So long figgy pudding!

5 CHRISTMAS FIG RECIPES by charlotte miller


Figgy pudding is one of those traditional Christmas recipes that absolutely no one likes. Not once have I actually heard someone say in seriousness “Now bring us some figgy pudding”, which is the chorus to the Christmas carol “We Wish You A Merry Christmas.” Why not incorporate figs this Christmas in a fresh and delicious way with these five holiday fig recipes that will leave you saying “Now bring us some figs”!


1. Black Jack Whiskey Sour // Salt & Smoke


  • 3oz bourbon
  • Freshly squeezed juice of 2 lemons
  • Freshly squeezed juice of 2 limes
  • 1/3 cup simple syrup (see below)
  • 3 Black Jack figs, stems removed (can use other figs, but make sure they are fresh)?Ice cubes


  1. At the bottom of a cocktail shaker muddle the figs, pour in the bourbon. Add lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses. Serve ice cold.
  2. To make simple syrup, bring 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved. Chill before using. You can also put ingredients in a mason jar and screw on the lid and shake until the sugar is dissolved.


2. Fig & Pistachio Crackers // A Communal Table


  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup dark brown sugar
  • 2 Tbsp. molasses
  • 1 cup chopped dried figs
  • 1 cup shelled pistachios


  1. Pre heat oven to 350 degrees. Grease two 8 X4 loaf pans or four 6 x 3/14 inch pans (I like the smaller size pans for this but if you don’t have them, not a problem! In a large bowl combine the flour, baking soda, salt, figs and pistachios. Toss to combine. In a large measuring cup combine the buttermilk, brown sugar and molasses. Stir to combine. Add the buttermilk mixture to the dry ingredients and stir with a spoon. Divide batter evenly between the loaf pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let pans cool.
  2. Refrigerate loafs until cold – I place mine in the freezer for about 10 -15 minutes before slicing since the key to these crackers is to slice the loafs very thin.
  3. Pre heat oven to 300 degrees. Slice loaves into 1/8 inch slices. Place on an ungreased sheet pan and bake for an additional 20 – 30 minutes, turning slices after 10 – 15 minutes and bake until slices are crisp and brown. Cool.
  4. Store in an airtight container for 3 – 4 days. Serve with fruit and cheese!


3. Fig & Blue Cheese Pie // eatwell101

Serves 4


  • 1 pastry
  • 4 1/2 ounces o Fourme d’Ambert or any blue cheese
  • 6 figs
  • 4 cs liquid honey
  • 1 egg yolk
  • 1 cs thyme
  • pepper


  1. 1. Preheat the oven to 390 ° F (200 ° C)  (gas mark 6-7)
  2. In the dough, cut out 4 circles of 12 cm in diameter (I took a big coffee cups) and place them on a baking sheet lined with parchment paper.
  3. Prick center with a fork.
  4. Mash the cheese with a fork (take it out a little before the fridge), then spread it on the tart, leaving 2 cm free all around.
  5. Mix the yolk with 1 tablespoon of water and brush the edges of pies.
  6. Cut the figs into quarters and form a star on the cheese. Pour honey on top. Add pepper and sprinkle with thyme.
  7. Bake 15 to 20 minutes by putting the plate in the bottom of the oven, otherwise the fruit will burn.

4. Roast Chicken with Fig-and-Pancetta Stuffing // The Bitten Word


  • 1 capon (8 to 9 pounds), rinsed and patted dry, neck reserved
  • 1/2 stick unsalted butter, softened, divided
  • 2 small onions, 1 finely chopped, 1 cut into 1-inch wedges
  • 6 ounces pancetta, cut into 1/2-inch dice
  • 1 tablespoon plus 1 teaspoon coarse salt, divided
  • 2 1/2 cups chicken broth, divided
  • 6 ounces Black Mission figs, cut into 1/4-inch dice
  • 2 oranges, 1 zested and juiced, 1 cut into 1-inch wedges
  • 2 tablespoons orange liqueur
  • 1 tablespoon finely chopped fresh sage leaves, plus 1 sage sprig
  • 11 slices whole-wheat bread, toasted
  • 1 large egg, lightly beaten
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour


  1. Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes.
  2. Add 1 cup broth and the figs to pan, and bring to a boil. Remove from heat, and let stand 10 minutes.
  3. Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
  4. Preheat oven to 425 degrees. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together remaining tablespoon salt and the pepper, and season body cavity of capon with half the mixture. Pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
  5. Roast capon 45 minutes. Reduce oven temperature to 350 degrees, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165 degrees, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
  6. Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage in roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
  7. Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture, and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.


5. Christmas Cucidati (Italian Fig Cookies) // Brown Eyed Baker



  • 4 cups all-purpose flour
  • 1½ tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup vegetable shortening
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ cup milk
  • 1 cup dried figs
  • 1 cup dried dates, pitted
  • ¾ cup raisins
  • ½ cup walnuts, chopped or ground in food processor
  • ½ teaspoon ground cinnamon
  • ¼ cup honey
  • ¼ cup orange marmaladeIcing
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk (approximately)
  • Colored sprinkles (optional)


  1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
  2. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
  3. In a separate bowl whisk together the egg, vanilla, and milk.
  4. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
  5. Remove the dough from the mixer and knead by hand for 5 minutes.
  6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
  7. To make the filling, grind figs, dates, and raisins in a food processor until coarse.
  8. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
  9. Preheat oven to 375° and line two cookie sheets with parchment paper.
  10. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
  11. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
  12. Bake for 12 to 15 minutes, or until the cookies are golden in color.
  13. Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
  14. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.




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