Everything looked so wonderful in the produce section of the grocery store I had a hard time deciding what to make for dinner.  Figs and cherries are in season such a short time so I decided to make a meal around these two ingredients.

 

Baked Fresh Figs

 

Fresh figs are in season and I suggest you get them while you can.  Figs are an elegant fruit, perfect for serving at a cocktail party.  In the past I have prepared them in a variety of ways - poached in a simple syrup, soaked in rum and then dipped in dark chocolate, stuffed with goat cheese and honey and grilled or simply served fresh as part of a cheese tray.  Today I prepared them baked with blue cheese, toasted walnuts and honey.

 

Start by cutting an X at the top of each fig, slicing about three quarters of the way down.  Place them in a small casserole dish and put a few chunks of good quality blue cheese in the center of each and then add some walnut pieces (I always use raw walnuts but unsalted walnut pieces found in the baking aisle are ideal).  Bake in a 450 degree oven for 8-10 minutes and serve warm with a drizzle of honey.

Homemade Ciabatta

Homemade Ciabatta hot out of the oven.  I wish you could be here to smell the wonderful aroma of fresh baked bread!

 

Ciabatta is a rustic bread made simply with flour, water, yeast and salt.  Ideally it should have very large holes on the inside and a crisp chewy crust.  It is the perfect bread for dipping in olive oil and vinegar.

I have managed to get a pretty good crust but still can’t quite obtain the large holes and light texture of the bread.  I’ll just have to keep trying!

 

 

Beet & Cherry Risotto

There is so much to be said about this clearly vibrant dish.  It is unique, healthy and delicious, particularly when made with seasonal produce.  The slight sweetness of the beets go very well with the sweet/tart flavor of fresh cherries.  I vary the toppings every time I make this dish.  Today I served it sprinkled with toasted pine nuts and fresh shaved Parmesan cheese.  It is also wonderful with toasted walnuts and Gorgonzola or goat cheese.  A drizzle of balsamic vinegar reduction adds a flavorful touch regardless of how you choose to garnish your risotto.  

 

         Beet & Cherry Risotto

 

    •    3 beets, roasted

    •    1 T. olive oil

    •    ½ cup shallot, minced (about 1 large)

    •    1 cup Arborio rice

    •    ½ cup Port or Marsala wine

    •    4 cups vegetable broth, warm

    •    1 cup fresh cherries cut in half

    •    zest of 1 lemon

 

    •    Garnish with 1 or 2 of the following:

    •    balsamic reduction

    •    walnuts, toasted

    •    pine nuts, toasted

    •    goat cheese

    •    Gorgonzola

    •    Parmesan

 

Preheat the oven to 400 degrees.

Trim (leaving about an inch or two of the greens attached) and throughly wash the beats.  Rub each beet with olive oil and salt. Place the beets on a piece of foil and fold to form a pouch.  Bake in a 400 degree oven for 45 - 60 minutes (most likely 60 minutes).  Remove from oven and let cool in the foil pouch.

When beets are cool enough to handle, peel them and cut into 1/2-inch cubes.

While beets are cooling, bring broth to a bare simmer in a saucepan. Keep at a bare simmer, covered.

Cook shallot in olive oil in a large saucepan over low heat, stirring occasionally, you want them to sweat but not turn brown. Add rice and toast, stirring constantly for a few minutes.

Add wine and simmer, stirring often, until absorbed. Stir in 1 ladle full of warm broth and simmer, stirring often, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring often and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 20 to 25 minutes.

Add the beets, cherries, lemon zest and, if necessary, a little more broth.

 

Serve immediately and garnish with your choice of toppings.

Notes:

Do not wash the rice, the starch is necessary to make the risotto creamy.

 

The skin peels off of the roasted beets very easily.  To prevent having beet stained hands, use a paper towel to wipe the skin off of the roasted beets.

You may not need to use all 4 cups of the broth.  You want the rice to be firm, not mushy.  You know it’s done if you bite into a piece of rice and your teeth sink into the grain but there is still a firm feel.