Ideas for Foodservice
In a recent National Public Radio interview, Julie O’Hara, a freelance writer and recipe developer, noted, " Professional pastry chefs know that the fig, alone and unembellished, has it all. I doubt that even a think tank of the world’s most gifted culinary minds could find a way to improve upon a fresh fig in flavor, texture or appearance." That just about says it all about California Fresh Figs!
Even though plain and fresh go a long way, attracting and satisfying foodservice customers is a constant and continuing challenge to any foodservice operation. Because fresh figs are fragile and extremely perishable, and the harvest season is fairly short, they are one of those foods uniquely fitted to enhancing seasonal menus.
Serve them fresh or poached or chopped and added to a bowl of cereal, hot or cold.
Slice or halve and grill to serve with ham and eggs.
Combine yogurt for a sensational smoothie.
Bake into orange-flavored muffins — chop or tuck a small whole fig in the middle for a pleasant surprise.
Combine with herbs and olive oil from the fig’s Mediterranean homeland and serve along with a ham and cheese panini.
Slice and pair with salty or peppery cheeses for a tantalizing cheese plate.
Quarter and toss with grilled, sliced chicken breast and arugula for a summer salad.
Drizzle with honey and grill on pork kebabs.
For a first course sure to attract all your customers, divide figs in half and top with tangy goat cheese and nuts.
Divide Fresh Figs in half, drizzle with olive oil and grill to serve with chicken or fish.
Combine fresh figs and onions with rosemary to braise with duck, venison or lamb.
Feature the elegance of a fig tartlet as the signature dessert for the season.
Poach in wine or tea, chill and serve topped with sour cream for the simplest dessert.