Wednesday, February 25, 2009
Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners - could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar - like a membrillo paste - scraping out the luscious inside, adding a tish of lemon juice and sherry to loosen it all up and then what...? Looking for your ideas. Please comment.