozen cranberries
  • 1 cup chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs. stems removed
  • 1 1/2 cups ruby Port, brandy or orange juice
  • 3/4 cup granulated sugar
  • 2 teaspoons finely grated orange zest
  • 1/8 teaspoon salt
  • 3/4 cup fresh orange sections, drained and cut into bite-size pieces

Instructions

  1. Combine all ingredients except orange sections in large saucepan. Bring to a full boil, stirring to dissolve sugar. Reduce heat and simmer for 8 minutes, stirring occasionally, until berries burst. (Sauce thickens when chilled.) Cool. Transfer to bowl, cover and chill. Stir in orange sections. Sauce can be prepared up to 1 week ahead. Stir in oranges the day sauce will be served.

Find other ideas for your Thanksgiving table by following us on Instagram @valleyfig

Honey Dried Fig Baked Ricotta

When you need a last minute appetizer, look past the cheese wheel and make a baked ricotta dip with California dried figs.

When the holidays (and holiday parties) are in sight, it’s a good idea to have an appetizer ace up your sleeve and this ricotta bake recipe is it. You could turn to cheese plates, but warm appetizers are a way to make family and friends cozy. This creamy spoonable cheese usually is associated with lasagna or even as a topping for toast, but that changes now. Sweet California Figs get stirred into the dip and tile the top too. Cover and chill leftovers in the refrigerator and then reheat it in a preheated oven set to 375°F to warm for 5-7 minutes. Try this dip with crackers or crostini.

Dip into honey dried fig baked ricotta with tortilla chips, crostini, or crackers.

Honey Dried Fig Baked Ricotta

Course Appetizer

Ingredients

Baked Ricotta

  • 1 cup Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid California Mission Figs, chopped into very small pieces
  • 15 ounces whole milk ricotta
  • 1 large lemon, zest and juice
  • 1 tablespoon raw honey
  • 1 tablespoon fresh chives, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • Fresh-cracked black pepper
  • Extra virgin olive oil

Garnishes

  • 2 tablespoons Blue Ribbon Orchard Choice California Mission Figlets, sliced thin
  • 1 tablespoon crushed raw pistachios
  • 1/2 teaspoon fresh chives, minced
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 375°degrees. Spray a 1-quart baking dish well with cooking spray.

  2. In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. Mix well to fully combine. (NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture.)

  3. Work in layers to prepare the dish. Place 1/4 of the ricotta mixture into the baking dish, and then 1/3 of the figs. Repeat. The top layer should be ricotta mixture.

  4. Drizzle dip with olive oil. Bake for 15-20 minutes, until hot. Remove from oven. Drizzle with a little bit more olive oil, and garnish with sliced figs, crushed pistachio, and remaining chives. If desired, add a little more fresh-cracked black pepper.

  5. Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.

Recipe and photos by Karyl Henry

Find other Thanksgiving fig appetizers by following us on Instagram @valleyfig