Culinary.net : Online Features - Dazzling Desserts for Hanukkah and Christmas

Dazzling Desserts
for Hanukkah and Christmas

Chocolate-Dipped Stuffed Figs
Warm Fig Fritters
Cheesecake Mousse With Fig-Orange Sauce
Warm Chocolate Fig Cakes

(Family Features) - Hanukkah, the eight-day Jewish Festival of Lights, commemorates the miracle of the oil. The first day on the Western calendar varies from year to year. December 25 is the day Christians celebrate Christmas.

Both holidays are cherished family occasions filled with many traditions. Potato latkes, served throughout Hanukkah, and Figgy Pudding served at Christmas, are just a couple of favorite dishes. Today, contemporary recipes blending the traditions of the past with the tastes and ingredients of the present join many of the classic dishes.

Desserts, the highlight of many a meal, are favored by young and old alike. These delightful holiday desserts feature dried California figs. Figs' full flavor and chewy texture lend themselves to a variety of recipes. Dark purple Mission figs have a very soft, thin skin with a sweet, fruity taste. Calimyrna figs are amber-colored with a soft skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes and readily available year-round.

Chocolate-Dipped Stuffed Figs

15 Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
3/4 cup granulated sugar
3/4 cup water
1/2 cup brandy (or 1/2 cup water mixed with
1 1/2 teaspoons vanilla extract)
15 to 30 small pieces candied ginger, toasted nuts or chocolate
5 to 6 ounces semisweet or bittersweet chocolate, chopped

With sharp paring knife, cut small slit in bottom of each fig. Insert knife tip into fig (1/2 to 3/4 inch) and carefully move back and forth to enlarge space for filling. In small saucepan, heat sugar and water over medium heat until sugar dissolves. Stir in brandy and figs. Bring to boil over high heat then reduce heat and simmer 20 minutes. Drain figs, cool and dry thoroughly with paper towels. Stuff one or two pieces of ginger, nuts and/or chocolate into each fig. Press ends of figs together to enclose filling. Place chopped chocolate in 1 cup glass measuring cup or small microwave-safe bowl. Heat on medium/50% power until almost melted, stirring after every 1 to 1 1/2 minutes. Remove from oven and stir until melted. Hold stem of each fig and dip in melted chocolate. Place figs, stems up, on wax paper-lined tray until chocolate sets. Store in airtight container in refrigerator. Makes 15 figs

Warm Fig Fritters
Adapted from Fig Heaven by Marie Simmons.

12 to 16 Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
1 cup orange juice
1/2 cup milk
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 cups (approximately) vegetable oil for frying
Confectioners' sugar

Combine figs and orange juice in small saucepan and heat to boil. Cover and simmer until figs have softened, about 15 minutes. Remove figs from pan; drain well. Whisk milk and egg together. Stir in flour, baking powder and salt until mixture is smooth. Heat oil in heavy deep skillet or saucepan over medium heat until hot enough to sizzle and brown a crust of bread. Using tongs, dip figs into batter, turning to thickly coat. Fry 1 or 2 fritters at a time in hot oil until golden, about 2 minutes per side. Drain fritters briefly on paper towels, then transfer to wire rack and sprinkle generously with confectioners' sugar. Serve warm. Makes 12 to 16 fritters

Cheesecake Mousse With Fig-Orange Sauce

Fig-Orange Sauce:
1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
2/3 cup orange juice
1/3 cup packed golden brown sugar
1 tablespoon orange-flavored liqueur or orange juice
1/2 teaspoon lemon juice

Cheesecake Mousse:
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup whipped heavy cream

Topping and Garnish:
1/2 cup crumbled shortbread cookies
1/4 cup chopped, toasted pecans or almonds

To make sauce: In small saucepan, combine figs and orange juice. Bring to boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup (4 to 5 minutes). Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time. To make mousse: With wire whisk, beat cream cheese, sugar and vanilla until smooth and creamy. Gently whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.) To serve: Spoon mousse in bottom of 4 martini glasses or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Makes 4 servings

Warm Chocolate Fig Cakes

1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, chopped
2 tablespoons finely chopped hazelnuts or pecans
2/3 cup butter
3/4 cup semi-sweet chocolate chips
2 ounces unsweetened chocolate
2 large eggs
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour

Preheat oven to 350°F. Butter eight 6-ounce custard cups or spray with non-stick cooking spray. Place cups on baking sheet. Sprinkle figs and nuts in bottom of cups, dividing evenly. Heat butter, chocolate chips and unsweetened chocolate in small saucepan over low heat or in microwave until smoothly melted; set aside to cool slightly. Beat eggs, egg yolks and sugar with electric mixer on high speed until mixture is very thick, like meringue, about 3 minutes. Fold in chocolate mixture, gently but thoroughly. Fold in flour. Spoon batter into prepared dishes, filling almost full. Bake in center of oven 15 to 18 minutes or until puffed and set around edges. Cool 5 minutes. Run knife around edge of dishes and invert cakes onto serving plate. Serve immediately. Makes 8 (3/4-cup) cakes

For recipes, tips and nutrition information on Blue Ribbon Orchard Choice and Sun-Maid dried California figs, visit the Valley Fig Growers' Web site: www.valleyfig.com.

SOURCE: Blue Ribbon® Orchard Choice® Figs and Sun-Maid® Figs