Looking for that muffin recipe that you can make over and over again? These fall Buttermilk Muffins with figs, are moist from the addition of the buttermilk and topped with fresh sliced figs. Master this buttermilk muffin recipe and you can begin to vary it with seasonal fruit of your own liking. It’s fig season here, so I added dried figs to the batter, but you can substitute, apples, pears, or blueberries. I added a halved fresh fig on top for presentation. For my family, I wanted them larger (I have big eaters) than a regular muffin, so I used a pop-over tin which made 6 jumbo muffins. You can use a regular size pan, and make even more for leftovers. Don’t pass up these Buttermilk Muffins with Figs, you can use this recipe throughout the year.
Figs are a staple in the Greek diet. I have two small trees in my garden that bare fruit once a year. If you plan of planting one, make sure to purchase a large net to throw over your trees to protect your fruit from the birds.
Figs have many health benefits:
Figs help your digestive system, from their fiber level.
Figs, especially ripe ones, are rich in protective plant compounds called polyphenols.
Figs are a good source of bone-friendly minerals including calcium, magnesium and phosphorus. Figs are especially rich in calcium.
Want a recipe that will hold up all season? Then try this basic buttermilk recipe and change out the fruit all year long. Don't forget to tuck it away in your recipe box , its a keeper.
1cupdried figs and six fresh figs or use fresh fruit
Instructions
Preheat the oven to 400 degrees.
Lightly butter 12 muffins cups.
Sift the flour, 3/4 cup sugar, baking powder, nutmeg, cinnamon, baking soda, and salt together in a large bowl.
In a medium bowl whisk the buttermilk, melted butter, eggs, and vanilla together.
Add to the dry ingredients. Slowly just to combine.
Gently stir in the fruit.
Pour the batter in the 12 muffin tins.
Place a half fig on top and press in lightly.
Place in the middle of the oven and bake for 15-20 minutes.
Transfer to a cooling rack and cool for 5 minutes.
Serve warm or room temperature.
Recipe Notes
Note: You can substitute fresh pears, apples, or blueberries.
I chose not to use the cinnamon topping when I added a slice of the fresh fig on top.
I chose to add the fresh figs on top of the muffin to make them look prettier! For an everyday use for my family, I would use an average size muffin-tin, which makes 12.
Figs chips are like candy! But fresh figs are another story. Once you start eating them fresh from a tree, they melt in your mouth with a sun-kissed flavor. I do grow my own figs in my backyard, but I do visit my local famer’s market for additional varieties to eat and cook with. Add these fig chips to your dish, and your yogurt becomes a meal you’ll never forget! This homemade Greek yogurt recipe is very dear to me because, I grew up with a mother who made us her very own yogurt. In the early morning, as we stumbled out of bed, we had it freshly prepared and packed in small jars, ready for our busy schedule. A dollop of honey or fresh berries and we were on our way to start our school day.
With those fond memories growing up and with such a caring mom, today I try and incorporate yogurt into every meal if I can. Use fresh yogurt as a topping for your baked potatoes, as a dressing for your salad, and a nice refreshing dessert. But for those of you who know me, my creative juices led me to my recipe of baking figs into chips! Simple fast and ready to top any dish or alone as a snack. Enjoy!
Fig Facts to Devour:
Just 3-5 dried figs (1/4 cup) or fresh (1/2 cup) California Figs count as one fruit serving.
They are rich in antioxidants and rank higher in antioxidants than red wine and ta, well known for their polyphenols.
Figs are fat, sodium, and cholesterol-free.
Dried figs have 110 calories in (1/4) serving and fresh figs 120 calories (1/2 cup) serving.
This quick method of roasting thinly sliced figs brings you a quick crispy fragrant treat, especially over homemade Greek yogurt. Add a touch of honey for sweetness.
Course
Breakfast or Dessert, Dessert
Cuisine
California Greek
Keyword
figs, yogurt
Servings24
AuthorMary Papoulias-Platis
Ingredients
Figs
4medium figs - I used 1/2 green and 1/2 black
Homemade Yogurt
1quart4 cups of whole, low fat or fat -free milk
2tablespoonsof plain full fat yogurt with active and live cultures
2/3cupfat-free powdered milk, use only if not using whole milk
Honey for topping
Instructions
Prepare the yogurt and have it ready for the figs.
Yogurt
In a heavy-bottom saucepan, bring the milk and powdered milk to a slow boil, constantly whisking until it reaches 180-190 for about 10 minutes.
Remove from the heat and allow to cool to 115-120 degrees.
Place 2 tablespoons of yogurt in a small bowl and add 2 tablespoons of milk and stir until well blended.
Add the starter to the milk and stir until well incorporated.
Reserve one cup for your next batch. Refrigerate.
Place in a large canning jar, container, or insulated bottle.
Cover tightly and leave out in a warm place for 4-6 hours or until yogurt has thickened.
Once thickened you can place it in individual cups and refrigerate.
For thicker Greek yogurt: Strain the yogurt using cheesecloth over a bowl to catch excess water.
Fig Chips
Preheat oven to 425 degrees.
Using a chef's knife, thinly slice the figs about 1/8 -1/4 inch thick.
Place the figs on a lined sheet tray.
Bake until figs are dry, about 5-10 minutes. Let figs cool on tray.
Every time I see fresh fish in the market, I remember my mom’s Greek fish soup she would make for us on Sundays. I don’t have her recipe; I guess it was so simple it didn’t require one. As a child to eat a fish soup was probably unheard of – but all my cousins ate and loved it and would ask for seconds. All I remember is how delicious the clear broth was and all the soft-billowy potatoes floating in the warm soup. With summer here I decided to jump in and try and reproduce the recipe. I poured over many recipes in my magazines and books, but nothing came close.
I was recently given a copy of our local church cookbook, Lemons, Loaves and Honey a collection from the Saint Spyridon Greek Orthodox Church Community of San Diego. And as I was pouring through it, I came across this fish soup recipe by Eleni Merziotis. Her recipe was so close I made it for my family last week and it was a hit! So, I dedicate this post to Eleni and her terrific fish soup!
We have great news! This week we have been awarded the Dan Poynter Global E-Book Gold Award for our new book, “Cooking Techniques with Olive Oil”. For the past several months we have been waiting to hear whether we placed or not. This award was the biggest surprise to both of us! Now, we have this handsome sticker we can be proud to place on our eBook cover. We want to thank Dan Poynter and his staff for this great honor.
So, here’s a toast to you for being such loyal fans!
A Cucumber-Anaheim Chile Olive Oil Shot!
2 cups coarsely chopped cucumber
1 large Anahiem chile, finely chopped
2/3 cup water
1/2 teaspoon dill
1/4 teaspoon salt
1- 1 1/2 teaspoon sherry wine vinegar
Process in a blender and strain.
Place in shot glasses and add a layer of extra-virgin olive oil on top.
Makes 1 cup – good for 6 shots
Let me introduce my first Greek Mexican twist during Hatch Chile Month! What does a Greek Girl do but add feta to everything she makes! Adding chiles to a feta dip gives it a new dimension and such a spicy kick. I won’t make a feta dip again and not use some kind of green chili. But first, you must prepare the chiles by rotating them to remove the flesh.
Take a look at Cooking Techniques on “How to Roast a Hatch Chile” to learn how. Along with giving this dish a wow-factor, it encouraged me to try and make something to go along with it from the Greek cuisine. Making your own pita allows you to add any spices or herbs you would like to the dough before baking it off. Because of the spiciness of the feta, I chose to go plain this time.
For Hatch chiles in your area go to Melissa’s Produce and check out where you might find these delicious chiles. I used the mild chiles for this recipe, but they do come in hotter varieties. As I pulled out the bread from the oven, not only did it take over my house with that fresh bread smell, to my surprise I loved the soft billowy texture of the bread. Perfect for the spicy feta dip, that yin-yang thing! Make sure you prepare the feta dip first, so that you can serve the pita hot, straight out of the oven!
It's Hatch Chili month, so I'm double-twisting my recipe with two of my favorite cuisines. With my new hatch chile feta dip and freshly baked pita bread. I can now scream out Olay and Opa!
Course
Appetizer
Cuisine
California Greek
Keyword
dip, hatch chile, pita bread
Servings12
AuthorMary Papoulias-Platis
Ingredients
Pita Bread
7cupsflour bread flour
1envelope active dry yeast, 1 tablespoon
2teaspoonssalt
2tablespoonsextra virgin olive oil
1/4-1/3cupwater
Hatch Chile Feta Dip
1cupcrumbled feta
1/2cupGreek plain yogurt
1/8cupextra-virgin olive oil
3-4mild hatch chiles, roasted peeled and seeded
Zest of 1 fresh lime
Juice of 1 fresh lime
Pinchof salt and pepper
Instructions
Pita Instructions
In a large bowl, add sifted flour. Stir in the yeast and salt.
Add the olive oil and mix in enough water to make a soft dough.
Turn dough onto a floured surface and knead for 10 minutes, or until smooth.
Cut into 12 equal pieces. Roll each piece into a ball, then roll into a 6-inch oval shape.
Place on a floured tray, cover with a towel and place in a warm place for 1 hour to rise.
Preheat oven to 475 degrees. Oil the baking tray and place in the oven to heat.
Place three pitas on the tray and sprinkle with water.
Bake 5 minutes or until puffed and lightly brown. Remove pita and wrap in a cloth.
Continue baking the remaining pitas.
Dip
Place everything in the blender or food processor, except the lime zest.
Place the feta mixture in a bowl and place the lime zest on top.
Hatch Chiles can be roasted in many different ways. Often during the season you may witness someone at the Farmer’s Market, roasting them with a large rotating drum method, the traditional method often used outdoors.
At home here are a few tips on how to roast chiles:
In a very hot 400 degree oven, roast them on a lined sheet tray.
As is, with tongs on the gas burners of your oven.
On your outdoor BBQ.
All you’ll need for this method is:
a sheet tray
liner for the tray (optional)
tongs for turning or a big fork
a brown sack or bowl
Place the chiles on your lined sheet tray and place under the broiler in the oven on the high setting.
WATCH CAREFULLY! Do not leave the kitchen. Turning often to brown all sides until blackened.
Remove from the oven and place in a brown bag and seal or a bowl, covered with plastic allowing the chiles time to steam. For about for 10 minutes.
Let them steam…
Sorry about the bad picture…but you get the point.
To clean the chilies carefully remove the skin and seeds. If still warm use a paper towel to rub off the outer skin.
Every summer I remember hopping into the car with my parents and driving to North Park from La Mesa to visit several of my relatives and cousins. Once there I would make a run for the tree and help myself to handfuls of fresh figs. I eagerly awaited for dessert that evening for my aunt’s special Greek Fig Jam. Everyone had a big fat fig tree to pick fresh figs from during my summer visits there. I couldn’t wait to take my first bit of these juicy, soft -filled goodies. Figs are a Greek staple in the household, and I remember watching my Greek aunts make jelly and jam from their summer crops.
My favorite of all were my mom’s almond stuffed figs in a light syrup. Can’t find her recipe, but my memories are still very clear in my mind, how sweet and delicious they were. For those of you who are not so familiar with figs here are a few facts about the fruit.
Fig Facts
In ancient times they were an early symbol of peace and prosperity.
Figs were brought to America through the Spanish missionaries who came to set up Catholic missions in
Southern California. (Hence, the popular Mission fig)
They are among the richest plant sources of calcium and fiber.
Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K.
Once I began an interest in canning, my mother-in-law taught me how to process jams and jellies in her home one summer. Since then, I have taught many students and neighbors how to can their backyard fruits. Enjoy this recipe from my mother-in-law Helen. She loves citrus in everything, and this adds a lemony California kick to fig jam. Look for my mom’s recipe in the future as I try to nail it down, in the meantime enjoy this one fantastic recipe.
By the way, I made this jam from “Brown Turkey” figs.
Morning fig jam with toast is a great way to start your morning. Or slather it on your chicken breast, pork chop, or over ice cream.
Course
Condiment, Jam
Cuisine
California Greek
Keyword
fig, jam, preserves
AuthorMary Papoulias-Platis
Ingredients
12cupsfigs - diced into 1/2 inch pieces
10cupssugar
2oranges, chopped
1lemon, lemon
Instructions
Prepare your fruit and place in large heavy dutch oven.
Place pot on medium heat (slight boil) and simmer for 40-45 minutes until thick. (Reduce to 1/3 of the original volume.)
Refrigerate jam or can in jars.
Recipe Notes
This jam is very chunky. It's great over fish, chicken and pork. For a smoother jam finely chop all the fruit. Wonderful as a spread on sandwiches or as a topping for your desserts.
Thick and ready to refrigerate or can in jars.
Love this little tidbit: In Greek mythology, the god Apollo sends a crow to collect water from a stream for him. The crow sees a fig tree and waits for the figs to ripen, tempted by the fruit. He knows that he is late and that his tardiness will be punished, so he gets a snake from the stream and collects the water. He presents Apollo with the water and uses the snake as an excuse. Apollo sees through the crow’s lie and throws the crow, goblet, and snake into the sky where they form the constellations Hydra, Crater, and Corvus.
This recipe for Rataouille with Garden Vegetables has been sitting in my recipe box since I was in my twenties and newly married. I remember perfecting this Italian version of Ratatouille, so I would have something to serve my parents as they came up to visit us in college. It’s best made the day before and reheated and this is why I often used it. Served with a great loaf of bread and a green salad, it makes a perfect meal.
My mother-in-law’s gift to me as we left for college was a subscription to Bon Appetit. It saved my life. Not only did the magazine teach me to cook, but it gave me confidence to cook for others. The issue this came from is the Bon Appetit, from November 1977. I wish I could thank the author of this recipe and the many years of enjoyment it has brought me, definitely a keeper.
Ratatouille Tips:
Prep ahead and read the entire recipe for ingredients you may need.
Can be made ahead of time, and it fact it tastes better the next day.
The sausage I used in the recipe is mild Italian. It can be cooked the night before and refrigerated to save time.
Serve with your choice of bread, rice, noodles or alone.
The perfect casserole for your garden vegetable abundance. Add the sausage or serve with the vegetables alone. Can be made ahead for a large crowd.
Course
Main Dish
Cuisine
Italian
Keyword
Ratatouille, sausage, vegetables
Servings12
AuthorBon-Appetit November 1977
Ingredients
2large eggplant, peeled and cut into strips
8medium zucchini, cut into 1/2 inch strips
Extra Virgin Olive Oil
5large sliced onion
6minced garlic cloves
2cupsmushrooms, sliced, ( in place of sausage)
6green peppers, seeded and sliced
8peeled tomatoes, cut into strips
1cupfinely chopped fresh parsley
2teaspoonsoregano
2teaspoonsthyme
2teaspoonsbasil
salt and pepper
1dozen sweet or mild Italian sausages (meat version)
Instructions
Preheat oven to 400 degrees.
Place eggplant and zucchini on individual sheet pans and sprinkle with olive oil, salt and pepper.
Roast in the oven until soft around 20 minutes. Check eggplant half-way through the baking time and turn if needed. Place aside to cool.
In a large skillet saute onion, garlic and mushrooms (for vegetarian version) with 2 tablespoons of olive oil.
Add green peppers, and continue cooking and add more oil if needed.
In the meantime, saute sausages (meat version) in a new skillet until browned. Or saute mushrooms in the first pan after vegetable mixture has been cooked.
Cut sausages in 1/2 inch round slices and place back in pan to further brown, 2-3 minutes. Remove and cool.
Preheat oven to 350 degrees.
Layer sauteed vegetables, tomatoes, herbs, salt and pepper in a large casserole dish or two small ovenproof dishes. Stir gently to mix.
Sprinkle with olive oil and bake covered for 35 minutes for meat version, or continue baking for 10 more minutes for the vegetarian version.
After vegetables have baked add sausage, pushing down to distribute evenly.
Return to oven and bake uncovered for 20 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Recipe Notes
Flavor improves by making the casserole 24 hours ahead and refrigerating. Bring to room temperature before reheating.
Sauteed vegetables.
Browning the sausages for the meat version~
Try my Greek Version of Ratatouille and Roasted Vegetables
It’s tomato season and what better way to start the week than with a Portobello Tomato-Feta Caprese Burger, to serve on a hot summer day. This time I’ve chosen to go with all vegetables and a garden arugula pesto sauce to accompany my Greek Portobello burger. I just stacked everything up, splashed a little pesto on the top and I’m ready for a terrific lunch, or dinner served alongside slices of fresh melon. The mushrooms can be placed on the BBQ, or cooked in a hot skillet or grill . Use my Fresh Pesto Three Ways recipe and simply substitute the arugula for the basil.
The Portobello is such a unique mushroom, you can use as a substitute for a steak or burger.
Mushroom Health: Just a few reasons to continue eating mushrooms!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
