Lovely figs before roasting
The other day I started my daily routine, feeding and medicating and walking the pugs, get my cup of coffee and sit down at the computer to see what I missed after sleeping all night. I saw a post from The Solitary Cook, one of my favorite blogs and just have to say that she is someone I greatly admire and look to for inspiration. The title of the post was DAVID LEBOVITZ’S ROASTED FIGS, I was immediately drawn to this recipe. First, I LOVE figs, fresh figs not dried. How could I go wrong with a recipe from the very talented Mr. Lebovitz and Cynthia (The Solitary Cook). I knew this would be wonderful.
Now this was a revelation for me, really it was. I always poached my figs, at least the figs that I didn’t eat fresh. It never dawned on me to roast them. (one of those aha moments). Imagine roasting fresh figs with rosemary or thyme, honey and wine. I was immediately drawn in, inspired and I had to make this right away.
I changed the recipe ever so slightly, instead of red wine I used white and I chose to use thyme as Mr. Lebovitz suggests (because thats what I had) and thought that whipped goat cheese and mascarpone lightly sweetened with the syrup from the roasted figs would be wonderful. I really recommend you try this delicious recipe, it’s absolutely amazing, and if you are a fig lover like me you will be in fig heaven.
Whipped Goat Cheese And Mascarpone
3 oz softened goat cheese (Chevre)
3 oz mascarpone
2-3 tbs of the syrup from the roasted figs
whip the cheese and syrup together with hand held mixer. Easy right?
Add a dollop to the figs. Drizzle with some of the syrup. It’s heavenly!!
Figs and Creamy Goat Cheese/Mascarpone
Strawberry Rhubarb Ice Cream
I made this ice cream to go with the chiffon cake and roasted strawberries and rhubarb. There is nothing like home made ice cream, I love making it and love eating it even more. I wanted to try using some of the rhubarb simple syrup in an ice cream base, I was a little afraid it might turn out icy but it didn’t this was so creamy and wonderful. I adapted David Lebovitz base recipe for vanilla ice cream making some additions and subtractions. His ice cream recipes are genius and I have not been disappointed with any that I have made. I also added some of the roasted strawberries and rhubarb after the ice cream finished churning. It went perfectly with the chiffon cake. I just have to say we had a fantastic Mothers Day lunch, my lovely daughter made all the food, I brought the dessert and we had a wonderful time. I plan on posting her recipe for fried chicken, it’s the best I have had.
Strawberry Rhubarb Ice Cream
- 1 cup whole milk or half and half
- A pinch of salt
- 1/2 cup sugar
- 2 tbs cream cheese at room temperature
- 2 cups heavy cream
- 5 large egg yolks
- 2 teaspoon pure vanilla extract
- 1/2 cup rhubarb syrup
- 1 cup roasted strawberry rhubarb drained and chopped into small pieces
1. Heat the milk, salt, and sugar in a saucepan.
2. In a separate bowl, stir together the egg yolks, gradually pour some of the hot milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
4.Whisk the hot custard into the cream cheese, continue whisking until there are no lumps. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning add the rhubarb syrup through the hole on top of the ice cream maker. Place ice cream in freezer container, fold in the strawberries and rhubarb and place in freezer until it’s scoopable.