Ginger Mezcal Fig Margaritas

This cocktail may be a bit more involved than your typical Cinco de Mayo drinks but it’s absolutely worth it! Plan ahead because you’ll need to soak the Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs in mezcal for a week until they are nice and plump and the mezcal has taken on their figgy flavor. The good news? The fig-infused mezcal lasts for up to a month, so once the waiting is over, you’ll have sweet, smoky, gingered fig margaritas to sip on all month long, or at least until the mezcal runs out.

The fig margarita recipe below is served on the rocks, but you could easily make this a blended margarita by combining all ingredients in a blender instead of a shaker with 2 cups of ice. Blend until ice is slushy and enjoy!

Some dishes we particularly like eating with fig margaritas for Cinco de Mayo, summer cookouts, long weekends and beyond include braised guajillo lamb tostadas, fig Mexican pulled pork tacos, chicken mole verde, roasted pork with spicy fig sauce, and creamy chicken enchiladas with jamaica mole.


As you prep Cinco de Mayo drinks to serve with chips and salsa, fig margaritas with ginger syrup and California Fig-infused mezcal is your new go-to cocktail.

Gingered Mezcal Fig Margaritas

Course Drinks
Servings 4 drinks

Ingredients

Fig-Infused Mezcal

  • 1 cup (5 ounces) Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stemmed and sliced
  • 1 3/4 cups mezcal

Ginger Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3 tablespoons peeled and chopped fresh ginger

Fig Margaritas

  • 2 ounces Fig-Infused Mezcal
  • 1/2 ounce Ginger Syrup
  • Juice of 1 lime
  • Ice

Garnishes

  • Coarse salt
  • Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs
  • Lime wedges
  • Orange wedges

Instructions

Make Fig-Infused Mezcal

  1. Combine figs and mezcal in a glass container with a tight-fitting lid. Seal and leave at room temperature to infuse for 1 week.

  2. Pour into a blender, blend until figs are completely puréed. Strain through a fine mesh strainer into a large measuring cup. Press on the solids to extract all mezcal. You should have about 1 cup of Fig-Infused Mezcal.

  3. Use right away or keep in a tightly-sealed container for up to a month at room temperature.

Make Ginger Syrup

  1. Combine all the ingredients for the ginger syrup in a small saucepan. Bring to a simmer over medium heat. Whisk to dissolve the sugar and simmer for 5 minutes. Remove from heat and steep until cool. Strain out the ginger.

  2. Use right away or keep in a tightly-sealed container in the refrigerator for up to 2 months.

Make Fig Margaritas

  1. Rub a lime or orange wedge on the rim of a cocktail glass. Dip in coarse salt and fill glass with ice.

  2. Fill a cocktail shaker with ice. Add Fig-Infused Mezcal, Ginger Syrup, and lime juice. Shake vigorously. Strain into prepared glass. Garnish with a California Dried fig, an orange wedge and a lime wedge. ¡Salúd!

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!

Recipe and photos by Kate Ramos

As you prep Cinco de Mayo drinks to serve with chips and salsa, fig margaritas with ginger syrup and California Fig-infused mezcal is your new go-to cocktail.

Sausage Bisquits Egg Bake with Figs

Our sausage egg bake brings sausage bisquits into a breakfast casserole with figs adding subtle sweetness. This dish will become your brunch go-to recipe.

Imagine sausage bisquits in a breakfast casserole and you get a sneak peek of what you’re in for! Tiny flaky bisquits line the top edges of a sausage egg bake with mission figs. The Blue Ribbon Orchard Choice and Sun-Maid California Figs add complementary sweetness to the pork sausage with earthy herbs, tarragon and rosemary. If you don’t eat pork, swap in ground turkey and add 1 teaspoon ground sage to the skillet.

This hearty sausage egg bake makes a great main dish during holiday mornings, long weekends, or even just a leisurely weekend brunch. A few cooking hacks if you like to prep ahead or look for shortcuts: you can make biscuit dough a day ahead, cut or not—just cover with plastic wrap so it doesn’t dry out. You can also brown the sausage and cook it with the figs a day ahead too. Just warm it up before assembling the casserole. Also, if you’d prefer to use shredded cheese, go for it—we like pockets of melted cheese of the small cubes. Use Monterey Jack if white cheddar isn’t available.

Sausage Bisquits Egg Bake with Figs

Course Breakfast

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 3 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground white pepper
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted butter
  • 1 cup + 3 tablespoons heavy cream
  • 1 pound pork sausage
  • 1 1/4 teaspoons dried rosemary
  • 3/4 teaspoon dried tarragon
  • 1 1/2 cups (10 oz) Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed
  • 1 (8 oz) block white cheddar cheese, small dice
  • 4 green onions, greens only, chopped

Instructions

  1. Preheat oven to 350°F. Grease a casserole dish. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and milk in a bowl.

  2. Make biscuit dough: mix flour, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and baking powder in a bowl. Cut butter into flour mixture to the size of peas and almonds. Stir in cream until just combined. Gather dough into a ball. Roll out from the middle in all directions until 1/2-inch thick. Using a pizza cutter, slice into 1-inch squares. Place in refrigerator to chill while making sausage.

  3. Pulse the figs in a food processor until coarsely chopped. Brown sausage. Stir in figs with rosemary, tarragon, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper, cooking over medium low for 3 minutes.

  4. Reserve about 1/4 cup of biscuit squares and cheese. In the casserole dish, scatter remaining biscuit squares, sausage, figs, cheese, and green onions, layering different morsels on top of one another. Pour eggs over casserole, nudging a few cheese cubes and arrange biscuit pieces around rim.

  5. Bake for 55 minutes. Cover with foil around the 45 minute mark, once biscuits look golden and cheese is melted to continue cooking sausage egg bake until set and not jiggly. Cool for 10 minutes before cutting into it.

Recipe and photo by Annelies Zijderveld

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!

Our sausage egg bake brings sausage bisquits into a breakfast casserole with figs adding subtle sweetness. This dish will become your brunch go-to recipe.

Chocolate Toffee Matzoh with Figs & Pepitas

Matzoh—flat, cracker-like bread—is the traditional food for the Jewish holiday of Passover, when Jews are forbidden to eat bread or other leavened foods.  One of the most delicious and indulgent ways to dress up plain matzoh is to drench it in buttery toffee and rich chocolate. This is a beloved tradition among Passover dessert recipes that Jewish families look forward to all year, especially after eating preserved lemon chicken with almonds and California Figs.

Turn basic matzoh into an elegant, no-bake chocolate toffee matzoh by topping it with traditional Sephardic ingredients such as chopped Blue Ribbon Orchard Choice and Sun-Maid California Figs and green pumpkin seeds (pepitas). For extra color and a hint of spice, you can also add pink and white peppercorns. This beautiful confection is a fitting way to end a Passover Seder or simply keep it around as a snack to enjoy during the eight day-long festival. It’s almost impossible to resist! When it’s not Passover, this same technique can be used to make California Fig and chocolate toffee with Saltines or other crispy, flat crackers.

Turn your matzoh into chocolate toffee matzoh and you'll tuck this into your favorite Passover dessert recipes file.

Chocolate Toffee Matzoh with Figs & Pepitas

Course Dessert

Ingredients

  • 4 boards matzoh
  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups sugar
  • 3 tablespoons water
  • 2 tablespoons Lyle’s Golden Syrup or light corn syrup
  • 1 (12 ounce) bag semisweet chocolate chips
  • 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and diced
  • 1/4 cup green pumpkinseeds (pepitas)
  • 1 tablespoon pink or white peppercorns (optional)

Instructions

  1. Line two baking sheets with parchment paper. Place two boards of matzo on each baking sheet.

  2. Melt butter in a medium-sized, heavy-bottomed saucepan.

  3. Add sugar, water, and syrup to the pan and stir to dissolve the sugar. Once sugar is dissolved, do not stir again. (Stirring can cause the sugar to crystallize and make the toffee grainy. If sugar crystals appear on the side of the saucepan, brush them down with a pastry brush dipped in water.)

  4. Bring the mixture to a boil over high heat and boil until caramel reaches the hard crack stage (300°F) on a candy thermometer), approximately 8 to 10 minutes. You will see the mixture darken, and it will begin to smell like caramel.

  5. Pour toffee mixture over matzoh and spread evenly. Allow toffee to firm up for a few minutes.

  6. While toffee is cooling, place chocolate chips in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty-second intervals and pausing to stir until melted.)

  7. When toffee is set, pour melted chocolate over matzoh boards and spread with an offset spatula to coat toffee evenly.

  8. While chocolate is still warm, top each piece of matzoh with chopped figs, pepitas, and peppercorns, if using.

  9. Allow chocolate to cool completely, about one hour. Break into pieces with your hands. Store chocolate toffee matzoh in an airtight container.

Recipe Notes

Note: When making toffee, it’s important to add an inverted sugar, such as corn syrup, to prevent the granulated sugar from crystallizing. However, many people do not consider corn syrup to be kosher for Passover. Thus, I suggest using Lyle’s Golden Syrup, which is a British cane syrup for use in Passover dessert recipes. You can find it in better grocery stores or online.

Recipe and photo by Emily Paster

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!

This Passover, look forward to making chocolate toffee matzoh. It will quickly become one of your favorite Passover dessert recipes, especially topped with chopped California Figs and pepitas.

Moist Fig Cake with Greek Yogurt Frosting

As Easter quickly approaches and you’re thinking about dessert recipes, you could always make carrot cake, but add a twist to your luncheon menu. We know fresh fig season is almost here but don’t wait and make the moist fig cake below with Greek yogurt frosting for cake devouring. Blue Ribbon Orchard Choice and Sun-Maid California dried mission figs make this cake a possibility all year long.

When it comes to Snacking cake is just a sneaky way of bringing cake into morning or afternoon snacks and we are all in when it comes to this moist fig cake that couldn’t be easier to bake. Essentially, you whisk the dry ingredients, fluff the butter and sugar, and alternate between adding the buttermilk and flour until just combined. Then, you stir in walnuts and California Figs. And, you could stop there, dusting it with powdered sugar. But the Greek yogurt frosting for cake adds a tangy flavor that might make you swipe the bowl. Yogurt, figs, and walnuts are a classic breakfast combination, so we have a hunch you’ll far hard for this moist fig cake.

Greek yogurt frosting for cake is like cream cheese frosting but with extra tang. Spread it on moist fig cake studded with walnuts for a snack or dessert.

Moist Fig Cake with Greek Yogurt Frosting

Course Dessert
Servings 1 (9×9-inch) cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup + 2 tablespoons buttermilk
  • 1/2 cup chopped walnut pieces
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed and coarsely chopped

Instructions

  1. Heat oven to 350°F. Lightly grease the 9×9’’ cake pan.

  2. In a medium bowl whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.

  3. In a standing mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Next, add egg and mix on medium-low until fully combined.

  4. Add vanilla to container with buttermilk, and gently mix. With the mixer on lowest speed, add flour mixture and buttermilk in three additions, beginning and ending with the flour. After the last addition of the flour, scrape down the sides, then add the walnuts and figs and fold everything together a few times by hand with a spatula.

  5. Pour batter into the prepared pan, and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a wire rack and cool completely.

  6. Make the frosting: Beat the yogurt and cream cheese together with a standing or hand-held mixer on medium speed until smooth. Add the powdered sugar, vanilla, and pinch of salt, and continue beating until light and fluffy. Taste and add more sugar if desired.

  7. Once the cake has cooled, top with Greek yogurt frosting and garnish with figs.

Recipe Notes

Equipment: 9×9-inch cake pan, standing or handheld mixer, medium bowl, whisk, spatula, cooling rack

Recipe and photos by Kristan Raines.

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!

Greek yogurt frosting for cake is like cream cheese frosting but with extra tang. Spread it on moist fig cake studded with walnuts for a snack or dessert.