Fig Brown Sugar-Glazed Ham with Carrots

This Fig Brown Sugar Glazed Ham recipe is a ringer for the holidays. It's super easy to make and delicious.

This is the best ham I’ve ever eaten. If you always host during the holidays or this is your first holiday meal to make from scratch, you will love how easy this is to make for this Easter ham recipe is. The fig brown sugar glazed ham leftovers are great in hash for breakfast the morning after. We always make ham sandwiches or ham roll-ups with them and they’re great in my deviled ham spread too.

Fig Brown Sugar Glazed Ham


Course Main Course
Servings 8 servings

Ingredients

  • 1 cup Blue Ribbon® Orchard Choice Mission Figlets or Sun-Maid® California Mission Figs, stemmed (divided)
  • 1/4 cup Dijon mustard
  • 1/4 cup grainy mustard
  • 1/4 cup honey
  • 4 pounds bone-in ham
  • 1/2 cup brown sugar, lightly packed
  • 1 pound carrots, peeled
  • 1/2 cup apple juice

Instructions

  1. Preheat oven to 325°F.

  2. Make the glaze: combine ½ cup California Figs, Dijon, grainy mustard, and honey in a food processor or blender. Process well—the mixture will have some chunks in it. Set aside.

  3. Place the ham into a large baking dish. Add the carrots.

  4. Slather the glaze over the ham. Sprinkle with brown sugar, pressing it into the sides of the ham.

  5. Top the carrots with the remaining California Figs.

  6. Drizzle the juice around the bottom of the pan.

  7. Seal tightly with foil and bake for 1 hour (15 minutes per pound).

  8. Remove the ham and place it in a serving dish. Strain the sauce from the baking dish into a gravy boat to serve alongside. Nestle the carrots and figs drizzled with pan juices along the side of the serving dish.

Recipe and photo by Debra Clark

Preserved Lemon Chicken with Almonds and Figs

Preserved Lemon Chicken with California Figs and Almonds is a perfectly delicious main dish for Passover.

This Sephardic-inspired dish is one of our favorite chicken recipes for Passover Seders. With preserved lemon, a hint of sweetness from California figs, and warm spices of cinnamon and allspice, this dish of chicken with almonds is great the rest of the year too. Serve with quinoa or mashed potatoes to soak up the fragrant sauce.

One of the first fruits to be cultivated by people, figs are as meaningful and symbolic as they are sweet and delicious. Jews consider figs to be particularly holy because they were one of the seven staple foods, known as the Seven Species, eaten by Jews in the land of Israel during Biblical times.

Preserved Lemon Chicken with Almonds & Figs

Servings 6

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 whole cut-up chicken, about 4 pounds
  • 3 shallots, peeled, halved, and thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon diced preserved lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups chicken broth
  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 5 sprigs thyme plus more for garnish
  • 1/2 cup slivered almonds
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Pat dry the chicken pieces and season well with salt and pepper.

  2. Place the chicken pieces skin-side down in the skillet and cook until the skin is golden brown, about ten minutes. Turn and brown the other side.

  3. Remove chicken to a plate. Pour off all but 2 tablespoons of the fat in the pan.

  4. Add the shallots, garlic and preserved lemon to the pan and sauté over medium heat until softened, about five minutes.

  5. Add the cinnamon and allspice and sauté a few additional minutes until fragrant.

  6. Add the chicken broth to the pan and, using a wooden spoon, scrape up any browned bits on the bottom of the skillet.

  7. Return the chicken pieces to the pan, arranging them in a single layer. Add the figs and thyme and raise the heat to high.

  8. Bring the liquid to a boil, then cover the skillet and turn heat down to low. Simmer until chicken is cooked through and registers 165 degrees on a meat thermometer, about 20 minutes.

  9. While the chicken is cooking, toast the almonds in a dry skillet for a few minutes until golden and fragrant - watch carefully so that they don't burn.

  10. To serve, arrange the chicken and figs on a platter. Spoon sauce over chicken and top with toasted almonds. Garnish with a few additional sprigs of thyme if desired.

Recipe Notes

Note: A staple of Middle Eastern cooking, preserved lemons add a unique pickled tanginess to North African-inspired dishes such as this one. You can find jars of preserved lemons in good grocery stores or Middle Eastern markets or make your own. If you are not able to source preserved lemons, you can substitute cooked fresh lemon. Combine one thinly sliced lemon with a half cup of fresh lemon juice and two teaspoons of kosher salt in a small saucepan. Bring to a boil, stirring to dissolve the salt, then cover and reduce heat to low. Simmer until lemon slices are tender, about ten minutes. Cool and chop.

Recipe and photo by Emily Paster

Green Smoothie with Avocado & Dried Figs

If you haven't tried a green smoothie with avocado yet, you don't know what you're missing. They're creamy and dreamy with dried figs.

If you’ve ever craved dessert that won’t wreck your best healthy eating intentions, there’s a good chance this simple green smoothie is for you. This green smoothie with avocado is creamy and simply dreamy with the addition of sweet California Figs. We use golden figs to keep the color nice and perky green, but feel free to use Mission Figs instead. While this milkshake alternative is great as a dessert, it also makes a good drink for breakfast, as it’s chock full of fiber, or sip one after working out.

Green Smoothie with Avocado & Dried Figs

Course Drinks
Servings 2 servings

Ingredients

  • 1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Golden Figs
  • 1 cup almondmilk
  • 2 cups spinach
  • 1/4 avocado
  • 1/2 cup water
  • 1/2 teaspoon fresh lemon juice

Instructions

  1. Freeze the figs for 15 minutes. Place the almond milk, spinach, avocado, water, lemon juice, and figs into a blender in that order. Puree until smooth.

Recipe and photo by Annelies Zijderveld

Spinach, Brie Grilled Cheese with Figs

Get your greens in with this spinach Brie grilled cheese.

Who doesn’t love a grilled cheese? Something about this cheese sandwich makes us want to melt. But, have you ever tried a Brie grilled cheese? This is a delightful way to dress up a familiar sandwich and the addition of spinach is a great way to get your greens in. We have a hunch that one taste of this spinach grilled cheese with Brie and our California Figs will make this a new family favorite.

Spinach, Brie Grilled Cheese with Figs


Course Main Course
Servings 4 people

Ingredients

  • 1 tablespoon unsalted butter, divided
  • 1/4 cup yellow onion, sliced
  • Pinch of sea salt
  • 2 cloves garlic, minced
  • 2 cups baby spinach, rinsed and drained
  • 8 slices sourdough or boule bread
  • 8 ounces Brie cheese (more or less to taste)
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and thinly sliced

Instructions

  1. In a large skillet, melt 1/4 tablespoon butter. Add onions and salt, and cook over low heat for 7-10 minutes. Remove onions and set aside.

  2. In same skillet, melt 1/4 tablespoon butter. Add garlic and saute for 1 minute. Add spinach and stir until wilted.

  3. ONIONS OPTION: You can skip cooking the onions separately. If so, then DICE the onions, and add them to the skillet 2-3 minutes before adding the garlic.

  4. Lay 4 slices of bread on a flat surface. Spread cheese equally across all 4 slices of bread. Top with figs and then spinach mixture, all spread equally across bread slices. Cover each with top slice of bread, and butter the outside of the top slices.

  5. Turn on heat to medium. When skillet is warm, add sandwiches, buttered side down.

  6. Place another clean skillet on top of sandwiches, and press down. You should hear a little bit of sizzle. Toast bread for 3 minutes. Remove top skillet, and butter the bread. Carefully flip sandwiches over, and replace the clean skillet on top. Toast for another 3 1/2 minutes.

  7. Remove sandwiches and repeat with remaining sandwiches. Slice sandwiches in half, and serve immediately.

Recipe Notes

NOTE ON CHEESE: I use 2 ounces of cheese per sandwiches. Of course, you can use more or less, to taste. With 2 ounces you won't get the dripping, melty cheese, but the cheese still melts beautifully into the sandwich.

Recipe and photo by Karyl Henry

Sweet & Savory Kale Hash with Figs

Sweet and savory kale hash with figs is perfect for brunch or if you like breakfast for dinner.

This one pan kale hash dinner combines the naturally sweet goodness of dried California Figs with skillet browned potatoes, and sausage. The apple cider vinegar and whole grain mustard glaze coats the sausage hash to bring the flavors together for a sweet and savory combination.

Sweet & Savory Kale Hash with Figs

Course Main Course
Servings 4 servings (1 3/4 cup per serving)

Ingredients

  • 1 pound gold, white, or red potatoes, peeled if desired, cut into 3/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10-ounce) package cooked chicken sausage, cut into half-moons
  • 6 ounces (1 cup) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
  • 1 (5-ounce) package baby kale

Instructions

  1. Bring an inch or two of water to a boil in a saucepan fitted with a steamer basket. Add potatoes to the steamer, cover and cook until the potatoes are just barely tender when pierced with a fork, 7 to 9 minutes. Remove the steamer from the saucepan.

  2. Heat oil in a large non-stick skillet over medium-high heat. Add potatoes and cook, stirring often until they are starting to brown, 6 to 8 minutes.

  3. Meanwhile, stir vinegar, mustard, honey, salt and pepper together in a small dish.

  4. Stir the sauce, sausage and figs into the potatoes. Top with kale and cover. Cook, stirring to mix in the kale as it wilts and continue cooking until the kale is completely wilted, the figs and sausage are hot and the vinegar mixture forms a glaze over the potatoes, 3 to 4 minutes.

Recipe and photo by Katie Webster

 

Natural Products Expo West: Taste the Best Golden Figs & Mission Figs

Heading to Natural Products Expo West? Visit us in booth 687 to taste the best golden figs.

Traveling to Anaheim for this year’s Natural Products Expo West? Make a plan to visit Valley Fig Growers at booth 687 where we will be sampling our luscious Mission and Golden dried California Figs along with delicious fig spread and cheese pairings. Come taste the best golden figs and mission figs grown in the Central Valley of California, sold under the Blue Ribbon Orchard Choice and Sun-Maid brands.

Cook with California Figs

Bring your restaurant or recipe development into the know with California Figs. Our dark purple Mission Dried Figs offer deep sweetness that works with everything from salty prosciutto to tangy blue cheese. To start: try pairing them on pizzas or salads. Our Golden Dried Figs lend a more mellow sweetness and nuttiness that’s a wonderful addition in baked goods like cookies, blondies or upside down cake. They seriously are the best Golden Figs you will ever taste. And our fourth generation of California Fig Growers that are currently farming our cooperatives’ figs aren’t at all biased.

California Figs and Nutrition

Add nutrition deliciously into your meals with California Figs. Did you know our dried figs are a great source of fiber and provide potassium and calcium? Figs and nutrition go hand in hand. They also make a healthy snack or dessert eaten on their own. Or, try them chilled or frozen, blended in smoothies to add a bit of texture and a natural boost of fiber.

Find out why 2018 is the year of the fig. Whatever your reason, California Figs fit into your lifestyle. See you soon at Expo West!