Site Meter

Day 19, Fig & Blue Cheese Savouries

2012 Advent Calendar, Day 19

While it may seem that all we do is consume sugar around here, salty or savory foods are what really do it for me. When I do want a little sugar, though, I’m happiest at the intersection of savory and sweet, which is exactly where today’s treats are located.

A few weeks ago, I was looking over my copy of the new Food52 Cookbook before its launch party when these beauties jumped off the page and demanded to be made. As always, I adapted this stellar recipe with gluten-free flour, but this time it took a little coaxing to get the results of regular flour. Still, this minimal extra work was rewarded with flaky, delicate pastries, so don’t let it scare you off.

(And how’s this for a shameless plug? Be sure to check out my recipe for Short Rib Ragu in the winter chapter of the Food52 Cookbook!)

recipe after the jump

(more…)

Panna Cotta

gluten-free dessert

Gil and I go to Fairway entirely too often, or more frequently than we need to, anyway. It’s usually because Gil’s running low on the only dried figs that meet his standards, but if you turn me loose in a well-stocked grocery, I’m going to do some damage whether I have a list or not. Gil and I tend to divide our labor unnecessarily; he pushes the cart while I scan the aisles, but he wanders off while I’m picking up groceries, so I spend the next 10 minutes looking for him. Fun times! But we never learn, so our last visit found me wandering around the produce section with my arms full when I spotted him back by the entrance, gazing longingly at fresh figs.

Which never last. That’s why he doesn’t buy them.

But these figs were calling his name, so he challenged me to do something with them before they turned brown and moldy, which usually happens within 3.7 seconds of hitting the fridge. They actually sat there like a ticking time bomb for three days before I got around to making this panna cotta, but […]