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Fig Fudge (Morgado de Figos do Algarve - Portugal)

1/2 pound dried figs
1/2 pound ground almonds
2 ounces cocoa powder
1 teaspoon cinnamon
Grated rind of 1 lemon
1/2 pound granulated sugar
4 ounces water

Mince the figs finely or put them through a food processor. Assemble the remaining dry ingredients, except for the sugar, in a mixing bowl.

Combine the sugar and water in a heavy saucepan. Bring to a boil, stirring only until the sugar is dissolved, then boil without stirring for a minute or two, just until it has thickened and is slightly reduced.

Remove from the heat and beat in the remaining ingredients. The mixture will be very stiff. Return to the heat and cook gently until it is slightly shiny and comes away from the sides and bottom of the pan in a mass. This only takes a few minutes.

Pat into an 8-inch pan or shallow dish. Allow it to cool, then cut into small squares and sprinkle with granulated sugar.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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