We are patiently waiting for our fig trees to finish fruiting. Years ago, my Grandpa gave me two fig trees of my own after falling in love with the tree he had in his yard. For few years the figs languished in pots until we were ready to plant them in our yard. Fingers crossed over the next month I'll be able to start not paying designer handbag prices for produce. I'm also currently highly suspicious of any wildlife in my back yard related to fig safety. We have resident bunnies and I swear if they somehow find a ladder I will lose it even if they are the cutest things I've ever seen.
On a nearly midnight grocery run after a recent dinner (in which we hunted for a German beer we had at Epcot last week), I bought figs. Figs are so different from any other summer produce items. They're not even close in texture to anything I can think of and regardless of how expensive they are here in Virginia, they're worth it. From a historical standpoint I'm a little miffed at Thomas Jefferson who had figs...just why is there not a flourishing fig industry happening here so I can get these at a steal?
But what to make?
Last summer I brought a savory ricotta fig dish to a dinner party. There were salty pistachios and really, I think there may not be anything I can ever do to top that dinner party contribution. But, it being breakfast time, and always having Icelandic yogurt on hand, I modified the savory fig recipe for a slightly more breakfast dish. And really we're talking slightly. Because I don't believe in rules or restrictions when it comes to what you can eat when (because anyone who says leftover pasta for breakfast is gross is a liar).
One ingredient we truly always have in the house these days is Icelandic yogurt (if we're getting ultra specific, Siggi's is our go to). That became the ricotta replacement. Icelandic yogurt is similar to what many of you know as Greek yogurt. Both are strained yogurts. Icelandic yogurt is really, really high in protein and ultra thick. It's very filling. With the sweet figs, I wanted something warm in flavor which is where the cinnamon comes in. Pair that with hazelnuts and honey, and you've got more sweet and crunchy. Checking nearly all the palate and texture boxes here.
Oh and let's talk about this honey real quick, because this is another 'designer price' purchase. Yes, many local honey varieties are fantastic and will do just fine (side note: I really had to rewrite this sentence so it didn't sound like I was talking about 'hunnies'...). Manuka honey on the other hand is about fifty notches above your wildest dreams. It's a New Zealand honey that has an amazing taste and even more promising health benefits. If you want to read more about the antibacterial and health qualities of manuka honey, you can do so over breakfast. This breakfast.
Manuka Honey Fig Breakfast
/// Ingredients ///
- 1 1/2 cups siggi's 0% yogurt (you can absolutely use higher fat, this is that what we personally buy for a protein source)
- 5 fresh figs, quartered (these are tiger figs, but there are many varieties that work well!)
- 2 tablespoons Wedderspoon manuka honey
- 1/2 teaspoon ground cinnamon
- 1/8 cup chopped hazelnuts
/// Directions /// Spread yogurt over the plate. Add quartered figs and top with hazelnuts, cinnamon and honey.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.