One of the traditional foods for the Jewish festival of Purim is a triangular cookie known as hamantaschen, said to represent the three-cornered hat worn by the Purim story’s villain, Haman. These cookies are usually filled with fruit jam or a poppy seed paste. In this easy hamentaschen recipe, California Fig puree provides the filling for these buttery, orange-scented cookies. Dip a corner of fig hamantaschen into melted chocolate for an extra-special treat! Cookies will keep for 2-3 days in an airtight container.
10tablespoonsunsalted butter, cut into small cubes
6ouncesBlue Ribbon Orchard Choice or Sun-Maid California Figs, chopped (about 1 1/3 cups chopped figs)
4ouncessemisweet chocolate chips
Additionalorange zest and crushed pistachios for garnish (optional)
Make Hamantaschen Dough
Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, egg yolks, vanilla extract and the zest of the orange. Add the egg mixture to the food processor and process for thirty seconds. Turn the dough out onto a floured surface, gather into a ball and knead until it comes together. Divide dough in half and form into two discs. Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
Prepare the Fig Filling
In a medium saucepan, combine the chopped figs, sugar, 3/4 of a cup water, and the juice from the orange. Bring the mixture to a boil, then turn down the heat and simmer, stirring occasionally, until the figs have softened, about 6-8 minutes. Remove mixture from heat and stir in the vanilla extract and the cardamom. Allow to cool slightly. Puree the fig mixture with an immersion blender or transfer to a food processor and puree.
Make the Cookies
Remove one of the disks from the refrigerator and let it sit on the counter for 5-10 minutes to make it easier to roll out. Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper. Roll out dough on a well-floured surface with a floured rolling pin to 1/4 inch thickness. (Do not roll them too thin or the filling will leak.)
Using a 4-inch round cookie cutter, or round drinking glass, cut out circles of dough.. Gather up the scraps and roll them out a second time to cut out more circles. (You should be able to get a dozen circles.) Place 6 circles on each cookie sheet.
Fill the Fig Hamantaschen
Spoon a teaspoon of the fig puree in the center of the dough circle.
Create the classic triangle shape for the fig hamantaschen, by doing a series of three folds. First, fold one side of the cookie in so that the edge comes to the middle of the jam filling. Fold the second side in the same way and so that it partially covers the first side. Finally, fold the remaining side up and in so that it overlaps the other two sides. Pinch the seams together. Chill the cookies for at least ten minutes prior to baking.
Bake for 15 minutes until the cookies are golden brown. Cool on a wire rack. Repeat with the remaining disk of dough.
Make Chocolate Glaze
Place the chocolate 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 stirring until melted.)
Dip one corner of each cookie into the melted chocolate. While chocolate is still wet, sprinkle on orange zest and/or crushed pistachios, if using. Return cookies to a cooking rack to allow the chocolate to harden.
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!)
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.
10 ouncesBlue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
2 1/4teaspoonskosher salt
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.
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.
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.
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.