The Fig Tree and Israel

[Sephania]

I thought we could chew on the meaning of this later, but for an appetizer :yum: I was just looking up a recipe for Chicken and fresh figs for dinner tonight on the internet and came across this:

I won't post the recipe just yet , till I try it but it was prefaced with this which I found extremely interesting.


I must confess I've been slow in developing a taste for figs, but my attitude is changing. For many years, the fig trees in Israel were affected by a blight, so it was rare to see fresh ones on the market.

This is changing, however, and they are becoming far more freely available. This is, indeed, the season for them, so it is no wonder that figs are traditional for Sukkot, which is, after all, the autumn-harvest festival.

The following is from Zillah Bahar's column in the Jewish Bulletin of Northern California; May 9, 1997.



Enjoy! :yum:

[stone]

How was the recipe?

[Sephania]

Well it had port and another wine in it so not for me. :) I am under a vow.

So after posting this here I realized I didn't have time to go through the other recipes so I deceided to wing it and go with my instincts and it came out very delicious ( and I am my worst critic) ;) . I think I may even do this again for a Sukkot meal.

I took (3) boneless and skinless Kosher Chicken breasts and washed them off and put them individually in a large ziploc bag. Then I used a meat tenderizer on the smooth side to pound them out, I should have made them flatter but I guess I don't have the ommph, to do it, but they were ok. Then I spread some wonderful Fig spread I have had in the cupboard for awhile made with figs and oranges on the backside of the chicken breasts. Dont' put too much as it will sqwish out. ;) Learned that. About a teaspoon per breast should be enough. Then I topped it with a half a triangle of The laughing cow Original Creamy Swiss Cheese ( which is vegetarian cheese). then I rolled them up making sure to tuck the cheese well inside and pinned it together with toothpicks.

I melted about 2 tablespoon of organic butter in the pan and when it was just starting to go golden and smelling nutty, I placed in the little bundles and browned on all sides ( about a minute a side) then I turned down the heat to low and added about 3 tablespoons of the fig spread and about 1/4 to 1/2 cup of water, covered with a lid and let gently simmer for about 15 minutes. Meanwhile I had been steaming rice and green beans.

I cut up the fresh figs after peeling them into five sections each ( suggest one fresh fig per person) and found a 1/2 of a 1/2 pt of raspberries in the fridge that I decided to use with it because I didnt' want to toss them ( which I would have had to because I already had them two days).

When the chicken was done I removed it to a heated bowl and covered it with the pan lid and set it aside the stove while I raised the heat under the pan with juices to med high to reduce the sauce, I let it get down to the thickness of syrup and then added about 1/2 cup light cream ( you could use org evaporated milk instead) and whisked that in and let that reduce down a bit.

I served it by heaping a couple scoops of rice with a hollowed out center to hold the sauce, and the chicken next to it ( don't forget to remove the toothpicks) . Then added the green beans and topped the rice and chicken with the sauce, filling the hollow in the rice and drizzling the sauce over the chicken. I then topped the chicken and surrounded it with the cut up fresh figs and the raspberries.


This was really gourmet food, I tell you, I felt like I was dining out like I used too, but haven't for years because we are very strict Kosher/organic now. So it was a treat and worthy of, I think, a Sukkot meal in the sukkah, and very easy to prepare. The chicken can even be pounded and stuffed way ahead of time, and the sauce only takes a few minutes to prepare.

Oh, I just remembered, I did add a few other things; when the sauce was almost done, after adding the cream and waiting for it to reduce I added my own blend of 'Israeli spice" ( a couple shakes ) and some Hungarian Paprika and a bit of sea salt.


My Israeli spices are a blend I make that lends a Mediteranean, Middle Eastern flavor to foods and if anyone is interested I will post it. I haven't been able to find anything like this in the stores. But it goes wonderful with Chicken and lamb, even salads.


I know it sounds weird with the raspberries and fresh figs but it truly was delicious, making me hungry now just posting about it! :yum:

[Sephania]

I find it very interesting that the fig trees in Israel for years were not producing fruit, because of a 'blilght' or maybe could be called a plague? :But now they are starting to produce and they can be found in the markets easily?

I am going to do some research on this and see what I can find, anyone else that would be great.

[Sephania]

WOW, check out this site, it gives pictures and info of Fig trees all over Israel, the copyright is dated the same as that woman from the recipe place spoke of the figs not being very numberous. 1997

Ray's Figs, - The figs of Israel (http://home.planters.net/~thegivans/israel.html)

That is quite interesting , now I will see if I can get something that is more recent. I think there is something here. :)

[plum]

this is gorgeous...
'Flowers are appearing on the earth,
The season of glad songs has come,
the cooing of the turtledove is heard in our land.
The fig tree is forming its first figs
and the blossoming vines give out their fragrance.
Come then, my beloved,
my lovely one, come.
The Song of Songs 2:12,13

[Sephania]

Proverbs 27:18

Whoso keepeth the fig tree shall eat the fruit thereof: so he that waiteth on his master shall be honoured.

[MattyJames]

Hmmm...you may be up to something Ladies.

The two scriptures are interesting within the given light.

regards to you all,

Matt James