May 2016 Fig Focus

A Treat for Mother’s Day

Blintzes with a lemony fig and cheese filling are our suggestion to make Mother’s Day brunch or dessert special.   What’s a blintz? A thin crepe-like pancake, rolled around a tasty filling and sautéed or baked to serve. The pancake recipe makes a few more than you need so you can practice crepe-making skills.  (Imperfect or broken ones make a tasty snack.) 

Both the pancakes and the filling can be made up to a day ahead. Fill and bake them just before serving. Don’t forget to top the warm blintzes with a dollop of cool sour cream and Orchard Choice California Fig Spread.

California Fig Cheese Blintzes

Combine filling in the food processor.

Make pancakes using 1/4 cup batter for each one.

Place 1/3 cup filling on each pancake.

Fold up bottom over filling, and then fold in sides.

Place seam side down on baking sheet.

Serve warm with sour cream and Orchard Choice California Fig Spread.

Lemony California Fig Cheese Blintzes
Makes 6 blintzes.

Filling:

Pancakes:

  • 1 1/2 cups fat-free or low-fat milk
  • 1 1/3 cups white whole wheat flour
  • 3 large eggs
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 8 to 10 teaspoons butter

Topping:

1. For filling, in food processor bowl, combine cottage cheese, cream cheese, sugar, zest and vanilla extract.  Whirl until smooth, stopping to scrape side of bowl once or twice.  Scrape mixture into a bowl.  Stir in figs. Cover and chill until ready to bake blintzes. (Can be made up to 1 day before serving.)

2. For pancakes, in clean, dry food processor bowl, combine milk, flour, eggs, sugar and salt.  Whirl until blended.  Pour into a 2-cup glass measuring cup or bowl.  Cover and chill for 1 hour.  Batter should be the consistency of heavy cream.  Place a 10-inch skillet over medium heat.  Add 1 teaspoon butter to skillet. When butter melts, swirl pan to coat evenly.  Add about 1/4 cup batter. Tilt pan to cover bottom evenly. Return to heat and cook until underside is golden, about 45 to 60 seconds. Carefully flip pancake and cook the other side for 10 to15 seconds.  Remove to a wire rack to cool.  Repeat with remaining batter and butter. (Cooled pancakes can be stacked between sheets of wax paper, wrapped airtight and refrigerated for 1 to 2 days before serving.)

3.To assemble and bake, preheat oven to 375ºF. Place one pancake on a cutting board. Spoon 1/3 cup filling in the shape of a cylinder (about 3-x-2-inch) slightly below the center of one pancake.  Fold up bottom of pancake over filling.   Fold in sides.  Roll up to enclose filling.  Place, seam side down, on baking sheet coated with nonstick spray.  Repeat to make 6 blintzes.  Spray tops of blintzes with nonstick spray or brush with 1 tablespoon of butter, melted. Bake for 12 to 15 minutes or until hot. 

4. Serve warm, topping each with about a tablespoon of sour cream and a teaspoon or two of California Fig Spread.

Lorelle Del Matto, MS, RDN, is a nutrition and culinary professional who combines a passion for food (and California Figs) with a quest for nutrition knowledge. She believes well designed and tested recipes can be great communication tools. Lorelle has a Master’s of Science in nutrition biology and is a Registered Dietitian Nutritionist. Lorelle developed her culinary skills in France at La Varenne, Ecole de Cuisine. You can find more recipes and healthy lifestyle tips to inspire you to “savor the art of healthy eating” on her website lorelledelmatto.com and on Twitter and Facebook.

Make Mother’s Day & Memorial Day Fabulous with California Figs

Making Mom feel special on Mother’s Day means thinking about the details: will you serve brunch, lunch or a Sunday supper? Whatever you decide, we’ve got you covered with plenty of inspiration and figgy recipes over on Pinterest .

As May advances, it brings with it Memorial Day, a day of reflection, relaxation and perhaps a cookout. We’ve saved sandwiches, appetizers, desserts, and even savory recipes with California figs to make your day memorable.  What is one of your favorite ways to incorporate California figs into Mother’s Day or Memorial Day? Tell us on Facebook.

Thanks to everyone who entered our Figgy Sandwich Season photo contest on Instagram. Congrats to Merry G.! Her Fig Prosciutto Rosemary Havarti Grilled Cheese sandwich looked too good to be true!

She is on her way to visit America’s Test Kitchen in Brookline, MA to attend the filming of Season 17 of America’s Test Kitchen, and enjoy a gift bag with America’s Test Kitchen merchandise including a copy of the new America’s Test Kitchen Foolproof Preserving cookbook, and a care package full of delicious California figs from Valley Fig Growers.

Count on California Figs

Valley Fig Growers celebrates 2016 with a new column called Count on California Figs. Each month we’re sharing ways you can count on California figs to add taste and good health to your everyday living. 

Valley Fig Growers

Healthy Tips from our Lemony California Fig & Cheese Blintzes

We keep mom’s health in mind by using lower-fat dairy ingredients, white whole-wheat flour in the pancake and adding California figs for natural sweetness, dietary fiber and other essential nutrients.  White whole-wheat flour is 100% whole grain yet is lighter in color and texture than regular whole-wheat flour – a good option for recipes where you want that lighter look and texture along with the goodness of whole grains. Here is the nutrition analysis for the Lemony California Fig & Cheese Blintzes:

Calories 420; Protein 17g; Carbohydrates 60g; Fat 12g; Percent Calories from fat: 25%; Saturated fat 6g; Cholesterol 121mg; Sodium 455mg; Potassium 352mg; Dietary Fiber 7g; Iron 2.5mg; Calcium 256mg; Vitamin A 885IU.

Making a few simple changes to recipes can give them a healthy twist while preserving the taste we all demand. Choose lower fat and sodium ingredients, bake instead of sauté or fry, add fruits and vegetables, look for ways to incorporate whole grains and taste, taste, taste as you cook.

Try some of the yummy Fig Recipes with a Healthier Twist on our website. These recipes meet specific criteria for calories, percent calories from fat, and sodium.

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!

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